And Bittman's single best piece of advice about your diet and health? "Eat real food at home. Cooking is healthier than not cooking. Cooking is cheaper than not cooking. Cook, eat when you're hungry, prepare it yourself, eat what your want but make sure it's real food. You relinquish control to the food industry when you don't cook for yourself." We knew that, right?
Greenberg's panel of fisherman are part of a movement to get Americans to buy American seafood. Greenberg, who's books I highly recommend for their humor and their passion, laughed at himself as he tried to distill his advice into a Michael Pollanesque sound bite: "Eat American seafood, a wide variety, mostly filter feeders." Got it?
Asparagus with Lemon Brown Butter Sauce
Just for the record, this is not Gabrielle Hamilton's recipe, but one I conjured up after tasting this dish twice at her restaurant. Dunking the just-boiled asparagus in an ice water bath helps it keep its gorgeous green color. If you are short on time, feel free to skip that step.
- 1 bunch asparagus
- 4 tablespoons unsalted butter
- juice of 1 lemon
- pinch of kosher salt
- Wash the asparagus and snap off the ends. Bring a large pan of salted water to a boil and cook the asparagus for 2-3 minutes, or just until it is barely tender. Drain, plunge into a bowl of ice water, and set aside.
- Cut the butter into 4 pieces and place in a medium saucepan. Warm over medium-high until the butter is melted and starts to bubble up. Turn the heat down to medium-low, swirl the pan occasionally, and watch very carefully as the butter turns from yellow to golden to nut-brown. Once the dark brown (but not black!) butter solids settle to the bottom of the pan, the butter is done.
- Add the juice of one lemon and continue to heat over medium-low for another minute. Remove from the heat, add a pinch of salt, and set aside.
- Drain the asparagus and pat dry with a dish towel. Place the asparagus on a plate and pour the lemon brown butter sauce over. Serve warm or at room temperature.