By now, you may have had your fill of simply steamed or roasted asparagus.  I haven’t yet, but I can see that day coming.

Every spring, I gorge on plump asparagus spears from the farmers markets.  I adore the grassy freshness and pure green flavor of just-cut stalks.  Nothing tastes quite so much like spring.

But somewhere along the line, I always begin thinking of the other things I might do with those beautiful spears.  This year, my thoughts turned to shaved asparagus salad.

It began with this video from Chow.  I had never really considered the idea of asparagus in the raw before, but the ribbons of shaved asparagus looked so good, they begged for a salad that made the most of their fresh flavor.

Shaving the stalks lengthwise with a Y-shaped peeler produces paper-thin strips that don’t require any cooking at all. Marinate them in a lemony vinaigrette for an hour or so before serving, and the ribbons soften, their grassy flavor mellowing into the essence of spring.

In this substantial salad, I’ve teamed the asparagus with its classic partnerss, eggs and ham.  In this case, it’s salty prosciutto and hard-boiled eggs.

Preparing the asparagus takes a little time, but the rest of the salad comes together quickly.  Lay a stalk down on the counter and proceed to peel it in layers lengthwise.  When the stalk gets very thin, you may have to raise the stalk a little on the handle of a wooden spoon to give the blade room to maneuver.    Once you have a pile of ribbons, you’re ready to go.

I’ve added preserved lemon to the dressing to deepen the flavor.  It’s a wonderful savory condiment to have waiting in the refrigerator.  If you’d like to make your own, check out this earlier post.  Mark Bittman offered an even quicker variation in the New York Times a couple of years ago.

Of course, you could always just grate some fresh zest into the dressing.  Just don’t miss the delights of raw asparagus.

With the days getting longer and temperatures rising, grilling season has opened at our house.

Throughout the warm months, we cook at least half our dinners outside.  They’re simple affairs—a piece of fish, or perhaps a pork chop, and a grill basket filled with the season’s best vegetables.  I never tire of the way a little smoky char brings out the natural sweetness of everything from eggplant and zucchini to peppers and potatoes.

This year, we decided to try grilling artichokes, which are plentiful at the farmers markets right now.  I especially like the smaller ‘chokes with their tender stems. (more…)

 Many cookbooks are primarily kitchen manuals filled with no-nonsense instructions.

Not “Ripe.”  Author Cheryl Sternman Rule and photographer Paulette Phlipot break the cookbook mold.  Their  gorgeous tribute to fresh produce in all its glory is more inspiration than instruction, although filled with creative recipes.

“Ripe” (Running Press, 2012) will send you straight into the kitchen – right after you get home from the farmer’s market.  You may find yourself keeping it out on the coffee table, though, to thumb through in idle moments.  The photographs are downright luscious and the text is whimsical, amusing and informative. (more…)

I’ve yet to meet an Asian salad I didn’t like.  The sour, sweet and salty flavors in combination with crunchy textures are so intensely satisfying.  Green papaya salad, noodle salad, Cambodian shredded cabbage salad, even that old standby, Chinese chicken salad — they all get my vote.

My latest obsession is this Asian salad made with crisp radishes and fat green onions, some of the best produce of the season.  The English cucumbers grow in Watsonville greenhouses year-round, so I include them and the fresh herbs in seasonal produce, too.  Throw in poached chicken, some glass noodles, a little chile and cashews and I’m happy. (more…)

Even in California, it’s tough to find a good selection of local fruit in the winter. Citrus is about the only choice at the farmers market these days and I get weary of clementines, as wonderful as they are.

The arrival of blood oranges is always cause for celebration. I can’t resist these beautiful oranges with the blushing rind and dark red flesh.  Their flavor is deeper and more complex than ordinary navels, with wine-like undertones and a lively balance of sugar and acid.

Blood oranges are great to eat out of hand but I think they’re best used in salads and desserts that capitalize on their exotic flavor.They’re an intriguing substitute for the usual lemons in this take on the old-fashioned pudding cake. (more…)