Tag Archives: asparagus recipes

Five Ways to Celebrate Spring

It’s been a very long winter, I’m so ready for spring! This is how I am celebrating Spring by the bay!

1. Enjoying the crocus I planted last year

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2. Putting bowls of lemons around the house

blog spring lemons

3. Planter filled with pansies on the front porch

blog spring planter

4. Bread, butter, baby radishes and sea salt!

blog spring radish appetizer

 

 

Simple Radish Crostini
Serves 4
Ingredients

2 fresh radishes
2 tablespoons salted butter
4 slices ciabatta bread
Coarse sea salt

Directons
Clean radishes and using a mandoline slice the radish into rounds. Keep radish slices in iced water until ready to use. In a 400F degree oven, place 4 slices of ciabatta bread on a baking sheet in the oven until the bread starts to brown, flip bread over and toast the other side, 2-3 mins per side. Let toasted ciabatta bread cool a little, then spread with the best salted butter you can buy. Take radish slices out of the water and dry with a paper towel before layering the rounds on top the bread and butter. Sprinkle with coarse sea salt and serve.

5. Fresh asparagus crostini – oh my!

blog aparagus crostini

 

Asparagus Puree with Lemon Ricotta Crostini
Serves 4
Ingredients

16 very thin asparagus spears or 8 asparagus thicker spears
2 tablespoons fresh mint
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ pound fresh ricotta cheese
4 tablespoons grated pecorino cheese
4 slices ciabatta bread toasted
Coarse sea salt
Fresh ground black pepper
Directions

Clean asparagus, remove the tender tips and place to the side. Snap off woody stems and discard. In to food processor add asparagus stalks broken into pieces and coarsely chop. Add the following to the asparagus: mint, olive oil, lemon juice and 2 tbs. grated pecorino. Pulse a few times. In a separate bowl combine the ricotta cheese, lemon zest salt and pepper. On hot toasted ciabatta bread layer the ricotta cheese, puree asparagus, grated pecorino cheese. Drizzle lightly with olive oil and add asparagus spear to the top.

Two Spring Crostini

I like to welcome Spring with food. Two of the first vegetables to make their appearance at the farmstands are bright green pencil thin aparagus and vibrant red/pink radishes. My favorite way to to eat both are fresh and raw. Here are two easy appetizers to make at the first sign of Spring. Enjoy!

From by the bay wishing you vibrant food memories!
Maryann

blog aparagus crostini

Asparagus Puree with Lemon Ricotta Crostini

Serves 4

Ingredients

16 very thin asparagus spears or 8 asparagus thicker spears

2 tablespoons fresh mint

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

¼ pound fresh ricotta cheese

4 tablespoons grated pecorino cheese

4 slices ciabatta bread toasted

Coarse sea salt

Fresh ground black pepper

Directions

Clean asparagus, remove the tender tips and place to the side. Snap off woody stems and discard. In to food processor add asparagus stalks broken into pieces and coarsely chop. Add the following to the asparagus:  mint, olive oil, lemon juice and 2 tbs. grated pecorino. Pulse a few times. In a separate bowl combine the ricotta cheese, lemon zest salt and pepper. On hot toasted ciabatta bread layer the ricotta cheese, puree asparagus, grated pecorino cheese. Drizzle lightly with olive oil and add asparagus spear to the top.

blog radish app

Simple Radish Crostini

Serves 4

Ingredients

2 fresh radishes
2 tablespoons salted butter

4 slices ciabatta bread

Coarse sea salt

Directons

Clean radishes and using a mandoline slice the radish into rounds. Keep radish slices in iced water until ready to use. In a 400F degree oven, place 4 slices of ciabatta bread on a baking sheet in the oven until the bread starts to brown, flip bread over and toast the other side, 2-3 mins per side. Let toasted ciabatta bread cool a little, then spread with the best salted butter you can buy. Take radish slices out of the water and dry with a paper towel before layering the rounds on top the bread and butter. Sprinkle with coarse sea salt and serve.

Veal Blanquette with Tender Vegetables

blog veal blanquette

I officially have Spring Fever!  Outdoors the days are becoming longer and lighter, the weather is warmer, my spring bulbs are all sprouting and the pansies are planted .  Indoors, I have tucked away my winter pillows and throws and have brought out my brighter ones in happy colors and lighter weight fabric, I have filled a bowl with bright citrus fruit and have shopped the product aisle looking for all those wonderful spring vegetables that start to appear this time of year. My latest trip “down the aisle” turned up the following: fresh english peas, baby carrots, sugar snap peas, red baby pearl onions and asparagus. I used all of these vegetables in this wonderful veal blanquette recipe. It’s become one of my spring traditions to make veal blanquette. Veal blanquette is a french dish in  which the veal meat is stewed in broth , the veal and the butter is never browned. It’s a perfect dish to welcome Spring!

