Spring Veggies

Spring has finally sprung in D.C.  For me that means I get down to the farmer’s market as quickly as possible to see what’s growing.  After suffering the laughable produce in grocery stores all winter I was ready to see fresh spring produce.  Unfortunately, the H Street Farmer’s Market was still pretty bare last weekend but I am sure over the next couple of weeks there will be more selection. However, a beautiful bunch of asparagus and some lovely spring onions caught my eye.  DSC04516I didn’t have a plan for them, in fact I had a week’s worth of menus already planned that didn’t include either but that’s the joy of the farmer’s market.  Grab whatever looks best and make it work.  I decided I wanted to cook them together, both being so green and springy.  Usually with asparagus I just roast them with olive oil, salt and pepper at a high heat but that would kill the flavor of the spring onions.  Instead I opted for a method my mom and I experienced at a restaurant in Chicago – asparagus coins.  I believe Thomas Keller does this as well so if its good enough for him, good enough for me. Basically you cut the asparagus in small bites and saute – I experimented with adding the spring onions and braising them in a little white wine.  It got the husband thumbs up and was deemed blog worthy.

Vegetables are a great place to start experimenting if you are nervous about not using a recipe.  No one ever died from an undercooked broccoli stalk (to my knowledge) and overcooked veggies aren’t great but edible.  Think about the vegetable you are using and what flavors would work well with it.  Start easy with the most established produce relationships – tomato and basil, green beans and ginger, spinach and garlic, squash and pie spices.  Then keep adjusting until you have something just how you like it and voila – an easy side you can make any time that doesn’t send you running to a cookbook.  If I make these coins again I would probably add a little garlic, or maybe some grated parmesan on top when its done.

Asparagus Coins with Spring Onion (printable version at the end of the post)

Inspiration: Spring!

Special Equipment: none

  • 1 bunch asparagus
  • 1 bunch spring onions
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine
  • 1 tablespoon butter
  • salt and pepper

Take the asparagus and snap off the woody part at the bottom.  If this isn’t something you have done before you basically grab the spear at either end and bend it until it breaks.  That is where the tender part meets the woody part.  It’s a shame to get rid of those ends – if you want to get some use out of them then asparagus soup would be a good place for them to go. DSC04518Cut the asparagus into “coins” – basically cutting the spears in quarter inch intervals.  Don’t worry too much about perfection here, just cut them into little bite size pieces.  Do the same with the spring onions – white part only.

DSC04521          DSC04524

Put a skillet over medium heat and add 1 tablespoon of olive oil.  Add spring onion coins and season with salt and pepper.  Saute for 5 minutes until softened.

DSC04527           DSC04528

Add asparagus and cook for 3 more minutes.  Add the white wine and turn up the heat to medium high.  The wine will cook off and finish cooking the asparagus, about 3 minutes.  When there is only a little bit of liquid left add 1 tablespoon of butter and stir in.

. DSC04529          DSC04531

Serve with lemon wedges and enjoy!

Asparagus Coins with Spring Onion

  • Servings: 2-3
  • Time: 20 minutes
  • Print

Special Equipment: none

  • 1 bunch asparagus
  • 1 bunch spring onions
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine
  • 1 tablespoon butter
  • salt and pepper

Take the asparagus and snap off the woody part at the bottom. If this isn’t something you have done before grab the spear at either end and bend it until it breaks. Then cut the asparagus into “coins” basically cutting the spears in quarter inch intervals. Don’t worry too much about perfection here, just cut them into little bite size pieces. Do the same with the white part of the spring onions.  Put a skillet over medium heat and add 1 tablespoon of olive oil. Add spring onion coins and season with salt and pepper. Saute for 5 minutes until softened. Add asparagus and cook for 3 more minutes. Add the white wine and turn up the heat to medium high. The wine will cook off and finish cooking the asparagus, about 3 minutes. When there is only a little bit of liquid left add 1 tablespoon of butter and stir in.  Serve with lemon wedges and enjoy!

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