Earth Walker
April 15th, 2001, 08:36 PM
:D Fresh asparagus is one of the true pleasures of
Spring. These green delights, reminiscent of the male
sexual organ, have been prized for centuries as an
aphrodisiac. Asparagus has its place in ancient ritual,
as well: ancient Greek Maends rigged up great phallic
wands with asparaguslike tips in honor of the power
of fertilization.
This Beltane recipe pairs the feminine and the
masculine, partnering almonds with asparagus (our
ancestors recognized the almond's vulva-shape).
1 pound fresh asparagus spears
2 tbsp. butter for sauteing
Toasted Tamari Almonds
Wash the asparagus and prepare by snapping off the
bottom of each spear with your hands: it will break off
with a satisfying crack just at the point where the stem
is beginning to turn tough and woody. (Very young,
tender asparagus won't need this treatment.)
Steam over boiling water in a steamer basket, or saute
in butter over medium-high heat, for just a few minutes.
Asparagus should be bright green and crisp-tender.
Place spears decoratively on plates, tying each "bundle"
with a chive, if you like.
Top each bundle with Toasted Tamari Almonds, below.
1/2 cup sliced almonds
Tamari or shoyu
Butter or olive oil
Preheat oven to 300oF.
Spread sliced almonds in a shallow layer on a baking
sheet and sprinkle with Tamari or shoyu and stir to
moisten. Dot with butter or a little olive oil.
Bake almonds, stirring often, for 10 minutes or so,
keeping an eye on them, as nuts burn easily. They will
smell toasty and delicious when they're done, and they
will have turned a rich and delicious golden brown.
Make extra if you like, so you can snack on these as you
cook--they are highly addictive and delicious. :sunny:
Spring. These green delights, reminiscent of the male
sexual organ, have been prized for centuries as an
aphrodisiac. Asparagus has its place in ancient ritual,
as well: ancient Greek Maends rigged up great phallic
wands with asparaguslike tips in honor of the power
of fertilization.
This Beltane recipe pairs the feminine and the
masculine, partnering almonds with asparagus (our
ancestors recognized the almond's vulva-shape).
1 pound fresh asparagus spears
2 tbsp. butter for sauteing
Toasted Tamari Almonds
Wash the asparagus and prepare by snapping off the
bottom of each spear with your hands: it will break off
with a satisfying crack just at the point where the stem
is beginning to turn tough and woody. (Very young,
tender asparagus won't need this treatment.)
Steam over boiling water in a steamer basket, or saute
in butter over medium-high heat, for just a few minutes.
Asparagus should be bright green and crisp-tender.
Place spears decoratively on plates, tying each "bundle"
with a chive, if you like.
Top each bundle with Toasted Tamari Almonds, below.
1/2 cup sliced almonds
Tamari or shoyu
Butter or olive oil
Preheat oven to 300oF.
Spread sliced almonds in a shallow layer on a baking
sheet and sprinkle with Tamari or shoyu and stir to
moisten. Dot with butter or a little olive oil.
Bake almonds, stirring often, for 10 minutes or so,
keeping an eye on them, as nuts burn easily. They will
smell toasty and delicious when they're done, and they
will have turned a rich and delicious golden brown.
Make extra if you like, so you can snack on these as you
cook--they are highly addictive and delicious. :sunny: