Chilled Tamari Asparagus

Asparagus grows almost year-round in nearby Lompoc, and we eat it often. While it is great simply steamed and served with butter and lemon, it's also a great addition to stir-fries. Thinking of this recently, I decided to dress cooked asparagus with an Asian-inspired vinaigrette and serve it as a cold vegetable side to a salad of black rice and meyer lemon vinaigrette.

They looked really pretty on the plate together (much better than in my photographs!) and the asparagus was extra tasty.

Chilled Tamari Asparagus
1 lb asparagus, cut into 2 inch pieces
2 tbsp tamari
1 tbsp vegetable oil
1 tbsp red wine vinegar
1/4 tsp grated ginger root
1/4 tsp ground cumin

Cook the asparagus in a small amount of boiling water until tender-crisp, about 4 minutes. Drain well, pat dry, and put in a large bowl. Whisk together the tamari, vegetable oil, vinegar, ginger root and cumin. Pour over the asparagus and gently toss to coat. Chill at least one hour. Drain before serving.

Serves 3-4

Beet Salad with Asparagus

In warm weather, a vegetable salad makes a good dinner. Vegetables are healthy, filling and pretty to look at. They make the meal interesting, even when it's too hot to have much of an appetite.

I made this colorful salad of beets, red butter lettuce, asparagus and watercress the other night. A citrus dressing added perkiness, and I puréed one of the cooked beets to make a red dressing that I served on the side. It was both delicious and colorful. I took the leftovers for my lunch the next day. I really like meals that stretch.

Beet Salad with Asparagus
4 medium-small beets
20 spears asparagus, trimmed
3/4 cup orange juice
1/4 cup red wine vinegar
1/3 cup chopped shallots
1/3 cup olive oil
large handful of watercress
red butter lettuce to line the plate

Scrub the beets, place in a steamer in a large pot over medium-low heat, and steam until tender, probably about 45 minutes depending on the size of the beets. When a thin knife can pierce the center of the beets, they're cooked. Remove the steamer from the water and set aside to let them cool a little.

Cook the asparagus in a little boiling water 3-6 minutes until tender-crisp. Drain, plunge into ice water to stop the cooking, drain again and set aside.

Whisk together orange juice, vinegar and shallots. Slowly whisk in the olive oil until it's emulsified. Add salt and pepper to taste.

Pour half the dressing in a blender. Peel and chop one of the beets and add it to the blender. Purée into a gorgeous purple sauce. Pour into a jug.

Line a plate with the lettuce. Peel (if desired) and slice the beets and arrange around the edge of the plate. Cut the asparagus in bite-sized pieces. Toss with the watercress and some of the first dressing (the one without the beet) — enough to coat the leaves. Pile this into the center of the beets.

Drizzle the beet dressing over the salad, and serve the extra on the side.

Serves 3-4

Chilled Asparagus

It's time for me to figure out how to take photos in a dark kitchen, because I really want to share this asparagus recipe with you, but the photo is not the most attractive.

The asparagus tasted delicious, however. It's Larry's favorite way of eating it. And it's very simple to make. Cooked asparagus, chilled, tossed in a vinaigrette, then served with chopped hard boiled egg on top. A half pound of asparagus disappears quickly when served like this.

Chilled Asparagus
1/2 lb asparagus
1 egg
2 tbsp canola oil
1 tbsp red wine vinegar
1/2 tsp dry mustard or 1 tsp regular mustard
1 small clove garlic, peeled and minced
salt and pepper

Cut the tough stems off the bottom of the asparagus and rinse it well in cold water. Bring water to a boil in a pot wide enough for the asparagus to lie in, add the asparagus, cover and simmer for 5 minutes until crisp-tender. Drain the asparagus and put it in the fridge to chill.

Pierce a small hole in the egg with a safety pin and gently add it to a pot of boiling salted water. Cook 10 minutes. Drain and cover with cold water. Let sit until cool enough to handle, then peel and chop. Set aside.

Whisk together the oil, vinegar, mustard and garlic. Add a sprinkle of salt and a few grinds of pepper. Set aside.

When ready to serve, toss the asparagus in the vinaigrette and put on a plate. Sprinkle the egg over top, and serve.

