Adapted from The Feast Nearby written by Robin Mather
1 1/2 pounds fresh asparagus, tough ends removed, spears cut into 1-inch pieces
2 3/4 cups whole milk
8 large eggs
1 teaspoon powdered mustard
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 scallions, white and tender green parts, finely chopped
12 slices sturdy bread, the staler the better
3 cups shredded Gouda
1 cup freshly grated Parmigiano-Reggiano cheese Read More...
Adapted from: Joy of Cooking
1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons
Preheat the oven to 500 degrees F.
Snap off the ends from the asparagus. Arrange the spears in a single layer in a shallow baking sheet. Drizzle very lightly with olive oil and toss the spears to coat. Roast until just tender, 6 to 8 minutes.
Sprinkle with salt and pepper, mint, and chevre. Serve hot or at room temperature. Read More...
Courtesy of: Chef Brian Doyle
1 lb. bulgar wheat
Salt and pepper
1 lb. beets
1 lb. kohlrabi
1/4 lb. leeks
1/2 lb. asparagus
1/4 cup chopped parsley
4 cups beet greens
3/4 cup olive oil (some for grilling and some for dressing)
1/4 cup rice wine vinegar
Preheat oven to 400 F.
Cook the bulgar according to package and let cool.
Start the beets by tossing them with some olive oil and salt. Then wrap them in foil and place in oven for about 30 minutes or until just tender. Let them cool enough to handle and peel the beets by rubbing the skins off with fingers.
Slice leeks and kohlrabi. Toss the kohlrabi, leeks, and asparagus with olive oil and salt and pepper. Grill them until just marked (about 2-3 minutes). Let cool.
Chop all the vegetables and toss with the bulgar, vinegar and a bit more olive oil. Season with salt and pepper.
Try using quinoa instead of bulgar and be sure to try different veggies as they come into season. Read More...