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.

Morel Mushroom & Asparagus Eggs Benedict

Served over toasted bread, this eggs Benedict is truly stunning.

Ingredients:
1 tablespoon olive oil
1 large shallot, finely diced
1 clove garlic, chopped
½ teaspoon thyme, chopped
1 tablespoon butter
6 ounces Morel mushrooms, halved or quartered depending on size
¼ cup white wine, or broth
½ cup heavy cream
4 slices rustic bread, lightly toasted
12 spears asparagus, blanched
4 eggs
Sea salt and fresh ground pepper

Method:
1. Heat the oil in a pan over medium heat. Add the shallot and cook until tender, about 2-3 minutes, then add the garlic and thyme and cook until fragrant, about a minute. Add the butter and allow it to melt, then toss in the mushrooms and cook until they release their moisture, about 3-5 minutes.

2. Add the wine or broth, deglaze the pan and cook for 2 minutes. Add the cream and simmer until it thickens, about 2-3 minutes and reduce the heat to low.

3. Meanwhile, bring a large pot of water to a boil and reduce the heat to medium. Swirl the water in the pot. Crack an egg into a bowl and gently pour the egg from the bowl into the water. Repeat with another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes then fish them out. Repeat with remaining two eggs.

4. To serve, place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce. Season with salt and pepper to taste.

Gifts from the Garden Recipes

Our April showers seemed to have been followed by even more May showers, but despite the unseasonably cold weather, the garden is providing a colorful pick-me-up for this week’s delivery. Including lilac-hued chive blossoms, ruby-red rhubarb, and verdant rapini, leeks and arugula, in addition to radishes, asparagus and baby potatoes, the spring-fresh box also features egg grattini, Andouille sausage, chicken stock, farm-fresh eggs, and green garlic. Enjoy!

Here are a few recipe ideas for the week:

Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.

Creamy Scalloped Potatoes with Chive Blossoms
This beautiful dish is sure to be a new spring favorite!

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!

Grilled Asparagus with Classic Gremolata

This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.

Ingredients:
2 garlic cloves, finely minced
¼ cup finely chopped flat-leaf parsley
2 teaspoons finely chopped Meyer lemon zest
2 pounds asparagus, trimmed
Salt & freshly ground pepper to taste
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil

Method:
1. To make the gremolata, finely chop the garlic, parsley and lemon zest together on a cutting board until well combined. Transfer to a bowl. (You can prepare the gremolata an hour or two before you cook the asparagus.)

2. Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.

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