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:
Combining my two favorite spring treats is a must.
Add a poached egg……
Or some cherry tomatoes (also starting to appear in the markets) and mascarpone.
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.