..is a seaweed, or sea vegetable. I've seen this rare stuff in some stores. Thought I'll try it ..today for lst time.

http://www.westcoastseaweed.com/seabean/nscp_toc/index.html It only grows in certain coastal areas. Abit salty. Use as a garnish.

Tonigh did a birthday dinner of which 1 of the dishes I made was rosemary, garlic and onion focaccia with some goat cheese, sprinkle of sea asparagus, slices of smoked salmon, salmon roe and fresh dill sprinkled on top.

Sea asparagus (blanched for 30 secs. before plunged in ice cold water) was a last minute thought. Thought it would make a nice substitute over capers or olives as an interesting change.

Sea asparagus has other names, glasswort, hijiki (Japanese) and green beans of the sea ( French, haricot vertes de mer).

I guess it's seasonal "rarity", is like fresh fiddleheads in southern Ontario, Quebec, some Maritime provinces. I don't know it the northeastern U.S. have fresh fiddleheads.

Try some seaweed for a change. If you eat sushi, you already are having it.