Asparagus Caponata

This is a more local take on one of my all-time favourite dips; artichoke caponata. Well, not really caponata because mine never had capers in it (nobody here likes them much). 

 

I made this a couple of times; the texture without the lemon juice was better but the flavour was better with it. The take-away is that you should dry the asparagus thoroughly, even pressing it a little, to get as much excess moisture out of the dip as you can. Not tried; a couple of mushrooms cleaned and tossed in might help blot things up. Or add more juice. I don't know. Worth trying, though.

 

8 servings

20 minutes prep time

 

 

450 grams (1 pound) fresh asparagus

1/4 cup finely minced fresh chives

125 grams (4 ounces) Parmesan cheese

plenty of coarse, freshly ground black pepper

2 tablespoons lemon juice

3 to 4 tablespoons mayonnaise (light is fine) 

 

Wash and trim the asparagus. Cut off the tips, and cut the rest into inch-long pieces. Put the pieces into boiling water and boil for one minute. Add the tips and boil for a further 3 minutes. Immediately drain and rinse in cold water until cool. Drain very well - blot them with a tea towel until quite dry. 

Wash, trim, and mince the chives. Put them in a food processor with the grated Parmesan, the pepper, and the mayonnaise. Whiz briefly, then add the asparagus - pick out a few of the tips first to use as a garnish, if you like - and whiz briefly again. Scrape down the sides, and give the mixture a final whiz. The results should be chopped, but still retaining some texture. Transfer the caponata to a serving dish and garnish with the reserved asparagus tips. 

Last year at this time I made Roman Tomatoes.

Asparagus, Radish, & Halloumi Salad with Dill Dressing

This was a very simple salad with not really a lot of things in it, but they were all such good things and they all went along with each other so agreeably that I have to say this is a landmark salad. There is still time, I hope, to make it a couple of times before asparagus season is over. Although it's definitely running on the early side, what with that burst of very hot weather in the middle of May. 

Naturally we ate it all, but as a starter salad to a multi-course meal it would serve up to 6 people. Really, though; it's so delightful and satisfying that I think you should just eat this salad. Maybe follow it up with some Strawberry Crisp.

 

2 to 6 servings

30 minutes prep time

 

Make the Dressing:

2 tablespoons minced fresh chives

1/4 cup minced fresh dill

freshly ground black pepper to taste

1/3 cup mayonnaise (light is fine)

2 teaspoons Dijon mustard

the juice of 1 large lemon

 

Wash, dry, and mince the chives and dill, then mix them with the remaining ingredients in a small bowl or jam jar. Add the lemon juice slowly at the end to ensure the dressing is free of lumps. 

 

Make the Salad:

500 grams (1 pound) fresh asparagus 

1 head Boston or Bibb lettuce

6 to 10 radishes

150 to 250 grams (5 to 8 ounces) halloumi cheese

a little oil to fry

Wash and trim the asparagus, and cut it up. Keep the tips separate. Cook the asparagus without the tips in boiling water for 4 minutes, adding the tips after 1 minute. Rinse in cold water to stop them cooking further and drain well. 

Wash and chop the lettuce, and wash, trim, and slice or chop the radishes. Mix the lettuce, asparagus, and radishes in a salad bowl or arrange them on individual plates. 

Heat the oil in skillet over medium heat, using just enough oil to keep the cheese from sticking. Slice the cheese and fry it on both sides until nicely browned, just a few minutes per side. Turn it out and cut it up into bite-sized pieces, and sprinkle them over the salad(s). Drizzle with as much of the dressing as you like (there will likely be extra) and serve at once. 

Last year at this time I made Strawberry Crisp. So good!

Potage Argenteuil - Asparagus Soup

Asparagus has been bursting out of the earth at an amazing rate, what with how warm it has been lately. We are actually struggling to eat it all. I suspect this means it will be over early; ho-hum. (In fact it is slowing down already, although I expect another wave, at least.)

 

This soup is actually a good way to stretch a smaller amount of asparagus, although you could probably double the amount with nothing but good results. On the other hand, the sorrel is finishing up and I'll be pulling a lot of spinach this week to make way for peppers. It's going to bolt soon, anyway; such are the ways of spinach. You could leave either or both out, and have a more asparagus-y asparagus soup, in which case I would definitely suggest using a pound of it. 

 

4 servings

30 minutes prep time

 

 

250 grams (1/2 pound) asparagus

a handful or sorrel OR spinach leaves

2 to 3 tablespoons finely minced fresh chives

3 tablespoons barley flour

1/4 teaspoon salt

freshly ground black pepper to taste

2 tablespoons unsalted butter

3 tablespoons 10% cream

1 tablespoon unsalted butter

 

Wash the asparagus and break off the tough stems. Chop them roughly, setting aside the tips. Wash and finely shred the sorrel or spinach. Wash and mince the chives. 

 

Put 3 cups of water on to boil in a heavy-bottomed 2 quart or litre pot. When it boils add all the asparagus but the tips, and cook for 6 to 9 minutes, until very tender. 

 

Measure the barley flour into a small bowl and season it with the salt and pepper. 

 

When the asparagus is done, pour it with all of the cooking water into a blender or food processor and blend until very smooth. If it does not seem completely smooth, you may need to strain it and discard any tough stringy bits (but if you have good, tender asparagus and a decent blender this won't be a problem). 

 

Heat the first quantity of butter in the now dry pot the asparagus was cooked in. When it is melted and sizzling add the sorrel or spinach and chives, and cook for about a minute. Add the seasoned flour and work it in until no dry flour remains; cook for another minute. Begin to add the puréed asparagus a little at a time, mixing well between each addition, to keep it smooth and lump-free. Once it is all in, add the chopped asparagus tips and simmer them for 3 to 5 minutes, until tender. 