Serves 2

Asparagus Frittata

Spring is here. The scent of freesias and orange blossoms waft around the garden. The hummingbirds are flirting, and squawking baby jays hide in the undergrowth.

Spring makes me think of young spears of asparagus and fresh eggs from happy hens. I bought some of each at the farmers market on Sunday and made this great sunday brunch frittata.

There's a lot of asparagus in this dish, and not very many eggs. The green flavor shines, but I did dampen it a bit with some aged gruyere - I thought this was a great combination. But a milder cheese, or even no cheese at all, would be fine too.

Leftovers were great for lunch during the week as well.

Asparagus Frittata
1 lb asparagus
1/2 tbsp olive oil
1/2 cup thinly sliced onion
1/2 tsp salt
4 eggs, lightly beaten
1 cup shredded gruyere

Snap tough ends off asparagus spears and cut the rest into 1-inch lengths.

Pour oil into a warmed 9-inch cast iron skillet over medium-high heat. Add onion and salt. Cook about 3 minutes until onion is softened but not browned, stirring occasionally.

Stir in asparagus, reduce heat to medium-low. Cover and cook 6-8 minutes until asparagus is just tender. Pour in eggs and cook until they are almost set but still runny on top, about 5 minutes.

Sprinkle cheese over top and broil until cheese is melted and browned, 3-4 minutes.

Serve in wedges.

Serves 6-8

Asparagus Frittata

It was cool and overcast Sunday morning, so I made this sunny asparagus frittata to brighten us up. I served it with simple fried potatoes and a bowl of strawberries and pomelo. 

The frittata is beautiful. If I'd used a non-stick pan, I could have tipped it out onto a plate to serve. But I prefer my trusty old cast iron, even if eggs do seem to stick to it. (Maybe I need to re-season it.)

The asparagus to egg ratio is high, so this very healthy dish would also make a great light lunch. In fact I plan to serve leftovers for Memorial Day lunch.

Asparagus Frittata

1 lb asparagus

2 tbsp olive oil

3 shallots, diced (about 1 cup)

7 medium eggs (or 6 large)

1/2 cup parmesan

1/4 cup chopped basil leaves

Bring an inch of water to a boil in a saucepan large enough to hold the asparagus. Rinse the asparagus and snap off the ends. Cook, covered, in the water for 5 minutes until tender-crisp. Drain, refresh with cold water, and drain again. Chop into one-inch pieces and set aside.

Warm the olive oil in a 10-inch skillet with an ovenproof handle. Add the shallots and sauté over medium heat until translucent, 3-5 minutes. Add asparagus and warm through.

Lightly whisk together the eggs, parmesan, basil and a little pepper. (I find the parmesan is salty enough, but add more salt if you're used to eating restaurant food.)

Pour the eggs into the pan and stir gently to mix the eggs with the vegetables. Cook over medium-low heat until the sides of the frittata and most of the top is set, about 10 minutes, making sure not to let it burn on the bottom.

Preheat the broiler to high. Put the skillet under the broiler and cook until the top is golden brown and set, about 2 minutes.

Serve immediately, or let cool to room temperature and serve in wedges.

Serves 4

Strawberries and pomelo wedges

Fall Bean Salad

The beautiful peppers at the Hollywood Farmers Market inspired this chickpea salad. Because this is southern California, I was able to buy fresh asparagus at the market to add contrast. I could have used green beans instead.

It had good staying power - I took it for lunch 3 days in a row along with a green salad. I tossed the two together for an excellent lunch, followed by a farmer's market apple. Real food is a great break in a busy day.

Fall Bean Salad
1/2 cup chickpeas
juice of 2 limes
2 tbsp basil, chopped
1/3 cup olive oil
8 oz asparagus
1 red pepper
1 yellow pepper
12 kalamata olives

Pick over chickpeas and remove any stones or clumps of dirt. Bring a quart of water to the boil and add the chickpeas. Cover and simmer, adding boiling water from the kettle as necessary, until the chickpeas are tender - 2-3 hours.

Whisk together the lime juice, basil and olive oil. Season with salt and pepper to taste

Drain the chickpeas and put in a bowl. Add the dressing and stir to combine.

Steam the asparagus until tender. Cut in 1 inch pieces and add to the chickpeas along with the chopped peppers. Pit and slice the olives and add to the salad.

