Here's a little story about the garbanzo bean and the asparagus getting together with the ever fresh and tasty goat cheese- a little pictorial to make your taste buds kick you in the head and tell you to go get some and make it.
A friend and I took a trip to Pike Place Market in Seattle where I saw for the first time what a garbanzo bean looks like in the pod. Who knew? I've only seen them in the can. I was intrigued and ask the veggie seller what he did with them (I was thinking hummus). Here's what he suggested- it is too easy.
These photos along with some olive oil and sea salt are all you need to savor this tasty little side dish. By the way, the goat cheese I was using is from our lovely neighbor Rachael at Mystery Bay Farm (well, it is really from her goats, not her).
|these little beans were kind of hairy and that was a little freaky at first|
|and shelled they are hard and look like little brains- again, a little freaky|
|dump them in a pan with some olive oil and raw, cut asparagus|
|saute until tender|
|enter the really good stuff- crumbled chèvre|
|a pinch or a dash of a mellow salt|
|and you're good to go|
So to recap- fresh garbanzo beans, fresh asparagus, olive oil, a mellow sea salt, some creamy chèvre- and all is right in the world. Off to make dinner, I have made myself hungry.