Mix in the cream and the remaining butter, and bring the soup back up to steaming hot, but do not let it boil. Serve at once. 

Last year at this time I made Asparagus, Egg & Wild Rice Salad.

Peas in Butter Sauce

Well yes; just a little rich!

But peas are special, and when they come fresh from the garden they deserve a special treatment that doesn't overwhelm them, and now that I'm cutting way back on the carbohydrates, I am eating more in the way of fat. Butter is good for you, they now say.

You could put this sauce on all kinds of vegetables besides peas; asparagus, cauliflower, broccoli, zucchini, green beans, even cabbage or carrots. Even if you stick to peas, snap and snow peas would work very well in this sauce too. Adjust the herb and stock according to which vegetable you are using, or replace the lemon juice with a good vinegar. Use more or less of the vegetables depending on what you have, how many people you are serving, and how prominent you would like the sauce to be. It's not outstandingly assertive, in spite of all that butter. I suspect this would also work just fine in the winter, with frozen vegetables.

Classic butter sauce is made with no starch, but I'm a belt-and-suspenders kind of a cook, and took no chances of it failing to emulsify. This requires fairly precise timing but is otherwise very quick and easy to make. The butter should be cold, not at room temperature or it won't emulsify properly.

2 to 6 servings
15 minutes prep time, not including shelling the peas

3 cups shelled peas (OR use 2 to 4 cups other vegetable)
1/2 teaspoon potato starch
1/4 teaspoon salt
freshly ground black pepper to taste
1/4 to 1/2 teaspoon rubbed dry mint (OR other herb)
1/4 cup vegetable OR chicken stock
2 tablespoons 10% cream

3 tablespoons cold unsalted butter, cubed
1 tablespoon lemon juice

Have the peas shelled and ready to go. Cook the peas (or other vegetable) by steaming or boiling them in the usual way, expecting them to take 2 to 4 minutes. (Other vegerables may take up to 6 minutes.) Because vegetables cook very quickly, you should have all the sauce ingredients standing by ready before you start cooking them.

Put the starch, salt, pepper, herb, stock, and cream into a small bowl and mix. When the peas or other vegetables have about 2 minutes left to cook (which is to say you have just dropped the peas in boiling water, or put them in a steamer a minute or two ago) heat a broad, shallow pan - I used my stainless steel skillet - over medium-high heat. Add the ingredients you mixed in the little bowl and whisk steadily, until the sauce thickens - about 1 minute. Reduce the heat to low and add the butter, whisking it in until melted and amalgamated. Add the lemon juice and whisk it in.

Immediately pour the sauce over the WELL DRAINED peas in their serving dish, or you can add the well drained, did I say? peas to the pan and toss them in the sauce there before transferring it all to a serving dish. Serve at once.

Chicken & Asparagus Salad with Hazelnuts & Miso-Ginger Mayonnaise Dressing

Oh look; more chicken. Had to buy a fairly large package, so there it was. Oh look; more asparagus. It's early June; of course there's asparagus. And lettuce. So it's salad again, is what it is.

This basic little Japanese-inspired salad dressing really went over well. Like a lot of Japanese dishes, it relies on a simple ensemble of not-too-strong flavours that really worked well with the chicken and asparagus. I'll be using it again on other salads quite often, I think. I actually used Kewpie (Japanese) mayonnaise for this, as it's one of the few commercial mayonnaises out there that does not contain any sugar.

I regret to say that our stupid weather this year has been very hard on the lettuce. It all LOOKS absolutely perfect, but it's starting to go bitter already, even though I've been watering it daily in fear of just this outcome. Phooey. 

4 servings
45 minutes prep time

Cook the Chicken & Asparagus
450 grams (1 pound) skinless, boneless chicken pieces
2 tablespoons mild vegetable oil
salt & freshly ground pepper to taste
450 grams (1 pound) asparagus

Grill or sauté the chicken with salt and pepper to taste, in the oil, until cooked but not dry; about 4 to 6 minutes per side depending on thickness. I prefer chicken thighs for this, but then I always prefer chicken thighs. Set aside and cool completely once done.

Of course, you could use leftover cooked chicken, including from a purchased rotisserie chicken, if you like and have it.

Wash, trim, and cook the asparagus. Cut it into bite sized pieces, before or after you cook it; I don't care much but tend to think cutting it first is more convenient. It too should be well drained and cooled completely. Both the chicken and asparagus can be prepared up to a day ahead and kept refrigerated until wanted.

Make the Dressing:
1 tablespoon very finely grated fresh ginger
1 to 2 tablespoons miso
2 tablespoons apple cider OR rice vinegar
1/2 teaspoon toasted sesame oil
1/2 cup mayonnaise

Peel the ginger and grate it to a pulp, and put it in a small mixing bowl. Add 1 tablespoon miso, the vinegar, and sesame oil and mix well. Taste and add a little more miso if you think it needs it - keeping in mind that this both an unfinished dressing and that the finished dressing must be fairly intensely flavoured to provide coverage to the other ingredients - and so it should be fairly strong. I did use 2 tablespoons and was completely happy about it, but in addition to the fluctuations in personal taste, miso can also vary quite a bit in strength so it's worth being a little cautious. You can also add more after the mayonnaise is in; it will be easier to tell if needs it but harder to mix smoothly.

Mix in the mayonnaise until the dressing is smooth.

Make the Salad:
6 cups chopped lettuce OR mix of lettuce, spinach and other salad greens
8 to 12 small red radishes
1 cup peeled and grated celeriac OR chopped celery
1/2 cup whole hazelnuts

Wash, dry, and chop the salad greens. Wash, trim and slice or chop the radishes and celery or celeriac.

Toast the hazelnuts in a dry skillet until browned in spots. Transfer them to a cutting board or plate to cool. Chop them roughly; or I found that bashing them with the base of the vinegar bottle did a good job in breaking them up. A fair bit of the skins will come off and that's all to  the good - discard them.

