As of about 1:30 p.m. last Friday, it is now summer on the west coast and I am wearing a sundress and remembering my thighs now that they are not prevented by denim or Lycra from rubbing together.
Finally, things I’ve been waiting a year for are in season again, and the sun is warm into the evening so we can garden after work or enjoy a fizzy drink or two and a tomato salad on a patio somewhere and be social. I bought this season’s first zucchini on Sunday. I picked strawberries in the sunshine on Saturday. On Friday I ate corn in a park beside a marina.
My Dad trimmed his garlic plants this weekend and sent me home with a wealth of stinky, curly green stalks with which to make pesto and salads until the garlic oil ekes from our pores and our coworkers beg us to eat anything else. And corn has begun to appear in the markets, just as the last of the frozen stuff has hardened into an iceberg that smells like freezer and deserves to be thrown out.
So for this Meatless Monday, dinner came together in a fifteen-minute frenzy of blanching, chopping, and tossing, and it was cool and bright-tasting, with lemon and tomatoes, and basil, and piquillo peppers from a jar in the fridge and those pungent, fabulous garlic scapes.
There would have been a handful of Parmesan cheese thrown in at the end but I was in such a rush to eat that I forgot. No matter. It’s just fine sprinkled on after, and it’s just fine without if you want to keep things vegan. It would also be wonderful with grilled scallops or spot prawns, or maybe halibut, but you can do that some other night.
Corn and asparagus salad
(Serves four as a main dish, six as a side.)
- 1 lb. asparagus, trimmed, cut into bite-size pieces
- 2 large cobs corn (about 1 1/2 cups)
- 2 cups diced fresh tomatoes
- 2 diced piquillo peppers (or roasted red bell peppers)
- 1 large shallot, minced
- 1/2 cup garlic scapes or scallions, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 lemon, zest and juice
- 1/4 cup extra virgin olive oil
- 2 tbsp. minced fresh basil
- 1 tsp. red pepper flakes
- 1 tsp. Kosher salt
- 1/2 tsp. ground black pepper
Blanch asparagus in a large pot of boiling water. Cool in an ice water bath until cold.
Scrape corn from cobs into a large bowl. Add tomatoes, peppers, shallot, garlic scapes, Parmesan cheese, and lemon zest. Add asparagus.
Whisk lemon juice, olive oil, basil, pepper flakes, salt, and pepper together. Taste, adjusting balance as needed. Pour over salad. Toss to coat.