Serve on lettuce.

Serves 4

Skillet Asparagus

Asparagus, like most vegetables, is especially succulent when roasted. The slight charring accentuates the flavor.

I often cook asparagus on a cookie sheet in the toaster oven, but the other day I didn't feel like that much heat in the kitchen, so I turned to my trusty cast iron fry pan instead.

Best asparagus ever!

Skillet Asparagus
1 tbsp butter
1 bunch asparagus (about 3/4 lb)
salt and pepper

Wash the asparagus and break off the tough bottom sections. Dry it by rolling it in a clean cotton kitchen towel.

Select a cast iron skillet that will hold all the asparagus in a single layer and that you can cover with a lid. Warm it over medium heat. Add the butter and let it melt. Place the asparagus in the skillet in one layer. Cover and cook until tender-crisp, about 5-7 minutes depending on the size and age of your asparagus.

Remove the cover, raise the heat a little, and keep cooking, shaking the pan occasionally, until the asparagus is lightly browned, another 3-4 minutes.

Serve immediately. Serves 2.

Stir-fried Asparagus

My favorite way to eat asparagus is for breakfast - steamed with a fried egg on top. (See a picture here.)

Roasted or grilled is also excellent. (See a recipe here.)

But for an easy side dish, stir-frying is the way to go.

Choose slender asparagus for this dish. It will be tender-crisp and yummy.

Stir-fried Asparagus

1 1/2 cups asparagus, cut in 1 inch pieces

1-2 tsp olive oil

1/2 tsp grated ginger root

1 clove garlic

sprinkle of hot chili flakes

Warm olive oil in a skillet over medium-high heat. Add asparagus, ginger root, garlic and a sprinkle of hot chili flakes. Cook, stirring occasionally, 3-4 minutes until the asparagus is tender but still a little crisp.

Serve immediately.

Serves 2-3 

Eat organic

I'm fortunate to be able to eat a wide variety of organic produce. It helps to live in southern California and shop at the Hollywood Farmers' Market.

I know that not everyone is as lucky as me, so here is the annual list of foods that are safe to eat even if they are not organic.

Every year the Environmental Working Group tests US-grown food for pesticide residue. Although we don't know what long-term use of pesticides does to the human nervous and endocrine system, there are standards as to what is too much to consume.

The first list, The Dirty Dozen, refers to foods that should never be eaten unless they are organic, because the pesticide residue is too high in the conventionally-grown kinds.

The second list is of foods which have a minimal level of pesticide residue when conventionally grown.

Notice that greens must be organically-grown. Don't let that stop you from eating greens. Instead ask your produce manager or favorite organic farmer to stock organic greens. They're available, they're delicious and they're healthy. And even at $2.50 a bunch, they're a better deal than a multi-vitamin.


Dirty Dozen: eat only if organic
apples
bell peppers
blueberries
celery
cucumbers
grapes
green beans
kale / greens
lettuce
nectarines - imported
peaches
potatoes
spinach
strawberries

Low Pesticide Residue: These 15 foods are lowest in pesticide residue, and are considered safe to eat even if not organic.
asparagus
avocado
cabbage
cantaloupe
corn (probably gmo if not organic)
eggplant
grapefruit
kiwi
mangoes
mushrooms
onions
peas
pineapples
sweet potatoes
watermelon

Memorial Day Cookout

We invited Tracie to join us for a cookout on Memorial Day. I wrestled the barbecue away from Larry and instead of the traditional burgers, beans and potato salad, I served up a Mediterranean-inspired lunch.

I grilled tomatoes, garlic, zucchini, onions, peppers, fennel, asparagus, mushrooms - everything I could get my hands on.

And I am proud to say that unlike most barbecued vegetables, these were not burned on the outside and raw on the inside.

Instead, they were delectably juicy and smoky.

The key to barbecuing vegetables is to boost their fat content with marinades and basting sauces. It's the fat in meat that makes it cook so well. (Compare the shoe-leather quality of  extra-lean hamburger to the juiciness of fattier meat.)

Because vegetables are naturally fat-free, they need a little help.