The chicken pieces should now be cut up into bite-sized strips. 

You can toss everything together in the dressing at this point; I spread out the greens and other raw salad ingredients (minus hazelnuts) in the serving dish, then mixed half the dressing into the chicken and asparagus which were then spread over the salad and sprinkled with hazelnuts. The remaining dressing got passed for more to be added if people wanted. I thought there was a fair bit of dressing but apparently people did want all of it, so this was a bit of a wasted effort, although it probably did look a little nicer than the just-mix-it option. 




Last year at this time I made Greek-Style Pork Loin Medallions.

Smoked Trout, Asparagus, & Chick Pea Salad

Our asparagus is actually slowing down a little bit; we spent a week pulling out over a pound of it every day, but it seems to have dropped below that. Cooler temperatures again, coupled with very little rain - not enough, at any rate, to really soak the warm, dried out soil. Still, we are getting some.

The heat seems to have been enough to get the lettuce to size up without making it bitter so the month of Salad, I mean June, has begun. This one was very tasty and if you used a tin of chick peas as quick and easy as any.

I don't often use tomatoes with asparagus, because I feel like they are the vegetables of different seasons and as such have nothing much to say to each other, but I had a few I ordered for putting in sandwiches without thinking that I practically never eat sandwiches anymore, so I tossed one in. I have to say I do think it added good things to the salad, so there. 

2 to 6 servings
45 minutes prep time, NOT including cooking the chick peas

Cook the Chick Peas & Asparagus:
1 cup dry chick peas
1 teaspoon salt
450 grams (1 pound) asparagus

Rinse and pick over the chick peas. Put them in a pot with water to cover well, and bring to a boil. Let boil for a minute, then cover the pot and turn it off. Let the peas soak for several hours.

To cook them, drain them and return them to the pot or Instant-Pot. Add the salt and cover well with water. Simmer them steadily until tender; 1 to 2 hours, stirring regularly in the pot, or cook on high (regular) pressure in the Instant Pot for 12 to 14 minutes. Let the pot de-pressurize for about 1/2 hour before opening. In any case, cool the cooked chick peas completely. You could also avoid all this by using a 540-ml (19 ounce) can of chick peas.

Wash and trim the asparagus. Cut it into small (chick pea sized) pieces, except for the tips which should be left whole. Bring a pot of water to a boil and boil them for 3 to 4 minutes before rinsing them in cold water until completely cool, then draining well. 

Make the Dressing:
1/3 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons finely minced fresh dill weed
salt & freshly ground black pepper to taste
the juice of 1/2 large lemon

Mix the mayonnaise, mustard, dill, salt, and pepper in a mixing bowl. Mix the lemon juice in a bit at a time in order to keep the dressing smooth and lump-free. Add the chick peas and asparagus, and then the other salad ingredients listed below as you prepare them. 

Assemble the Salad:
2 to 3 cups finely torn or chopped fresh lettuce and/or spinach
1/4 cup finely chopped parsley
1 large or 2 medium greenhouse tomatoes
225 grams (1/2 pound) smoked trout

Wash, trim, and chop the lettuce or spinach and drain it very well. Wash, trim, and mince the parsley. Wash, core, and chop the tomato(es).  Remove and discard the skin and any bones from the trout, and flake it into small bite-sized pieces. Add it to the salad and toss well.




Last year at this time I made Sorrel Pakoras.

Cheesy Asparagus (& Leek) Clafoutis

More asparagus? Oh yes. We seem to be pulling out at least a pound every day at the moment. How long this will keep up I don't know, but right now, it's asparagus, asparagus, asparagus. We also pulled out all the over-wintered leeks that are not being saved to go to seed, so we have a bit of a glut of them at the moment too. These are the leeks we are trying to develop to be good in the spring, and I'd say we are on the way. Too many of them are too small, but a few years of selections should go a long way to fix that problem. Meanwhile, they are tender and not too ratty looking, which is the usual problem with overwintered leeks. The fact that many were about the same size and shape as the asparagus was actually quite useful.

If you don't have leeks, though, this would be fine with just asparagus. You might want to toss a finely chopped green onion into the batter though to make up for them.

I'm also a bit amused by my (lack of) thought processes. Why not bake asparagus in cheese sauce so thick it was more like a pudding? Brilliant! Original! Only not. After a while it occurred to me that not only was I re-inventing the clafoutis, but that I have already made at least one cheesy, savoury clafoutis. Oh well! It was a good idea, and we enjoyed it.

4 to 6 servings
1 hour 15 minutes - 30 minutes prep time

500 grams (1 pound) asparagus OR mix asparagus and leeks
3 tablespoons unsalted butter
1/3 cup barley flour
1 teaspoon Dijon mustard
1/4 teaspoon salt
freshly ground black pepper to taste
125 grams (1/4 pound) Cheddar
      (or other strong flavoured melty cheese), grated
3 large eggs
1 tablespoon unsalted butter

Put a shallow pan of water on to boil. Wash and trim the asparagus. You can replace up to half of it with asparagus-sized leeks, if you can get any such thing. When the water boils, put in the prepared leeks and cook for 6 or 7 minutes, then add the prepared asparagus and cook for a further 3 or 4 minutes. Lift them out with tongs, and set aside to drain.

Preheat the oven to 375°F. 

Meanwhile, heat the butter in a large skillet with the flour, mustard, salt, and pepper. Mix well to a paste, and cook briefly until thick. When the vegetables are done, use 1 cup of the cooking water, added slowly to the pan of butter and flour and mixing well between each addition, to form a thick sauce.

Remove it from the heat and mix in the grated cheese until melted. When cool enough not to set the eggs, beat them in one at a time.

