Spring
Dreaming
Spring actually arrived by official
count on March 20th in Maine like elsewhere with the vernal
equinox. Unfortunately Mother Nature
forgot us up here this year, despite the teasingly warm winter months. The
grass still has not greened, the snowdrops, crocuses and winter aconite have
faded to be replaced only by a some grape hyacinths and scillas. The only two
daffodils are shivering and feeling lonely closely butted up against the house
in sub-freezing nights.
But the sun cheers the still bleak
landscape and I’m reminded that in Maine the saying: ”April showers will bring
May flowers” is actually literally true. Years ago, when we first moved to
Maine, it was an eye opening discovery that trees actually did not leaf out
until relatively late in May and those tulips, that had survived the
connoisseur deer also did not appear until then. So there is still hope.
Spring dreaming in the kitchen thus
is likely to lead to active considerations of things like radishes and
definitely the embodiment of spring everywhere – asparagus. It may not really
qualify as ‘thrifty’, but prosciutto wrapped asparagus spears make a tasty
appetizer or even a light lunch accompanied by some crusty bread. After all,
one can rationalize that the prosciutto slices are very thin and you don’t need
much.
Prosciutto
wrapped asparagus
Snap the tough ends from asparagus spears,
wash them and cook in salted boiling water for 3 minutes. Immediately immerse
in ice water to cool and allow to drain. Spread a 2-3 inch line of cream cheese
or softened goat cheese on one side of the lower stalk and wrap tightly with
about ½ slice of prosciutto. Layer asparagus in a star shaped pattern on a
large plate, or for a large amount pile on an elongated plate as ‘logs’.
Decorate between or around the spears with thinly sliced large red radishes,
each topped with a dab or goat cheese.
Creamy
asparagus soup
Trim tough ends from 1 ½ lb. asparagus and save 1 ½ inch tips from 10
spears. Cut the rest in 1 inch pieces. Lightly sauté 1 medium onion in 2 Tblsp.
butter, add the asparagus spears, 4 cups chicken broth and 1 medium potato
cubed. Bring to boil and cook on medium
heat for 15 minutes. Meanwhile blanch the reserved asparagus spears for 2-3
minutes in boiling salted water and chill in ice water. When soup is slightly
cooled purée in a blender and return to the pot. Heat to boiling and add 1 cup
light cream heating again to just boiling. Stir in 1 tsp. fresh lemon juice and
adjust seasonings with salt and pepper. Serve garnished with croutons and the
asparagus tips.
Quiche is something that can taste
equally well at breakfast, lunch or dinner. A
starburst of asparagus on the top is likely to give it not just eye
appeal, but tempt many a jaded palate. In certain company it may be prudent to
name it simply “Primavera Pie” to avoid the old prejudices that “…. don’t eat
quiche”.
‘Primavera
pie’
Bake a prepared pie crust in a 9 inch pie
plate according to instructions. Cook 4 slices thick bacon to crisp and drain
on paper towels. Trim and blanch for 3 minutes 8 asparagus spears in salted
water and chill. Slice thinly 2 shallots in the baked pie crust and crumble the
bacon over them. Sprinkle with 1 cup grated Gruyere cheese and layer the
asparagus spears like the spokes of a wheel across the top. In a bowl beat 4
large eggs with 1 cup ½ and ½ cream, ¼ tsp. nutmeg, ½ tsp. salt and dash of
pepper. Pour over the asparagus, pressing the mixture down. Bake in a preheated
oven at 375 degrees for 40 min. or until the center looks cooked. Cool for 5
minutes and slice in wedges.
Having my green eye receptors
refreshed in the kitchen, I find myself looking at the still bleak landscape
with definite hope.
(I. Winicov Harrington lives in Waldoboro
and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day:
the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)
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