Presuming I’m not an unreliable narrator – and we can’t be sure – according to this very food blog I haven’t eaten asparagus since 2014. This would not be particularly worth commenting upon other than the seasonality of asparagus makes it a kind of touchstone to me for the arrival of spring, consuming it is like a tiny ritual heralding both the end of winter and glad days of sunshine to come. I’ve mentioned my intentions to acquire asparagus in every ensuing year since 2014, but it appears to have taken me until today, five years later, to clear this remarkably low bar. Is it coincidence that this timeline coincides with the commencing and ending of my bartending career? Is correlation causation? Are we really saying that eating asparagus is my own personal responsibility along with all my other personal responsibilities now? I can’t keep up!
Well, whatever the reasons, I’ve got some asparagus today. Unfortunately – and don’t let the sunny look of the photos fool you – it was less of an optimistic spring day and more the sort of horizontal rainy deluge that makes you want to do little more than sit resolutely in a hot bubble bath like a prune soaking in Armagnac. But, you never can tell when personal responsibility is going to hit (infrequently, it would seem) so I ignored the weather and made this decidedly sunny little lunch for myself: roasted asparagus and almond butter skordalia. I went back and forth on whether to call this skordalia when it’s not the traditional recipe, but it’s faithful in intent, for what it’s worth. Skordalia is a garlicky Greek dip that often – but not always! – uses potato and almonds. So does my recipe, just the almond component is pre-pulverised for you.
Every ingredient plays its part – the potatoes give fluffy, starchy mildness, the vinegar balances and sharpens, the almond butter and olive oil makes it wonderfully rich and smooth, and the garlic makes it garlicky as hell. Together they form this incredibly lush puree that’s perfect for dragging vegetables through or spreading on bread, and it works beautifully with the nutty, grassy flavour of asparagus. If your asparagus is too roasted and floppy to successfully dip, just spoon it over, no harm done. This skordalia keeps well and seems to just get better and better the longer it sits in the fridge: more aromatic, more creamy, more luscious and buttery.
Roasted Asparagus and Almond Butter Skordalia
A recipe by myself. Serves 1.
- A handful of fresh asparagus spears (honestly, as many as you want)
- 2 medium mashing/roasting potatoes
- 5 garlic cloves
- 3 tablespoons almond butter
- 5 tablespoons extra virgin olive oil
- 1 tablespoon white wine or red wine vinegar
- plenty of salt, to taste
- 1 tablespoon fresh thyme leaves, to serve
Set your oven to 200C/400F and place your asparagus spears in a roasting dish. Drizzle with a little olive oil and sprinkle with salt. Roast for about ten minutes, or until they are slightly browned and crisped at the tips.
Peel the potatoes and cook them in a pan of boiling salted water until very tender. If you wish, you can boil the garlic cloves along with the potatoes – this will make their flavour more mellow. Drain thoroughly, retaining about 1/4 cup of the water from the pan.
Whisk together the almond butter, olive oil, potato cooking water, and vinegar. Your options here are to then use a stick/immersion blender to puree the almond butter mixture along with the drained potatoes and peeled garlic cloves. Or, you can use a food processor, or just a fork to mash and then the whisk – it won’t be aerated and velvety, but let’s not rule it out altogether. I used a stick blender, mixing until it was thoroughly pureed. Taste to see if it needs more salt.
Spatula the potato mixture into a serving dish and arrange the asparagus spears on a plate. Sprinkle over the thyme leaves, and serve.
As if to double down on the whole spring thing, today is also Daylight Savings, not that I actually even noticed because anything before 10am – okay, before noon – feels like 6am to me and it was still pouring with rain either way. But I was delighted when I woke up to find this travel story I wrote for Tenderly about a vegan weekend in Wellington was published, which I sourced and researched during my visit at the start of this surprisingly long month. As with asparagus it’s also been several years since I’ve written a travel story!
PS: If you enjoy my writing and wish to put a price on that; I invite you to join my Patreon where you can support me directly and access exclusive content written especially just for you.
title from: Tecumseh Valley by Townes Van Zandt, just some classic Townes Van Zandt-y beautiful, mournful poetry.
Landlocked Blues by Bright Eyes, from that perennial hit-making genre of “heartbreaking songs with my name in them.”
Do You Love Me Now, by The Breeders, it’s syrupy and slow-moving but has this dizzying, longing urgency and I just love it so much, especially that come back to me right now refrain.
Shy Guy, Diana King. This song is still so good, like every single particle of it is so joyously catchy and breezily confident. And how great is her pinstripe suit!
Next time: I still have some asparagus left so can really be Present and In The Moment with it and also might still cook something else featuring it to make up for five years of culinary neglect.
3 thoughts on “she saved enough to get back home when spring replaced the winter”
this sounds so lovely! fancy but simple and yum. can’t wait 2 try 🙂
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thank you Lana! ❤