Clean out the pan you used to cook the vegetables (or use another shallow baking pan that will hold about 2 litres/quarts). Use the remaining butter to grease it generously. Lay the drained asparagus (and leeks) in a single layer in the pan, and scrape the cheese batter evenly over them.

Bake for 30 to 40 minutes at 375°F, until set and lightly browned around the edges. Let rest 10 to 15 minutes before serving, or even a little longer.




Last year at this time I made Cream of Radish Soup. 

Asparagus, Egg, & Wild Rice Salad

All the greens came from the garden! Here it is, the May long weekend, and as usual the weather has turned and we are into a different season. I was not convinced it was going to happen this year, but right on schedule! We are now very busy in the garden.

I'm calling for 3 eggs, but yes; I used 4 eggs. They came from hens who were plainly just learning their trade and were very small - eggs, not hens. No idea about them. With the wild rice and eggs, this is a reasonably substantial although not heavy salad, and makes a complete meal in itself. I think it is flexible enough that it could be served as part of a larger menu, in which case it would, of course, go further.

2 to 6 servings
45 minutes to cook the wild rice, not including cooling it,
with about 15 minutes of that time to cook the asparagus & eggs
15 minutes to assemble the salad

Cook the Wild Rice, Asparagus & Eggs:
2/3 cup wild rice
2 1/4 cups water
1/4 teaspoon salt
450 grams (1 pound) asparagus
3 large eggs

Put the wild rice, water, and salt into the rice cooker, and turn on. Remove it as soon as it is cooked and allow it to cool. It is not a bad idea to do this the day before.

Meanwhile, wash and trim the asparagus, and steam or boil it until just tender; about 4 minutes. Rinse in cold water until cool, then drain well. Chop it into bite-sized pieces.

Put the eggs in a pot with plenty of water to cover them and bring them to a boil. Boil for 1 minute then cover and let rest for 10 minutes. Rinse in cold water until cool then peel them.

Make the Dressing:
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon horseradish
juice of 1/4 lemon, optional, see below
salt & freshly ground black pepper to taste

Whisk together in a small bowl or shake together in jar.

Assemble the Salad:
2 cups chopped lettuce
1cup chopped sorrel, if available
1 or 2 cups chopped spinach
2 or 3 tablespoons finely minced fresh chives

Wash, pick over, and dry the greens, and chop them. Use more spinach if you cannot get any sorrel, and also add the lemon juice to the dressing - if you have the sorrel, then omit it.

Toss the greens with the cooked wild rice and asparagus pieces, then toss in the dressing. Slice or quarter the eggs and arrange them over the salad, and serve.




Last year at this time I made Russian Fish & Spring Greens Pie.

Roasted Asparagus with Parmesan Crumbs

Every year I feel obliged to do something new with asparagus, even though really, there is so much to be said for steaming it very lightly and serving it with butter and a squeeze of lemon, or maybe with poached eggs on toast.

However, if you want a change this is simple and quick - okay steaming is still quicker - and it's hard to complain about crispy crumbs and cheese. And spicy mayonnaise.

2 to 4 servings
30 minutes - 15 minutes prep time

500 grams (1 pound) asparagus
2 tablespoons unsalted butter
1 clove of garlic, optional
OR 1/4 tsp finely grated lemon zest
1/4 cup finely grated, packed Parmesan cheese
1/4 cup fine dry breadcrumbs
a pinch of salt
freshly ground black pepper to taste

Wash and trim the asparagus. Drain well, and wrap in a tea-towel; set aside to dry thoroughly. Preheat the oven to 425°F. Cover a baking tray (I used a pizza pan) with a sheet of parchment paper.

Peel and mince the garlic very finely. Melt the butter. I find it best to use a shallow baking (lasagne) pan for best coverage of the asparagus. Mix the garlic into the butter. If not using garlic, you may wish to grate in a very small quantity of lemon zest.

Finely grate the Parmesan, and crush the bread to crumbs if it is not crumbs already. Mix them together in a small bowl with a little - Parmesan is pretty salty, so just a little - salt, and pepper to taste.

When the oven is ready, toss the asparagus in the butter. Tip in about 2/3 of the cheese and crumb mixture, and toss well. Transfer the asparagus to the roasting pan and spread it out evenly. Sprinkle the last of the cheese and crumbs over them.

Roast for 15 to 20 minutes at the top of the oven, until the coating is browned and crispy and the asparagus is tender.

Serve with a wedge of lemon, or I made a little chile-garlic mayonnaise. Mr. Ferdzy said, "I'm not sure this really goes with asparagus" and then proceeded to consume most of it. That was about 1 teaspoon of chile-garlic sauce mixed into about 2 tablespoons mayonnaise. (Actually I made about twice as much, but it was notably more than was needed, Mr. Ferdzy notwithstanding.)




Last year at this time I made White Bean & Asparagus Salad. 

Asparagus with Chervil Chive Butter

The asparagus is starting to flow! Our new asparagus bed is starting to produce, and I think we are on our third or fourth cutting now. The old bed is only just starting to show some signs of life in the highest spot, confirming that moving it is a very good decision.

Chervil is next to impossible to find, so I post this mostly to encourage people to grow some chervil. It is one of the licorice-flavoured herbs, along with fennel and tarragon, but with a sweetness and delicacy that both of those lack.

I have an old cook book that has a chart of cooking times for vegetables, and it starts with 20 minutes for asparagus. This honestly boggles my mind, as I once cooked some for 6 minutes by mistake, and it disintegrated - there is no other word for what happened. HOW do you cook asparagus for 20 minutes - I mean, okay; you cook it for 20 minutes. But how do you possibly serve up the results?

