We started planting our garden, as I’m sure many of you have. Of course, we have probably planted it too early. But, we have that problem every year. When it warms up just a little, we get anxious for “real” spring, so we plant. Sometimes multiple times.
So, then I start looking for recipes for some of the things that we grow. We give away a lot of the produce but we also keep a lot of it. That means that I look for a lot of veggies.
Our first recipe is one of my absolute favorites. I love asparagus. It doesn’t matter how it’s cooked, I love it. I also save the snapped ends and use them as filler in soups. This recipe uses a balsamic syrup. It’s good but a little strong. You can leave it out if you wish.
Recipe number two is a little harder to find in Tarboro. It’s baby bok choy. It’s delicious but not always easy to find.
The third recipe is for Brussels Sprouts. We are growing them for the first time this year. That means that I had to find recipes. I think you will like the ones I found.
The last recipe is also Brussels Sprouts. These take a bit more work, but not much. You can just cut them in half or you can cut them up more than once to use.
1 lemon, zested and juiced
2 pounds asparagus
2 tablespoons olive oil
Freshly ground black pepper
1/4 cup balsamic vinegar
In a small pan, over medium heat, add the vinegar, zest and juice of the lemon and a pinch of salt. Bring to a simmer and let the mixture reduce until it becomes syrupy, about 10 minutes.
Meanwhile, warm a grill pan over medium-high heat. Wash and trim the ends of the asparagus. Toss the asparagus lightly with olive oil, and season with salt and pepper, to taste. Grill asparagus 5 minutes, then flip and grill until slightly blackened on both sides, about 4 minutes more.
Transfer the asparagus to a serving platter, drizzle with balsamic syrup and serve.