Modern Art Cooking: Georgia O’Keeffe’s WILD ASPARAGUS


Bunch of Asparagus, by Edourd Manet

Georgia O’Keeffe was an icon of the American art world: a pioneer of abstract modernism, with boldly innovative paintings of flowers and bleached animal skulls. Lesser known is that her diet too, was developed ahead of her time.

O’Keeffe was not only passionate when it came to immortalizing the New Mexico terrain in oil and canvas but was also fervent about what she could produce in the kitchen (and cook in oil!). As Australian author and photographer Robyn Lea wrote, “the three elements of food, art, and nature worked together both visually and philosophically in O’Keeffe’s life.”

Enjoy the fruits (asparagus) of your harvest and try out Georgia O’Keeffe’s simply delicious recipe for wild asparagus:

Georgia O’Keeffe’s

1 bunch (around 12 ounces / 350g) wild or cultivated asparagus
Butter or oil, to taste or for sautéeing
Herb salt and freshly ground pepper

Wash the asparagus carefully to remove all fine sand. Cut the woody part of the stem off, keeping the asparagus in long pieces. This tender, young asparagus can be steamed or sautéed

Information provided from,
Dinner with Georgia O’Keeffe: Recipes, Art and Landscape
and recipe by Georgia O’Keeffe