{"id":997,"date":"2009-04-08T05:08:00","date_gmt":"2009-04-08T05:08:00","guid":{"rendered":"https:\/\/elitemporaryblog.wordpress.com\/2009\/04\/08\/the-truth-is"},"modified":"2017-07-06T16:07:52","modified_gmt":"2017-07-06T20:07:52","slug":"the-truth-is","status":"publish","type":"post","link":"https:\/\/orangette.net\/2009\/04\/the-truth-is\/","title":{"rendered":"The truth is"},"content":{"rendered":"

I have to tell you something sort of unpleasant today, but somehow, I don\u2019t think you\u2019re going to be surprised: I have not been doing much cooking lately.<\/p>\n

I was hoping to be able to avoid the topic, but I can\u2019t. There is a lot going on over here, and you can see it as clearly as I can, so there\u2019s no point in trying to fool anyone. The truth is, for the past week, we\u2019ve been living on a pot of pinto beans spiked with Tapatio, four steamed artichokes, a few pans of scrambled eggs, a quart of ice cream, one bag of Cool Ranch Doritos, and one bag of Blazin\u2019 Buffalo & Ranch Doritos. I am not too proud to admit it. I am also not too proud to blame Delancey<\/a>. In fact, I totally blame Delancey, with all my heart. Yesterday, I managed to roast some parsnips<\/a> for lunch, and I felt so pleased with myself, so absolutely elated,
\nas though I\u2019d suddenly discovered that my oven door opened directly into Narnia. It was really something.<\/p>\n

Not as great a something, though, as the roasted asparagus with walnut crema<\/span> that I made for dinner a few hours later. The oven and I were on a roll.<\/p>\n

\"\"<\/a>
\nI found the recipe in A16: Food + Wine<\/span><\/a>, by Nate Appleman and Shelley Lindgren, executive chef and wine director, respectively, of the restaurant A16<\/a>. I\u2019ve wanted to go to A16 for a long time now, but somehow, whenever I\u2019m in San Francisco, I wind up so distracted by every option on every street corner that I completely forget what I went there for. I think sensory overstimulation is a requirement for any proper visit to the Bay Area, so I don\u2019t fight it too hard, though it means, sadly, that I have never been to A16. Luckily, the book makes a happy stopgap. It\u2019s visually stunning – clean but warm, with lots of luminous photographs on sturdy matte paper – and the recipes walk a fine, perfect line between simple and complex, rustic food and restaurant food. It\u2019s the kind of cookbook I feel inclined to keep on the nightstand, so that I can read it in bed. Just this past weekend, it won Book of the Year in the 2009 IACP Cookbook Awards<\/a>, so if you need a really firm, serious endorsement, there you go. It also contains the most inspired asparagus recipe I\u2019ve run across in ages, which is why I\u2019m rattling on and on like this.<\/p>\n

\"\"<\/a>
\nIt was 70 degrees in Seattle yesterday, unreal for April 6, and I decided to mark the occasion by driving with the windows down and buying some asparagus. The A16 book was lying on the coffee table in the living room, and at some point in the afternoon, I picked it up to put it somewhere else, and when I did, it fell open to page 102, the recipe for Roasted Asparagus with Walnut Crema<\/span> and Pecorino Tartufo. I took it as a sign. From Narnia.<\/p>\n

The recipe title sounds fancy, and the finished dish tastes fancy, too, but in essence, it\u2019s very straightforward. First, you make the walnut crema<\/span>. You bring some water to a boil, toss in some walnuts, and cook them until they\u2019re tender to the tooth. While this is going on, you sweat some red onion in a skillet. Then you dump both items into the food processor with some of the walnut-blanching water, blend it all up, and then pour in olive oil while you blend it some more. The resulting mixture, now worthy of the handsome word crema<\/span>, looks a little like hummus, but it tastes somehow more like a distant cousin of pesto: fragrant, rich, and deeply savory. You spoon it onto a platter, top it with roasted asparagus, shave some ribbons of pecorino over the whole thing, and splash it with olive oil. The pecorino melts against the hot asparagus, and it\u2019s salty and tangy, and the walnut crema<\/span> sort of slithers beneath it all, subtle but beguiling. We scraped our plates, and then we had it again for lunch today.<\/p>\n\n

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Recipe<\/div>\n

Roasted Asparagus with Walnut Crema and Pecorino<\/h2>\n

Adapted from A16: Food + Wine<\/a><\/i><\/h3> \n \n <\/header>\n\n
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