A is for Asparagus

Pepper Roasted Asparagus

This is almost too simple to be a recipe, but I made it for lunch today [along with some amazingly refreshing shimp cocktail- see note] and had to share it with you. The roasting process brings out such a wonderful sweet/savory combo from each spear and crisps up it's elegant crowns. Of course, all vegetables can be magically transformed when roasted, but one of the best things about roasting is how simple and easy it is! Add cherry tomatoes, balsamic vinegar, and minced garlic for an company-worthy side dish, or add Kalamata olives and lemon juice [with grated peel] to serve alongside fish. Enjoy!

Serves 4

Ingredients

1 lb asparagus, washed and trimmed
1 tsp all-purpose seasoning
pinch of red pepper flakes [a pinch more if you like things spicy]
freshly cracked pepper, to taste
coarse sea salt, to taste
1 tbsp evoo

Notes: For a simple and healthy lunch, arrange garden-fresh lettuce on a medium platter. Fill a bowl with crushed ice and place smaller bowl on top of that to hold cocktail sauce. Place 1 lb of cooked shrimp on the perimeter of platter with tails facing outward. Chop a few sprigs of tarragon to add a bit of fressness to cocktail sauce and pour into small bowl. Serve with asparagus spears and tall glass of iced tea. Serves 4.

Directions

1. Preheat oven to 375 degrees. Place asparagus in a single layer on a baking sheet. Drizzle with olive oil and shower asparagus evenly with herbs and spices.

2. Shake pan vigorously from side to side to coat spears and place in the middle rack of oven. Roast for 15, until tender, yet crisp. Asparagus should still have a brightness to it. [See pictures]

3. Serve hot from oven or at room temperature.

Eat Your Radish Sprouts!

Romaine Salad with Radish Sprouts and Avocado

Verdant, crunchy and a little bit spicy - this salad hits all the right notes. When tending my root veggies, I would always dread the thinning process. It seemed like such a waste to throw little seedlings aside, even if they were composted... I grew food to eat food, after all. Thinning is the process of removing plants to allow for others to grow in a row or area. By thinning radish sprouts, you allow for the radishes to fully develop to maturity by weeding out the competition. But save these little gems [as well as thinnings from beets, lettuces, and carrots] for eating, as I found out, they are an amazing addition to salads!

Serves 2-3

Ingredients

1 romaine heart, chopped
1 small white onion, halved and sliced
1 avocado, halved, pitted, peeled and diced
1 cup of radish sprouts
1/4 cup walnuts
1 cup croutons (I absolutely love Vermont's Olivia's Croutons Butter & Garlic combo - YUM!)

Note: Make sure to wash all lettuces thoroughly to rid leaves of dirt, bugs and bacteria. I have a large salad spinner that I absolutely love and use constantly throughout the year. They are remarkably easy to use and clean, and you can get a large salad on the table in less than 10 minutes. Radishes will have a bit more dirt on their roots, but give them a bath in a bowl of cold water and the grit will fall to the bottom.
Directions

1. In a large shallow bowl, combine romaine, onion and radish sprouts. Top salad with avocado, walnuts and croutons.

Serve with your favorite dressing. Vidalia Onion or Poppyseed would both be lovely.

The Fennel Club

Roasted Fennel

If you have yet to try fennel, this is an excellent way to enjoy its' sweet, nutty flavor. Fennel is readily available year-round, but its' unique flavor is especially welcome during spring months. Make sure to rinse well with cold water and remove their unmistakably flamboyant stalks and fronds before use.

Serves 4-6

Ingredients:

2 large fennel bulbs, cored and quartered, then sliced into 1/2" strips
1 garlic clove, peeled and crushed (add more if using plain olive oil)
3 tbsp herb infused olive oil
1/2 tsp freshly ground pepper
1 tsp coarse sea salt

Note: I highly reccomend using Tuscan Herb Olive Oil from LeRoux.

Directions:

1. Preheat oven to 400 degrees. On a large rimmed baking sheet, toss fennel strips, garlic and olive oil. Season with salt and pepper. Roast fennel, tossing occasionally, til golden and slightly caramelized, about 30-40 minutes. Fennel should be cooked, but still have a bit of texture to it.

Serve alongside pan-seared scallops or atop pork chops. Enjoy!