A to Z, Asparagus Season, Bowling.

I enjoyed the A to Z Challenge once again, but although the posting part was fairly easy peasy, I found it very tiring to keep up with everyone’s blogs and make sure I returned their comments. In many ways this is the main function of the A to Z, to go out and meet new bloggers.  I didn’t achieve as much as some I just didn’t have the energy or time. As it was Matt complained I was glued to my computer. It was funny that a good friend and I both chose Xiphios or swordfish for X although we came at it from different angles.  She wanted to fish for it and I wanted to eat it.

Wednesday of last week, Matt, now being 80, had to go to a special education class for older drivers. He said it was totally boring. However, he got his license OK so that is all that concerns us really. Thursday was the last of the Travel League bowling for this winter; it will start up again in September. Our Winter League also finishes this week and our banquet will be on the 11th. The Summer League starts on the Wednesday of that week, the 13th of May. In case you don’t know what I am rabbiting on about, it’s 5 pin bowling. We are not brilliant bowlers but we are very keen on the sport. We try to play twice a week, once on a league and once on our own.

I am writing this in advance and hoping the asparagus will be ready for picking by now. It is supposed to be ready by Sunday or Monday if the weather stays sunny and warm. During April I found a new asparagus recipe which I am waiting to try out. Obviously I want to share it with you all. Just as well I don’t live in China, I would be broke buying asparagus, or deprived, neither of which would I enjoy. Update: I got my first fresh asparagus of the season last night. It was delicious, so very sweet and tender.

Asparagus Shandong-Style (Liang Ban Lu-Sun)

Source: Saveur

A specialty of Shandong province, this dish is traditionally reserved for banquets because asparagus is so expensive in China. But in the United States, when the price comes down in summer, take advantage of this flavourful dish.

SERVES 2-4

Ingredients

1 ½ lbs. asparagus, trimmed and cut crosswise on the diagonal into 2" pieces
1 tbsp. Japanese reduced-sodium soy sauce
1 tsp. Asian sesame oil
2 drops red chile oil
½ tsp. toasted sesame seeds

Instructions

1. Bring a medium pot of water to a boil over high heat. Add asparagus to pot and cook until tender-crisp and bright green, 1½–2 minutes. Do not overcook. Drain, then immediately plunge into a large bowl of ice water; set aside to cool, 2–3 minutes. Drain again, then transfer to paper towels, pat dry, and set aside.
2. Whisk together soy sauce, sesame oil, and chile oil in a medium bowl. Add asparagus and toss. Transfer to a serving bowl and garnish with sesame seeds.

Have a great weekend.