Food for Friday – Asparagus with Lemon and Mint
March is a funny month, isn’t it? In like a lion out like a lamb, isn’t that what they say? It’s also the month that brings Spring. And my need for Spring to come sooner rather than later really inspired me to focus on the “Spring” part of the month when I was planning posts. That’s what brought up all these posts about veggies lately. Just as March is in like a lion – we started with some seriously wintery vegetable dishes: roasted kale, roasted cauliflower, and last week’s pumpkin soup. So, now it’s time to turn to the ‘lamb’ part of March. It’s really Spring now and so it’s time for some really Spring inspired vegetables. All set? Here we go!
So, when you think of a quintessential Spring veggie, do you think about asparagus? Crazy! Me, too! We love asparagus at our house. My kiddos love to dip the spears in mustard and munch away. I just wanted to pack a little extra Spring punch into the whole scene. I was inspired by this dish from Relish and substituted asparagus for the snap peas. It’s super quick and easy and extra extra tasty.
Asparagus with Lemon and Mint
(adapted from a recipe by Debra Ponzek)
1 lb of asparagus
grated zest from one lemon
juice from one lemon1/3 cup of chopped mint leaves
salt and pepper
Bring a pot of salted water to boiling. Add the asparagus and cook for about 3 minutes. Drain and return to the pot. Add the salt and pepper and lemon zest. Allow the asparagus to cool just slightly then toss with the lemon juice and mint. Serve and enjoy (I served mine with a crumpet and an egg). Fun fact 1 - a rasp like the one in the photo above is the only thing standing between you and a perfectly zested lemon in under 20 seconds. Fun fact 2 - after the lemon is zested it’s easier to juice. Once the you’ve got all your zest, roll the lemon around on the counter for a bit under a sturdy pressure from your hand until you feel it softening a bit. Then cut it and juice it. Fun fact 3 – if you squeeze the juice into a bowl first you can use a spoon to rid yourself of the pesky pips before pouring the juice onto your asparagus.
Incidentally, now that we’ve passed the 21st of March and with all that unseasonably warm weather we had last week, my brain has completely kicked into Spring mode. I’ve been cleaning out all of the closets and on top of craving more green veggies, I’ve been craving smoothies. It’s been smoothie heaven over here at my place. It happens every Spring. What’s new this year – veggie smoothies. I tested out this spinach and almond milk smoothie three times already! I’m a fan. But.. I’m guessing that spinach smoothies aren’t on everyone’s favorite springtime food. So, let us know in the comments this week: does your eating change with the seasons and what food are you looking forward to enjoying again, with Spring just under way? (and it’s totally ok if your answer is Mini Eggs. I’m sure Kate will happily join you in sharing that sentiment!)