Asparagus with Ginger and Cumin

I remember years ago on spring mornings my mother and some configuration of us daughters would take walks along the gravel road, making our way to the hallowed spots where asparagus grew wild along the field fencelines.  In late summer the asparagus would of course mature into the tell-tale towering green wisps making these spots NOT so secret, and if passers-by paid attention they might come back the next spring and have their own harvest party.  But in my memory the general etiquette was that if the the little buddies were in the ditch bordering (or even near) your farm, you were given priority..

We would walk on the gravel road with our bags then scamper down and back up the steep ditch to the fenceline where the asparagus thrived.  Finding the little spikes poking through the ground was better than hunting for easter eggs!   It seemed like there was always enough for a few meals, but never enough to get tired of it.

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For many years I thought that everyone got their asparagus by walking through ditches.

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This is a photo of a postcard of a painting by my friend and artist Sasha Luce.  The real painting is better in person, but it’s such a cool image and is perfect for this post!

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Asparagus does not need much, maybe a little salt and butter.  But if you’re looking for a little twist to your spring fling of eating this is a tasty tangent.  The recipe is from Manjula’s Kitchen, with minor adjustments.

Asparagus with Ginger and Cumin

Prep Time: 10 minutes   Cook Time: 10 minutes

Blanch in a pot of water for a few minutes, or lightly simmer in a pan:

1 bunch Asparagus (around 3/4 pound), sliced into 2 inch pieces

1/2 cup Water (or more)

Remove from heat when the asparagus is still a little crunchy—al dente.  

Drain any remaining water. 

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Heat in a saute pan over medium heat:

2 Tablespoons Olive Oil

Add:

1 teaspoon Cumin Seed (whole)

Toast the Cumin seeds until they begin to pop.

Add:

1/2 teaspoon Sea Salt

1/4 teaspoon Black Pepper, freshly ground

1 Tablespoon Almonds, sliced or chopped

2-3 teaspoons Fresh Lemon Juice

1 Tablespoon Fresh Ginger, grated OR 1 teaspoon Ginger Juice

Saute a few minutes, until the asparagus is cooked. 

When serving, top with:

1 Tablespoon Parmesan, grated

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This is another plate by my friend Elisabeth Maurland—a piece from her ‘early years’.

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