What I love most about cooking in the spring and summer is how seasonal produce makes you look like a pro.
The colors are bright, everything tastes fresh and, truly, the less you do to it, the better.
A few things I pick up on every trip to the grocery store this time of year are: strawberries, blueberries, raspberries, apricots (I just tried a fabulous hybrid raspberry cot!), fresh peas, artichokes, cucumbers, and spring onions. I also always look for watermelon radishes; they are unassuming with a whitish green exterior, but inside they are an amazing bright magenta. They look spectacular on salads, and brighten up any plate.
Asparagus, however, definitely takes center stage. It can be prepared so many different ways. We were at a friend’s house for a barbecue and they grilled gorgeous thick asparagus with just a little olive oil, salt, and pepper, and they were incredible. The fatter stalks hold up well on the grill. Thinner stalks are great for roasting with a little parmesan sprinkled on top, and the medium-sized stalks are perfect for sautéing.
I have this recipe on repeat and people ask me for it all the time. It is light and flavorful, because the pine nuts and citrus add dimension to the flavor. I brought the ingredients prepped to a dinner party one night and had this beautiful side dish whipped up in just minutes. I have also made it in advance and brought it to a picnic where it was enjoyed al fresco.
Leeks are the unsung hero of the dish. They are the much-less-overwhelming cousin of the onion and add beautiful color and gentle flavor. Just make sure to only use the white and light green parts. Cut them in half lengthwise, then slice thinly across. Toss them in a colander and give them a good rinse because they can get muddy.
This dish is perfect next to any protein, or it can be served on top of a quinoa bowl with other vegetables and feta cheese. It is also nutritious, as asparagus are an excellent source of vitamin K, folate, and fiber, as well as vitamin A and C, and potassium.
Any way you slice them, asparagus need to be on your regular shopping list this season.
Awesome Asparagus
Serves 4-6
Ingredients
1 Tablespoon butter
1 lb asparagus, woody ends trimmed and sliced into 2-inch pieces on the bias
1 ¼ cups leek, thinly sliced crosswise (white and pale green parts only, thoroughly rinsed)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
3 T toasted pine nuts
1 T Italian parsley, chopped
Kosher salt and freshly ground pepper to taste
Directions
Add 1 tablespoon of butter to pan large skillet. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt.
Be sure NOT to overcook and keep in mind, they will continue to cook slightly once off of the heat. You want them to stay bright and on the al dente side, not mushy.
