Nyah nyah, Sam. I'm talking about in Byward Market, grown mere miles away.
Oh, yea. I wasn't suggesting that there aren't plenty of places where one can get fresh-from-the-farm asparagus for a much better price. But I think you'll agree that the cost of living/usual income is quite a bit lower in Ottowa than in NYC. Even then, the Greenmarket stuff is very expensive. But it's a price I'm willing to pay to support local farmers and get the best.
Anyway... here's the rest of dinner tonight. . .
I also made some pearl onions to go with the short ribs and gnocchi. Simmered them in rich chicken stock with smoked paprika and a touch of butter until the liquid evaporated and glazed the onions.
On to ricotta gnocchi. I make these more often than potato gnocchi because they're delicious and so much easier to make.
Start with good ricotta (not the watery Polly-O crap), a few egg yolks, flour and, if you're me, plenty of nutmeg. Mix into a light dough, adding just enough flour to bind it together.
Roll the dough into cylinders and cut it into pieces.
Get a guy with thick fingers and hairy forearms to flick each piece over the tines of a dinner fork, and then you're done. Toss them into boiling water and they're done when they float to the top.
At this point dinner was almost ready and it was time for a drink:
I decided to make a variation on a rum swizzle. The Barbancourt white rhum has a nice finish, not unlike a rhum agricole. This I made with 2 ounces of white Barbancourt, 1/4 ounce Velvet Falernum (a lightly alcoholic flavoring with almond, ginger, allspice, vanilla and lime notes), an ounce of lime zest-infused simple syrup, 3/4 ounce of fresh lime juice,a dash of Angostura bitters, a few mint leaves and plenty of crushed ice.
This is a not-very-good picture of the finished short rib dish. It's unfortunate that the short ribs don't stand out very well.
We followed the short ribs with a salad: shredded romaine lettuce, red onion, julienned granny smith apple and pecans dressed with evoo, lemon juice and pumpkinseed oil.