Tagged with asparagus

Spring Vegetable Risotto

Ingredients For the gremolata: 2 tbsp minced parsley, stems reserved 2 tbsp minced mint, stems reserved ½ tsp. lemon zest For the risotto: 1 lb. asparagus, reserving ends, cut into 1/2″ pieces 2 leeks, white and light green parts sliced thin, green parts reserved 4 c.chicken broth 3 c. water 5 tbsp. butter Salt and pepper … Continue reading

Farro Salad with Asparagus

Ingredients 6 oz. asparagus, trimmed and cut into 1-inch lengths 6 oz. sugar snap peas, strings removed, cut into 1-inch lengths Salt and pepper 3 tbsp. extra-virgin olive oil 2 tbsp. lemon juice 2 tbsp. minced shallot 1 tsp. Dijon mustard 1 1/2 c. farro, cooked to package directions, cooled 6 oz. cherry tomatoes, halved 3 tbsp. chopped fresh dill 2 oz. feta cheese, … Continue reading

Lemon Caper Vinaigrette

Ingredients 2 tbsp. finely chopped shallots 2 tbsp. lemon zest 2 tbsp. lemon juice 1 tbsp. capers, drained 2 tbsp. chopped parsley 3 tbsp. olive oil salt and pepper Preparation Mix the shallots, lemon zest and juice, capers, and parsley in a small bowl.  Whisk in the olive oil, and season to taste with salt … Continue reading

Toasted Barley and Asparagus "Risotto"

Ingredients 12 ounces asparagus, trimmed, cut into 3/4-inch pieces 2 cups pearl barley 3 tablespoons butter 1 cup finely chopped onion 3 large garlic cloves, finely chopped 8 1/2 cups (about) canned vegetable broth 2 cups drained canned diced tomatoes in juice 1/2 cup freshly grated Parmesan cheese 1/2 cup chopped arugula or 3 tablespoons … Continue reading

Cream of Spring Soup

Ingredients 1 1/2 lb. asparagus 4 cups chicken broth coarse salt 4 tbsp. unsalted butter 1/4 c. flour white pepper 2 tsp. each chopped chive, chervil, and dill 2 tbsp. heavy cream lemon Preparation 1. Prep: Snap the woody bottom off each asparagus stalk and discard.  Clean stalks with a vegetable peeler.  Trim off tips … Continue reading