Here’s a little history…
People have been enjoying asparagus for a very long time.
Archaeologists excavated evidence of 3000-year-old asparagus on pottery at the Pyramid of Sakkara in Egypt. Apparently, Nefertiti loved the stuff and had the little stalks offered up to the Gods as a tribute.
Ancient Greeks and Romans also enjoyed asparagus. Roman Emperor Augustus is said to have coined the phrase “faster than cooking asparagus” to signal when he wanted something done stat. He also used his army (dubbed The Asparagus Fleet–I’m not making this up!) to fetch fresh asparagus and then used runners to transport the delicacy to colder climes in the Alps to preserve the vegetables.
Holy Roman Emperor Charles V (one of my absolute favorite emperors) arrived unannounced for a visit to Rome sometime in the 16th Century–throwing his hosts into a panic. What does one serve to an Emperor who “just drops in?” They settled on three courses of asparagus (reportedly served on perfumed cloths) to a delighted guest. (There was a whole lot of wine, too.)
So, here we are.
It’s 2021.
It’s spring.
It’s asparagus season.
It’s time to indulge our inner Emperors (with or without the perfumed cloths).
Here is a great Asparagus Salad With Walnuts, Parmesan, Lemon, Olive Oil and Lightly Jammy Eggs.
Warm Asparagus Salad With Walnuts and Jammy Eggs
Ingredients
- 2 bunches asparagus (trimmed, peeled if necessary, and cut diagnonally into one inch lengths)
- 1/3 C. extra-virgin olive oil
- 1/2 C. walnuts (coarsely chopped)
- 1/2 C. crumbled dry ricotta, paneer, or goat cheese
- 2 oz. shaved parmesan
- Juice of one lemon
- Baby basil leaves to garnish
- 1 or 2 jammy eggs
Directions
- Step 1 Clean and trim asparagus into 1/2 inch lengths. Boil asparagus in salted water for 1-2 minutes until it is just tender. Drain asparagus and transfer to a bowl. Set aside.
- Step 2 Heat 1/3 C. olive oil in a pan over medium heat. Add chopped walnuts and sauté until golden. Pour the sautéed walnuts and their now-flavored walnut oil over the asparagus and toss to combine. (You serve this salad warm, so use the oil before it cools.) Season to taste with salt and pepper.
- Step 3 To serve, arrange the asparagus on a platter. Scatter ricotta (or paneer or goat cheese), shaved parmesan and baby basil leaves over the asparagus. Drizzle with lemon juice, arrange jammy eggs on top of the salad, and serve immediately
- Step 4 Cook’s Note: I prepared my jammy eggs in my Instant Pot on the steam setting. It was easy-peasy.
This recipe is adapted from one that appeared in The Gourmet Traveller Magazine here.