4 to 6 servings
20 minutes prep time

1/4 cup unsalted butter
1 teaspoon 10% cream

a pinch of salt
freshly ground black pepper to taste
1 tablespoon finely minced fresh chives
2 tablespoons finely minced fresh chervil

Be sure the butter is soft enough to work before you start. Put it in a small bowl with the cream, salt, and pepper.

Wash, dry, trim, and finely mince the herbs. Work them together until smoothly integrated. Pack them into a little bowl, cover, and refrigerate when wanted. Serve with steamed or boiled asparagus.

Steaming is generally considered a better way to cook asparagus, but I admit I generally boil mine. Trim the ends of any tough parts, and bring the water to a boil. Be sure they will all fit into the pan before you start - really long ones may need to be cut in half. Three to five minutes is entirely sufficient, and drain them well before serving.




Last year at this time I made Fiddlehead & Potato Salad.

Asparagus Salad with Garlicky Dried Tomato Dressing

I see lots of recipes calling for both asparagus and tomatoes, but I am never really convinced that they go together all that well. In spite of that I decided to try making a dressing that would use up some of our large store of dried tomatoes and last season's garlic. I really loved the resulting dressing, and it went well enough with the asparagus, although I think it would go just as well with many other things. That's a good thing since the recipe makes a lot more than will be needed for the salad. Use the extra on other salads, as a spread for sandwiches, or as a sauce for plain grilled meats.

This salad is mostly asparagus and home-made croutons, which seems like a fine idea to me. I tried the dressing both with and without the mayonnaise added, and we both agreed that the mayonnaise-free version was just too strong.

Both the dressing and the croutons could be made up to a day in advance, making final salad preparation quick and simple.

2 servings
45 minutes prep time

Make the Croutons:
2 cups cubed stale bread
2 tablespoons bacon fat OR chicken fat OR olive oil
salt & freshly ground black pepper to taste
1 teaspoon rubbed basil

Cut the bread into bite-sized cubes. Heat the fat or oil in a medium skillet over medium heat. Toss the bread cubes in it, distributing the fat as evenly over them as you can. Cook, stirring occasionally, until the bread is dry and toasted. About halfway through the process, sprinkle them with the salt, pepper, and basil. When done to your liking, remove them from the heat and set them aside until wanted.

Make the Dressing:
1/4 cup dried tomatoes
1/2 cup water
2 or 3 cloves of garlic
2 tablespoons sunflower or olive oil
1/4 teaspoon salt
freshly ground black pepper to taste
2 teaspoons rubbed basil
2 tablespoons balsamic vinegar
1/2 cup mayonnaise  - light is fine

Put the tomatoes in a small pot with the water. Bring to a boil, then cover and let sit for 10 minutes. Meanwhile, peel and chop the garlic, and put it in the bowl of a food processor with the oil, salt, pepper, basil, and balsamic vinegar.

Add the tomatoes with the soaking liquid and process until smooth. Process in the mayonnaise. Remove to a serving container and keep refrigerated until wanted.

Finish the Salad:
500 grams (1 pound) fresh asparagus
2 to 3 cups lettuce or mixed salad greens

Wash, trim, and cut the asparagus into bite-sized pieces. Bring a pot of water to a boil, and cook the asparagus for 3 to 5 minutes, until done to your liking. Promptly drain it and rinse it in cold water to stop it from cooking further. Drain well.

Wash and tear up the lettuce or greens, and drain them very well. Arrange them on a serving platter or individual serving plates. Mix the asparagus and croutons and arrange them over the lettuce or greens. Drizzle with the salad dressing.




Last year at this time I made German Radish, Cucumber, & Apple Salad.

White Bean & Asparagus Salad

I thought this was going to be a fancier salad, but as I was making it I kept thinking, "But it doesn't really need that", and I left it out, and lo, it didn't really need it.  Simple is good especially when it is the freshest and best-tasting simple things.

I used some nice big fat Deseronto Potato beans for this but any large white bean will do. You will need about 2/3 cup dry beans to cook up to about 2 cups cooked beans, or I promise not to tell on you if you use a tin. Go easy with the salt if you do, though.

2 to 4 servings
20 minutes prep time, not including cooking the beans

Make the Dressing:
1/4 cup finely minced fresh chives
1/4 cup olive or sunflower oil
the juice of 1/2 large lemon
1 teaspoon Dijon mustard
salt & freshly ground black pepper to taste

Wash, trim and finely mince the fresh chives.

Whisk all the ingredients together in a small bowl, or shake together in a jam jar. Set aside.

Make the Salad:
500 grams (1 pound) asparagus
2 to 3 cups torn lettuce, spinach, OR mixed salad greens
2 cups cooked large white beans

Wash and trim the asparagus, and cut it into bite-sized pieces. Put a pot of water on to boil. Add the asparagus and cook for 3 to 5 minutes, until done to your liking. Drain and rinse in cold water  until cool.

Wash and tear up or chop the lettuce, spinach, or mixed greens. Arrange them in your salad bowl. Toss the beans and asparagus with the dressing, and spread them over the greens.




Last year at this time I made Sorrel, Chive, & Mustard Salad Dressing. 

Crustless Fiddlehead or Asparagus Quiche

I had a more traditional quiche in mind, but when push came to shove there were yogurt, sour cream, and cream cheese in the fridge all clamoring to be used up.  It didn't seem right to go out and buy more dairy products. Actually, the light  tartness of the yogurt, sour cream, and cream cheese went really well with the vegetables, which are delicate spring greens after all. I used a mixture of fiddleheads and asparagus, but it could be all one or the other. I'd throw in a good handful of finely chopped spinach if I had it too.

