I think asparagus is a little like that. It’s so vivid and slender and pretty. It tastes like early spring. You wouldn’t want to eat it all summer, but you do want to eat it now. I like it best lightly steamed with butter and lemon, but you can’t eat it that way every time! So I try different things. I’m not sure what made me think of this, and I’m not sure what it should be called. It’s not a custard, exactly. It reminds me of Stouffer’s Spinach soufflé. When I was a child, that was the special thing to have with our steak. It’s not a soufflé, because there’s no bechamel, and the eggwhites aren’t whipped. But it does feel special. It’s quite light, but substantial enough to serve in slices. It would be nice with a light tomato sauce or red pepper coulis, but it’s flavorful enough to serve as it is. And it’s quick to make!
In Blackalicious’ Green Light – Now Begin, they say,
No more of that sittin’ in a slump and uh
No more of that coulda-woulda-shoulda junk
No more of that waiting for the inspiration, innovation
Or a green light–now begin