Spring Risotto, with Asparagus, Green Garlic and Snow Peas

One of the problems for someone who has blogged as long as I have is that, sometimes, we don’t want new recipes.

Sometimes we just want to make the old recipes that are near and dear to our heart.

Sometimes the old recipes don’t need to be improved or changed.

This is especially true for me in the spring when the green garlic and asparagus come into season.

I know I have expounded the glories of green garlic in the past….

But it bears repeating.

Regarding green garlic, Gourmet Sleuth says: ‘A spring culinary treat that does not receive as much fan fare as it deserves.’

Trumpets please:  I’m trying to change that.

My favorite way to showcase green garlic is also the simplest… and it was my first (and memorable) introduction to this fantastic allium:

Scrambled Eggs

Scramgled Eggs with Green Garlic

Combining my two favorite spring treats is a must.

Asparagus with Green Garlic

Asparagus with Green Garlic_garli

Add a poached egg……

Poached Egg with Polenta, Green Garlic and Asparagus

Polenta Green Garlic

Or some cherry tomatoes (also starting to appear in the markets) and mascarpone.

Asparagus and Green Garlic Pastries

Asparagus Pastry
Spring vegetables always inspire the first salads of the season, in this case a warm, pasta salad.

Papillon (Pasta) de Printemps avec Poulet

Spring Chicken Salad
And, of course, a quiche

Asparagus and Bacon Quiche

Bacon and Asparagus Quiche

Well, I did manage to make one new dish…. I had a few leftover bits after the weekend.

The recipe, Spring Risotto, has been updated, nutrition information added, and re-posted here: Asparagus & Snow Pea Risotto.

A reader asked for a picture of green garlic…..

Usually what I get is a bit purplish, but not always.  Sometimes it looks just like a green onion and I’m forced to employ the sniff test.  I peel the outer layer and slice.  When I get close to the green I might take off another ‘outer’ layer.  All of the green part is usable.

Later in the season, if they are a bit larger you can actually see the individual garlic cloves starting to form when you slice into it.  This one had a stronger garlic flavor.

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11 thoughts on “Spring Risotto, with Asparagus, Green Garlic and Snow Peas”

  1. I know just what you mean. I’m in the mode of cooking the old things again, too, and enjoying them. Only your longest-standing readers will know the difference. 🙂

  2. I love all of this green! I haven’t quite made the transition to spring cooking and ingredients yet, despite the lovely weather. Now that the calendar has turned, I’ll have to get more green in my dishes.

  3. katie, could you please show a picture of Green Garlic? I would like to know what to look for…Dianne

  4. Zoomie, sometimes tried and true is best… We like to revisit our favorites.
    Betty, we went to the big fresh vegetable store in Bergerac aging (Grand Frais) So much to chose from!
    Manningroad, thank you!
    Gary, asparagus season is always eagerly awaited here, chez nous!
    Ina, they’re perfect in everything! LOL
    Dianne, done! Should have done it in the first place ;-))

  5. This looks utterly delicious (as do all the photos). I am growing garlic this year. Now I know I’ll be trying green garlic to make this dish. I LOVE risotto.

  6. Janet, careful or you’ll eat it all green LOL
    Suzanne, we both love it – green, white, violet…. we buy as much as we can. Tried growing it once – no joy….
    recipeland, it’s a great risotto – simple and lots of asparagus flavor

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