Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Ingredients:
1½-2 pounds asparagus, trimmed and peeled
4 tablespoons unsalted butter
1 cup heavy cream
½ teaspoon salt
¼ teaspoon fresh ground pepper
Method:
1. Preheat oven to 250º. Cook the asparagus in boiling, salted water, or steam, until just tender. Place the drained asparagus in a shallow serving dish, and keep it warm in the oven.
2. In a small saucepan, heat the butter with ¼ cup heavy cream over low heat. Stir and pour over the asparagus; return the asparagus to the oven.
3. Beat the remaining ¾ cup cream with the salt and pepper until soft peaks form. Spoon over the hot asparagus. Serve immediately.
Sautéed Fiddlehead Ferns
These bright green fronds lend themselves to many of the same uses as asparagus. Here they shine with a simple dressing of butter and lemon juice.
Ingredients:
24 freshly-picked fiddlehead fern fronds
2-3 tablespoons unsalted butter
1 tablespoon lemon juice Sea salt and fresh ground pepper
Method:
1. Remove the dry, sheath-like papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
2. On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
3. Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.
Roasted Baby Golden Beets with Goat Cheese and Honey Balsamic Glaze
This easy side dish is bright, fresh and bursting with flavor!
Ingredients:
1 bunch baby golden beets, trimmed and scrubbed
2 tablespoons olive oil
2 ounces goat cheese, crumbled
2 tablespoons chopped fresh parsley (optional, for garnish)
Honey balsamic glaze (store-bought or homemade*)
Sea salt and fresh ground pepper
Method:
1. Preheat your oven to 400°. Place the trimmed and scrubbed baby golden beets on a baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
2. Roast the beets in the preheated oven for about 25-30 minutes or until tender when pierced with a fork. Cooking time may vary depending on the size of your baby beets.
3. Once roasted, remove the beets from the oven and let them cool slightly. While the beets are still warm, gently rub off the skins using a paper towel or your fingers (wearing gloves if desired). The skins should come off easily due to roasting.
4. Arrange the peeled roasted baby golden beets on a serving platter or individual plates. Sprinkle crumbled goat cheese over the beets. Drizzle honey balsamic glaze generously over the beets and goat cheese. Garnish with chopped fresh parsley if desired for added color and freshness.
*Note: To make a simple homemade honey balsamic glaze, combine equal parts balsamic vinegar and honey in a small saucepan. Simmer over low heat until the mixture thickens slightly, then remove from heat and let cool before using. Adjust sweetness to taste if needed.
Roasted Fingerling Potatoes with Chive Butter
A lovely side to this week’s suggested main dish.
Ingredients:
1½ pounds fingerling potatoes, washed and halved lengthwise
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
2 tablespoons chopped fresh chives
1 clove garlic, minced (optional)
Lemon zest (from 1 lemon)
Fresh chive sprigs for garnish
Sea salt and fresh ground pepper
Method:
1. Preheat your oven to 400°. In a large bowl, toss the halved fingerling potatoes with olive oil, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.
2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden and tender. Flip the potatoes halfway through cooking for even browning.
3. While the potatoes are roasting, prepare the chive butter. In a small bowl, combine the softened butter, chopped fresh chives, minced garlic (if using), and lemon zest. Mix until well combined.
4. Once the potatoes are roasted, transfer them to a serving dish. Dollop the chive butter mixture over the hot roasted fingerling potatoes, allowing it to melt and coat the potatoes. Garnish with additional fresh chive sprigs for a pop of color and added freshness.