4 to 6 servings
1 hour 20 minutes - 20 minutes prep time - plus cooling time

2 cups fiddleheads OR chopped asparagus OR combo
1/2 cup finely chopped green onions OR shallot greens
1 cup yogurt
1/2 cup sour cream
4 large eggs
1/2 teaspoon salt
freshly ground black pepper to taste
1 teaspoon rubbed basil, savory OR thyme
250 grams (1/2 pound) cream cheese
1 teaspoon butter

If using fiddleheads, wash them well and trim off any brown bits (the stem ends will need trimming). Put a pot of water on to boil; drop them in and boil for 4 or 5 minutes. Rinse in cold water and drain well.

If using asparagus, wash and trim, then cut into half-inch pieces. Boil them as above but for only 2 minutes. If you are using a mixture of the two, drop them in when the fiddleheads have 2 minutes to go. Rinse to cool and drain well.

Preheat the oven to 375°F

Wash, trim, and finely chop the green onions or shallot greens. 

In a mixing bowl, mix the yogurt, sour cream, and green onions. Beat in the eggs. Mix in the salt, pepper, and other seasoning. Crumble or glop in by spoonfuls (depending on the texture) the cream cheese, and mix it in but leave it fairly lumpy.

Use the butter to grease a 10" pie plate. Put most to all of the prepared vegetables in and spread them about - any you don't put in are for use in garnishing the top of the quiche. Pour the yogurt mixture over the vegetables and stir very gently to mix. Arrange the reserved vegetables over the top, pressing them gently down to be level with the surface.

Bake at 375°F for 1 hour. Let cool some before serving; it can be served warm or at room temperature. If made in advance, take it from the fridge 20 minutes before eating to take the chill off.




Last year at this time I made Asparagus with Onions & Mushrooms.

Stir-Fried Lamb with Asparagus

Asparagus! Asparagus! It's spring, it's spring!

Asparagus and lamb are a delicious combination; I don't know why I haven't done it more often. I couldn't quite decide if this was Chinese inspired or Mediterranean inspired so I guess it's a bit of both. It works well anyway. I served it with rice, but cous-cous would be a good choice too. 

4 servings
30 minutes prep time, plus time to marinate

2 tablespoons finely grated fresh ginger
4 cloves of garlic
3 pods green cardamom
1/2 teaspoon cumin seeds
12 black peppercorns
2 tablespoons soy sauce
1/4 cup apple cider vinegar
500 grams (1 pound) boneless stewing lamb
2 tablespoons mild vegetable oil
4 to 6 green onions or shallot greens
700 grams (1 1/2 pounds) asparagus

Peel and finely grate the ginger. Peel and finely mince the garlic. Put them in a bowl large enough to hold the meat.

Crush the green cardamom pods and remove the papery husks. Grind the remaining seeds with the cumin and pepper. Add the spices to the ginger and garlic. Mix in the soy sauce and vinegar.

Trim the meat of excess fat - if there is much, you should be a bit generous with the quantity of meat - and use a large sharp knife or cleaver to chop it fairly finely. Mix it into the marinade, cover, and refrigerate until about 15 minutes before you are ready to cook. The meat can marinate from 30 minutes to overnight.

Wash, trim, and finely chop the green onions. Set them aside by themselves. Wash, trim, and cut the asparagus into inch-long pieces. Put a pot of water on to boil to blanch them.

Heat the oil in a large skillet over medium-high heat. Add the meat, with the marinade, and cook, stirring regularly, until the marinade is absorbed and the meat is dry and showing some signs of browning. This should be about 7 to 10 minutes.

Just as the meat becomes dry, add the prepared asparagus to the pot of boiling water. Boil them for 2 minutes, then lift them out, draining well, and add them to the meat. Add the chopped green onions. Continue cooking, stirring and turning nearly constantly, until the asparagus is tender and showing some browned spots; about another 3 minutes or so.




Last year at this time I made Oatty Apple or Jam Turnovers.

Asparagus with Onions & Mushrooms

This was very simple and straightforward; also very good. I only used half oyster mushrooms, and half regular white mushrooms, but the oyster mushrooms were particularly good and I recommend using all oyster mushrooms if you can. They are admittedly more expensive. For all its simplicity, though, I think this is a rather special dish.

Like Carrots & Asparagus with Sesame or Sunflower Seeds, this has a foot in 2 seasons; the onions are from last year and won't be around much longer but the asparagus is so new and fresh. Cut the onions fairly large, as they should be as prominent in the dish as the asparagus and mushrooms. They may be getting old but they still have what it takes.

4 servings
15 minutes prep time

500 grams (1 pound) asparagus
225 grams (1/2 pound) oyster mushrooms
2 large onions
3 tablespoons unsalted butter
3 tablespoons soy sauce
3 tablespoons water

Wash and trim the asparagus, and cut it into bite-sized pieces. Trim the mushrooms and cut them into slices. Peel and cut the onions into coarse slivers.

Heat the butter in a large skillet over medium heat. Add the onions and cook for a minute or two, until they have all separated and softened slightly. Add the mushrooms and turn up the heat to high. Continue cooking, stirring the vegetables frequently. When they are about half cooked, add the asparagus. Pour in the soy sauce and water, and continue cooking, stirring frequently, until the asparagus is just tender and the liquids have evaporated. Serve at once.   




Last year at this time I made Pork Loin Stuffed with Spinach & Mushrooms.

Asparagus in the Style of Peas

There are definitely threads of ideas that lead me from one recipe to another. This one is basically the same sauce as I used for chicken a few days back, but this time it is used on asparagus. The good news - no chervil. I do like this technique for making a sauce, although it is rich, no question.

I based this dish on the recipe I found here; Asparagus Disguised as Peas. I've simplified it a bit. In particular I adapted it to be made in one pot. I also thought the amount of liquid was too low to cook the asparagus but my sauce was a bit too thin, so I am calling for more like the original amount. Nobody really minded it being thin though, and if you serve it with something to soak it up it will especially not be minded. I can see this being served over toast, for instance. If there are enough leftovers, I would suggest running them through a food processor and serving them as soup. Not likely though.

