Salt of the earth – Sea asparagus
I have an unapologetic love of salt. I smother my eggs in it, I add it to McDonald’s already salty fries… can’t get enough. Luckily I have low blood pressure, so when my husband is after me saying, “that can’t be healthy,” I tell him I’d basically pass out if I didn’t keep my salt levels high. Whenever we’re near a blood pressure monitor he’s convinced he’s going to be proven right with a skyrocketing result, but I always come in on the barely-functioning scale. Yay me.
Anyway, the point is that I love finding new sources of salty goodness. I’ve tried and liked different seaweeds before, but I can’t eat too much of them because I find them fishy. Enter the “sea asparagus”
Apparently these little fresh juicy morsels of salty goodness are harvested when the tide goes out. The sign on them said they were from Israel, but they’re also regularly available in BC. Oddly, they have a floral scent, but they taste kind of like the fresh version of a caper.
And they’re healthy too! They’re packed with B vitamins, especially B2 which is great for energy, and they also have vitamin A and folic acid. They’re good for the liver, skin, and stomach. They also have “TMG” (note: not TMZ – Lyndsay Lohan doesn’t need to avoid them) which fights stroke and liver disease. So if you drink a lot of wine with them, your liver comes out even in the end (okay, I made this up, but it’s possible??). They’re also called “sea beans,” salicornia, glasswort, pickleweed, or marsh samphire.
Because they were caperish, I decided to serve em up raw with a smoked salmon pasta (you can also steam them, but since I liked them raw I don’t know what this would do to the taste). I cheated and bought prepared alfredo sauce, but you could always find a recipe and make that yourself if you’re a purist. Here’s what I did – quick, easy, and tasty.
Smoked salmon sea bean alfredo (serves 4)
- 250mL prepared (or scratch) alfredo sauce
- 1 package smoked salmon
- 1 good handful sea asparagus
- Dried pasta shells
Directions: Boil water for pasta, and cook according to package directions. Heat alfredo sauce. Chop smoked salmon and sea asparagus. Drain pasta and add sauce and sea goodies.
This pic was taken before I fully chopped and incorporated everything, but you get the idea. Delicious! This pasta was a hit with everyone who gobbled it up. If you should happen to come across sea beans, don’t be shy to nab them. It’s always nice to find something that’s healthy and tasty. Rating: 4 Yums
Note: This is not the Canadian post where I’ll be preparing the delicacy I hinted about last time, but that is coming right up. Next hint: think igloos…