It’s amazing how seasons come and go. One day you can’t get the scent of Spring flowers’ out of your nose – what a beautiful problem to have – and the next day the asparagus are gone! Here’s a tribute to one of my favorite fruits of the earth. As Spring prepares to turn over the clock to Summer, we celebrate with the simple, steadfast asparagus (stinky pee or not).
Asparagus honors the soil, and though it provides mouth-happiness for years, it is planted with foresight. After planting an asparagus crown, one must wait two (or better) three years to harvest the spritely spears. And my oh my is it worth the wait! As the asparagus roots deeper over the years, the harvest grows greater and tastier.
- Buckwheat soba noodles - 2 portions
- Sesame oil - 1 tablespoon
- Olive oil - 2 tablespoons
- Garlic - 3 large cloves of garlic, finely grated
- White wine or any sort - 2 tablespoons white wine, any sort
- Asparagus - 1 ripe mango, cut into matchsticks
- Mango - 1 ripe mango, cut into matchsticks
- Sesame seeds - 1 teaspoon, raw
- Sea salt - 1/2 teaspoon
- Black pepper - 1/4 teaspoon, freshly ground
- Mint - Freshly chopped mint for garnish
- Cook the soba noodles according to the instructions on the bag. Usually as follows: bring a pot of water to a boil (add a pinch of salt to the water). Add the noodles and reduce the heat to medium. Cook for about 7 minutes, or until noodles are tender. Drain the noodles and rinse with cold water to stop the cooking process and prevent them from sticking.
- When the noodles are cooked, toss them with the sesame oil and set aside while you prepare the asparagus and mango.
- Heat the olive oil over medium-high in a skillet or saute pan. Add the garlic. When the garlic begins to brown add the white wine.
- Add the asparagus, salt and pepper. Saute until the asparagus begins to brown.
- Add the mango and sesame seeds and saute for about 2 more minutes. (We only want to warm the mango so it holds it's shape - don't cook to the point at which it begins to break down).
- Add the noodles to the pan and toss with the asparagus and mango. Remove from the heat.
- Garnish with chopped mint for a refreshing finish.