Asparagus inspires gentle thoughts. - Charles Lamb

Homegrown Asparagus becomes available in Pennsylvania from April through June. I love asparagus so much I am already salivating with anticipation. The photograph comes from Petr Kratochvil. 

Everyone has favorite ways to eat Asparagus. My Mother, the  Polka Queen, made Creamed Asparagus on Toast. This recipe for Chinese Asparagus Salad is one of my favorites. A list of pick-your-own farms in Eastern Pennsylvania can be found HERE. 

Chinese Asparagus Salad

2 pounds fresh Asparagus
1/4 cup Soy Sauce
1/2 teaspoon Sugar
1/2 teaspoon Vinegar (Cider or White Wine are good)
1/2 teaspoon Salt
2 teaspoons Sesame Oil

Some folks peel Asparagus and you can if you want to. I never do. I just snap it. Wash the Asparagus well. Cut the spears diagonally across in 1 1/2 inch lengths. Cook the pieces of Asparagus for one minute in boiling water. Then drain and rinse under cold water to stop the cooking. Mix all the other ingredients (soy sauce, sugar, vinegar, salt and oil) together in a large bowl. Add Asparagus and toss. Serve chilled.

Rain Gardens

The Philadelphia Water Department has some excellent information about making Rain Gardens. You can make that boggy place in your front yard a thing of beauty and help clean and conserve water. Once planted, such a garden is maintained with little to no effort. 

To select a location for the rain garden, begin by observing your yard during a rainfall event. Notice where water is flowing from, and where it is going. Rain gardens should ideally be located between the source of runoff (roofs and driveways) and the runoff destination (drains, streams, low spots, etc.). 

The photograph on the right is a rain garden in Philadelphia, designed by Edgar David. Rainwater that flows from the house roof to the stone cistern is used to irrigate an intimate collection of woodland plants. You can read more about this interesting garden  HERE. 

Daylight Saving Time is coming. Spring is coming. I am ordering Herb Seeds. I am getting that Happy Green Feeling in spite of the sleety nasty weather outside. Now for some Velvet Fog.

Be my Valentine? - Pasta with Smoked Salmon

Italians make this pasta on Valentine's Day but it is too good to confine to one day of the year.

Pasta with Smoked Salmon

1/2 pound of Pasta, linguine or penne
1/4 to 1/3 of a pound of Smoked Salmon, thinly sliced and cut into shreds
1 Shallot, slice thin
2 tablespoons Butter, preferably unsalted
1/2 cup of heavy Cream
1 tablespoon minced Parsley
1 tablespoon Whiskey, Brandy, Vodka
Salt and Pepper

This is how I do it. Cook pasta according to the directions on the box. This sauce is speedy (about 5-7 minutes) so do the sauce preparation work first and do not overcook the sauce or the pasta. Start the sauce after you put the pasta in the boiling water.

Saute the Shallot in Butter until it is transparent. Do not brown. Add the shreds of Salmon, cook a moment until the Salmon changes color, add the liquor and saute until the liquor evaporates. Very gently stir in the cream. Check the seasoning. Add the Parsley. Add the drained pasta to the pan sauce and gently turn the contents until the sauce covers all the pasta. Serve promptly. Ideally diners are already seated and salivating.

Serves two to four depending upon whether you serve at as dinner or a first course. Yes, I put grated cheese on the table for those who like it on all pasta. Like me. This is Italian fast food. Whole dish takes 25 minutes start to finish.