Friday, 16 May 2008

Carrots & Asparagus with Sesame or Sunflower Seeds

I generally make this once a year. It's a kind of celebration or recognition that we are right on the cusp of the change of seasons. It is really tied to a very specific time: there are still a (very) few stored carrots around, and the very first asparagus is showing up, but it is scarce and expensive. So there's maybe a two week period when it makes sense to make this.

I do like this better with sesame seeds, but of course when I went to look for them I discovered I didn't have any. The sunflower seeds at least have a fighting chance of being local, but they should have been chopped up or lightly crushed; they didn't stick to the vegetables in the way that the sesame seeds do being a bit too large. Tasted fine though.

2 servings
15 minutes - 10 minutes prep time

Carrots and Asparagus with Sesame or Sunflower Seeds
2 medium carrots
10 to 12 spears of asparagus
1 tablespoon butter
1 tablespoon sesame or crushed sunflower seeds

Peel the carrots and cut them into 4 quarters lengthwise, forming shapes similar to that of the asparagus. Clean the asparagus and snap off the tough ends.

Put the carrots in a pot where they can lie completely covered with water, and add water to just cover them. Cook them for 5 minutes. Add the asparagus, and cook for another 4 or 5 minutes.

Drain off the water, and set the vegetables aside. Add the butter and seeds, and cook for a minute until the seeds begin to brown. Add the vegetables back into the pan, and stir them gently to coat them in the butter and seeds.

1 comment:

Bellini Valli said...

Can't wait for the local asparagus Ferdzy, but I have been willing to pay the premium price for imported lately:D