Also, because some vegetables are crunchy, I parboiled them ahead of time and then marinated them so they would cook quickly over high heat. (I measure heat by holding my hand 5 inches over the coals. If I can keep it there 4-6 seconds, it's medium heat. 2-3 seconds is hot - the best for getting grill marks and smokiness.)

In my experience, barbecuing does not stick to a rigid timetable. So I planned a leisurely meal with non-barbecue appetizers to sustain us while the vegetables cooked to perfection. A raw vegetable platter, some good organic mixed olives, and a piece of rosemary-olive oil infused asiago cheese eased the hunger pangs, which grew more intense as the aroma of roasting garlic wafted through the air.

The main course was grilled vegetables served as they came off the grill, a roasted tomato and white bean salad, a green salad with citrus dressing, and a fresh foccaccia (way too easy to make, could become addictive).

Everyone groaned when I brought out dessert - strawberry shortcake complete with fresh blueberries from our garden. It was great for breakfast the next day.

Here's what I barbecued and how. The basic marinade is olive oil and lemon juice. Season with salt and pepper to taste. It should be oily but also tangy. Toss the vegetables in and leave for a couple of hours before cooking so they soak up some oil and flavor.

Garlic: I sprinkled a head of garlic with olive oil, then wrapped it in foil and tucked it among the flames for 15-20 minutes. When it was squishy when I squeezed it with the tongs, I passed it to Trace to peel. Hot and messy. But wow, it was great in a salad of white beans and barbecued tomatoes.

Asparagus: blanched for 3 minutes in boiling water, then plunged into ice water. Tossed in the marinade and refrigerated for a couple of hours. Barbecued for 2 minutes over high heat.

Fennel: blanched until tender, about 10 minutes, then plunged into ice water and drained. Marinated a couple of hours. Barbecued 8-10 minutes on high until soft.

Zucchini: Cut lengthwise into 2-3 pieces each. Marinated a couple of hours. Cooked 10-12 minutes on medium or high.

Portobello mushrooms: cleaned and stemmed (so they balance better on the barbecue). Marinated in a mixture of balsamic vinegar, soy sauce and a little dry sherry stirred into a base of olive oil. Let stand one hour before cooking. Basted while cooking 10-12 minutes on medium-high. I sliced these into wedges before serving.

Onion: Sliced crosswise in thick rings. Brushed with leftover marinade while cooking 8-10 minutes over high heat.

Tomatoes: Placed whole on the coals. Cooked about 10 minutes with the cover on. Let cool a little before peeling. They were very mushy, which was fine because I put them in a white bean salad along with the mushy roasted garlic and some fresh basil.

Peppers: Cut in half and removed cores and seeds. Brushed with marinade and cooked 6-8 minutes on high. Cut in wedges to serve.

Stir-fried Spaghetti Squash

Usually I serve spaghetti squash with a chunky tomato sauce - playing on its spaghetti-like appearance.

However, the squash does not have the taste or texture of pasta, as Larry points out to me regularly. Thinking about it, I realized it's more like Asian cellophane noodles, with a bit of a crunch to it. So the other day I stir-fried it with ginger, garlic and sesame. It was a revelation - who knew that spaghetti squash was the perfect foil for a stir-fry?

I even enjoyed the leftovers cold as a salad the next day.

I used red pepper and asparagus, but you could use whatever vegetables you prefer. Snow peas, spring onions, pea shoots, green beans - all would be good. And whatever you choose, this is a filling yet low-calorie dish. Perfect as we head into the holiday season.

(Spaghetti squash is an oval, yellow winter squash. Choose one that is firm and heavy.)

Stir-fried Spaghetti Squash
1 spaghetti squash (2 1/2 to 3 1/2 lbs)
2 tsp sesame seeds
3/4 lb asparagus
1 tsp olive oil
1 clove garlic, minced
1 tsp minced gingerroot
1 cup thinly sliced red pepper
2 tbsp roasted sesame oil

Preheat oven to 350°F. Rinse the squash and place it in the oven. Let it bake 45 minutes or so until it feels tender when you squeeze it.

Let the squash cool a little, then cut it in half lengthwise and discard the seeds and slimy pulp. The firmer part of the squash will separate into spaghetti-like strands. Scrape them with a fork into a large bowl and set aside.

Toast the sesame seeds in a heavy pan on the stove until fragrant, about one minute.

