With our late spring weather-wise it was also a later spring produce-wise, I found. But finally strawberries, lettuces, leeks and of course the darling of spring, asparagus, are in full abundance now. Asparagus is very much a seasonal vegetable on my table. I make asparagus repeatedly throughout spring, and then rarely during the rest of the year. It’s just that good in spring.
And this recipe is particularly good. Reducing the juice of 2 oranges to just 3 Tbs really intensifies the orange flavor, which is further heightened with the orange zest. The citrusy dressing beautifully balances the asparagus, and the colors are just gorgeous on the plate. The original recipe has you crumble hard-boiled egg yolk over the final dish, to further enhance the color and because eggs and asparagus do so well together. I skipped this because I served this at dinner, but for brunch I’d absolutely include the egg.
continue reading ‘Orange Asparagus’
There are certain dishes that just shout spring, and for me this is one of them. Abundant with garden-fresh spring veggies, this is both light and satisfying, and I make it at least once every spring. And finally, it seems the weather is catching up to my cooking – at least today it has!
I used asparagus, zucchini and peas here, but feel free to improvise. You could add morel mushrooms if you want – those honey-combed gems are only around for a few short weeks. Or you could swap in garlicky ramps for a burst of flavor. Or maybe some baby lettuces. But remember, less is often more and I like to limit the number of ‘mix-ins’ in any risotto to about three. A kitchen-sink risotto usually ends up tasting like a big jumbled mess.
continue reading ‘Spring Vegetable Risotto’
Even if spring hasn’t quite sprung yet weather-wise, it sprung in my kitchen the other night regardless! It will after all be April this week and I figure if I don’t start cooking up my springtime favorites soon before I know it I’ll be outside grilling up burgers wondering where the season went.
continue reading ‘Ravioli with Pea Prosciutto Asparagus Sauce’