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Asparagus Quotes

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Asparagus Quotes

“Merriem carries the enormous saucepan, a cloud of steam rising from it, into the dining room. "Spring risotto," she calls it. It's got snipped garlic scapes, tons of parsley, and just-wilted pea greens piled on top. Summer carries a big glazed terra-cotta saucer full of tiny new potatoes with butter and freshly torn mint, and I bring the asparagus, which Merriem calls "speary-grass," served with simple seasoning.”

SpringVegetablesAppetizersAsparagusRisotto
Book:Season of Salt and Honey
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“L'AMUSE-BOUCHE Strawberry Gazpacho served in Chinese Spoons, garnished with Deep-Fried Goat Cheese and Basil L'ENTRÉE Zucchini Cakes with Lemon Prawns and Braised Wild Asparagus, garnished with Edible Flowers OU Cream of Wild Asparagus Soup OU Roasted Cauliflower and Beets with Capers, served over Spinach in a White Wine Lemon Sauce LE PLAT PRINCIPAL Drunk Shrimp, Flambéed in Cognac, served over a Terrine of Tomatoes, Avocado, Strawberries, and Creamy Lemon Risotto OU Confit du Canard, served with Roasted Baby Carrots and Sweet Sautéed Radishes OU Bœuf en Croute with Foie Gras and Mushrooms, served with Grilled Wild Asparagus and Sweet Sautéed Radishes LA SALADE ET LE FROMAGE Strawberries and Wild Asparagus, served over Arugula with a White Wine Vinaigrette Selection of the Château's Cheeses LE DESSERT Crème Brûlée with a Trio of Strawberries and Cognac”

VegetablesSpringtimeStrawberriesMenuAsparagusFrench CuisineCognac
Book:The Secret French Recipes of Sophie Valroux
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“Ah! Green asparagus, my favorite! " "I stir-fried it with crab meat. I quickly stir-fried the green asparagus and mixed the crab guts with dashi and put that in there as well... ... and finally seasoned it with salt and pepper and thickened the sauce slightly with starch." "I love its fresh spring vegetable-like flavor!" "I stir-fried it in a very mild soy oil... ... and I didn't use any Chinese broth made from chicken bones and Chinese ham. I used dashi taken from katsuobushi and konbu.”

AsparagusJapanese CookingCrabStirfry
Book:Vegetables
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“Once the food is cool enough, I eat as though I'm starving. The potatoes' skins squeak when I bite into them; the risotto tastes of soft, pungent scapes; the freshly cut asparagus is so crisp and sweet you could almost mistake it for fruit. Merriem smiles at me. We are all holding our stomachs by the time Merriem clears the table and brings out dessert, a bright pink and sticky rhubarb tart dotted with edible flowers. She doles out big scoops of homemade vanilla ice cream with a silver spoon she affectionately refers to as "the shovel," then adds a chunk of honeycomb each of our bowls alongside wedges of the tart.”

Ice CreamPotatoesDessertAsparagusTartRisottoHoneycomb
Book:Season of Salt and Honey
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“I thought for our last session we should celebrate spring," Lillian said, coming out of the kitchen with a large blue bowl in her hands. "The first green things coming up through soft earth. I've always thought the year begins in the spring rather than January, anyway. I like the idea of taking the first asparagus of the year, picked right that day, and putting it in a warm, creamy risotto. It celebrates both seasons and takes you from one to the next in just a few bites." They passed the bowl around the table, using the large silver spoon to serve generous helpings. The salad bowl came next, fresh Bibb lettuce and purple onions and orange slices, touched with oil and lemon and orange juice. Then a bread basket, heaped high with slices of fragrant, warm bread.”

SpringVegetablesSaladAsparagusLillianCooking ClassGreens
Book:The School of Essential Ingredients
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“A white truffle, which elsewhere might sell for hundreds of dollars, seemed easier to come by than something fresh and green. What could be got from the woods was free and amounted to a diurnal dining diary that everyone kept in their heads. May was wild asparagus, arugula, and artichokes. June was wild lettuce and stinging nettles. July was cherries and wild strawberries. August was forest berries. September was porcini.”

