Depth versus Width
Oftentimes, we sit staring at our screens, waiting for the right words to come out.
The words won’t arrive until you write them, so it’s useless to waste time staring at the screen.
Write.
It doesn’t have to be meaningful yet. It doesn’t have to make sense yet. Consistency is the key. Just write.
And keep going until you write the thing you wanted to write in the first place.
It’s not always about how deep you go, but how far you wade away from the shore.
Asparagus and Chicken Salad
with Ginger Dressing
Thank you to David Tanis, former head chef at Chez Panisse for this gem.
This is a tried and true recipe I make when I need something that is equal parts special and easy. Asparagus is in season here in the Northern Hemisphere, so snatch some up while it’s crisp and fresh. Medium-sized stalks will hold enough flavor to be perfect here, but in general, I love thinner stalks for quick boiling (like in this recipe), and thicker ones for the grill.
For a whole-meal option, toss this with some vermicelli noodles.
INGREDIENTS
FOR THE VINAIGRETTE:
1 large shallot, finely diced, about 2 tablespoons
3 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
Salt to taste
Generous pinch of cayenne
1 tablespoon grated ginger
2 garlic cloves, minced
2 teaspoons sesame oil
¼ cup vegetable oil
FOR THE SALAD:
1 pound asparagus
Salt and pepper
1 serrano or jalapeño chile, thinly sliced (optional)
½ cup roasted peanuts, crushed
¾ pound smoked chicken, sliced
1 large lime, halved
Basil, mint and cilantro leaves, about 1/2 cup total
PREPARATION
To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.