Sunny and not so sunny asparagus

Thus far, I have seen asparagus in three different colors: green, purple, and white. The white asparagus is special as it is protected from the sunlight. As the shoots spring up, the spear continues to be covered and covered until harvest. No sun, no photosynthesis, no green. Playing upon that came the sunny asparagus pesto, a pesto made of garlic, toasted sunflower seeds, red chili flakes, blanched green asparagus (mostly stems), fresh lemon juice, Italian parsley, and extra-virgin olive oil. Tossed with fettuccine, blanched asparagus, thyme-roasted sweet 100 tomatoes, the dish shone as brilliant as the radiant sun. Top garnish, add a bit of toasted sunflower seeds as well as some fresh chopped Italian parsley.

Fettuccine with sunny asparagus pesto

A touch of Valentine

What do I associate with Valentine's day? Red and pink colors, hearts, little Valentine's day cards, roses, and above all, chocolates! Another excuse to eat chocolate? Oh... poor us... if we must...

Fettuccine with savory red beet sauce, roasted red Russian kale, Marcona almonds, fresh whole mint, and dark chocolate paint

Fettuccine was tossed in a savory red beet sauce made of steamed beets, sauteed shallots and fresh thyme in extra-virgin olive oil, and lemon juice. While the beets were steaming separately, the shallots and thyme were cooking at a medium heat to bring out the sweetness of the shallots. Then I poured in the cooked beets and allowed that mixture to meld together and develop whatever flavors were in store. I honestly had no idea. After simmering for about 45 minutes, I pureed the mixture in a blender and stirred in a bit of lemon juice. The bittersweet chocolate sauce was made of minced garlic, reduced red wine, 72% dark chocolate, red chili flakes, and almond milk. Served on a bed of lightly roasted kale and amazing marcona almonds, the dish tasted almost like a savory entree with a bit of dessert hidden in its under-notes.