Disclaimer: this is not a recipe post. As plant-based living eases up a bit, thanks to the vegan police, and loyal adversaries, for spreading the V word, vegan labelled products sprout like mushroom in groceries. The vegetable section is still available, of course. We’re not anymore galaxies away from today’s norm. I’ve managed to discharge the superpowers of bicarbonate of soda and lemon on my utensils, toilet bowl, and cavities. And I’ve discovered a new way to make cooked veggies look decent. I guess life is fairer now.
Then the asparagus.
Who would have thought sautéed asparagus could crank out organized cheers? You can sense its set back yet provocative presence on top of the kitchen counter while watching world politics and other expletives. The asparagus sits comfortably on its high chair. It’s as though it’s preparing to launch into space, searching for new lands. Most glossy cookbooks continue to romanticize it at the expense of its roots. Most earthlings proceed to switch channels. I made an effort to keep the recipe in its simplest form, if I should call it a recipe.
But, again, this is not a recipe post. So here’s a picture of sautéed asparagus with other edibles.