COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

 

I recently revealed that I'm not a fan of steamed vegetables. While collaborating with a knowledgeable expert in Asian cuisine, I discovered they had a strong distaste for Japanese food, attributing it to its lack of allure, particularly due to its reliance on steaming. They even joked about the Japanese eating pollywogs, questioning who would consume such a thing.

While I can't say I intentionally indulge in pollywogs myself (though I'm sure I inadvertently swallowed some pond water during my woodland adventures as a child), I do have a deep appreciation for vegetables. And with the arrival of spring, asparagus has made a triumphant return to the market in abundance.

When it comes to vegetables, especially asparagus, I've found that oven-roasting really brings out their flavors, making it my preferred method of preparation over almost any other. (Although I have to admit, I have a weakness for pickled vegetables that I just can't resist.)

There was a time when people were absolutely scandalized by cooking with any kind of fat, even something as seemingly innocent as olive oil. I remember once giving a cooking demonstration in health-conscious Los Angeles, and a woman in the audience was absolutely horrified when I poured a half-stick (about 2 ounces or 55 grams) of melted butter into a batch of cookie batter that would make 35 cookies. I stood there, mid-pour with my measuring cup in hand, utterly flabbergasted by her reaction.

For those concerned about "healthy" or "lean" recipes (which is an interesting term, because unless you print the recipe in a narrower column than usual, I fail to see how a recipe can be "slender" – but as my regular readers know, grammar isn't exactly my forte...), here's some good news: you only need a few tablespoons of oil for a few servings to roast an entire baking sheet of asparagus. And because oil expands when heated, there's no need to drown everything in a deluge of oil. (And despite succumbing to what that woman was so fearful of, you can actually go easy on the oil in the recipe below.) But when you have olive oil as exceptional as the one I picked up in Sicily, it's hard not to be a bit generous with it.

White asparagus tends to be more popular in Europe, but I'm firmly declaring myself a green asparagus enthusiast. They're just so much more flavorful, and you don't encounter the occasional bitter spears that can sometimes plague the white variety. But everyone has their own preferences. And while we might all wish for universal agreement – especially me – the (food) world is richer for the diversity of tastes and flavors that each person enjoys in their own unique and special way. Right?

Just to keep things transparent, I always opt for the fat stalks of asparagus rather than the "slender" ones. The thicker stalks tend to be less fibrous compared to their narrower counterparts. So I suppose you could say this is a "wide" recipe, in a sense?

Oven-Roasted Asparagus : 

Sure, here's a rewritten version:

To prepare asparagus properly, start by thoroughly cleaning each spear to remove any dirt trapped under the tips. Simply bend each spear and snap off the tough ends; the upper halves are the tender, edible parts. Then, soak the asparagus tips in cold water, swirling them to dislodge any grit. Repeat as needed until clean.

Next, preheat your oven to 425ºF (220ºC). Place the cleaned asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 18 to 20 minutes, turning occasionally, until tender but not overcooked.

While the asparagus roasts, hard-boil the eggs by gently placing them in boiling water for 10 minutes. Transfer them to ice water to cool before peeling.

Once everything is ready, arrange the roasted asparagus on a serving platter. Grate the hard-boiled eggs over the asparagus using a cheese grater, or press them through a wide-mesh strainer for smaller pieces. Sprinkle with chopped parsley or chives for garnish, and serve.

This dish can be enjoyed at room temperature and pairs well with a simple vinaigrette if desired. Feel free to customize with alternative toppings like Parmesan shavings, crumbled feta, or crispy bacon bits.

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