Harbingers of Spring

We always know it's spring when clusters of fresh asparagus start appearing in the market. Asparagus has a delicate and unique flavor, and also packs a nutritional wallop. Asparagus is a great source of fiber, B vitamins, vitamin C, vitamin A, and potassium. It's unusually high in folic acid, a vitamin important for pregnant women. Asparagus even has a significant amount of protein for a vegetable (2 grams in a five-spear serving).

My father was obsessed with asparagus so my mother served it everyday throughout the spring. This overdose led to a dislike I didn't overcome until I grew up and started cooking asparagus myself. Part of my dislike stemmed from her method of preparation - steamed no seasoning or butter. Asparagus is actually very versatile and can be combined with any number of seasonings and/or sauces. Don't overcook it; it can get mushy and stringy. My favorite method for cooking asparagus is to microwave it in a small amount of water until crisp-tender (around 4 minutes, depending on the strength of your microwave). Cutting it into bite-sized pieces and stir-frying also works well.

The following is a fun way to serve asparagus that might even engage your children's enthusiasm:

• 2 pounds trimmed asparagus
• 1/2 bunch each Italian parsley, fresh dill, and watercress
• 2 T fresh tarragon (or 2 tsp. dried)
• 2 scallions, sliced thinly
• 2 cups mayonnaise
• 1 cup sour cream
• salt and pepper to taste

1. Cook asparagus until crisp-tender. Drain, then immerse in cold water to end the cooking process. Arrange the asparagus on a platter.
2. In a blender or food processor, chop the herbs finely.
3. Combine the herbs with scallions, mayonnaise, and sour cream. Season with salt and pepper to taste.
4. Place the sauce in a serving bowl and pass around with the asparagus. (recipe makes approximately 4 cups of sauce).

Oven roasting is another great way to cook asparagus, bringing out otherwise hidden flavor notes.

• 1 bunch thin asparagus
• 3 T olive oil
• salt and pepper to taste
• 2 tsp. white wine vinegar
• 2 tsp. balsamic vinegar
• 1 tsp. truffle oil (white or black)
• 2 oz. goat cheese, crumbled
• 4 oz. Arugula
• 1 T pine nuts, lightly toasted

1. Toss the asparagus with 1 T olive oil and salt and pepper; set aside.
2. Combine vinegars and oils in a closed jar; shake until well combined.
3. Roast the asparagus for about 4 minutes, or until just tender, in a 450 degrees F oven.
4. Combine arugula, goat cheese, and pine nuts with vinaigrette, reserving a small amount of vinaigrette.
5. Place the asparagus on a platter, drizzle with remaining vinaigrette, and top with arugula mixture.

Note: Truffle oil adds a wonderful flavor to the salad, but if you can't find it in your area, the salad still tastes good without it.

Spinach is one of the healthiest greens around, and that's saying a lot. It is an excellent source of calcium, magnesium, potassium, zinc, selenium, vitamin C, and the entire B complex, (including, like asparagus, folic acid). It's also an excellent source of vitamin A and a surprisingly good source of vitamin E. Spinach is a bit of a pain to clean and prepare. Frozen spinach is usually of good quality, but my favorite is the bags of thrice-washed fresh organic spinach. Spinach tastes great substituting for lettuce in a salad, or sautéed simply with garlic and olive oil. But here are a couple more unusual ideas:

• 1 cup red cabbage, grated
• 6 cups spinach
• 2 T capers, drained
• 1/3 cup nicoise olives, pitted and halved
• 1 shallot, minced
• 1 mango, peeled and sliced
• 4 T red wine vinegar
• 1/2 cup olive oil

1. Place the cabbage in a small bowl.
2. In a small saucepan, heat two tablespoons of the vinegar until boiling. Pour over the cabbage, stirring well. Set aside.
3. Combine the remaining vinegar, olive oil, salt, pepper, capers, shallot, and olives in a jar. Shake well.
4. In a large bowl, combine the spinach, mango, and seasoned red cabbage.
5. Toss with the vinaigrette and serve.

• 1 can garbanzo beans, drained
• 3 cloves garlic, minced
• 11/2 pounds fresh spinach
• 1/4 cup olive oil
• 2 tsp. minced fresh thyme or
• 1 tsp. dried
• 1 pound farfalle pasta
• 3 T lemon juice
• salt and pepper to taste

1. Heat oil in a large skillet. Add the minced garlic and thyme and saute over medium heat for 2 minutes. Add the chickpeas and cook until warmed through. Add spinach and cook until wilted (around 2 minutes). Season with salt and pepper.
2. Meanwhile prepare the pasta. Drain the pasta when al dente and toss with lemon juice and spinach sauce. Serve immediately.