Category: Asparagus

-adapted from Vegetable Harvest by Patricia Wells   The Oregonian ran this recipe of Patricia Wells' many years ago and I've made it ever since. I would never have thought to   flavor asparagus with bay leaves and rosemary but after the first time it became an instant favorite. If you have access to fresh bay leaves (there are several bushes and trees in my neighborhood and I've made friends with the owners for just the purpose of regular access to fresh bay leaves) this is a great place to use them.... Read more »

A sure sign of spring, asparagus is delicious steamed until just tender and eaten with nothing more than olive oil and a squeeze of lemon. Lemony, garlicky mayonnaise with fresh herbs is a nice accompaniment. Add it to a frittata or pasta sauce or spring soup. Shredded thinly they make a great pizza topping especially with an egg cooked in the middle.   I prefer fat stalks to the the pencil thin ones. You get a real mouthful with those and I just like the meaty heft of the larger ones and they are no less tender or sweet than the skinny ones.   The typical instruction of breaking off their tough stems where they naturally break works well for me, although I always hate to see the bounty reduced by what seems a like quarter of their original size.  ... Read more »

Italians make many versions of this simple dish. It is suited to spring time and the tender green (and sometimes leafy) produce that starts showing up in the markets.   The veggies, in typical Italian style, are not left al dente (like pasta is) but are cooked through and sometimes even mashed up a bit to really blend the flavors. You can finish with fresh herbs, a squeeze of lemon juice or simply with salt, pepper and a little more olive oil.  Serve alongside fish, or top it with a fried or poached egg or toss it with pasta or just with some crusty bread and cheese for a light dinner.... Read more »

Stewed leeks make a wonderful galette topping. This is delicious at room temperature as well and if you can figure out how to transport is a great picnic/potluck dish. With a big green salad it's a perfect light supper. [caption id="attachment_18373" align="aligncenter" width="660"] For this version I halved (lengthwise) a few asparagus spears and arranged them like spokes which was pretty but the spears tend to fall off when eating. You can have all sorts of fun with variations though. . .[/caption]... Read more »