Asparagus Quotes

“Asparagus is in season.”
― Donna Tartt, The Secret History

“The Earl of Woolsey was indeed completely nude. He did not seem particularly perturbed by this fact, but Miss Tarabotti felt the sudden need to close her eyes tight and think about asparagus or something equally mundane.”
― Gail Carriger, Soulless

“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.”
― Erica Bauermeister, The School of Essential Ingredients

“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.”
― Hannah Tunnicliffe, Season of Salt and Honey

“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.”
― Hannah Tunnicliffe, Season of Salt and Honey

“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”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“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.”
― Tetsu Kariya, Vegetables