Another trip around the sun and another series of produce coming back again. What is the produce that you miss the most and craving for?
We in Lebanon are – still – fortunate for four seasons (somehow) and with each we have a series of produce of vibrant sweet fruits and fresh green and colorful vegetables to garnish our palate with. It starts peeking through around early March with some juicy orange loquats and luscious red strawberries then some crunchy fuzzy green almonds that are sour at the beginning of their season we dip them in salt to break the sourness. The peak of this season is stone fruits like apricots start making an appearance.
At this time of the year asparagus start to show up the stores. All your round I see some Chinese asparagus that look as dry as broomsticks. But now, asparagus is tender and fresh, and if you’re lucky you can get yourselves some local wild asparagus. The wild type is thin and long. They’re great with scrambled eggs or omelette but foragers pickle them in vinegar and boy, they are SO GOOD! Crunchy and zesty!
Being the fat and alcohol loving person – thanks to Bethany – I couldn’t but use those lovely asparagus with meat and fat and alcohol. Wrapped in Serrano ham, and slightly sautéed in a pan to render the fat then bathed in flames, these slim and tender asparagus are a lovely treat with a few drops of lemon juice or a few shavings of parmesan cheese.