{"id":12695,"date":"2017-05-02T22:34:09","date_gmt":"2017-05-02T22:34:09","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12695"},"modified":"2017-05-02T22:34:09","modified_gmt":"2017-05-02T22:34:09","slug":"roasted-porgy-dill-lemon-roasted-asparagus-ramp-thyme","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12695","title":{"rendered":"roasted porgy, dill, lemon; roasted asparagus, ramp, thyme"},"content":{"rendered":"

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Both parts of this meal were roasted. It’s a cooking process I won’t want to work with\u00a0very\u00a0often\u00a0as the weather warms, but it has a lot going for it.<\/p>\n

I don’t know that porgy has a season as such, but asparagus, or at least the best asparagus does. This was the best asparagus.<\/p>\n

I normally go very easy on accoutrements for this noble vegetable, but I loosened my own constraints this time in order to add ramps, plus a few branches of\u00a0thyme, to moderate the more exuberant tendencies of the these wonderful spring alliums<\/a>, although these ‘wood leeks’ are\u00a0actually pretty\u00a0mild.<\/p>\n

Rather than purchasing asparagus bunches already assembled by the farmer, I like ‘picking’ my own, in order to get a consistent size, and also, I suppose, to feel just a wee bit closer to the earth. Besides, I’m keeping some\u00a0rubber band alive a little longer. I’d say they also look prettier that way for their portrait.<\/p>\n

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It was the best asparagus I’ve ever had, but who knows what that means? I know I’m at least safe in saying so, because I can’t actually be proven wrong.<\/p>\n

As for the treatment of the fish, there was only one herb, some breadcrumbs, and a little lemon. I added a garnish of purple micro greens at the end, for a\u00a0refreshing, raw\u00a0element, but also to introduce a third color to the plates.<\/p>\n

The fillets were therefore not disguised, and they were\u00a0delicious – as fish, which is a good thing.<\/p>\n