Welcome, veggies!
Let the springtime bounty begin with asparagus and artichokes
Now that spring has sprung, it won’t be long before the marketplace shows off the season’s produce bounty, with large, verdant displays of asparagus and artichokes. These versatile vegetables are delicious in a wide variety of dishes, and I have included three of my favorites here. But first, some tips for buying and storing these harbingers of springtime. ASPARAGUS » Choose stalks that are about the same size for even cooking. Tips should be tightly closed. Color can be green, purple or white, depending on the variety. Make sure the color is not faded. Plan on using within 3 days of purchase, stored unwashed in a plastic bag in the crisper drawer without anything weighty stored on top.
ARTICHOKES » Look for those that are tightly closed and compact, and feel heavy for their size. Avoid overmature, open artichokes, or those with firm tips and dry-looking leaves. Refrigerate unwashed in a plastic bag in the crisper drawer for up to 6 days.
Roasted Artichokes With Lemon Vinaigrette
Roasted artichokes are scrumptious topped with a lemon-rich vinaigrette. Serve hot or at room temperature.
Yield: 4 servings
INGREDIENTS
3 lemons, divided use
4artichokes (8-10ounces each) 9tablespoons extra-virgin olive oil, divided use Salt and freshly ground black pepper 2 teaspoons chopped fresh parsley 1small garlic clove, minced into a paste
1⁄2 teaspoon Dijon mustard
PROCEDURE
1: Adjust oven rack to lower-middle position and heat oven to 475 degrees. Cut 1 lemon in half, squeeze halves into container filled with 2 quarts water, then add spent halves. Working with 1artichoke at a time, trim stem to about 1⁄4 inch and cut off top quarter of artichoke. Break off bottom 3or 4rows of outer leaves by pulling them downward. Using kitchen shears, trim off top portion of outer leaves. Using paring knife, trim outer layer of stem and base, removing any dark green parts. Cut artichoke in half lengthwise, then remove fuzzy choke and any tiny inner, purple-tinged leaves using a small spoon. Submerge prepped artichokes in lemon water.
2: Coat bottom of 9-by-13-inch baking dish with 1tablespoon oil. Remove artichokes from lemon water, shaking off excess water. Toss artichokes with 2tablespoons oil, 1⁄4 teaspoon salt and pinch of pepper; gently rub oil and seasoning between leaves. Arrange artichokes cut side down in prepared dish. Trim ends of remaining 2lemons, half crosswise, and arrange cut side up next to artichokes in dish. Cover tightly with aluminum foil and roast until cut side of artichokes begin to brown and bases and leaves are tender when poked with top of paring knife, 25-30 minutes.
3: Transfer artichokes to serving platter. Let lemons cool slightly, then squeeze into a finemesh strainer set over bowl, extracting as much juice and pulp as possible; press firmly on solids to yield 1 1⁄2 tablespoons juice. Whisk parsley, garlic, mustard and 1⁄2 teaspoon salt into juice. Whisking constantly, slowly drizzle in remaining 6tablespoons oil. Season to taste with salt and pepper. Serve artichokes with dressing spooned over the top.
Source: “Vegetables Illustrated,” from America’s Test Kitchen (America’s Test Kitchen, $40)
Asparagus-Lemon Quiche
This tasty dish made in a tart pan, would be a welcome addition as part of a picnic menu, or as a starter.
Yield: 6 servings
INGREDIENTS
One sheet store-bought refrigerated pie dough
6medium to large stalks asparagus, tough ends cut or broken off
11⁄2 teaspoons butter
2 small shallots or 1 large shallot, minced Salt and freshly ground black pepper
One 1⁄4-inch-thick slice of lemon (including peel), cut into slivers
2 large eggs
1⁄2 cup heavy whipping cream
1⁄3 cup sour cream
1⁄4 cup mixed fresh herbs, such as chives and tarragon
Optional: 2 tablespoons finely grated Parmesan cheese
PROCEDURE
1: Adjust oven rack to center position and heat to 375degrees. Place a 9- to 91⁄2-inch tart pan (I use the kind with a removable bottom) on a rimmed baking sheet lined with parchment paper. Ease the pie dough into pan and prick the bottom with a fork. Trim top even with pan’s rim. Fit a piece of parchment or foil against crust and fill with raw rice or beans or pie weights. Bake 15-20minutes. Remove parchment and weights; bake 4 minutes.
2: Bring a large skillet half-full of salted water to boil on high heat. Add asparagus and cook about 3minutes, or until just barely tender. Do not overcook. Drain in colander and run under cold water. Pat dry.
3: Cut off asparagus tips, making the pieces about 3 inches long; slice each in half lengthwise. Cut remaining asparagus into 1⁄2-inch pieces. Wipe out skillet.
4: Put skillet on medium heat and add butter; when melted, add shallots and cook until softened, about 3minutes. Scrape into crust, spreading evenly. Add small asparagus pieces and lemon slivers.
5: In bowl, whisk eggs, cream, sour cream and herbs until blended. Season with salt (about 1⁄4 teaspoon) and pepper, then pour into crust (still on rimmed baking sheet). Arrange asparagus tips, cut side down, on top of filling. Bake 25-30 minutes, sprinkling on Parmesan if using, after 20 minutes. The quiche is done when the custard is set and puffed — and a tester comes out clean. Serve when just warm or has come to room temp.
Source: “Baking With Dorie,” by Dorie Greenspan (Houghton Mifflin, $35)