I'm going on a jet plane in a few hours to Europe. This is my third and final seasonal asparagus recipe of the season. I don't know where my inspiration came from, but I started to think about asparagus risotto. Somehow the image of lemon, cream and asparagus flooded my mind and tastebuds.
Along with culinary inspirations, I've been "raiding" estate sales lately. I love estate sales, but I also find sadness with them. My Ukrainian Great Grandmother, who immigrated to the US in 1951 post WW2, kept our Ukrainian and Polish roots and culture alive throughout her life.
I am sad to lose the greatest generation because they were wise and simple people. They cared more about life and family than they did about flashy cars and technology. My treasure trove has been a success, finding some of the most wonderful European plates, spoons and handmade doilies. It all reminds me of my Baba.
As I mentioned in my recent, Super Easy Vegan Creamy Asparagus Soup, spargelsuppe (asparagus soup) is one of the most cultural notable spring-time meals in German culture. Anything that contains asparagus is a sign for springtime harvest.
"Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears."
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com