Check out this terrific spring produce guide from the good peoples at Saveur.
spring produce guide
Just back from a business trip to Germany, where white asparagus is all the rage right now, I must say: white asparagus = awesome.
I got to know a lot of those veggies last year when we signed up for a "share" of produce from a local farm. My wife found some good recipes for things like bok choy and garlic scapes, which neither of us had ever heard of before. I wish I hadn't been so stubborn as a kid and had eaten more veggies, because if made right, they really are very tasty. Except Brussels sprouts. Nothing could make those things taste good.
Don't regret not liking more than. Be amped that you dig it NOW.
I use this recipe for Brussel sprouts:
1 lb. brussel sprouts split outer leaves removed
1/4 lb. slab bacon large diced
2 minced shallots
2 cloves sliced garlic
1 fresno chile seed and minced
1 tbl grain mustard
2 oz chicken stock
4 oz butter
1 tbl fresh thyme
Blanche sprouts in boiling salted water for 1 minute and set aside. Heat skillet over medium heat and crisp bacon. remove bacon from pan and cramelize brussel sprouts (about 2 minutes per side) add shallots, garlc and chiles and salt liberally. Add bacon and chicken stock and bring to simmer. Mix in mustard, thyme and butter and serve.
(Butter and bacon makes just about anything edible. ;-)
Dag, that zounds good.
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