Sugar mountain, Dad's 80th birthday

My Dad turned 80 on Saturday, June 25, 2011.

On his actual birthday we went for dinner with family at Grappa Ristorante on College Street in Toronto.

On Sunday, we had a party for him at my sister's place. About 20 people attended the party.

We served potato, cheddar and spring onion quiche made by my sister.




I barbecued hot dogs and asparagus. For dessert we had chocolate cake made by my Mum.

Here is the asparagus recipe. I hope you enjoy it if you make it.



Lisa Allen
Good Food magazine, May 2011
Sesame grilled asparagus rafts


- serves 4
- preparation time 30 minutes
- cook 20 minutes


Griddling or barbecuing asparagus individually can be fiddly, but it's much easier cooking them like this, plus it looks impressive. The rafts go well with chicken or fish.


16 - 20 asparagus spears, about 500g/1 lb, 2 oz
2 tbsp sesame oil
1 tbsp soy sauce
1 garlic clove
2 tbsp sesame seeds


1. With one hand hold an asparagus stalk at its base. Bend the stalk over with your other hand -- the asparagus will break where the woody part ends and the tender part begins. Discard the base. 





Place 4 or 5 asparagus stalks next to one another. Skewer them crosswise in two places -- just below the tips and 3 cm from the bottom -- with slender bamboo skewers. You will end up with something that looks like a raft.





2. In a small bowl, combine the sesame oil, soy sauce, garlic and sesame seeds and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.


3. Grill the asparagus on a barbecue or in a griddle pan for 4 - 5 minutes per side, turning with tongs. Sprinkle with sesame mix as they grill.





The British asparagus season is very short -- it starts in mid-May and is over by the end of June. Look for freshly cut asparagus, as it doesn't last long once harvested. The skin should be firm and the points tightly closed and dry to touch.


When buying asparagus there are many different sizes, ranging from the pencil-thin fine tips to the better-value jumbo size. Asparagus that has been cut early to thin out the crop is sometimes called sprue.