In this segment, Sylvia Pidraziuk Molnar brings forward a fabulous, simple recipe in praise of asparagus — a plant that has grown wild in Ukraine for centuries and still appears in Ukrainian kitchens across the country. She speaks to its quiet presence and long history in Ukrainian cookery, and the way its character pairs so naturally with familiar flavours, including the Carpathian bryndzia cheese as well as parmesan. Sylvia offers a straightforward preparation that lets the vegetable remain the star, a small dish with deep roots and a hint of the mountains in its finish.
You’ll find this recipe, along with others from the series, in the Ukrainian Food Flair cookbook, available from Amazon and other online booksellers.
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