Today, Kepler went on his first journey by air. He's off to see his daddy and meet his Texan grandparents.
At the airport
On the plane
UKRAINIAN ASPARAGUS VINAIGRETTE (Shparagy u vinegreti)
From The New Ukrainian Cookbook by Annette Ogrodnik Corona
1 bunch asparagus
2 extra-large eggs
1 tbsp Dijon mustard
¼ tsp salt
¼ tsp pepper
2 tbsp lemon juice
6 tbsp vegetable oil
- Hard boil the eggs.
- Cut asparagus into 3 inch lengths. Peel the bottom section. Keep the tips in a separate pile.
- Chop 2 tbsp green onions and set aide.
- Prepare the dressing:
o Chop the hard-cooked egg whites and set aside with the chopped green onions.
o Mash the hard-cooked egg yolks with the mustard, salt, pepper, and lemon juice.
o Slowly whisk in the oil. If it separates, put in a blender and process.
- Bring half an inch of water to a boil in a saucepan with ¼ tsp salt.
- Add the asparagus but not the tips. Boil covered for 2 minutes.
- Add the tips, cover, and boil 2 more minutes.
- Drain and put in a bowl.
- Pour the dressing over and sprinkle with chopped egg whites and green onions.
Sophie Hodorowicz Knab tells us that, in 1682, the wealthy in Poland could enjoy asparagus.
We didn’t have asparagus when I was growing up, but Mom’s garden had a large established patch by the 1970s. Mom wrote:
I got thistles near asparagus to kill tomorrow. It don’t take long but I got to get it done. And it got to be sunny.
And in June, 1982: How are your asparagus? Ours are more than we need.
Fall, 2012: Asparagus in Aline’s Garden