Asparagus Vinaigrette

Luckily for me it is asparagus mania in Clackamas county right now. The local farms appear to be wrapping up for the season, which is understandable. It has been unseasonably rainy, even for Portland and Tuesday at the market three bunches for a dollar at noon and giant bags for three dollars by two o’clock. Now I have a fridge full of asparagus, which is not a bad thing.

You can use regular table salt instead of the sea salt, but I really think sea salt and asparagus have a secret special romance, like Regan and Thatcher (Ok, I’m dating myself here). Hazelnuts (filberts) are as common in Oregon as peanuts are in Georgia, feel free to substitute chopped walnuts, pecans, Brazil nuts or macadamias. Peanuts I am afraid do not work so well (unless you add some tamari, ginger and coconut, but that's another story).

Ingredients for four (or two asparagus lovers):

1 Bunch of asparagus (about a pound) trimmed
2 Tablespoons of olive oil
¼ Cup of raw hazelnuts, rough chopped
2 Teaspoons of balsamic vinegar
Fresh ground black pepper and sea salt to taste

Method:  

1. Preheat oven to 400.
2. Place the asparagus on a baking sheet and drizzle with one tablespoon of the olive oil, toss well till asparagus is lightly coated in oil. Place baking sheet in oven. 
3. Roast asparagus for 20 minutes stirring once or twice, it should get a light amount of charring in spots. 
4. While the asparagus is cooking heat the remaining tablespoon of olive oil in a small skillet or sauté pan over low heat. Add the hazelnuts and cook stirring often for about 5 minutes until lightly toasted. Don’t cook too long or they will burn and get a bitter caramelized earwax-like taste (don’t ask). Remove from heat and stir in the balsamic vinegar, set aside. 
5. Remove asparagus from oven and use tongs to transfer to a serving dish, pour the hazelnut mixture over the asparagus and serve.

Broccoli Almond Risotto

Almost anything can go into a risotto. The toasted almonds add a nice nutty crunch to this risotto, while the broccoli is, well, broccoli and I love it in all it's brassica-ness. 

Try pairing this with an Italian pinot grigio. Add a green salad and some warm crusty bread and you have a complete meal. 

Ingredients: 

1 ¼ Cups fresh broccoli florets (approximately one small crown)

1 ¼ Cups of arborio rice

3 Cups of vegetable stock

½ Cup of white wine

1/3 Cup of blanched slivered almonds

2 Tablespoons of vegan butter

2 Tablespoons of olive oil

1 Onion chopped fine (about a cup)

2 Tablespoons of nutritional yeast or ¼ cup of grated Parmesan cheese

2 Cloves of garlic minced

Salt and white pepper to taste

Method: 

1. First toast the almonds, heat the vegan butter in a small frying pan over low heat, add the almonds and cook for five minutes or until just lightly browned. Stir often to prevent burning. There are few things worse than the smell of burning nuts.  Set almonds aside. 

2. Cook onion and garlic in olive oil in a heavy bottomed skillet, stirring often, until onion is glossy and transparent but not browned. 

3. Add the rice and stir for one to two minutes until rice is coated in oil. Add the white wine and continuing stirring till it is absorbed by the rice. 

4. Add one ladle (approximately ½ a cup) of stock to the rice, stir and cook until liquid has been absorbed, stirring occasionally.  

5. Continue adding stock and stirring for 10 minutes then add the broccoli and half of the almonds. Continue add until all the stock has been absorbed and the rice is tender. This should take another 8-10 minutes.

6. When all the stock has been absorbed, gently stir in the nutritional yeast or parmesan cheese and the remaining almonds. Remove from the heat and let sit for 2-3 minutes before serving. 

Serves 4-6 as a first course or side dish.

Bashed Potatoes and Leeks

Reminicent of Bubble and squeak, rumbledethumps, colcannon, Kailkenny, and probably something Welsh that I am forgetting (a leek is the national emblem) this is a rather hearty side dish in the very best “comfort food” tradition. To make this vegan substitute non dairy butter or olive oil for the butter and unsweetened soy or rice milk for the milk.

For six (or four really hungry peeps) as a side dish. 

Ingredients:

1 ½ Pounds of russet potatoes peeled and cut into large chunks
Water to cover potatoes

¼ Cup of milk, unsweetened soy or rice milk

2 Leeks, white part only sliced thin

4 Cloves of garlic (more or less according to taste) chopped fine

2 Tablespoons of butter or olive oil
1 Tablespoon fresh parsley chopped fine

Salt and fresh cracked black pepper to taste

Method: 

1. Place the potatoes in a sauce pan and cover with cold water. Bring to a boil and cook for 10 minutes or until easily pierced with a knife.

2. While the potatoes are cooking heat the butter or olive oil in a pan over medium heat and add the garlic and leeks, and cook until tender. Stir occasionally but if they get a little browned with a touch of crispy bits around the edges, that’s just fine.

3. Drain the potatoes, place in a bowl and add the leeks; with a wooden spoon break up the potatoes but don’t mash completely, there should be lumps, add the milk or cream, parsley and salt and pepper to taste, mix well. Keep warm until serving time in a covered casserole, or an oven proof serving dish covered in foil.