Loving the free-form format, Samin, and yet there is just enough structure to make my detail-obsessed brain comfortable as I try to be more intuitive with my cooking. Also, I love all the substitutions you suggest. So happy to follow you here.
So happy that you are doing this! I always learn so much from you and I love all the little tidbits of advice here. I especially love the concept of "un-recipes". Can't wait for more!
So happy to see you back on a screen!! Love this recipe - I fear the UK seasons/accessibility of kumquats and asparagus will never meet but love that you've given us some alternatives. I feel like mango won't give the delicious tartness of kumquats, but maybe I'll try a nectarine!
I love the post and the video! About the peeler---I splurged a bit and bought the Milkstreet Precision Peeler. A game changer for sure! I actually look forward to peeling now, you should witness how quickly the peeler works on squash and other vegetables with tougher skin.
Oooh this is a great idea for a future post! But in the meantime, here are a few classic combos of soft (i.e. not woody stemmed) herbs:
just parsley
just cilantro
just dill
cilantro + mint
cilantro + dill
cilantro + parsley
parsley + dill + mint
parsley + chervil and/or tarragon
shiso + parsley
shiso + basil
basil + parsley
(basically, I'd avoid combining cilantro with tarragon....but almost any other combo will work! And when in doubt, use parsley or cilantro as your main herb and let one of the other flavors do backup work)
Pretty Samin is back on screen! Which I know is not the point of any of this, just thought you should know it’s true. Thank you for this, I have been buying skinny asparagus forever lol! I’m making this immediately.
Great post and I look forward to subsequent ones! I just got asparagus in my CSA box. Lately, I've thought that the way to go would be to roast it, but I'm going make it this way tonight. Any thoughts on roasting asparagus?
Yup! Peel it first! Heat your oven to 450°F, preheat a sheet pan in the oven. Toss peeled asparagus with olive oil and salt, spread out in a single layer on the preheated pan, and roast until brown on the outside and tender throughout (jiggle once or twice to make sure the asparagus browns evenly).
ooooh, we have a kumquat tree and a meyer lemon tree, I'm going to go wild and try this with a mix of BOTH 😱
thank you for the asparagus tips! (which are also my favorite part of the asparagus)
Who let you in here?
Oh my - I love everything about this post, mostly that it’s from YOU! You are light and joy!❤️
Loving the free-form format, Samin, and yet there is just enough structure to make my detail-obsessed brain comfortable as I try to be more intuitive with my cooking. Also, I love all the substitutions you suggest. So happy to follow you here.
So happy that you are doing this! I always learn so much from you and I love all the little tidbits of advice here. I especially love the concept of "un-recipes". Can't wait for more!
So happy to see you back on a screen!! Love this recipe - I fear the UK seasons/accessibility of kumquats and asparagus will never meet but love that you've given us some alternatives. I feel like mango won't give the delicious tartness of kumquats, but maybe I'll try a nectarine!
I love the post and the video! About the peeler---I splurged a bit and bought the Milkstreet Precision Peeler. A game changer for sure! I actually look forward to peeling now, you should witness how quickly the peeler works on squash and other vegetables with tougher skin.
Many recipes say use whatever herbs you have or sound good but they each have different tastes. What is a good way to select them or combine them?
Oooh this is a great idea for a future post! But in the meantime, here are a few classic combos of soft (i.e. not woody stemmed) herbs:
just parsley
just cilantro
just dill
cilantro + mint
cilantro + dill
cilantro + parsley
parsley + dill + mint
parsley + chervil and/or tarragon
shiso + parsley
shiso + basil
basil + parsley
(basically, I'd avoid combining cilantro with tarragon....but almost any other combo will work! And when in doubt, use parsley or cilantro as your main herb and let one of the other flavors do backup work)
P.S. if you have Salt Fat Acid Heat, there's a pull out infographic with spice and herb combos from around the world in there!
My favorite book!!!!
My wife doesn't like asparagus - is there another vegetable that would be a tasty substitute? The salsa looks delicious.
For her, it's less about the taste of asparagus and more about the fact that it makes her pee smell, if that matters.
Yes! I’d use broccolini and boil it exactly the same way! The salsa is also a wonderful accompaniment for fish and chicken, or grilled zucchini!
Thank you so much!! I'm excited to give it a try!
I’m so inspired to buy asparagus at the farmers market now!
Pretty Samin is back on screen! Which I know is not the point of any of this, just thought you should know it’s true. Thank you for this, I have been buying skinny asparagus forever lol! I’m making this immediately.
Samin, thoughts on using a mini food processor to chop herbs ?
Yup! Do it all the time!
Samkin is a very skilled person. I'm pleased to see her creating videos of her dining suggestions.
Arizona apparently has never heard of a kumquat😵💫
Hahaha try it with mangoes or cherries!!
I love this so much pls keep doing these!!!!
Great post and I look forward to subsequent ones! I just got asparagus in my CSA box. Lately, I've thought that the way to go would be to roast it, but I'm going make it this way tonight. Any thoughts on roasting asparagus?
Yup! Peel it first! Heat your oven to 450°F, preheat a sheet pan in the oven. Toss peeled asparagus with olive oil and salt, spread out in a single layer on the preheated pan, and roast until brown on the outside and tender throughout (jiggle once or twice to make sure the asparagus browns evenly).
So nice to see her present her skills.