I plan to continue to post my whole breakfast, including vegetables and grains, but today’s veggies-only post is inspired by this beautiful watercolor made by my friend Benjamin Marcus in recognition of my recent birthday. Benjamin’s watercolor is a rendering of my February 4th post: purple aspargus with mandarinquats. When I saw Ben’s watercolor with its rich red center I was inspired to make green asparagus (no longer in season but readily available) garnished with a ripe September heirloom tomato. Here’s the recipe. Oh, and please vote for me (again) in the 2014 Martha Stewart American Made contest. Thank you!
14 asparagus spears
1 heirloom tomato (red)
pinch sea salt
Process Cut the tough ends (about 1-2 inches) off each spear. Use a paring knife to peel the tough outer layer off of each asparagus spear. Wash them by immersing them in a bowl of water.
Fill a large stainless steel skillet about three-quarters full of water. Add a pinch of salt and heat on a medium to high flame. When water is boiling add the asparagus.
Blanch them for about one minute or less: when stems turn a more intense shade of green, they are done. Remove them with a wire mesh skimmer and arrange on individual plates.
Slice the tomato in half lengthwise from the stem to the bottom. Slice each half in four pieces (to make eighths of the tomato.) Arrange one or two sections on top of the asparagus as garnish and serve.
©Nancy Wolfson-Moche 2014