 Serves: 4
1 lb. fettucine pasta 1 lb. asparagus spears, trimmed, cut into 1½ to 2” inch pieces ¼ cup olive oil or less depending on the moisture needed 1 tablespoon finely grated lemon peel 1 - 5-to 5½ -ounce log soft fresh goat cheese ¼ teaspoon red pepper flakes Salt and pepper to taste
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 Kay Carroll Serves: 6 to 8 as a side dish
2 cups Basmati rice 4 cups Swanson’s Thai Ginger broth 1-tablespoon oil 8 oz. shitake mushrooms, cleaned and sliced 1 large shallot, minced 2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated 1 lb. asparagus, trimmed and sliced
Note: This dish can be served warm or at room temperature. It can also be served as a main course.  Serves: 3 or 4
3-4 garlic scapes, diced ¼ to ½ cup chopped ham 2 medium tomatoes, diced 4 stalks asparagus, sliced into ½ inch pieces 2 tablespoons melted butter 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ⅓ to ½ cup shredded Swiss cheese 1 -9 to 10 inch ceramic/glass quiche dish or pie plate
* If the cheese is put on too early it sinks to the bottom and stays there. Yield: 4 servings
Ingredients
 Serves 2
8 to 10 whole ramps, cleaned, roots removed, bulb and stem separated from leaf 10 medium to large stalks of asparagus 2 tablespoons sweet butter 1cup dry white wine ½ teaspoon lemon zest Salt and fresh pepper to taste 1 whole Buratta ball (fresh ricotta can be substituted) ½ lb. fettuccini
NOTE: Additional Parmesan cheese does not serve this dish well.  Serves: 4 Night Before: 1 cup farro, 3 cups water Day of: Soaked and drained farro 3- ¼ inch slices of pancetta (or thick bacon), diced ¼ cup minced ramp bulbs, leaves reserved, torn vertically 8- ½ inch wide stalks of asparagus, tips removed and reserved 3 tablespoons of butter 1 cup fiddlehead ferns, cleaned and trimmed ½ cup white wine 6-7 cups very hot broth, vegetable or chicken, keep hot throughout Salt & pepper
 Recipe by Anna Gill
Serves: 8 1 cup broccoli florets 2 cups asparagus pieces 1 cup slivered snow peas (or sugar snaps) ½ cup slivered carrots 1 cup slivered zucchini 1 small eggplant, diced into ½ to ¾ inch pieces 3 large crushed garlic cloves 20 - 24 ripe plum tomatoes (4 cups chopped) Salt & pepper to taste 1 to 2 cups good green olive oil as needed 1 packed cup of shredded basil ½ cup pine nuts 1 lemon 1 ½ lbs. pasta of choice* Freshly grated Parmesan cheese, optional 1. Place the eggplant on a shallow roasting pan and roast in a 300◦ oven for 15 to 20 minutes. Set aside. 2. Steam the broccoli, carrots and asparagus lightly. Saving the water, drain vegetables well and put aside. 3. Heat the reserved vegetable water, adding water if necessary, and heat to a boil. 4. Blanch tomatoes in boiling water for 30 seconds to loosen skin. Save the water again. 5. Peel and coarsely chop the tomatoes, retaining as much of the moisture as possible. (It is possible to place the whole peeled tomatoes in a bowl and chop them with a pair of kitchen shears. It's easier and it keeps more of the liquid too.) 6. Add garlic, basil, olive oil, pepper flakes, salt and pepper to the tomato mixture. Mix well. Add the juice of one lemon and mix again. Set aside 7. Cook pasta in the same water that steamed the veggies and blanched the tomatoes. Drain well. (Now you can throw out the water.) 8. Remove the crushed garlic cloves from the tomato mixture. 9. Add all vegetables, cooked and uncooked, to the tomato mixture and toss together. Reserving ¼ of the sauce, mix balance with the pasta in a large, comfortable bowl. 10. Pour remaining sauce on top of the pasta, sprinkle with pine nuts and serve with the grated cheese on the side as desired. * Rotini or medium sized shells are good for this dish because they trap little bits of sauce. NOTE: Almost any vegetable with do in this dish, and the more crunch the better  Recipe by Anna Gill
Serves: 3 or 4 3-4 garlic scapes, diced ¼ to ½ cup chopped ham 2 medium tomatoes, diced 4 stalks asparagus, sliced into ½ inch pieces 2 tablespoons melted butter 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ⅓ to ½ cup shredded Swiss cheese 1 -9 to 10 inch ceramic/glass quiche dish or pie plate 1. Preheat oven to 375.* 2. Spread the melted butter around the dish. 3. Place scapes, ham, tomatoes and asparagus in the dish, distributing them evenly. Place dish in the microwave at HIGH for 2 to 3 minutes. 4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish.. 5. Bake for 15 to 20 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.* 6. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there.  Recipe by Anna Gill
Serves: 2 to 3 2 to 3 cups cut up boneless chicken, dark meat preferred 1 large zucchini, cut into 1½ inch pieces 12 to 14 spears of asparagus, cut into 1½ inch pieces 1 large shallot, minced 1 tablespoon olive oil 1½ to 2 cups chicken broth 1½ cups dry white wine Salt and pepper to taste ½ cup shredded parsley ¼ cup shredded basil 3 cups cooked (warm) basmati rice 1. Heat the olive oil in a large sauté pan. Add the shallots and sauté until translucent. 2. Add 1 cup of the chicken broth to the pan and heat it to a low simmer. Add the white wine and continue to simmer for a minute or two. 3. Add the chicken to the broth and cook gently, stirring occasionally, for about 3 minutes. 4. Add the asparagus and the zucchini, tossing them gently. Cook briefly until both vegetables are warmed through but still have a bit of bite, or are al dente. 5. Add the remaining liquids as needed to keep the mixture very moist while cooking. 6. Remove the mixture from the heat. 7. Toss with half the shredded herbs. 8. Put the rice in a large serving bowl. Add the chicken vegetable mixture to the rice, mix gently. Sprinkle the remaining herbs on top of the dish and serve.  Recipe by Anna Gill
Serves 4 for lunch Lemon-Chive Dressing: 2 tablespoons freshly squeezed lemon juice ½ teaspoon fine sea salt 1 cup light cream 1/3 cup minced chives Crab & Celeriac Salad: 6 ounces celeriac, peeled and trimmed into matchstick pieces 6 ounces fresh crabmeat. 8 1 inch thick slices of tomato 12 lightly steamed asparagus spears Fresh Romaine leaves 1. In a small jar, combine the lemon juice and salt. Cover and shake to dissolve the salt. Add the cream and chives, and shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using. 2. Place 1 cup of the dressing in a large, shallow bowl. 3. Julienne the celeriac. This is a perfect use for a mandoline.. 4. Place the cut celeriac into the bowl with the dressing. Toss to evenly coat the celeriac. 5. At serving time, place a large fine-mesh sieve over a large bowl. Transfer the celeriac to the sieve and allow any excess dressing to drain off. Place the crabmeat in a small bowl and toss with just enough of the drained dressing to evenly coat the crabmeat. Add the celeriac to the crab and toss gently. 6. Arrange the Romaine, the asparagus and the tomatoes on four serving dishes. Mound of the dressed celeriac and crab on each of 4 salad plates. Place a mound of the crabmeat on top of the celeriac. |