April 28th, 2014

Asparagus Times Two

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Some plants suffered mightily at the hands of this extreme winter. All over town, rosemary, the size of bushes, died in single digit freezes. Fig trees still look skeletal, no promise of buds yet. But winter’s harshness seems to have brought about an unforeseen benefit for others. Dogwoods, redbuds, crab apple, cherry trees have burst out in vivid profusion. Thickets of narcissus, tulips and iris are in glorious bloom.

It has been hard on our farmer friends. John’s strawberry crop was threatened by an April 15th freeze. Thank goodness he got all the plants covered with plastic the day before–a trying task for sure. Tally notes that her rows of spring vegetables are coming along…however slowly. In comparison to years past, everything is delayed by at least three weeks.

But, I am heartened by warmer days and blooming trees. Soon, plantings of beautiful lettuces will be big as bouquets.

Already, feathery leaves and tender spears are emerging in asparagus beds.

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There was a time when you only ate asparagus in season. Over the past two decades or more that shifted, with the globalization of commerce, and produce from far-flung places got shipped in. Asparagus in December! Tomatoes in February! I am glad that we are returning to the practice of eating seasonally. We appreciate the fruits and vegetables all the more, at their peak, in their time, grown in their locale. Indeed, they taste better.

A long time ago, (pre-globalization!) I remember a very fun Asparagus Dinner that I attended, actually helped prepare. It was hosted by our friend Lanny, who lived in a decrepit warehouse on Second Avenue near Nashville’s riverfront. Lanny was a graphic artist, stained glass craftsman, Karman Ghia mechanic, architectural antique collector, consummate barterer and all-around wheeler-dealer.

His warehouse home/studio was a remarkable chaotic assemblage of these passions. You never asked where he got any of it, but, be assured, there was a story behind it all. Curiously, in one of his deals of the day, he had acquired 8 big bundles of freshly cut spears. Soon to follow was the call for Asparagus Dinner. About a dozen of us showed up to wash, peel, trim, snap, steam, blanch, and stir-fry the formidable stack.

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This was sometime in the early 1980’s. Our menu reflected the cooking tastes of the time. I remember some of what we whipped up: old school hollandaise sauce to nap over steamed asparagus, creme fraiche-dill sauce as a dip for blanched-chilled spears, and a creamy pasta primavera sort of dish laced with crabmeat. I remember that it was all delicious, this asparagus feast.

With asparagus as the centerpiece, we celebrated spring.

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Today, I am offering two asparagus suggestions, both of which have a more modern spin: An asparagus salad dressed in gorgonzola vinaigrette, and asparagus roasted with a Persian-spiced pistachio blend. I love how different they are from each other: Cold and hot, pungent and fruity, crisp and toasty. For my friends who are not in love with asparagus officinalus: the gorgonzola dressing is delicious on salad greens alone—and the spiced pistachio would be just as incredible roasted onto cauliflower!

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Looking for other wonderful asparagus preparations? Here are a few to check out from springs gone by: Green Goddess Salad, luscious springtime Risotto, and Asparagus-Dill Potato Salad

Wishing you all the flavors of young spring green things!

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ASPARAGUS AND SPRING GREENS WITH GORGONZOLA VINAIGRETTE (adapted from Cooking Light)
1 bundle fresh asparagus (about 1 pound), cleaned, trimmed, and cut on the diagonal into thirds
2 1/4 teaspoons salt, divided
2 tablespoons minced chives
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon lemon zest
1/4 teaspoon coarse ground black pepper
1/2 cup crumbled gorgonzola, divided
1/4 cup toasted pine nuts
1/4 pound mixed spring lettuces

Fill a large skillet or pot with water. Stir in 2 teaspoons salt and bring to a boil on medium high heat.
Plunge in the asparagus pieces and cook for one minute–no more than two minutes (depending on how fat or thin the spears are)
Drain and place into a bowl of ice water to stop the cooking and set the bright green color. When well-cooled, drain the spears and set aside.

Make the vinaigrette:
Place 1/4 teaspoon salt, minced chives, white balsamic vinegar, olive oil, lemon zest, black pepper and 1/4 cup gorgonzola crumbles into a medium mixing bowl. Whisk until well combined.

