Spring Recipes

Fresh Asparagus Salad

Servings: 6

Ingredients

  • 1 pound fresh asparagus, cut diagonally

  • 2 teaspoons soy sauce

  • ½ teaspoon sugar

  • 1 teaspoon sesame seed oil

Directions

Blanch the asparagus for 1 minute. Plunge into cold water until chilled, then remove and dry thoroughly. Combine the dressing in a glass bowl. Add the asparagus to the dressing, coat completely and chill.

Notes

Dress asparagus no more than 2 hours before serving

Rhubarb Crisp

Servings: 12

Ingredients

  • 2 pounds rhubarb, diced

  • 1 cup sugar

  • 2 teaspoons orange zest

  • 2 tablespoons tapioca flour

  • 1/4 cup Grand Marnier

  • 10 tablespoons unsalted butter, melted

  • 1 1/2 cups rolled oats

  • 1 1/2 cups whole wheat bread flour

  • 1 cup brown sugar

  • Pinch of salt

Directions

In a large bowl, combine the rhubarb, sugar, zest, tapioca flour and orange liquor. Toss to combine. Let the mixture macerate for at least 1 hour. Taste and add more sugar if needed.

Preheat oven to 350°F. Pour the rhubarb mixture into a 9x9 in. pan. In a mixing bowl, combine the butter and brown sugar thoroughly. Then, add the flour, oats and salt until it’s a coarse meal. Sprinkle it on the top of the fruit mixture.

Bake for about 30 minutes until clear liquid bubbles from the top.

Notes

Serve with crème fraiche if desired.