Grilled Asparagus and Poached Egg - total time 20 minutes

Eggs are a great source of protein for vegetarians and omnivores alike.  There have been many studies and reports that go back and forth on whether eggs are healthy for you or not.  Some say that they are high in cholesterol and that people shouldn't eat more that one or two a week.  Others says it's the ultimate health food and should even be consumed raw.  I like to think reality is somewhere in between knowing that eggs are low fat, high protein, have dietary sulfur (great for you hair and nails), and the yolks have carotenoids (similar to carrots).  I also love eggs... so at this point of being meat-free for around 40 days now... we have gone through quite a few eggs!

With Easter coming up, eggs are center stage.  You may be hard boiling some right now to dye different colors.  Or you could be filling a bunch of colorful plastic versions with candy in the next few days.  Eggs are a symbolic message of rebirth, so the iconic Easter egg completely makes sense.  

Celebrate Easter with this quick, delicious brunch.  Perfect timing for asparagus which are at their peak right now and the buttery, runny yolk over top... just delicious!  We actually had this dish for dinner, it is quite filling with a side dish of crispy roast potatoes.  It's minimal ingredients and cooks quickly, the slowest part is that you can only poach one egg at a time, but they only take a minute or two.  :)

Creamy Springtime Pasta - total time 20 minutes

Happy first day of Spring!  After a super long winter, man, am I glad it's Spring.  The first flowers are starting to bloom.  We can see hints of green everywhere.  Time to open the windows and let the fresh air and sunshine in!

In honor of Spring starting today, I'm cooking up a quick springtime veggie pasta.  Super quick, creamy, crunchy... perfect for when it's still a little cold outside and you want something comforting but sorta light too.  Asparagus, the poster child of Spring veggies, is the star in this dish.  I used to be afraid to try it... it kind of looks funny and everyone says it makes things smell funny... but now I love it.  And asparagus season is over in a flash, so eat it up while you can!

The other thing about this dish is the toasted garlic panko breadcrumbs.  Man, have I missed out by not toasting these in the past.  This ought to be a requirement in any dish with panko!  And it only takes a few minutes... while your prepping other things... so it adds zero time at all.  Definitely worth it!

Springtime Pizza - total time 35 minutes

Our CSA deliveries started last week and I can't explain how exciting it is to get a cooler full of produce that was just in farm fields the day before.  The only thing more satisfying to eat is something you grew yourself.  Now that we have our CSA deliveries, Green BEAN deliveries, and a garden out back my trips to the grocery store are so quick and only require one bag!

Speaking of our garden... if anyone knows how to get rid of aphids... they seem to be taking over everything!  I have never noticed them on my plants outside before.  Now they have taken over some bushes and a few tomato plants.  Need to get them under control before they do any damage!

Alright, no more talking about bugs...  It is still Spring time even if it is starting to feel like Summer outside.  We got asparagus, spinach, and green onions in our CSA bin this week, so I made some springtime pizza!  Such a simple idea with fresh flavors.  It tasted great right out of the oven... and cold for breakfast this morning.  ;)

Asparagus Frittata - total time 30 minutes

When I found the local produce options on my Green Bean delivery account, the only thing available was asparagus... so of course I got some for my bin.  Something about Spring makes me want to cook asparagus all of the time!  There are other vegetables in season, but asparagus has such a short window that you want to savor the moment as often as possible before the tender stalks become tough and woody.

I was planning to make this frittata last week (since I had it on my menu plan)... but my husband vetoed it calling it 'egg pie'.  That's okay, more for me, because he really missed out on this one!  While a frittata is kind of like an omelet... maybe it is the roasted asparagus or the broiled finish, but it is so much better.

Creamy Asparagus Soup w/ Poached Egg - total time 50 minutes

You know it is asparagus season when there are two recipes posted in one week with the vegetable as the star ingredient!  To get the best tasting asparagus, look for very green, slender stalks.  The thicker the stalk the more woody the taste.  And the less green the asparagus is means the less sun, the less photosynthesis happened, and the less nutrients.  So steer clear of the unique looking white asparagus, the traditional colored ones, or purple if you can find it, are packed with more fiber, folate, and vitamins!

20 asparagus stalks
1 onion, chopped
2 garlic cloves, minced
1 tbsp butter
28 oz vegetable broth
1 tbsp lemon juice
.5 cup cream
salt and pepper
2 eggs
toast for dipping

1.  Melt butter in large pot over medium heat.  Saute garlic and onions for about three minutes.  Remove woody ends from asparagus and chop into one inch pieces.  Add asparagus and continue to saute for another two minutes.
2.  Add vegetable broth, lemon juice, salt, and pepper to pot, bring to a boil, and simmer for 20 minutes.
3.  Remove soup from heat and allow to cool for a few minutes.  Transfer portions of soup into blender or food processor.  Pulse soup until smooth.  Repeat until entire soup has been blended.  Return soup to pot and pot to stove.  Heat on low heat to bring soup back up to temperature.  Add cream.
4.  Poach egg for instructions, click here and toast bread.

Asparagus Ricotta Tart - total time 45 minutes

Spring hasn't officially started yet, but it is certainly starting to feel like Spring (or at least I am ready for it to feel like Spring).  My snowdrops and crocus are starting to bloom.  Daffodils and tulips were actually trying to come up all winter (except when they were buried under snow for a while), but they are growing leaps and bounds now.  I can see the glimmer of yellow petals ready to emerge (daffodils are my favorite flowers and I have hundreds planted).  Along with all these spring flowers come asparagus spears also sprouting up in the garden.
While asparagus is definitely delicious on its own either steamed or sauteed in butter, this little tart has a flaky crust, creamy center, and the asparagus and lemon flavor taste like springtime.
20 asparagus stalks
1 cup ricotta
1 sheet puff pastry, thawed
.25 cup parm
1 tbsp lemon juice
1 egg
.25 cup cream
salt and pepper

1.  Preheat oven to 350 degrees.  Roll out puff pastry into tart pan (if you don't have one, use a parchment-lined baking sheet like I did).  If you have pie weights, spread them over the puff pastry to keep it from puffing.  Otherwise, place a dish on top of the pastry after it has baked for ten minutes to flatten the crust.
2.  While pastry is baking, remove woody ends from asparagus and steam for five minutes.
3.  Combine ricotta, cream, lemon juice, egg, salt, and pepper in small mixing bowl.  Spread creamy mixture over the bottom of the tart crust.  Lay asparagus lengthwise into the creamy mixture.  Top with shredded parm.
4.  Bake for 20 minutes.  Allow to rest for at least five minutes.  Enjoy!

Prosciutto Wrapped Asparagus - total time 15 minutes

A delicious, salty way to eat your spring vegetables (and celebrate the last day of spring, summer solstice)!  Be sure to cut the woody ends off the asparagus and they will taste even more tender and sweet.  I cooked it with about a tablespoon of butter, turning every three to four minutes.