I love old things – wine, cheese, pictures, houses etc. Nothing in this abode is new except a couch…oh yes and a coffee table that sits upended in my bedroom because dangerous edges and 2 year olds don’t mix. Anywho, “old” and I get along famously, and at 44 that’s a good thing;) Consider but for a moment Julia Child – she was in her late 40’s??! when a lifetime of food, recipes and personality hit the world stage. She changed the face of food in North America forever. In 1949 she enrolled in Le Cordon Bleu. Oh yes, she was 37 back in the days when that was ancient. Oh how I love to page through From Julia Child’s Kitchen and actually see her lovely strong, weathered hands on the pages. No models, no photoshop, just the lady and her food.
Mastering the Art of French Cooking was published in 1961 making her nearly 50. Go Julia!
Love that fact. Truly. Bah humbug to those of you who say one should age gracefully. What the hell does that mean anyway? Anyone who says that clearly doesn’t understand the art of staying young. You are what you think. If you think you are old and mid life is a time for winding down then you will do just that. Throw out those sensible shoes (unless you truly need ‘em), outdated ideas and embrace that inner kid.
My Grandma once said that she passed by her hall mirror and wondered who the hell that old lady was in her house – upon second glance she realized it was her. Ahaha. Grandma being Grandma said “Well I always feel 20 something so it was a bit if a shock.” It is my full intention to remain responsibly immature. Pay yer bills, floss yer teeth (and yes keeping your teeth helps) and take care of yer business but NEVER, EVER grow up. You never know what amazing things are just around the corner.
In light of all that is spring and in honour of all that ageless MMH is making Julia’s Asparagus and Lemon Zest. Bon Appetit!
Asparagus, EVOO and Lemon Zest – Adapted from “From Julia Child’s Kitchen”
24 thin asparagus spears
1/3 cup good quality olive oil
1 zest of one lemon
1/2 teaspoon peppercorn
1/4 cup fresh lemon juice
1/2 teaspoon salt
fresh minced parsley
The original recipe is much more complicated and requires marination and substantial cooking. I wanted to keep this super simple and springy – I also really like my asparagus quite firm. In a large cast iron skillet add olive oil and bring heat to medium. You do not want to cook olive oil on high heat. Place asparagus spears in pan and lightly sautee for 5 – 7 minutes. Salt, pepper and then sprinkle on lemon juice, lemon zest and parsley. Easy, healthy and very tasty.