Asparagus

Was it f- It was loud.

Was it, i- i- [laughs] What was the secret? Asparagus.

What was the secret? Was it, it was it, it was- Asparagus.

[laughs] What's your favorite pageant you ever won? Little Miss, uh, Crab Claw.

[laughs] Well, that was specifically for children whose- I was, I was Miss Crab Rangoon.

Will you have some more option, Mr. Mortimer? I need some more

asparagus.

Asparagus, Mr. Mortimer, help yourself.

No, thanks, Jack.

I have plenty right here.

I haven't eaten asparagus yet, because we've never bought it.

That's why I want to try it.

Do you know what asparagus is? Spargel? Nein, nicht so.

Ich glaube, Spargel isst man erst, wenn man ein bisschen erwachsen ist, weil das ist so eine fancy food, weißt du? Und Brokkoli?

Ich liebe Brokkoli.

Brokkoli?

One gets used to a name.

Let the poor child be called Asparagus if he wishes it, and let him feel he has got his own way.

So the young girl was named Aspasia Matilda Otley.

It was characteristic of Edith that she kept to her own point, though not aggressively.

So Carrie, I would love to know, what is one of the top three recipes from season four for you?

I made this broiled salmon and asparagus sheet pan recipe, and what's incredible about it is it takes, like, two seconds.

You take filets of salmon and stalks of asparagus, and you spread them out on a sheet pan.

You drizzle some olive oil, some salt and pepper, stick them under the broiler.

The salmon gets what I like, which is the crispy edges.

The asparagus gets a little blistered in different parts.

And then right before you serve it, you spoon a little bit of crème fraîche over it.

And if you've got some fresh herbs, you sprinkle herbs over it.

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Asparagus.

Asparagus, often dillis in Latin, asperge French, spargle in German.

This universal vegetable is supposed to be a native of Great Britain, where it is found on banks of sandy soil contiguous to the sea, growing luxuriantly under the salt breezes.

Cultivators have found that salt brine or a thin covering of salt thrown over the beds in the fall, before they have their final dressing, proves very beneficial to its growth.

It's perishable, needs refrigeration, and you sell hundreds of gallons a day.

Asparagus, infinite shelf life.

You sell a couple of jars per week.

Now, the question I wanna ask is if you had your milk and your canned asparagus in the same source at the automotive dealership level, how would you set your day supply? Just think about that.

So there's a wonderful, slightly grim passage from the historian Laura Shapiro's book, something from the oven reinventing dinner in the 1950s, America, describing a panel of food technologists testing frozen foods bought from California grocery stores in the late 1940s.

So their findings, and I promise I'm not exaggerating this, included peas with what they called stale odors, mixed vegetables with a hay-like odor and flavor, Asparagus deemed inedible because of stringiness and spinach described as being about as tasty as a wet piece of cloth.

Yeah.

Okay.