I just posted a delicious seared scallops with asparagus recipe, which got me thinking about how we usually pair these two ingredients. The typical American plate of food is a study in separation. The protein, starch, and vegetable each getting their own space, and a strict "no trespassing" edict is fully enforced.

Maybe this is somehow embedded in our culinary DNA, since many of us, as kids, would loudly protest any infiltration of one ingredient into another…"Mom, the beans are touching the potatoes!!!"

Now, there's nothing wrong with a pile of beautifully seared scallops sitting neatly next to a perfectly stacked portion of asparagus. But, I believe this recipe is an example of the whole being greater than the sum of the parts. Maybe that's why we enjoy the occasional venture into Asian cuisine so much; as it gives us an excuse to enjoy food without the usual borders.

Special thanks to Meryl, and her My Little World of Food blog, where this recipe was discovered. Enjoy!

Photo © Meryl Paul