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……
Poached Egg with Polenta, Green Garlic and Asparagus
Or some cherry tomatoes (also starting to appear in the markets) and mascarpone.
Asparagus and Green Garlic Pastries
Spring vegetables always inspire the first salads of the season, in this case a warm, pasta salad.
Papillon (Pasta) de Printemps avec Poulet
And, of course, a 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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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. 🙂
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.
Your photos just make me want to reach for the food – the freshness and simplicity are just tantalizing !!
Mmmmm….that looks wonderful. Asparagus is on everyone’s mind lately, including mine.
Ohhh, can`t wait for garlic greens! They are perfect in quiche or risotto – delicious!
katie, could you please show a picture of Green Garlic? I would like to know what to look for…Dianne
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 ;-))
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.
these recipes all look good, I do like Spring asparagus just so yummy. I like the risotto looks so delish.
Looks delicious, and a great idea to make risotto with seasonal asparagus, refreshing and tasty!
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