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You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
In Zurich, in a cafe overlooking the Limmat, I ate butter-drenched white asparagus pulled from the ground that morning; it had the aftertaste of champagne. I've been able to appreciate epic meals in San Francisco, New Orleans, Berlin, Paris, Las Vegas.
I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.
Good asparagus needs minimal treatment and is best eaten with few other ingredients.
Marriage? It's like asparagus eaten with vinaigrette or hollandaise, a matter of taste but of no importance.
Asparagus inspires gentle thoughts.
It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to 'ooh' and 'aah' over artichokes or asparagus, and I enjoy being able to take these humble, 'lowbrow' foodstuffs up a few notches and serve them with great exuberance.
You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy highly developed.
I go for crunchy things - I like green beans, broccoli, asparagus, celery and carrots. I'm not a fruit eater, though.
I love fresh vegetables and we always include them in our meals. I don't force my kids to eat asparagus, but they do eat peas, broccoli, and carrots.
