Asparagus coins, lamb, Bing cherries

March 22, 2012

It feels ridiculous to be offering such a humble recipe after sucking down dirty martinis in swanky New York City bars, sashaying down Fifth Avenue and yes, breathing in the same airspace as Eric Ripert.

I admit, I hadn’t worn heels in quite some time and walking on a downward slope took some getting used to. You will be pleased to know that I pranced on – unearthing every food destination that my wallet and watch could stand. A chef’s tasting at Le Bernardin, another at Daniel and then almost literally bumping into Food Network’s Anne Burrell who was walking her bike just outside Chelsea Market.

But even the high life has its consequences. There, standing outside our hotel, in the same place that Kim Kardashian gracefully posed for paparazzi on her reality show, I hailed a taxi in a dress that I worried was too short while the wind whipped my hair in 72 directions. This kind of glamor is stressful, as you can imagine, so I eventually conceded that coming home to my snarling dogs and frumpy closet was really a blessing in disguise.

And anyway, lamb with asparagus isn’t exactly something to sneeze at. Especially because they incorporate Bing cherries as you can see here. I will pause for you to be thoroughly impressed.

The original recipe, which is really a glorified hash, comes from Stephanie Izard and calls for fresh peas. But for the last couple of years, I’ve been pretty taken with the idea of slicing asparagus into coins. The snappy little pieces barely require any cooking. And the Bing cherries? Just the proper amount of zing. But what really sets this thing over the top is the miso paste, which is stirred into the meat before it hits the pan, adding an unfamiliar spike of earthiness and richness.

On second thought, maybe my modest little kitchen doesn’t feel so far from NYC after all.

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