Cut asparagus into bite-sized pieces and steam until tender-crisp, about 3 minutes.

Stir-fry olive oil, ginger and garlic in a large hot skillet until sizzling, under a minute. Add asparagus, squash strands and red pepper. Stir gently, lightly tossing the squash, until it's hot, about 5 minutes. Toss with salt and pepper to taste.

Pour into a serving bowl and drizzle with the roasted sesame oil and sprinkle with the sesame seeds.

Serves 6

Grilled Vegetable Salad

This is a full-meal salad that is quickly made on the barbecue or a grill pan.

It can also be an accompaniment to a barbecue meal, in which case the orange juice in the salad dressing will counteract the negative effects of eating grilled meat.

As you know, oranges are a great source of Vitamin C, the primary water-soluble antioxidant in the body. Vitamin C protects against free radicals in the watery environment both inside and outside of cells. This is especially useful in the digestive tract where there is a high turnover rate of cells - Vitamin C intake is linked to a decreased risk of colon cancer. It also prevents cholesterol from oxidizing.

Of course, I don't eat barbecued meat, so I enjoy this salad for its taste, not its health benefits.

Grilled Vegetable Salad
1 bunch fresh asparagus
1 red pepper, cut in quarters
4 tbsp olive oil, divided use
4 slices baguette
1/4 cup orange juice (from 1 orange)
2 tbsp thyme leaves
2 tsp mustard
green leaf lettuce

Grill the asparagus (click here for instructions). When it's done, remove from grill.

Toss the red pepper in 1 tbsp olive oil and sprinkle with salt and pepper to taste. Grill, turning occasionally, until tender, about 10 minutes. Brush bread with remaining olive oil and grill until lightly browned, about 3 minutes per side.

Set everything aside to cool while you prepare the dressing. Whisk together orange juice, thyme, mustard, and 2 tbsp olive oil. Season with salt and pepper to taste.

Cut asparagus and red peppers into bite-sized pieces. Toss with enough dressing to lightly coat. Arrange lettuce on a serving plate and place tossed vegetables on top. Serve with toasted baguette and the extra dressing on the side.

Serves 2-3.

Grilled Asparagus

When I lived in Montreal, local asparagus was a sign that summer had finally arrived.

Here in LA, asparagus is available for many months of the year, and it's easy to get blasé about it. But the other day I cooked a bunch on my cast-iron stovetop grill, and discovered new dimensions of flavor in this healthy vegetable.

There are many reasons to eat asparagus. It is high in potassium (known for reducing abdominal fat) and glutathione (a powerful antioxidant). It's a good source of folate, an anti-inflammatory vitamin that provides important protection against cancer and birth defects. It's one of the best sources of the bone-building vitamin K. And it's a detoxifier that is traditionally used to prevent and treat urinary tract infections and kidney stones.

This recipe works on the barbecue too. I learned the trick in The Big Book of Backyard Cooking by Betty Rosbottom. This is not a vegetarian book, but there are lots of good things in it around the edges, like this great way of cooking asparagus.

Grilled Asparagus
1 bunch asparagus
2 tbsp olive oil

Chop the ends off the asparagus spears, and rinse under running water.

Fill a bowl with 4 cups water and the 2 tbsp olive oil. Soak the asparagus in it for 5 minutes.

Warm the grill pan to medium heat. (If using a barbecue, oil the grill rack and place it 4-5 inches over a hot fire.)

Drain the asparagus, toss it with a little salt and pepper, and place it in a single layer in the grill pan or on the barbecue. (It will spatter a little.) Grill, turning occasionally with tongs, until crisp-tender, about 6 minutes.

Season with salt and pepper to taste.

Reducing pesticide exposure

I make a point of eating organically-grown food because it is better for me, the farmworkers and the planet.

However, I realize not everyone is fortunate enough to have a great farmers market nearby, or a family who is willing to eat seasonally.

Since it is always better to eat non-organic produce than to avoid fruits and vegetables, I present here a list of produce which is safe to eat even if not organic.

The list is compiled by the Environmental Working Group, which tests fresh U.S.-grown produce for levels of pesticide residue.

You can find their full report here. They mention that if you choose your daily 5 servings of vegetables from the Clean Fifteen list instead of the Dirty Dozen, you will reduce your pesticide intake by 92 per cent. That's worth doing.

