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
(Serves 4)
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
Green onions
-
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
No comments:
Post a Comment