Tuesday Recipe: Spring Vegetables Asparagus and Artichokes

From buds on trees to songbirds singing loud and proud under a bright blue sky, spring has finally sprung here in Southern Maine. With warm spring weather comes yummy bright green vegetables to delight and excite any weeknight.


Easy Broiled Asparagus

Ingredients

  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • Kosher salt and black pepper

Directions

Heat broiler. On a baking sheet, toss asparagus with oil and ΒΌ teaspoon each salt and pepper. Arrange asparagus in a single layer and broil, shaking the baking sheet occasionally, until tender and slightly charred, 6 to 8 minutes.

Asparagus
Footed Wire Bowls Set

Flour Sack Towels Roasted Whole Artichokes

If you have never had an artichoke, they may seem like a daunting vegetable. Never fear, they are much easier to prepare than you may think and offer a wonderful side dish option for spring and well into summer.

  • 4 large whole artichokes, top 1 inch and stems removed
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, cloves peeled and crushed
  • kosher salt
Directions:

  1. Preheat oven to 425 degrees F.
  2. Place artichokes stem-side down in a bowl and drizzle with lemon juice.
  3. Slightly separate the artichoke leaves with your hands.
  4. Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
  5. Drizzle each artichoke with olive oil.
  6. Press 1 clove of garlic into the center of each artichoke and season with salt.
  7. Tightly wrap each artichoke with heavy-duty aluminum foil.
  8. Place in baking dish and bake until sizzling, about 1 hour 20 minutes. Serve warm.
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