Getting back to basics
and a recipe for roasted asparagus and morel mushrooms with shallot-tarragon butter
Life is awkward.
It’s messy and sticky and nuanced and confounding. No matter how many turns around the sun you’ve had, there are really very few of us who have mastered this thing called life.
It’s made all the more complicated as we struggle to find our footing with what seem to be unprecedented seismic shifts. Like a teenager trying to figure out how to use their gangly limbs and new emotions, the world around us is growing up. And although it sometimes feels that things are heading in completely the wrong direction, I believe there is always a through line of positive energy and momentum, there for us to harness.
Finding a centre, and our place in the maelstrom, is what our yearning natures seek. Today, now, may be the moment to take a very deep breath, exhale slowly, and go back to that which can lead us to the through line and propel us forward.
And much of that forward momentum can be as simple as getting back to the basics of communicating well.
A child’s mind
If we cast our minds back to our early days in the classroom, it may be hard for us to remember how exactly we learned the things we take for granted today: reading, writing, arithmetic. More likely we recall a favourite teacher, our first crush, a story that entranced us.
But more importantly, how did we learn the skills we need to become fully human?
My husband recalls his early report cards well. Along with the subject matter marks, getting the basics right were the more fundamental markers of success:
Savoir lire? Does the student know how to read well, with comprehension?
Savoir écrire? Does the student know how to write well, to express an idea?
Savoir parler? Does the student know how to articulate concepts clearly?
Savoir écouter? Does the student know how to listen?
Four simple questions, all designed to gauge an ability to communicate. Each one inextricably linked to the other. I read and expand my mind. I write to communicate my ideas clearly. I express my thoughts with clarity. And most importantly, I listen to seek to understand.
With more tools than ever to communicate in myriad ways, a path to coming together and moving forward might well be as simple as reminding ourselves to keep true understanding at the heart of all of our interactions. Getting back to basics can ultimately help us make sense of this awkward, complex thing called life.
Roasted asparagus and morel mushrooms with shallot-tarragon butter
serves 2-4 as a side dish
If you’ve been following along these past few weeks, you’ll know that I’m having a moment with the season, perhaps most clearly expressed with my singular asparagus obsession.
Last week I spoke about the wisdom of Mother Nature and her gift of making it easy for us to pair things that naturally go together. For the briefest of moments, asparagus and morel mushrooms enter, stage left, and magic happens.
A note on cleaning morels:
Those gorgeous honeycombs that give morels their unique and beautiful appearance are also perfect tiny repositories for dirt and grit. This simple three-step process takes but a few minutes. Be gentle and only clean the morels just before you will cook them.
Gently shake the loose dirt and debris from the mushrooms. Place your mushrooms in a paper bag and ever so gently shake. Remove the mushrooms from the bag, leaving the dirt and grit behind.
Give them a bath. Submerge the mushrooms in a large bowl of cool water. Gently swish them around to remove more dirt. Using a slotted spoon, lift the mushrooms out of the water, allowing as much water to drain before placing them on a clean tea or paper towel.
Dry the mushrooms. Gently pat the morels dry, shaking them to remove more water from the honeycombs.
Ingredients
1½ pounds (680 gr) asparagus spears, tough ends removed
¼ pound (113 gr) fresh morel mushrooms, cleaned and dried (see headnote)
4 tablespoons (56 gr, ½ stick) unsalted butter
2 shallots, minced
2 tablespoons chopped fresh tarragon
1 teaspoon kosher salt and freshly ground pepper, more to taste
Heat oven to 450°F.
Clean the morels (see headnote). Cut large morels crosswise into rings 1/4 inch wide, leaving smaller ones whole.
Place the asparagus and morels in a 9x13 rectangular casserole dish or rimmed baking sheet large enough to hold them in a single layer. Set aside.
Melt the butter in a small saucepan over low heat. Add the shallots and sauté for 1-2 minutes. Stir in the chopped tarragon, salt and pepper.
Drizzle the shallot butter evenly over the asparagus and morels and using your hands, carefully toss the asparagus and morels until evenly coated, then spread them into a single layer again.
Roast until the asparagus is lightly browned but still crisp and the morels have browned, about 10 minutes. Transfer to a serving dish, and drizzle any pan juices on top. Serve immediately.