Read Your Passion
Asparagus & Rhubarb
by Chef Diane Bukatman
“…ten thousand saw I at a glance/tossing their heads in sprightly dance…and then my heart with pleasure fills/and dances with the daffodils”
-William Wordsworth
Forget about the ground hog. Once I know that it’s official and Spring is really here, I can’t help it…I start having dreams in red, yellow and bright green. The colors of rhubarb, daffodils and asparagus – the real harbingers of spring.
Asparagus, like scallions and onions are a member of the lily family. But unlike their often sharp cousins, asparagus are usually very mild and sweet tasting. To concentrate their delicate flavor, think about roasting them in a very hot oven, rather than losing their flavor through boiling or steaming.
An additional benefit of these beautiful green stalks (whether you go for the pencil thin variety or the thicker, heavier ones is a matter of personal taste. I prefer the thinner ones as they are less fibrous and cook in a flash!) is their high anti-oxidant, and very low calorie content. They are an extremely good source of vitamins A & C, as well as potassium and vitamin B12 (important for beautiful skin). Need I say more?
Like their fellow vernal-sprouting neighbors, rhubarb is also a wonderful source of Vitamins A & C and potassium. As with asparagus, look for moderately thin, firm and crisp, brightly colored stalks. In this case bright pink to red is what you’re seeking. If the stalks are too green they’ll be more sour, and if they are too thick they’ll be very stringy. Rhubarb needs some sugar in order to be palatable, but the redder the stalks the less sugar you’ll need, and if you add the sugar after cooking, you’ll need still less.
And daffodils? Sometimes called the “Lent Lily” because of when they bloom, but they are simply the cheeriest, brightest flowers…bobbing and waving in the first spring breezes, they’d be the perfect table decoration for a luncheon of asparagus and leek pie, roasted asparagus dip and rhubarb crumb cake with vanilla ice cream. So, throw open the windows and enjoy the season!
For the Love of Food, Personal Chef Service - We shop for the finest foods and arrive at your home, with everything we need, to prepare you two weeks’ worth of delicious meals – chosen by you! For more information please call Chef Diane at (410) 833-5579 or (410) 404-1403, or email at fortheloveoffood@home.com.
To Read another Article, Click Here
by Chef Diane Bukatman
“…ten thousand saw I at a glance/tossing their heads in sprightly dance…and then my heart with pleasure fills/and dances with the daffodils”
-William Wordsworth
Forget about the ground hog. Once I know that it’s official and Spring is really here, I can’t help it…I start having dreams in red, yellow and bright green. The colors of rhubarb, daffodils and asparagus – the real harbingers of spring.
Asparagus, like scallions and onions are a member of the lily family. But unlike their often sharp cousins, asparagus are usually very mild and sweet tasting. To concentrate their delicate flavor, think about roasting them in a very hot oven, rather than losing their flavor through boiling or steaming.
An additional benefit of these beautiful green stalks (whether you go for the pencil thin variety or the thicker, heavier ones is a matter of personal taste. I prefer the thinner ones as they are less fibrous and cook in a flash!) is their high anti-oxidant, and very low calorie content. They are an extremely good source of vitamins A & C, as well as potassium and vitamin B12 (important for beautiful skin). Need I say more?
Like their fellow vernal-sprouting neighbors, rhubarb is also a wonderful source of Vitamins A & C and potassium. As with asparagus, look for moderately thin, firm and crisp, brightly colored stalks. In this case bright pink to red is what you’re seeking. If the stalks are too green they’ll be more sour, and if they are too thick they’ll be very stringy. Rhubarb needs some sugar in order to be palatable, but the redder the stalks the less sugar you’ll need, and if you add the sugar after cooking, you’ll need still less.
And daffodils? Sometimes called the “Lent Lily” because of when they bloom, but they are simply the cheeriest, brightest flowers…bobbing and waving in the first spring breezes, they’d be the perfect table decoration for a luncheon of asparagus and leek pie, roasted asparagus dip and rhubarb crumb cake with vanilla ice cream. So, throw open the windows and enjoy the season!
For the Love of Food, Personal Chef Service - We shop for the finest foods and arrive at your home, with everything we need, to prepare you two weeks’ worth of delicious meals – chosen by you! For more information please call Chef Diane at (410) 833-5579 or (410) 404-1403, or email at fortheloveoffood@home.com.
To Read another Article, Click Here
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