MayMightWhiteFoodEasierGreenSellsCookingDollarsWoodsForestsCulinaryElsewhereSeptemberDiariesJuneJulyAugustCherriesBerriesDiningStrawberriesLettuceTrufflesAsparagusNettlesArtichokesWild StrawberriesArugula
Author:Bill Buford
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“Some people are like ants. Give them a warm day and a piece of ground and they start digging. There the similarity ends. Ants keepon digging. Most people don't. They establish contact with the soil, absorb so much vernal vigor that they can't stay in one place, and desert the fork or spade to see how the rhubarb is coming and whether the asparagus is yet in sight.”

PeopleGivingEndsPiecesSightWarmContactDesertSoilHumankindInsectsAntsDiggingSimilarityForksVigorSpadesAsparagus
Author:Hal Borland
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“It was an emergency!" Seth blurted. "Read my lips - emergency reading - not some demented idea of fun. If I was starving, I would eat asparagus. If somebody held a gun to my head, I would watch a soap opera. And to save Fablehaven, I would read a book, okay, are you happy?" You had best be careful, Seth," Grandma warned. "The love of reading can be contagious." I just lost my appetite," he declared.”

IfsBookIdeasReadingLostFunWatchesGunOkayLipsCarefulAppetiteBe CarefulOperaEmergenciesStarvingSoapGrandmaContagiousSoap OperasLove Of ReadingDementedAsparagus
Author:Brandon Mull
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“Until-as often happened during those first months travel, whenever I would feel such happiness-my guilt alarm went off. I heard my ex-husband's voice speaking disdainfully in my ear: So this is what you gave up everything for? This is why you gutted our entire life together? For a few stalks of asparagus and an Italian newspaper? I replied aloud to him: "First of all," I said, "I'm very sorry, but this isn't your business anymore. And secondly, to answer you question...yes.”

FeelsFirstsSaidTogetherVoiceAnswersHappenedHeardMonthsHusbandEarsGuiltSorryNewspapersItalianExesAlarmsGave UpStalkingLife TogetherAsparagusEx Husband
Author:Elizabeth Gilbert
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“Beginning with a critique of my own limbs, which she said, justly enough, were nothing to write home about, this girl went on to dissect my manners, morals, intellect, general physique, and method of eating asparagus with such acerbity that by the time she had finished the best you could say of Bertram was that, so far as was known, he had never actually committed murder or set fire to an orphan asylum.”

WritingSaidEnoughHomeGirlMy OwnKnownMoralFireEatingMurderMethodCommittedIntellectFinishedMannersLimbsCritiqueOrphanAsylumsThis GirlPhysiqueAsparagus
Book:Right Ho, Jeeves
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“He took a bite, swallowed. "God. If asparagus tasted like that all the time, I'd be vegetarian, too." Some people in a lacquered wooden boat approached us on the canal below. One of them, a woman with curly blond hair, maybe thirty, drank from a beer then raised her glass towards us and shouted something. "We don't speak Dutch," Gus shouted back. One of the others shouted a translation: "The beautiful couple is beautiful.”

PeopleIfsBeautifulSpeakHairCoupleRaisedGlassesBoatBeerThirtyVegetarianBitesTranslationsDrankDutchCanalsAsparagusGus
Author:John Green
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“Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.”

FirstsMayMeanHandsFormFatherEnjoyAnimalCuttingDignitySeasonsMiracleCelebrateFeaturesRestaurantsHolidayVegetablesSpectacularSpearsMenusNetherlandsAsparagusNeckties
Book:Animal, Vegetable, Miracle: Our Year of Seasonal Eating
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“The word 'vegetable' has no precise botanical meaning in reference to food plants, and we find that almost all parts of plants have been employed as vegetables - roots (carrot and beet), stems (Irish potato and asparagus), leaves (spinach and lettuce), leaf stalk (celery and Swiss chard), bracts (globe artichoke), flower stalks and buds (broccoli and cauliflower), fruits (tomato and squash), seeds (beans), and even the petals (Yucca and pumpkin).”

Has BeensFlowerRootsCookingPlantFruitSeedsVegetablesGlobesStemPreciseLeafsEmployedPotatoesBeansBudStalkingPetalsTomatoesCarrotsPumpkinSwissSquashLettuceBroccoliAsparagusSpinachCeleryBeetsArtichokesCauliflower
Author:Charles Heiser
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“I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.”

WayTryingFirstsHelpingMotherTaughtKitchenVegetablesDishesDeliciousSauceBroccoliAsparagusArtichokes
Book:The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals
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