Every now an then in the food world, we come across certain flavor combinations that are just too good to be ignored. Foods that I like to refer to as "best friends." But I'm talking about digging a little deeper than peanut butter and jelly or tomatoes and basil. The whole idea of gastronomic play pals came about one day when I was explaining to one of my young cooks that "curry and lime juice are like best friends." My sous chef thought that was hilarious and from that day on, new ingredients became our culinary version of free word association until we found their "best friend," as well.
There are plenty of factors that determine who will or will not be best friends but one of the most important is seasonality. To throw out another kitchen cliche, "things that grow together, go together." There are two things growing together right now that are one of my favorite pairs- and their combinations are endless- Asparagus and Farm Eggs. I know it's kind of weird to think of eggs as having a growing season, but they are definitely a sign of spring. One of my favorite and simplest arrangements of these old pals is an old fashioned egg salad with lots of tender asparagus mixed in. Then to dress it up, a paper thin shaving of raw asparagus as the whole thing sits on a round pillowy pumpernickel.
I know, I know, the whole thing sounds a little plain- right? Here's the kicker... Instead of using a jar of Helman's for your dressing, whisk a bit of curry powder into creme fraiche, thin it with a couple drops of tarragon vinegar and toss in some fresh chopped chervil. Give it a try- this easy app might become one of your "best friends."
