Philosophizing About Food With Francine: Grilled Turkey Burgers with Local Asparagus

by Francine Black

A little Sunday night supper: grilled Turkey burgers, fresh green beans, local asparagus and spinach, artichoke and Parmesan sauce.

Asparagus is an ancient plant enjoyed by the Greeks and Romans as a culinary vegetable as well as a digestive aid and an aphrodisiac. It seems those two maladies were of great significance in the ancient world, as their medical texts seem to focus on them frequently!

For us, locally grown asparagus is certainly a harbinger of spring and a delicious, but sadly, short lived treat.

I much enjoy the thicker speared asparagus for its rich flavor and texture. A product of old plants, it can tend to have a tougher outer skin near the bottom of the spear. If we simply snap off the ends, we can waste a good bit. The frugal French method is to peel the bottom for several inches to reveal the tender inner flesh.

Over-cooking the asparagus gives a rather chartreuse colored slimy texture. To reveal the best flavor, all that is required is a quick roll in a hot buttered or olive oiled skillet for a minute or two, then the addition of just barely enough boiling hot water to cover. A three or four-minute bubbly bath in that, seasoned with a bit of fresh salt and pepper, and voila, it’s done.

We grew up dipping our asparagus in a homemade lemony mayonnaise but the spinach, artichoke and Parmesan sauce is very nice too!

Have a wonderful week, dear friends!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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