Bridgers of Madison (Tuscaloosa) County

Wellon Bridgers and her husband Stephen are serious food(ies) (with the salt to prove it).

Sprouts, Asparagus, and all things good

If brussel sprouts are the new bomb-dot-com, then asparagus is the cool pop-up that immediately draws your attention. Take, for example, these two fine dishes--both incorporating our buddy asparagus, but yet not in such a way that overtakes the flavors. Each of these dishes were featured in the Bridgers' weekly-themed menus (this was, of course, asparagus week)

Dish one: pasta with bay scallops. If any of you have ever witnessed Stephen Bridgers make homemade pasta, you'll know it's quite a labor of love, dedication, and frustration…it also gives Andy Hudson some good humor material for weeks to come. Yet cooking pasta for two is significantly more enjoyable than cooking for twelve. Thanks to our new buddy, Hoss, seafood extraordinaire at WholeFoods, who weekly helps us pair delicious seafood with the ingredient of the week, we had pasta with bay scallops, asparagus, peas, mint, prosciutto, and shaved Parmesan Reggiano. This uber-easy dish is a sautéed masterpiece.

Dish two: Asparagus can not only be a delicious ingredient, but an artistic base for your food. This delightful Frank Stitt take off of mix of eggs, cream and parmesan, souffle’ed to a delicious golden goodness is perfectly paired with prosciutto, wild mushrooms, and asparagus. Though like the exemplary Estess duo, we too disdain following recipes, this one was too good to pass up:

Moral of the story: don’t turn your nose up at these green goodies!

-Wellon-