Monday, June 16, 2008
Open-Faced Asparagus Spring Onion Sandwich
I tried to stay local through the winter, stopping at the Morningside Heights farmers' market on Thursday afternoons, but a girl can only eat so many apples. The pickings were slim December through March, and I rarely had the time to trek down to the larger New York market at Union Square.
I have no excuses now--summer's bounty has begun, and on Wednesday nights the Foggy Bottom market in DC is right in front of the Metro station I use to get home. The market is small, but covers all the bases. A couple veggie stands, a dairy/egg stand, a pork and beef guy, plus a bread gal. Last week in less than 10 minutes, I pulled together the ingredients for a full meal at the market, forcing my seatmates on the Metro to bathe in the smell of my fresh garlic the whole way home.
Last week I caught the last of the asparagus, fat, crisp tips perfect for roasting. I drizzled them with olive oil and garlic, and tucked them in a 400 degree oven for about 15 minutes. As they cooked, I sauteed some sweet, purple spring onions and some baby summer squash. I toasted some walnut-whole wheat-cumin bread, spread it with fresh goat cheese, topped it with the onions and squash, then the tender asparagus spears. I finished the whole open faced delight with one non-local ingredient--lemon juice. Even in summer, the Mid-Atlantic can't quite catch up with California's riches.