I mean who really notices soybeans anymore? I see those almost every day in the spring, summer, and fall. There are hundreds and hundreds of acres of them all across rural Illinois. So it's not hard to imagine that a little package of them would escape my attention.
But as I was pulling my soggy salad out of the fridge yesterday, dreaming of sunshine and fresh greens, I realized, it's not spring, summer, or fall. It's still winter here. And what the heck do we have packages of dried soybeans sitting on top of the fridge for anyways?
A closer look revealed that these soybeans are for eating. Have you ever eaten a dried soybean?
We live in a land literally dominated by soybeans, and I've never even eaten one; couldn't even point to a single recipe that uses dried soybeans. What the heck?
So I started doing some research on the internet to see if I could find some dried soybean recipes there. I found a smattering of Indian and Korean recipes, but nothing with familiar ingredients. How can Illinois not have any soybean recipes, folks?
So I'm making up my own.
I wanted it to be a recipe with seasonal, local ingredients, so I also picked up a loaf of locally made bread from the Incredibly Delicious bakery here in town and a bunch of asparagus. The asparagus weren't locally grown, but they should start popping up in your garden by late April, and there's nothing more local than that! (And if you don't have a garden, steal some from your neighbor. Kidding! Ask politely. And then go plant your own garden, because seriously, you should have a garden.)
And from those ingredients, the Soybean Crostini with Spring Asparagus recipe was born! Just in time to impress your family with on Easter.
I'm going to be honest that I use the term "recipe" loosely. I'm not really a recipe kind of chica. I'm more of a tosser and taster...you know...the kind of person that keeps adding stuff in until it tastes just right? Think of the recipe below as more of a guideline- you can adjust the measurements as needed.
Now say this in your best hippy voice: "Don't tie your taste buds down to a recipe, man, let them run free"
Alright, here we go:
Soybean Crostini with Spring Asparagus
1 small white onion
1 tablespoon minced garlic (2-3 cloves)
1/4 cup lemon juice and zest of 1 lemon
1 tablespoon honey
1/4- 1/2 cup olive oil
Salt and pepper to taste
Chopped fresh parsley
1 bunch of asparagus
1 loaf of whole grain bread (or any crunchy French bread will do)
I'm a huge fan of hearty wheat breads and LOVED this "Sport Loaf" with seeds and carrots
8. Slather a generous portion of your soybean spread onto the toast, top with parsley and asparagus and enjoy!