From earlier in the spring, a couple of dishes celebrating the first asparagus of the year and the final butternut squash from winter storage, "Something Old, Something New."
The first dish took full advantage of a rare sunny spring day to grill both the asparagus and the butternut squash, giving them a nice char that works against the sweetness of the scallops. Garnishes are a quick sweet chile sauce and Korean chile threads known as sil-gochu.
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| Scallops with Grilled Asparagus, Grilled Butternut, Sweet Chile Sauce, and Chile Threads |
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| Grilling the Veg |
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| Black Steel Gives a Perfect Sear Every Time |
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| Sweet Chile Sauce (Agave, Sambal, Salt) |
The second dish came on the following night when the weather turned back to its usual rainy springtime norm, making us want something warm and comforting, the genesis of the butternut lentils, a batch of brown lentils cooked with cubes of the bell of the butternut, the leftover bits that I couldn't slice for the grill the evening before. The salad is shaved raw asparagus dressed with lemon juice, olive oil, and salt.
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| King Salmon, Butternut Lentils, and Shaved Asparagus Salad |
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