Oh but I do go much too long between posts...
I have missed writing about spring's bounty! about strawberries I picked myself and the sorbet that followed (now consumed)! But I will not miss writing about asparagus! I have been told by my friends at Scharf Farms that their vitamin-logged tender green stalks will be available for one more blessed week. I have eaten a bounty of Scarf Farms' asparagus this season and although I will likely never tire of it's sweet green flavor, I was looking for a new way to enjoy it last night. To add a new flavor or dimension via sauce or saute. Leafing through Marcella Hazan's "Essential of Italian Cooking", I found a recipe for an anchovy vinaigrette that grabbed my attention by virtue of its simplicity and availability of ingredients.
I had already planned on making Buttered Herb Orzo (recipe below) and grilled chicken salsicca, I just needed that interesting extra flavor that would take the asparagus from my grill pan and humble kitchen to the arbor-covered outdoor farm table of my fantasy estate in Umbira.

And it did.

Warm Anchovy Dressing
Adapted from "Essentials of Italian Cooking" by Marcella Hazan

2 Tbs extra virgin olive oil
1 clove garlic, minced
anchovy paste
1/2 tsp. red pepper flakes
1/2 tsp. fresh thyme leaves

Warm olive in a small saucepan over low-medium heat. Add 1 - 1 1/2 inches of anchovy paste from the tube and 1/2 tsp red pepper flakes. Continue heating until anchpvy paste dissolves. Add minced garlic and thyme leaves and swirl to distribute. After 30 seconds turn off heat and cover. The garlic will finish cooking and all the flavors will come together as the oil cools.
Serve as a drizzle over grilled asparagus.

* This sauce adds a tangy, earthy note and a lot of depth and would be delicious on fish, sauteed greens, or anything that years for a little more "meatiness". You can adjust the amount of anchovy paste to taste.


Now on to the rest...

Supremely Herbed Orzo
or
All Herbs I Could Find in My Yard/Fridge with Orzo and Liberal Amounts of Butter

1 - 1 1/2 cups Orzo, cooked according to package instructions
1 cup chopped fresh herbs (I happened to have sweet basil, greek basil, mint, lemon thyme, and oregano)
1 cup chopped fresh arugula
1/2 cup chopped fresh spinach
1 large or 2 small cloves garlic, minced
2 big Tbs unsalted butter (yes mom, i used that much butter for real! can you believe it!?)
2 tsp olive oil
salt and pepper

1. Wash, dry and chop herbs before measuring them. I pile them all together on my cutting board and run my knofe through, then pile them back up and chop again, repeating until they are in (fairly) equally small pieces. It takes a bit of time but is actually very soothing as your knife makes a nice sound as it runs through the piles of leaves. I also recommend a very sharp knife so your cuts are as clean as possible which will help keep the essential oils in the herbs and not on your cutting board.
2. Heat olive oil and 1 Tbs butter in a large saucepan until butter foams. Add garlic and saute briefly. Add herbs, spinach and arugula. Saute 1 - 2 minutes or until herbs/leaves begin to wilt but are still bright green. Add orzo and 2nd Tbs butter. Turn off heat. Stir thoroughly, as the herbs will tend to cling together for fear of distribution! Liberally salt and pepper. Taste. Salt some more if you're like me.
3. Serve it up, topped with a little crumbled goat cheese, feta or parmesean. mmmmm. butter.....