4 servings
15 minutes prep time

2 tablespoons butter
1 tablespoon flour
1/2 teaspoon rubbed savory
1/4 teaspoon salt
freshly ground black pepper to taste
2 large egg yolks
1/4 cup 10% cream
450 grams (1 pound) skinny asparagus
2/3 cup water or chicken stock 
1 green onion
2 sprigs parsley
1 bay leaf

Cream the butter, flour, savory, salt, and pepper in a small bowl. Set aside.

Whisk the egg yolks and cream together in a another small bowl. Set aside.

Wash and trim the asparagus, and cut it it into pieces about as long as the stalks are wide (short, in other words).

Bring 2/3 cup of water or chicken stock to a boil with the washed and trimmed green onion, parsley, and bay leaf in it. Add the asparagus and cook until just tender; about 4 minutes.

Lift the asparagus out to a serving dish with a slotted spoon. Remove and discard the onion, parsley, and bay leaf.

Mix a spoonful of the cooking liquid (stock) into the bowl of butter, flour, etc to form a smooth paste. Then mix it all into the cooking water, stirring constantly until it thickens. Whisk in the egg yolks and cream. Continue cooking and whisking until the mixture thickens; don't let it boil though. When it thickens add the asparagus back in, and mix in well. Bring back up to steaming hot, and serve.




Last year at this time I made Rhubarb Chutney.

Leeks & Asparagus

Well, you know how it goes; we ate it all. Still, I hear there are people out there who think 3 spears of asparagus is a serving, so this would serve 4 such people, if you can round them up all at once. Better to serve this to 2 people and if there are any leftovers you could always run them through the food processor, thin them with chicken stock, and reheat it as soup. I think that's pretty theoretical, though.

You will have a hard time finding leeks in the market right now but they may turn up at farmers markets. We have them because we grow our own. We just thinned them out, leaving only the ones chosen to go to seed in the bed. Spring leeks require more trimming than they do in the fall, as the leaves can look a bit ratty. They looked especially ratty this spring, given all the freezing and thawing that went on, but there's still lots of good eating on them. I did see that some of them are starting to form their flower stalks, which are tough and inedible and must be removed. All these things are why they rarely get sold in the spring, but for us they are an excellent vegetable and a little different from the parade of green leafy things that is the rest of the May vegetables. And they go very, very well with asparagus.

I'm saying 3 or 4 leeks which is a bit vague, but basically once your veggie are chopped, both piles should be roughly the same size.

2 to 4 servings
30 minutes prep time

3 or 4 leeks
10 to 12 asparagus spears
2 tablespoons butter
1 1/2 cups unsalted chicken stock
1 tablespoons soy sauce
freshly ground black pepper to taste

Trim the leeks, and cut them in half lengthwise. Check for the blossom shoot and remove it if it is present. Cut the leeks into 1" pieces, and rinse and drain them well.

Wash and trim the asparagus, and cut each spear into 3 equal pieces. 

Put the butter in a medium sized skillet over medium-high heat. When it is beginning to bubble, add the leeks and cook, stirring frequently, for about 5 minutes, until they are softened but not browned. Reduce the heat if they show signs of browning.

Add the chicken stock to the leeks and simmer them for another 5 to 10 minutes, until quite soft. Add the asparagus pieces and the soy sauce, cover the pan, and cook for another 5 minutes until the asparagus is just done.

Lift the leeks and asparagus out of the pan with a slotted spoon, and put them in their serving dish. Boil the remaining chicken stock in the skillet rapidly until it reduces to a syrup, and pour it over the leeks and asparagus. Season with a little pepper.

Chicken, Asparagus & Mushroom Casserole with Wild Rice

A simple dish, but a bit luxurious it has to be admitted. On the other hand, it can be made mostly in advance which makes it great for entertaining.

Wild rice makes it into my diet when I buy a bunch in a fit of recklessness, after which it sits in the cupboard for a year or so while I forget just how much it cost. Then at last I can use it. I hadn't completely forgotten the price though, and I started off with 3/4 of a cup of it. When it was cooked, it looked so skimpy in comparison to the sauce that I mixed in a quarter of a cup of raw buckwheat groats with the cooked rice. I was very nervous but it cooked up nicely and the 2 flavours combined excellently. So you can do that too, if you like; or just cook more wild rice to start with.

Half a pound of asparagus is not nearly enough for 4 people, at least no 4 people that I know, so cook up at least the other half pound, or better another pound, and serve it with the casserole.

4 servings
1 1/2 hours - 1/2 hour prep time
not including cooking the wild rice

Cook the Wild Rice:
1 cup wild rice
and 3 cups unsalted chicken stock or water
OR
2/3 cup wild rice
and 2 cups unsalted chicken stock or water PLUS 1/3 cup buckwheat groats
1/4 teaspoon salt

Put into your rice cooker; cook. This can be done up to a day in advance. Cool and keep refrigerated until needed.

If you wish to cook it in a pot, likewise put it all into a pot - except for the buckwheat if using, bring to a boil, then reduce to a simmer. You will need to watch this more carefully than if you use a rice cooker.

If you wish to use buckwheat as part of this dish it actually gets used in finishing the casserole.

Make the Sauce:
3 or 4 green onions
250 grams (1/2 pound) button mushrooms
1/4 cup unsalted butter
3 tablespoons flour
1/2 teaspoon salt
1 teaspoon rubbed savory
freshly ground black pepper to taste
2 cups milk
1 cup chicken stock

Wash, trim and chop the green onions. Clean and slice the mushrooms.

Heat the butter in a large heavy-bottomed pot. Add the mushrooms, and cook, stirring frequently, until softened and slightly browned. Add the green onions and cook for a minute or so longer. Mix in the flour, salt, savory and pepper. Once it is well in and no white spots remain visible, mix in the milk and the chicken stock. Cook, stirring constantly, until the sauce thickens. 

