I’m introducing a novel idea that makes so much sense and it comes from, of course, my Mom. She loved to describe her favorite childhood meal: a platter of freshly harvested corn on the cob with butter and salt, strawberries for dessert. Just that. She and her eleven siblings ate well and savored that meal, two quintessential summer ingredients together in a simple and memorable feast.
I wondered what would be a spring time equivalent and came to asparagus and rhubarb. Asparagus with lemon-mustard vinaigrette and an egg, followed by some kind of rhubarb for dessert, maybe a piece of Rhubarb Upside-Down cake. (Sure, you could have some quinoa or farro with the asparagus.). Spend very little time on the main dish, a little more on dessert and you have both a simple and a lush spring supper. Looking forward to more seasonal pairings where dinner is just tomatoes and peaches, corn on the cob and strawberries, artichokes and raspberries . . . the seasons and their easy feasts.
Roasted Asparagus Recipe
Ingredients & Directions: Set oven to 400 degrees/ Rinse and trim asparagus, lots of it!/ Place on a rimmed baking sheet, sprinkle with plenty of olive oil, salt and pepper/When oven is ready, roast for 8 – 12 minutes, until asparagus are browning a bit and are slightly tender/ Place on individual plates or a platter, dress with vinaigrette/ Optional: add an egg, farro or brown rice on the side for a protein boost.
Lemon-Mustard Vinaigrette Recipe
Ingredients & Directions: Combine 2 T finely minced shallot, 1 – 2 t mustard, 4 – 5 T lemon juice, 1/4 – 1/3 C olive oil – personal taste determines how much or little of lemon and mustard are added/ Whisk or shake until emulsified/ Taste and adjust seasoning as needed. Set aside.
The vinaigrette is perfect with eggs.
Rhubarb Upside-Down Cake Recipe
New York Times, Rhubarb Upside-Down Cake