Let me introduce myself. My name is Dragonmommie, Genius. Sheeeeer Genius.
That was my first thought after I tasted an experiment I conducted tonight for an asparagus dish for Thanksgiving…. well, it’s on the menu now, but it was really just a quick something for me and LD for dinner. I should have taken a picture, but once we started eating, we could not stop. I decided to add this to my menu because of the colorful presentation and the flavor knocked me out.
Let me preface this by saying that I am NOT a professional chef. I do not cook like this often enough to know when to use high flame, low flame, whatever. I do not measure, I just throw everything together and eye it up. Sometimes it works and sometimes it doesn’t, but this is how I enjoy cooking. Even when I have a recipe to go by, I don’t stick to the measurements on the paper, so this gives you an idea of “me”. Most times I look to make one of my “One Pot Wonders”, so that was my inspiration here, as well. Here goes:
Okay, so I had fresh asparagus that I knew that if I didn’t make them tonight, I never would, then they’d go bad. I have a tendency of buying fresh veggies and if I don’t make them right away, they end up in the trash. This dish practically pulled itself together when I looked in the closet and found a lone can of corn.
I’d been wanting to cook more with shallots since my discovery of them this summer, so I peeled two of them and roughly diced them. I also sliced up one chive bulb and greenery. Sauteed both in extra virgin olive oil.
While that was going, I cut up my asparagus into bite sized pieces and placed in a dish. Could not use garlic because when I went into my stash, I found out that they were growing white stuff, so I deep sixed what remained in the jar. It was a good thing that it was almost finished anyway; and didn’t feel so bad because some dishes don’t need garlic and I hardly know the difference.
Okay, now that the shallots and chives are sauteed, nicely coated with oil, I threw in the asparagus and mixed it all up, covered and cooked until asparagus was bright green and still a little on the hard side, but definitely edible. Now, I added the canned corn, but not the whole can. You will need to eye it up to determine when the proportions are right because a whole can of corn is too much for one bunch of asparagus.
Next, I added some Five Spice Seasoning…. this could definitely be the secret ingredient. The one I have is made by “Ty Ling”, but the spices that are in this can be easily combined on your own: Anise, ginger, cinnamon, fennel and black pepper. As a side note, I personally love to inject fresh ground nutmeg into almost anything I make just to see how it enhances the taste. I did not do that tonight, however, but I might next time I make this.
Now, just cook it for a little more time, just enough to blend flavors. Next time, I definitely would add Jicama to this recipe, but I did not have any in the house today. Next, I would try using fresh corn, as opposed to the canned, just to keep the freshness of the dish. Maybe I would also consider adding fresh carrots for a bit more color, but I would not use fat, clunky pieces; I would julienne, both, carrots and Jicama. The corn of my dish tonight was a bit too mushy by the time I was done; so either add the corn at the last minute, or try using fresh corn. Here is the recipe below, without all the extra commentary:
Asparagus and Corn Wonder Dish
1 bunch Fresh Asparagus (is there any other kind?)
1 can- corn
2-3 – shallots
1-2 – chives
Extra Virgin Olive Oil
Pure Sesame Oil
Five Spice Seasoning (as described above)
1: Slice and chop shallots and chives. Saute in olive oil until just translucent.
2: Chop asparagus into bite sized pieces and add into pan.
3: Cut jicama into julienne-type pieces and add into the mix.
3: Let cook until asparagus is bright green and still a little hard, or aldente. Add sesame oil.
4: Add Five Spice Seasoning, simmer until orgasmic blending of flavors takes place.
5: Take a bow before your dinner guests so they can appreciate your genius!