Finish the Casserole:
250 grams (1/2 pound) asparagus
4 small skinless boneless chicken breasts
OR 8 small skinless boneless chicken thighs.

Preheat the oven to 350°F.

Wash, trim, and cut the asparagus into 1" pieces. Blanch it by pouring boiling water over it, in a colander in the sink, or drop it into boiling water for 1 minute. Drain well. Mix it into the sauce. Mix the cooked wild rice into the sauce as well. If you are using buckwheat as part of the recipe, mix it in now as well -  yes, raw.

Pour most of the sauce into an 8" x 10" shallow baking (lasagne) pan. Nestle the chicken pieces into it, then pour the rest of it over the top. Spread it out so the rice/buckwheat is all down in the sauce. Bake for 1 hour.

Creamy Asparagus Quiche with Ham & Cheddar

This was a rich and creamy, delicious variation on the theme of quiche. It's great to make ahead, and a good leafy lettuce salad makes it a complete meal. Easy, too!

I used my favourite crust, as usual - it's also easy, and has a nice substance to it. I trimmed off enough that I made a couple of little flat biscuits with the trimmings - just patted them out and slid them into the oven for 15 minutes right on the folded up piece of parchment paper I rolled the crust out on.

8 servings
1 hour 30 minutes - 30 minutes prep time
PLUS time to cool

Make the Crust:
1/4 cup butter
1/4 cup sunflower seed oil
1/4 cup buttermilk, milk or cream
2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt

The butter should be very soft. Mix it with the oil and milk. The butter can be in fairly large lumps. Preheat the oven to 350°F.

Mix the baking powder and salt into the flour. Mix the flour into the wet ingredients. Stir until everything is amalgamated. There should no longer be large lumps of butter, but small lumps or streaks are not only fine, but good.

Put the dough out on a piece of parchment or waxed paper a little larger than the pie plate, and roll out the dough until it will fit it well. Turn it into the pie plate - you will need a 10" one - and press it into place. Peel off the parchment paper, and trim the edges. Press them neatly into a ridge around the top. Poke the base of the crust a number of times with a fork, to keep it from puffing too much as it bakes.

Bake the pie crust for 10 minutes at 350°F.

Make the Filling:
500 grams (1 pound) asparagus
3 large eggs
250 grams (1/2 pound) light cream cheese
1/2 teaspoon salt
freshly ground black pepper to taste
a good scraping of nutmeg
125 grams (1/4 pound) chopped ham
125 grams (1/4 pound) diced Cheddar cheese

Wash and trim the asparagus, and cut the tips off about 1/3 of the way down. Cut the bottom 2/3 pieces smaller. Put a pot of water on to boil, and boil the bottom 2/3 pieces for about 6 minutes, until quite tender. Cool them in cold water, and drain them well, but keep the pot of boiling water as you will use it for the rest of the asparagus. Cook the asparagus tips for 3 minutes, then cool and drain them as well.

Put the cooked bottom pieces in the bowl of a food processor, and process until finely chopped. Break in the eggs, and process again. Add the cream cheese, and process again until the mixture is very smooth. Whizz in the salt, pepper, and nutmeg.

Chop the asparagus tips, keeping the very tops aside to garnish the top of the quiche if you like. Mix the remainder with the ham and Cheddar, and spread them evenly in the baked pie crust. Pour the filling evenly over them, and garnish with the reserved asparagus tips, assuming you have reserved them. Bake the pie at 350°F for about 50 minutes, until just set in the middle. Let cool to room temperature before serving.




Last year at this time I made Stir-Fried Radishes with Their Greens.

Spanish Tortilla with Asparagus

I've made tortillas before, but this is the first time I've put anything in besides potatoes and onions. In spite of the fact that recipes for tortilla often claim that other vegetables can be added, I never saw tortillas with anything but potato and onion when we were in Spain.  Still, asparagus makes a great addition!

If we had found a tortilla with asparagus in it in Spain, the asparagus would almost certainly have been white. As we walked through the spring countryside, we saw fields full of black plastic rows weighted down with old tires - that was where asparagus was being grown. The Spanish seem to only like it white, and rather overcooked to my taste. The asparagus in this tortilla should be cooked a little past crunchy - it should meld with the other ingredients - but it should still be bright green and perky though.

4 servings
45 minutes prep time

8 large eggs
675 grams (1 1/2 pounds) potatoes
1/4 cup sunflower or olive oil
1/2 teaspoon salt
450 grams (1 pound) asparagus
5 to 6 garlic scapes
OR 3 to 4 green onions
freshly ground black pepper to taste

Break the eggs into a bowl and whisk them lightly. Set them aside at room temperature as you prepare the rest of the dish.

Scrub the potatoes and trim them of any bad spots. Cut them into dice. Heat the oil in a large skillet over medium heat, and add the potatoes. Sprinkle them with the salt, and cook them, stirring occasionally, for about 20 minutes. Keep them covered for most of the time.

Meanwhile, put a small pot of water on to boil for the asparagus and preheat the oven to 350°F. Wash and trim the asparagus. Cut it into bite-sized pieces. Simmer it for 4 or 5 minutes, then drain well. If you like, keep the tips separate to sprinkle them over the top as a garnish.

Trim the garlic scapes or green onions, and chop them finely. Add them to the potatoes after they have cooked for about 15 minutes. Immediately add the well-drained asparagus as well, and mix them in well. Remove the pan from the heat, and pour the eggs evenly over the vegetables. Top with the asparagus tips if they have been saved for that purpose.

Bake the tortilla at 375°F for 10 to 12 minutes, until just set. Let cool for at least half an hour before serving warm, or at room temperature.