From by the bay , wishing happy spring food memories!
Maryann
blog veg
Veal Blanquette with Tender Vegetables
Serves 6
To make blanquette:
Ingredients:
3 pounds veal, cut into 1 inch cubes
6 cups chicken stock
3 sprigs tarragon, plus 3 tablespoons chopped
2 bay leaves
12 tablespoons butter
3 tablespoons flour
1/2 cup heavy cream
1.5 ounce store bought veal demi glace
juice and zest of one lemon
sea salt and pepper to taste
3 tablespoons chopped chives
Assortment blanched vegetables
Directions:
Melt 8 tablespoons butter in heavy bottomed casserole on medium heat. Saute the veal one minute per side, cooking the veal from pink to white without browning. Add to the casserole the stock, 3 springs of tarragon and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours, until veal is fork tender. While the veal is cooking blanche your vegetables . Once the veal is cooked, remove veal into a bowl and strain broth in a another bowl. Place the empty casserole back on to medium heat and melt the remaining butter, once melted add the flour and cook for 2 minutes stirring, Whisk in the broth along with the veal demi glace and cook until thickened. Stir in the cream, lemon zest and juice, salt and pepper to taste. Ina big bowl or platter top veal with sauce and mix. Toss the vegetables over the veal, sprinkle with chopped chives and tarragon and serve immediately. This can be served as is or with small new boiled potatoes.
Blanche Vegetables:
Ingredients:
1 cup fresh english peas, shelled or frozen baby peas
12 baby carrots, whole and peeled, with green tops cut off
12 pencil thin asparagus, woody bottoms cut off
24 sugar snap peas
16 red or white baby pearl onions

Directions:
Bring a large pot of water to boil, Have a large bowl of ice water ready and a strainer to remove vegetables from boiling water. You will cook each vegetable separately in the same pot of boiling water and use the strainer to remove and place into the ice bath. The peas  and sugar snap peas will take 1 to 2 minutes, the asparagus and baby carrots will take 3-4 minutes depending on size. You are looking for the vegetables to be slightly tender, yet bright in color. Lastly, boil the pearl onions, then strain and rinse with cool water. Let the onions cool off , then pop them out of their skins. Strain vegetables out of the water and keep in a bowl to the side until ready to add to the blanquette.

Green Spring Vegetable Salad

blog green veg salad

Today Febuary 3rd  is National Wear Red Day.  “Go Red for Women” is in celebration of women bonding together to create awareness and fight heart disease. It’s a good time for each of us to reflect on how we might change our lives in order to lead happier, healthier lives. It doesn’t always have to be big changes, we can make several small changes to our lifsestyle that can result in being healthier. For example, I have decided to walk to work twice a week.  It may not seem like a lot but in my case that is 5.2 miles per week, 270 miles a year and 27000 calories a year.  Another small change you can make is increasing the amount of fruits and vegetables in your diet. I do this and limit the amount of fats in my diet and focus on eating lean protein. I suggest cooking with olive oil which is a monosaturated fat which is the healthiest one to incorporate into your diet – besides the fact that it tastes better. So in honor of day I am sharing a few of my favorite heart healthy dishes!  Think about how you might lead a healthier life today!

From by the bay wishing you healthy food memories!
Maryann

Green Spring Vegetable Salad
Serves 4
4 cups assorted blanched green vegetables ( fava beans, asparagus, scallions, peas)
6 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon fine grey salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh mint chopped

Directions

Place all ingredients into a bowl and mix well, Serve at room temperature.

To blanch vegetables:

Fava beans – to pan of simmering water add shelled fava beans. Simmer for 2-3 minutes. Remove and place into cold water. Drain beans and remove bean from waxy casing. Use for salad.
Fresh Spring Peas – to pan of simmering water add shelled peas. Simmer for 2-3 minutes. Remove and place into cold water. Drain and use for salad.
Asparagus – snap off woody ends of asparagus. Cut into 2 inch pieces and to pan of simmering water. Simmer for 2-3 minutes. Remove and place into cold water. Drain and use for salad.
Scallions- cut off ends with roots and tops using just the white and light green part of the scallion. Cut this into 2 inch pieces. Add to pan of simmering water and simmer for 2-3 minutes. Remove and place into cold water. Drain and use for salad.

Tip: to make this process easier I use a strainer to remove the vegetables from the simmering water leaving the heat under the pan and keep reusing the hot water.