STEAMED ASPARAGUS WITH CARDAMOM BUTTER Rich Vellante, the talented executive chef of Legal Sea Foods restaurants, developed this wonderful recipe during the "Spices of Life" project when we were working with Chef Suresh Vaidyanathan from the Oberoi Hotel group in India. 2 tablespoons whole cardamom pods (about 50), smashed with the flat side of a knife 1/4 cup virgin olive oil 1/4 cup unsalted butter 2 pounds fresh asparagus, tough woody stems snapped off 1/2 teaspoon salt Six Servings First Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time until the cardamom is very fragrant. Add the olive oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor for about 10 to 15 minutes while the asparagus is cooking. Second Rinse the asparagus stalks and arrange in a heatproof plate, such as a pie or quiche pan, or in a steamer basket. (If using bamboo, line the basket with a piece of parchment or wax paper.) Third Fill a large pot or a wok with several inches of water and heat until boiling. If using a plate, set it on a tuna fish can with both the top and bottom removed. Or, set the steamer basket in the wok. Steam the asparagus 5 to 6 minutes, or until just tender. Remove and arrange on a serving plate. Fourth Pour the cardamom butter and sprinkle the salt over the asparagus and serve. + Ayurvedic doctors credit cardamom with stimulating the heart and aiding digestion. Cardamom, cinnamon, and bay leaves together are referred to as the "Three Aromatics." The combination is believed to aid in the absorption of medicine. AVOCADO TOMATO SALSA This salsa is delicious, easy, and versatile. I serve it with many grilled foods, including seafood, pork, and chicken. It's also excellent as a dip with tortilla chips. To preserve the salsa and prevent it from darkening, bury the avocado pits in it, cover tightly, and store in the refrigerator. It will keep for 3 to 4 days. 3/4 pound ripe tomatoes, rinsed and drained, stems removed 2 avocados, peeled, pit removed, cut into 1/4-inch dice Juice of about 1 1/2 limes (about 4 1/2 tablespoons) 1 jalapeno chile, cored and seeded, or to taste 1 tablespoon minced garlic 1 cup minced scallion greens 2 tablespoons fruity extra-virgin olive oil 1/2 cup fresh cilantro leaves, chopped coarsely 1 teaspoon salt Makes 5 to 6 Cups First Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl. Second Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable. + Avocados help to lower cholesteral and regulate blood pressure, and are good for the skin. Excerpted from Spices of Life: Simple and Delicious Recipes for Great Health by Nina Simonds All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
