We all know that fresh vegetables are packed with vitamins, minerals, and fiber that can protect us against many health problems. However, it’s not the only reason you should eat more vegetables. Whether boiled, fried, grilled, raw, roasted, or steamed, take advantage of the new spring crop on its way. In particular, the big three right now: asparagus, artichokes, and green peas. When purchasing these vegetables, look for asparagus stocks that are firm, peas that are bright green, and artichokes that are closed tight and not discolored. Below I have listed three recipes beginning with a simple dish and ending with a more difficult one (for you chefs out there) so you too can make the most out of these three great spring vegetables.
Steamed asparagus with Parmesan butter
This is such a simple dish that can be prepped a day ahead and put together in a matter of minutes for a nice side dish to any lunch or dinner.
Ingredients
- 1 bunch of fresh and firm asparagus
- ½ cup or 1 stick of butter – Use good Butter!
- ½ lemon – for juice
- Sea salt and fresh cracked pepper
- ½ cup of grated Parmigiano-Reggiano cheese
Directions
- Set out a stick of butter at room temperature just until soft and pliable. While waiting grate the cheese until you get a ½ of a cup.
- Mix both the butter & cheese together and season with some salt and pepper. Transfer the butter-cheese mixture to a piece of plastic wrap & make a log of butter about 8 inches long & 1 inch wide.
- Twist the plastic wrap tight to seal and place in the refrigerator so the butter can harden again for later use (at least 1-2 hours or until hard).
- Take butter and cut ¼ to 1/8 inch slices and set aside.
- Add just enough water to a med-high heated pan to fill it ¼ inch high. Add a good pinch of salt to the water and once boiling add the asparagus.
- Cover the pan and steam the asparagus for a minute or so just until they become slightly tender. They will continue cooking so pull them earlier than later.
- While still hot place them on a platter, drizzle with lemon juice, cover them with slices of the Parmigiano-Reggiano butter that will slowly melt and enjoy!
Green Pea & Red onion frittata
A great vegetable leftover creation is the Italian frittata. My version here is my favorite because there are only 3 main ingredients: onions, eggs, and peas. The dish can be served as a side dish or for an appetizer the frittata can be cut into wedges and garnished with basil or sun dried tomatoes.
Ingredients
- 6 large brown eggs
- ¼ cup milk
- 1 large red onion – sliced finely
- 1 ½ cups of fresh shelled peas (from about 1 ½ pounds of peas in pods)
- 3-4 table spoons of Extra virgin olive oil
- Sea salt and fresh cracked pepper
- ¼ cup of grated Parmigiano-Reggiano
Directions
- Add oil to a Teflon coated medium-heated pan & sauté onions until translucent
- Add peas, season with salt/pepper & cook a few minutes until warmed through
- While mixture is cooking beat eggs & milk in a bowl & season with salt/pepper
- Add the egg mixture and cheese distributing throughout the entire pan
- Cook on low-med heat until the mixture in the pan is not runny but slightly firm
- You have two choices now – one simple and one fun and adventurous!
- The simple one is to add the pan (if oven safe) to a 350 degree oven and let the top of the frittata cook until golden brown – roughly 10 to 15 minutes
- The fun way is to attempt the pan flip! Simply take a large plate that covers the entire circumference of the pan. Take a spatula and work your way around the edges separating the frittata from the pan and shake the pan slightly to see the frittata has completely released from the pan. Then, place the plate on top of the pan and in one quick movement, flip the pan onto the plate and slide the frittata gently back into the pan again to cook the other side until golden brown.
- Serve whole or slice into wedges for individual portions
- You can add fresh basil or parsley and sun dried tomatoes for added flavor
Artichoke hearts with sausage
This is a great rustic dish where you can entice those reluctant to eat vegetables by telling them it will be served with pork. The combination between the lemon juice and fat from the pork with the fresh artichokes is just delicious.
Ingredients
- 1 cup chopped fresh parsley (for cooking and garnish)
- 4 garlic cloves – sliced thin
- 2 bay leaves
- 1/4 cup dry white wine (an Italian Soave would be good)
- 3 lemons – 2 cut into halves & 1 for the zest and juice
- Sea salt and fresh cracked pepper
- 4 whole artichokes
- Extra-virgin olive oil
- 2 Italian sausage links – medium heat
- 4 fresh sage leaves (plus some extra to fry for garnish)
- 2 shallots, minced
- 1/2 cup homemade or store bought chicken stock
- 2 tablespoons unsalted butter
Directions
- Put parsley, half the garlic, bay leaves, wine, & 1 of the halved lemons in a large pot & add 2 quarts of water & bring to a simmer – season with salt & pepper.
- Squeeze the other lemon in half & add to a large bowl of cold water – this water will be used to keep the artichoke hearts from discoloring.
- Take an artichoke & trim all but 1 inch from the stem. Break off all dark green leaves until only the pale green leaves remain. Then, cut off the top 2/3 of leaves and with the other half of the lemon rub the artichoke’s cut edges.
- Using a pairing knife, trim off any dark green parts from the outer heart and stem and then quarter the artichoke through the stem
- Using a spoon, scrape out the inedible fuzzy choke at the center & place into lemon water so artichokes do not discolor – repeat same process with the rest.
- Slide the artichokes into the simmering broth. Then cover the pan and simmer over medium-low heat for about 10 minutes, until there is no resistance when a knife is inserted into the base of each artichoke.
- Remove the artichokes from the poaching liquid with tongs.
- Take a large deep sauté pan at medium heat & add 2-3 tbs of olive oil.
- When the oil is smoking hot, add the sausage inside the casing in medium to large chunks & cook for 7 – 10 minutes until cooked through. Once browned, take the sausage out of the pan & set aside.
- Add a drizzle of oil to the pan (depending how much fat rendered from the pork), add some of the sage leaves and cook 2 to 3 minutes to infuse the oil with their flavor. Then, add the shallots, the rest of the garlic, and the lemon juice/zest and cook for a few minutes.
- Add the stock to the pan, bring to a simmer and cook until reduced and thickened. Swirl in the butter to emulsify, and finish with a drizzle of olive oil.
- Finally, return the artichokes & sausage to the pan & cook over low heat for a few minutes just to warm through. Spoon the artichokes, sausage, & sauce onto a large platter. Garnish with fried sage, parsley, some lemon wedges and enjoy!
As you can see, there are many wonderful ways to prepare the incredible produce that arrives every spring, particularly asparagus, green peas, and artichokes. Join me in the kitchen by cooking with the new bounty of produce and enjoy the coming of spring with your family.
