Okay, so first things first Internet. We are moving. We are moving to Baltimore. Soon. Maybe this month, maybe next month, but definitely soon. We’re searching, I’ve been looking at a few places a week and we’re trying to find the one that will best suit us. We’re moving to Baltimore because it’s a little more our style, a little more our pace, and the opportunities have led us there. This is a great thing, we’re totally pumped. It means being in a city we love in an area that will be a little more tailored to the lifestyle we want (ie urban).
Here’s the thing about moving (more) urban, we’re going to have to sacrifice space. Even the biggest apartments I’ve seen are a step down in size from where we currently are (which isn’t very big) so we’ll likely be losing square footage. And a dishwasher. And probably all of our This End Up furniture. My point being, I’m going to need some tips. How do you cook in a tiny kitchen, what gadgets have you sacrificed, what do you do for storage? I need suggestions, Internet, and you haven’t failed me yet.
On to the asparagus. I’m reading Animal, Vegetable, Miracle by Barbara Kingsolver (on loan from my sister in law Megan) and loving it. I just got through the section on asparagus, the food her family uses to kick off their year of eating locally. In tribute to this riveting (and inspiring if we can ever afford outdoor living space) book, I picked up some local asparagus and cooked it up to accompany a light pasta dish. I like my asparagus cooked to a minimum and freshened with lemon juice. It’s light, fresh, and the perfect way to honor spring’s first vegetable.
1 bunch fresh asparagus
2 tbsp grated parmesan
1 tbsp olive oil
Salt & pepper
In a wide pan, bring 1/4 inch of water to a simmer. Add juice of 1 lemon and a little s&p. Cut the bottom 1/2 inch of the asparagus and place in the pan. Cook 5 minutes or until bright green. Drain, drizzle remaining lemon juice, parmesan, & s&p over, and serve.