Place spring greens, asparagus and pine nuts into a large bowl. Drizzle the dressing over the salad and toss until all ingredients are well-coated. Sprinkle with remaining gorgonzola crumbles and serve.

Serves 4

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ROASTED ASPARAGUS WITH PERSIAN-PISTACHIO COATING
1 bundle asparagus spears (about 1 pound) washed, dried, and trimmed
olive oil
1/2 cup toasted pistachios, finely ground
1/4 cup sumac (available at ethnic markets)
3 tablespoons fresh thyme leaves
2 teaspoons salt
1/2 teaspoon black pepper

Preheat oven to 400 degrees.

Drizzle olive oil (2-3 tablespoons) onto a baking sheet. Lay the asparagus spears onto the pan and roll, coating the spears with the oil. Add more oil if needed.

In a small bowl, mix the finely ground pistachios, sumac, thyme, salt and pepper together. Spread this mixture over the asparagus.

Place into the oven and roast for about 15 minutes. Spears will be tender-crisp and the nut mixture will be toasty.

Serves 4-6

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Serves 4

Posted in Gluten Free, Recipes, Salads, Vegetables, Vegetarian Dishes | 15 Comments »




May 9th, 2012

Dillweed Forest

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Because one lone plant was most prolific last summer, with
Multiple blossomed whorls gone to vigorous seed,
Because the winter was mild and the sprouts hardy
A great patch of dillweed, tall and feathery, took hold in my front yard.

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This unexpected abundance has me both delighted and stumped. And while its beauty alone makes the little dillweed forest a welcome presence in our postage stamp garden, I’ve been seeking new ways to use this herb.

In pickling, certainly. Snipped into salads, baked onto a side of salmon, folded into a quickbread batter with cheddar cheese.

I welcome your suggestions.

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One way I’ve been enjoying dillweed is in this sauce that uses lush Greek yogurt.

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Simple–and versatile.

A quick whisk of herbs, coarse grain mustard, vinegar, and olive oil into a bowl of this plain creamy base readily transforms into a sauce, or dip, or dressing. You might relish a dollop of this on a falafel-pita sandwich, or as a cooling dip for a spicy grilled lamb kebab. It stands up nicely alongside a tray of crudites. Or potato chips!

Long ago, I would make something similar, using sour cream. Now, I prefer tangy and thick-bodied Greek yogurt in its stead. So accessible at the market, ( all the yogurt companies have added Greek to their repertoire) it makes a terrific substitute–healthier too.

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Today, I used it to dress potato salad–a springtime variation that combines new potatoes and asparagus. So seasonal, both vegetables take well to dillweed, and both work together in this somewhat different dish.

You actually plunge the asparagus tips right in with the potatoes, in the final minute of cooking.

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Drain and cool—just slightly. When still warm, the new potatoes tend to absorb the dressing better. That bit of heat blooms the herbs in the sauce. You can serve the salad immediately, if you like. Or serve it chilled.

It tastes fantastic, either way.

If you have any other of-the-moment garden veggies on hand, slice ’em up and put ’em in. The crisp bite of French radishes, for instance, would be exceptional in this dish. Cucumbers? Yes. Scallions, too.

And, remember–I’m on the lookout for more ways to use my dillweed forest. Please share!

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NEW POTATO-ASPARAGUS SALAD with GREEK YOGURT DILL SAUCE

1 1/2 lbs. small New Potatoes, cleaned and quartered
1 bundle fresh Asparagus, cut on the diagonal into small pieces

1 1/2 cups Greek Yogurt
1 T. Coarse Grain Mustard
1 T. White Wine Vinegar
1 T. Extra Virgin Olive Oil
2 heaping T. fresh Dillweed, chopped
1 T. fresh Chives, chopped
1 1/2 t. Sea Salt
1/2 t. Black Pepper

Bring a large pot of lightly salted water to a boil and add new potatoes. Cover and simmer until potatoes are tender, about 12 minutes.
Add asparagus pieces and cook for another minute. Remove from heat and drain.

In a mixing bowl, whisk together all the remaining ingredients.

Place slightly cooled potatoes and asparagus into a serving bowl. Spoon yogurt-dill sauce over the vegetables.
Toss and fold until well coated.

Garnish with dillweed.

May serve warm, room temperature, or chilled.

Makes 6-8 servings.

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Posted in Recipes, Salads, Vegetables | 33 Comments »