Barbara Bretton: Wish You Were Here

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The Food Goddess is in the Kitchen! I am delighted beyond words to present my friend, my pal, Kali Amanda Browne (daughter of the beauteous and talented Marie) aka The Food Goddess. Enjoy!

Asparagus: Savory Spears of Spring

The word asparagus is one of the few things you can say in a crowded room that will divide the room in a literal case of black and white. There are no gray areas for people when it comes to this vegetable. They either love it or absolutely hate it. Survey your own friends! No one is ambivalent about asparagus.

Of course, in matters of taste it is a futile exercise to try to convince someone that something is delicious. All I can do is give you the facts and a few recipes and hope that it is alluring enough for you to try it if you havenÕt already.

Asparagus is native to Europe, northern Africa and western Asia Ð this means that there is a well of culturally diverse recipes to consider, there is no need to rely on boiling them to death (which is how most people first taste it and turns them off the vegetable for life).

The vital stats: low calorie, no fat, no cholesterol, low sodium, and contains fiber, folic acid and potassium. You can stir fry, boil, steam, roast or grill. You can pickle them or make them in soup. You can batter and deep fry them, if you want, and dip them in salsa! The fleshy part of the spears are succulent, though the base tip can be woody so it is best cut off --- you can snap it right off by hand. Preparation is as easy as washing off in cold water. Cooking time is negligible. Plus, itÕs good for you! Finally, asparagus helps prevent birth defects, reduces the risk of heart disease, and, according to the Greek philosopher Aristotle, it is an aphrodisiac.

Asparagus & Lamb Stew

1 small red onion
3 garlic cloves
1/2 cup of dry white wine (or mix water with vinegar to taste for tartness)
1 bunch of asparagus
1-1/2 lb boneless lamb in small cubes
Salt to taste
Freshly-ground black pepper taste

Quickly blanch asparagus to desired crisp-tenderness, about 3 minutes.

Finely chop onion, crush garlic and sauté in olive oil until onion is translucent. Season meat with salt and pepper; add to pan and brown on all sides for about 5 minutes. Add wine and asparagus and cook covered for 10 minutes, under medium flame. Refresh seasoning with freshly ground pepper.

Serve over rice.

Asparagus & Feta Salad

1 lb couscous
1 lb asparagus, cut into 1-inch pieces
1/2 lb grape tomatoes
crumbled feta cheese
2 tablespoons of olive oil
1 tablespoon red wine vinegar
freshly ground pepper to taste

Prepare couscous to package instructions and set aside.

Steam asparagus in water, for 3 to 5 minutes, and toss all ingredients.

Asparagus & Shrimp Stir-Fry

1/2 cup chicken broth
3 tablespoons of cider vinegar
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
3 tablespoons water
cooking oil
2 cloves minced garlic
1 lb medium shrimp (shelled and cleaned)
1/2 cup scallions thinly sliced

Blend cornstarch, stock, sugar, vinegar and soy sauce in a bowl and set aside.

Heat about 2 tablespoons of oil in hot wok. Add garlic and asparagus and stir fry for a couple of minutes. Add water, cover and steam for another 2 minutes. Uncover and add shrimp to wok for about 3 minutes. Stir in liquid until it comes to a boil.

Serve over noodles.

You can email me at kali.templeofdoom@gmail.com.