Sunday, December 26, 2010
Asparagus with Dijon Butter
Do you have holiday traditions? I find comfort in my holiday rituals. These days my life is shifting so quickly I am needing extra time to center myself, sit in stillness and remain open to the gifts of life. I am finding that the gifts of life may not have the wrapping paper I imagined or am used to, but I am trusting what is inside life's gifts will be exactly what I need.
I am starting a new tradition this year of eating Dungeness crab for our holiday dinner. I know, so Californian of me, right? It is fresh and easy to get where I live though, and a festive addition to a holiday dinner. A few nights ago at my daughter's request, we each said what we are thankful for at dinner. I said I was thankful to live in California. And, as I am planning a move to the bay area this summer, I am especially thankful that I can move to such an amazing place. No more off-grid solar living. No more driving 45 minutes to town. No more driving 3 miles down a dirt road to get home. It is very idyllic living off-grid until you are alone trying to trouble shoot an inverter problem or a broken generator! I will be a 5 minute drive to almost anything I want. A very long way from the outhouse I had at Shobo-an when I first moved here. The things I will miss (and it is a long, long list) are part of the chapter in my life I am closing. I am very lucky that the friendships I have made these past ten years I will take along with me after I move. I hope to lure all my friends to Marin for any amount of time they are willing to visit.
This year I tried a new dish vegetable dish for the holiday. Asparagus is starting to come into season here on the west coast, and I thought to include it in our crab dinner. I told my dear friends last night at Christmas dinner it was a potential blog recipe and to be honest. Thumbs up or thumbs down. I got all thumbs up. I made it twice this week. The first time I shaved the asparagus with a vegetable peeler into thin strands I sauteed. The second time I just chopped the asparagus into 3 inch pieces. I liked it chopped into three inch pieces (less work!). The picture above I took when I shaved the asparagus. I toasted sesame seeds from my grain CSA to top the dish with. Don't forget the sesame seeds. They really add a wonderful nuttiness that contrasts the dijon.
Aspargus with Dijon Butter
1 bunch asparagus (bottoms trimmed off) cut into 3 inch pieces
1 tbls butter
1 tbls dijon mustard
2 tbls toasted sesame seeds
Sautee asparagus in butter for 8 minutes. Add dijon and salt. Mix well and cook covered over low heat until tender (about 2 minutes more) Top with toasted sesame seeds.