BABY LEEKS AND ASPARAGUS

It will be a couple of years before the asparagus seeds I planted result in any edible spears.  Until then I anticipate the harvest and hope that there are at least a couple of bunches of fresh asparagus left at the market by the time I get there in the morning.  Thankfully today there was, along with some lovely baby leeks.

ROASTED BABY LEEKS AND ASPARAGUS

1 bunch organic baby leeks

1 bunch organic asparagus

2 cloves organic garlic, sliced

2 sprigs of organic fresh thyme

healthy drizzle of organic e.v olive oil

conservative drizzle of organic red wine vinegar

sea salt

organic fresh ground pepper

Method:  Preheat oven to 400*.  Remove the tough ends from the asparagus and put in a large bowl.  Wash the leek and then trim both ends of the leeks and then remove one or two of the tough layers from the outsides.  Bring a small pot of salted water to boil.  When ready, remove the pot from the stove and then immerse leeks in the hot water for 3 minutes to blanch.  Remove from the water and drain very well.  Once drained, add the leek to the pot and sprinkle in the fresh thyme, garlic slices, some sea salt and pepper.  Drizzle with the oil and vinegar.  Toss gently to coat in oil.  Spread the vegetables in one layer in a pan, and pour any remaining marinade from the bowl on top.  Broil in the oven for about 10 minutes, watching carefully that the leeks don't burn.

Print Recipe Here

FISH CHOWDER with Asparagus and Sweet Potato

It was a beautifully rainy day today, so rainy and damp I even had to light the fireplace.  It was the kind of day that chowders were made for.  A morning trip to the library, a good book read during nap time and a big, steamy bowl of chowder and biscuits made this day even cozier.

FISH CHOWDER with Asparagus and Sweet Potato

1 pound hook and line haddock

1 pound organic salmon

1 cup fresh clams and their juice

3 Tbsp organic butter

1 large onion, chopped

2 organic carrots, chopped

3 organic celery, chopped

3 cloves organic garlic, minced

2 organic bay leaves

3 tsp fresh organic thyme

4 organic potatoes, peeled and diced

1/2 organic sweet potato, peeled and diced

4-5 organic asparagus, cut into 1 inch pieces

3-4 cups water

3 cups organic whole milk

1/2 cup organic cream

1/2 cup white wine

1/4 cup organic butter kneaded with 1/4 cup flour

sea salt and pepper

chopped organic parsley

Method:  In a large soup pot melt the butter and cook the onions, garlic, celery and carrot until the onions are soft and translucent.  Add the potatoes and enough water to just cover the vegetables.  Bring to a boil, reduce heat and simmer 10-15 or until potatoes are tender.  Add the fish and clams, asparagus, the white wine, milk and cream.  Cook on low heat until the fish is opaque.  While the fish cooks, stir in bits of the butter/flour clumps, stirring until it reaches the thickness you desire.  Season with sea salt and pepper.  Serve sprinkled with parsley.

ROASTED ASPARAGUS AND FIDDLEHEAD PASTA

Even with all the wedding excitement and stay-over guests I managed to make a trip into the city on Saturday to buy my Farmer's Market goodies.  I am so glad I did too because this weekend all my spring favorites were there; nettle, asparagus, fiddleheads, and rhubarb.  I am planning on making a nettle soup for tonight's supper but last night we enjoyed the asparagus and fiddleheads roasted in a pasta.  Now I have already posted a few cream pasta recipes here http://prasada-eatingisdivine.blogspot.com/2010/02/barter-pasta.html and here http://prasada-eatingisdivine.blogspot.com/2009/12/creamy-mushroom-rotini.html so I won't bore you with the details of that.  But I will share with you the joys of roasting your asparagus and fiddleheads that you can then stir into your creamy pasta dish.  It tasted even better this afternoon when I reheated it and added some of the amazing leftover Getaway Farms Beef Bacon I picked up at the market too.  I think I like it even better than pork bacon.  But I will discuss the joys of that discovery next time I buy some more.

ROASTED ASPARAGUS AND FIDDLEHEADS

1 bunch organic asparagus

4 large handfuls wild fiddleheads

4 Tbsp e.v olive oil

1 Tbsp Tom's Spice

Method:  Preheat oven to 425*.  Break off the tough ends of the asparagus and lay them out onto a cookie sheet.  Drizzle with 2 Tbsp of the oil and sprinkle with 1/2 Tbsp of the spice.  Toss and then make sure they are each separated and laying flat.  Do the same with the fiddleheads on a separate pan.  Bake in the oven for 10-12 minutes.  Eat as is or toss in a pasta dish.