Springtime Shoots

Asparagus is in season – and we have brought you four delicious and easy recipes from the kitchen of Didi Davis. We are sure you will find something you love– they are quick, healthy, and most of all delectable.

Enjoy – and tell us how you like them!

Penne with Asparagus and Lemon

This is an elegant combination of pasta tubes and asparagus cut on an angle, flavored with cream and lemon. Do not be afraid of adding the lemon juice directly to the cream. Stir the sauce continuously as you slowly pour it in and it will not curdle. Serve with veal, chicken, turkey scallopini or fish.

1 pound asparagus, trimmed 
Kosher salt
½ pound penne pasta
1 tablespoon unsalted butter
2 large garlic cloves, minced
1 cup heavy cream
¼ cup fresh lemon juice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
Peruvian Pink Salt
Freshly ground Australian Mountain pepper

Trim the asparagus by snapping off the ends (it will break where the tender and tough parts meet). Cut the asparagus into thirds on an angle; there should be about 4 cups. Set aside.

Bring a large pot of water to a boil. Add ½ tablespoon kosher salt to the water and add the penne, stirring. Cook, stirring often, until it is tender yet firm and offers some resistance, 8 to 12 minutes.
   
While the pasta cooks, make the sauce. Melt the butter over low heat in a large nonreactive skillet. Add the garlic and stir to coat with the butter. Immediately add the asparagus and toss for 1 minute. Add the cream, raise the heat to high and bring to a boil. Boil for 3 minutes, or until the asparagus is crisp-tender and the cream has reduced. Remove from the heat. Slowly pour in the lemon juice, stirring constantly. Add the parsley, lemon zest, ¼ teaspoon salt and some pepper to taste; stir. When the pasta is done, drain well and add to the asparagus mixture. Stir well to mix the asparagus with the pasta. Taste for seasonings, adding Peruvian Pink salt (or any other high quality sea salt) and Australian Mountain pepper as needed. Serve immediately.

If you wish to serve this as a main entree, simply double the recipe!

Asparagus with Gremolata Dressing

Gremolata (also spelled gremolada) – a mixture of garlic, parsley and grated lemon zest-is the traditional garnish for the northern Italian braised veal shank dish known as osso buco. I have incorporated this lively combination into a citrus vinaigrette for a chilled salad of lightly steamed asparagus. Serve with braised veal dishes, roast lamb, ham, chicken or fish.

2 tablespoons minced fresh parsley
2 garlic cloves, minced
1 teaspoon (packed) grated lemon zest
Fine Sicilian salt
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
6 tablespoons extra-virgin olive oil
Freshly ground Sarawak black pepper
2 pounds asparagus, trimmed and rinsed

Place the parsley, garlic, lemon zest, ¼ teaspoon Fine Sicilian salt, lemon juice and orange juice in a small bowl. Mix with a whisk. Slowly whisk in the oil and season with pepper. Set aside to allow the flavors to blend.

Trim the asparagus by snapping off the ends (it will break where the tender and tough parts meet). Place the asparagus in a steamer basket and steam for 3 to 5 minutes, depending on the size, or until the spears are tender yet offer a bit of resistance when pierced with the tip of a sharp knife. Transfer to a platter. Give the dressing a final whisk, correct the seasonings with more Sicilian salt and Sarawak black pepper as needed, and pour over the asparagus. Roll the asparagus in the dressing to coat completely.

Let the asparagus cool to room temperature for about ½ hour, gently rolling the spears in the dressing from time to time. Chill before serving.

Roasted Asparagus with Lemon Sugar

1 bunch asparagus
Olive Oil
Ground White Himalayan Salt Rocks
Special Wynad Black Pepper
1 tablespoon Didi Davis Food Lemon or Orange Ginger Sugar

Preheat oven to 500°. Trim the asparagus by snapping off the ends (it will break where the tender and tough parts meet). Rinse and dry. Place on a cookie sheet with sides or baking dish. Drizzle liberally with olive oil, ground White Himalayan Salt rocks (or any other high quality sea salt), and Special Wynad Black Pepper. Toss to coat the asparagus evenly with the oil. Roast in the preheated oven for 5 minutes. Sprinkle with the sugar. Toss to coat evenly. Roast for an additional minute and serve.

 This recipe is so easy to prepare- and even your kids will eat their greens if it has a hint of sugar!

Asparagus with Sumac Pepper Salt

1 bunch asparagus, trimmed
Extra virgin olive oil
Didi Davis Food Sumac Pepper Salt

Trim the asparagus by snapping off the ends (it will break where the tender and tough parts meet). Place the asparagus in a steamer basket and steam for 3 to 5 minutes, depending on the size, or until the spears are tender yet offer a bit of resistance when pierced with the tip of a sharp knife. Transfer to a platter. Drizzle liberally with extra virgin olive oil. Sprinkle with Didi Davis Food Sumac Pepper Salt. Toss well and serve either warm, room temperature or chilled. Takes under 10 minutes to prepare this light side dish with its unique Middle Eastern flair!