Simple Spring Greens

The simpasparagus-breadcrumbs-lemon-zest-mbd107534_vertlicity of these spring recipes offer the perfect combination of easy-to-make and super deliciousness while perfectly highlighting, just as nature intended, the crisp earthy taste that asparagus and fiddlehead ferns have to offer.

With the change of season and a new abundance of produce at the farmers market this week – I just couldn’t resist both of these recipes. The first, Fiddlehead Fern And Potato Hash is a splendid marriage of winter heartiness from the potatoes combined with a crisp lightness from the ferns. Fiddlehead ferns are quite a delight, not only are they great for adding a touch of whimsy to your plate but they’re packed with vitamin A and C, which is good for our eye health as well as boosting our immune system.  The flavor is somewhere between green beans and asparagus, so I’m sure they’ll appease anyone’s palate.

The other recipe, Asparagus With Breadcrumbs and Lemon Zest says it all, this extremely simple, light, healthy, and fresh dish is all that spring stands for. There’s nothing better than a crisp earthy bite from one of these green spears, and the health benefits to these pretty spears should not be overlooked. Asparagus are rich in vitamin K, which is important for bone health, as well as folate, which helps maintain a healthy cardiovascular system.

Fiddlehead Fern And Potato Hash

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This makes for a great side dish or a stand alone meal when paired with a poached egg.

  • Coarse salt and ground black pepper
  • 1 1/2 pounds small potatoes, scrubbed and halved
  • 1/2 pound fiddlehead ferns, cleaned and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, thinly sliced

Directions

  1. In a medium pot of salted water, bring potatoes to a boil and cook until knife-tender, about 8 minutes. Add fiddleheads and cook until bright green, about 1 minute. Drain and set aside.
  2. Heat oil in a medium skillet over medium-high heat and cook shallot until golden, about 2 minutes. Add potatoes and fiddleheads and cook, stirring, until golden brown, about 4 minutes. Season with salt and pepper.

 

Asparagus With Breadcrumbs and Lemon Zest

  • 1 bunch asparagus, trimmed (about 1 pound)
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground black pepper
  • 1 tablespoon unsalted butter
  • 1/2 cup coarse breadcrumbs (from 2 slices whole-wheat bread pulsed in a food processor)
  • Grated zest of 1 lemon

Directions

  1. Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle asparagus with oil, turning to coat, and season with salt and pepper. Roast, shaking sheet once, until asparagus is crisp-tender and tips are golden, 12 to 14 minutes.
  2. Meanwhile, warm butter in a skillet over medium heat. Add breadcrumbs and stir until toasted. Season with salt and stir in lemon zest. To serve, top asparagus with breadcrumbs.

 

For more healthy spring recipes visit Whole Living.

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One Response to Simple Spring Greens

  1. Pingback: Fiddlehead Time! | Wild Weed Wisdom

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