Recipes

• 1 bunch asparagus
• 1 large leek (or white onion, diced)
• 4 tablespoons olive oil, divided
• 4 garlic cloves, rough chopped
• 1 cup arborio rice
• 1/4 cup white wine, optional- or skip it
• 3 1/2 cups hot vegetable broth
• 1/2 cup basil leaves (or sub flat leaf parsley)
• 1 lemon, zest and juice to taste
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon pepper
• Optional Garnish: lemon zest, basil ribbons, pecorino cheese, optional toasted pinenuts (or other nuts or seeds), chili flakes (Urfa biber is nice) Leek oil (optional) or a drizzle of olive oil.

1. Bring a small pot of salted water to boil on the stove to blanch asparagus.
2. Prep the asparagus: Cut the fibrous ends off the asparagus and discard. (You can tell where this is by breaking an end off with your fingers, usually about an inch from bottom- and using this as a guide, cut the rest to match. Toss all the fibrous ends.)  Cut the pretty tips off (about 1 1/2 inches) and set them aside.  Cut the “middles” into 1-inch pieces. Take 1 1/2 cups of the “middles” and set aside (to blanch and blend into a creamy asparagus sauce) which we will stir into the risotto at the end to give it it’s beautiful vibrant color and creamy texture. Add any remaining “middles” to the tips pile and keep these set-aside. So you’ll have two piles of asparagus,  1 1/2 cups of the “middles”  and one with the tips and leftover middles. Ha!
3. Make the asparagus puree: In the small pot of boiling water, blanch the 1 1/2 cups of asparagus “middles” (without the tips) until tender and vibrant, about 5 minutes, depending on size. Drain, and reserve 1 cup of the cooking liquid.  Place both in the blender.  Add 2 tablespoons olive oil and basil leaves and blend until silky smooth. (Alternatively, use an immersion blender.) Set this aside to add to the risotto at the end.
4. Start Risotto: Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help prevent them form scorching.) Heat 2 tablespoons olive oil in a pot or dutch oven over medium-low heat. Add leeks and garlic and saute until softened and fragrant.
5. Add arborio rice and stir to coat, one minute. Deglaze with white wine (if using) and cook the wine  off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth. 
6. Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. ***At the same time that you add the last 1/2 cup of broth, add the fresh asparagus tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente. 
7. Combine: Stir in blended asparagus “puree”, add the salt, pepper, a squeeze of lemon juice and taste.  Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.)  Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long here, or you’ll lose the vibrant color.
8. Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

To make this go faster, start the risotto and asparagus blanching at the same time- great for multitaskers! 😉

If you’d like to add a protein, add 1 cup peas or edamame to the risotto, or top the risotto with fish or seafood- scallops, shrimp, salmon, chicken or halibut, etc.

Sauteed mushrooms are nice here too, along with a drizzle of truffle oil. ;). Photos include Maitake Mushrooms.

Feel free to add toasted nuts or seeds.

• 2 cups peas, either frozen and thawed- or use fresh English peas (see notes)
• 1/2 cup packed mixed herbs mint, tarragon or dill
• zest of one lemon
• 2 1/2 tablespoons lemon juice
• 1 tablespoon minced chives or green onion
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 cup olive oil

1. In a food processor add peas, mixed herbs, lemon zest, lemon juice, chives (or green onion), salt, pepper and olive oil.
2. Pulse for a few minutes until the peas break down but are still textured.
3. Serve immediately or store in the fridge for 3 days.

 Quick and easy to make, this Spring Pea Pesto is deliciously vibrant with fresh herby flavor.  Perfect for a dip, spread or use as a sauce with pasta and buddha bowls.  Vegan and gluten-free! 

Still one of my favorite ways to eat mushrooms is in a sauce. the incredible flavor they bring is difficult to beat. 

Prepare the base of your sauce by sautéing your onions until tender and translucent.  Don't rush this step. 

Cook the garlic over low heat to avoid burning, otherwise it imparts a bitter taste to the sauce.

Brown the mushrooms until golden. another way to add extra flavor. 

Thicken the sauce with flour mixed with olive oil left in the pan from browning onions and vegetables. 

Deglaze the pan with a sweet Marsala wine and let it bubble away until it reduces. 

Finally, add a splash of cream over low heat at the very end. 

1 tbsp olive oil

1 onion

1 glove garlic, minced

2 cups mushrooms, sliced thickly

1 tbsp fresh or dried rosemary

1 tbsp of flour

1/2 c sweet Marsala wine

1 cup stock, chicken or vegetable

1/2 cup of heavy cream

Salt to taste

Pepper to taste

1-2 sprigs of Parsley (optional)