Well, once I'd progressed beyond only eating Philadelphia cheese and other white or occasionally green foods.
I have rarely taken the time to ponder what a strange and wonderful vegetable it is until I had for the third time in two weeks enjoyed this Springtime veg, so willing to compliment other foods, imposing itself without being overbearing.
On this occasion with simple spaghetti, olive oil, freshly grown basil, one of those juicy lemons again, roasted pistachios and crumbly feta.
The way it is crisp and crunchy yet moist and delicate, almost exploding in your mouth which is already bursting with flavours thanks to Natasha's natural talent for harnessing and enhancing big flavours.
Not to mention the look of it. It's almost prehistoric and scaly tip, deep green gradually widening to a paler trunk. I wouldn't look out of place in a line up of lizards.
Yet it has an elegance too, I imagine a row of them poking out of the ground in a field, swaying like corn in the breeze. I have no notion how they are grown, but I enjoy the mystery for now until I wish to grow my own.
Roasted, fried, boiled, the versatile 'Gus as I have affectionately name it (just now) can take any form of cookery you want to throw at it, as long as you add butter, oil, garlic and seasoning it will blow you away.
Later in the evening you will wonder and perhaps momentarily panic as to why your wee smells so strange and is so green, but ah, it's just ole'Gus reminding you he was here.
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