I am not sure how many years I have been going to Barrie’s Asparagus Farm, but every year when we start going there, we pass some wooded areas which are full of Trilliums which is the Provincial Flower of Ontario. I keep meaning to take my camera with me in order to take some pictures, but every year I forget, yesterday was no exception. I strongly suspect that by my next visit they will be gone. They don’t have a very long life. One is not allowed to pick Trilliums although I believe you can transfer the whole plant. They are more numerous in the picture than they are on the road where we pass by them.
Monday the Canadian Commander of the ISS, Chris Hadfield, started his trip back to earth having been Tweeting for the 5 months he was up there and making a video of playing the guitar and singing a farewell song. This is the last video he made just before leaving the ISS and boarding the Soyuz capsule which will bring him back to earth. Canada is justifiably proud to have had a Canadian commanding the ISS for the last 5 months, he is the first Canadian to do so.
Today I go back to the sleep clinic for my assessment. It has taken long enough and I will be very interested to hear what the doctor says.
This is a recipe from Mario Batali who is one of my favourite TV chefs. I am not familiar with vin santo but there are many lightly sweet dessert wines which would fill the bill.
Grilled Asparagus with Pepper Zabaglione
3 large egg yolks
1 large egg
3 Tbs vin santo or other lightly sweet dessert wine
2 Tbs unsalted butter, softened
1 Tbs heavy cream
1 tsp freshly ground pepper
2 lbs large asparagus
2 Tbs extra-virgin olive oil
3 Tbs freshly grated Parmigiano-Reggiano cheese
1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.
Author: Mario Batali
Have a great day