Saturday, July 10, 2010

Ode to Asparagus



that harbinger of spring
tender tips piercing
the still sleeping earth
and a hungry two legged critter
longing for green
takes their first bite
looking for more
about a month later
there were no longer
tight green buds
but feathery ferns
waving in the breeze
thanks to that first person
whose hunger gave us
the edible form of asparagus
I like to blanch
just the tips of
these tender spears
until their color
becomes more radiant
two to three minutes
at that moment
I plunge them into ice water
to stop the cooking
a sauce of 1/3 sesame oil
and 2/3 soy sauce
is used to dress this
as a salad
add chopped pickled ginger
for color and an extra tang

© 2010 Sandy Vrooman

1 comment:

  1. Exactly the way I cook them. One of my faves.

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