Red Beans I

By Joris Vermeir

Education is a major driver in the well-being of all the earth’s inhabitants. It is one of the UN’s sustainable development goals. There are so many different ways in which to pass on knowledge. There are the formal ways of education in a school or institution and more informal ways of socialisation such as parent-child education. In this section of the almanac you’ll find the results of the SOTA workgroup and discussions on art education inside and outside institutions. For this June recipe, we focus on learning by doing, sharing and exchanging the story of the main ingredient and a simple way of preparing. Thus transmitting and combining different forms of education in a hands-on way. Green asparagus is in season right now. This plant species is native to many regions of the world. Through exchange between cultures and sharing good practices, the asparagus is known in societies around the world. It is known for its medicinal power and was and is taught as such in classic Indian, Chinese and Korean education systems. Let’s dig into this great vegetable and transmit its rich culinary history.

Good news: no need to cook the green asparagus. You do this with white ones!

  • 500 gr of medium green asparagus
  • 3 tbsp best olive or rapeseed oil
  • 2 tsp small capers, drained
  • 1 tbsp sea salt flakes
  • 2 boiled eggs, grated and/or grated vegan feta style cheese
  • lemon zest

Discard the dry lower parts. Toss with oil, salt and pepper. Grill them in a hot griddle pan for 6-9 minutes until lightly charred.

Put on a large serving plate. Sprinkle with grated egg and feta. Add capers. Add pepper and some lemon zest.