Soba and Asparagus Salad

I am definitely back at work.  There is no doubt about it.  My muscles ache.  My feet ache.  Even the marrow in my bones ache. 

By the time this gets posted, I might not even be alive.  Today is the first day of school for everyone (all the students).  This past Friday was freshman-only day, so they would've had a weekend to relax before the big dogs usurp the coveted areas on campus they thought they could claim. Hopefully they listened carefully to the senior guides.  I like the way the school allows seniors to do a service project for freshman-only day by serving as guides. 

Last week was the first full work week for teachers.  I think I came home from work just too tired to cook, which is how we ended up eating take-out food or food from the freezer all week.  I don't think defrosting and heating frozen food counts as "cooking".

One night I felt a little guilty because D2 and I ate 2 lbs of crab between us.  D1 had gone out for the evening so D2 suggested we eat the crab we bought the last time from Costco.  She said she's been craving crab from early summer, even before she went to Japan, and she didn't get to eat any crab in Japan.  Poor thing.  Times must've been hard!  Anyway, the crab was so yummy.  I will need to get more the next time I head to Costco.  2 lbs was just enough for the two of us.

I finally decided to get off my ass yesterday and sort-of cook.  Because it's been so hot and muggy recently, a cool dish like this was so  refreshing.  If I had any leftover crab, I would've sprinkled some over the top.  IF I had any leftover crab. . .

click on recipe title for printable recipe

Soba and Asparagus Salad

     1 pkg (about 12 ounces) soba

     1 lb asparagus

     1/2 c chicken broth

     1/4 c shoyu

     3 tbsp sugar

     1/2 tsp Hondashi

     2 tbsp sesame seeds

     2 tbsp sesame oil

     2 tbsp rice vinegar

In a jar with a tight fitting lid, combine chicken broth, shoyu, sugar, Hondashi, sesame seeds, sesame oil, and rice vinegar.  Shake to dissolve sugar.  Chill.  Bring a saucepan of water to a boil.  Cook asparagus for 2 minutes.  Remove and plunge into ice water immediately.  Drain well.  Slice into 3/4" pieces.  Cook soba according to package directions (most packages suggest boiling for 6-7 minutes).  Drain and rinse under cold water.  Drain soba well and place in serving dish.  Add asparagus.  Shake dressing and pour over soba and asparagus.  Toss gently before eating.

Roasted Asparagus

I was definitely old (over 35) when I began eating asparagus.  The Rents would eat it, usually sauteed in butter, but I was successful at avoiding it for a long time.  The first time I remember eating asparagus was actually a "biology" experiment.  I read in a magazine that eating it has a strange effect on a certain body fluid.  I had no idea what the article meant, as I had never eaten asparagus.

Since then, I've come to like asparagus.  Mom says there is an excellent asparagus recipe in one of the Sam Choy cookbooks.  Because she said that in the days before I was an asparagus eater, I have no idea which recipe she means, but I'm guessing there was some kind of black sesame seeds in it.  Oh well, when I'm feeling less lazy I'll look for the recipe and try it myself.

But for now, this is my current favorite way to eat asparagus.  This recipe uses FRESH asparagus, not that stuff in the can, which I'm not sure is even asparagus at all.

click on recipe title for printable recipe
Roasted Asparagus

     1 bunch asparagus, trimmed

     olive oil

     salt

     pepper

     2 tbsp butter

     1 tbsp shoyu

     1 tsp balsamic vinegar

Preheat oven to 400 degrees.  Arrange asparagus in a single layer on a low-rimmed baking sheet.  Coat with olive oil.  Be sure to get the tips too.  Season with salt and pepper.  Roast 12 minutes.  Melt butter in microwave.  Stir in shoyu and balsamic vinegar.  Pour over asparagus before serving.