New on the toxic list from last year: spinach, blueberries, potatoes and collard greens. Make sure to find those in the organic section of your supermarket. Grapefruit, mushrooms and cantaloupe are new on the safe to eat even if conventionally-grown list.

Dirty Dozen - eat only if organic
apples
celery
strawberries
peaches
spinach
nectarines - imported
grapes - imported
bell peppers
potatoes
blueberries
lettuce
kale / collard greens


Clean Fifteen - safe to eat even if not organic
onions
sweet corn
pineapples
avocado
asparagus
peas
mangoes
eggplant
cantaloupe
kiwi
cabbage
watermelon
sweet potatoes
grapefruit
mushrooms

Romantic Risotto

We took a spring trip to Paris. Then we watched Woody Allen's love letter to the city, Midnight in Paris. I was having Paris withdrawal, so last Friday night I decided we would have a romantic dinner under the stars on our fireside patio.

I planned to make Larry's favorite risotto. It's more work than most recipes I cook, but the flavor is worth it. And cooking risotto together, standing by the stove and stirring, with a glass of wine in hand, is a lovely way to start an evening.

But northeast LA is not Paris.

As Larry was preparing the asparagus purée that flavors the risotto, I looked out the window and saw black oily smoke. I rushed to the street and saw that a van down the block had caught fire. We joined the neighbors lined up on the street to watch. Two fire engines. Eight police cars. The obligatory police helicopter circling overhead.

It wasn't a hostage situation, but it was definitely a two-hour stand-off of some sort. We wandered in and out, cooked a little, turned off the stove and went out to check on the action, cooked some more. I learned that risotto is much more tolerant of abuse than I realized.

With the helicopter continuing to circle, we decided not to eat outside. We sat at the dinette, enjoying our risotto, but distracted by the noise and commotion. As we put down our forks, the helicopter went away, the police tape was taken down, and the neighborhood returned to normal, except for the burned out van and the scorch marks on the house it was parked in front of.

This is a good meal even without the show.

Risotto with Asparagus
1/2 lb asparagus
1 small potato, peeled and chopped
2 cups vegetable stock, approx.
1 tbsp olive oil
1/4 cup finely chopped onion
1 small clove garlic, minced
3/4 cup arborio rice
1/4 cup dry white wine
1 tbsp butter
parmesan

Snap ends off asparagus. Cut off the tips and set aside. Chop the stems in 1-inch pieces.

Place the potato and stems into a saucepan, add 1 cup of water and a pinch of salt, and cook until tender, 10-15 minutes. Purée in blender.

Place the reserved tips in a saucepan, add 1 cup water and a pinch of salt, bring to a boil and cook 2-3 minutes. Drain and set aside for garnish.

Heat vegetable stock until barely simmering, keep covered.

Heat oil in a heavy saucepan. Add onion and cook gently until translucent. Stir in the garlic. Add the rice and cook, stirring, about 5 minutes. Add the wine. Allow nearly all of it to evaporate, then begin adding the asparagus purée about 1/4 at a time, adding more as the liquid in the pan evaporates. When you've added all the asparagus purée, start adding the stock a ladleful at a time. Cook, stirring regularly but not continually, until the risotto is plump and offers a little resistance to the bite. The risotto should be very moist. You might not need all the stock.

Stir in the butter and serve at once, garnished with the reserved asparagus tips and parmesan cheese on the side.

Serves 2-3

Asparagus Risotto

Risotto has a reputation for being time-consuming and complicated -- something to only be eaten in restaurants. But actually the best risottos are made at home.

I find it an easy dinner to cook. I stand at the stove with a glass of wine, gently stirring for the 30 minutes or so it takes to make good risotto. The stirring is not continuous. I can do dishes, make salad or steam vegetables at the same time.

It is possible to partially cook risotto ahead and then slowly stir in the last of the hot stock ten minutes before dinner. (I think this is what restaurants do.) It takes a little practice to get your consistency and timing right, but even over-cooked risotto is delicious if made with good ingredients.

Use whatever vegetables you have on hand. The essentials are arborio rice and a good stock.

I buy eco-farmed arborio rice at Granny’s Pantry on Arroyo in Pasadena. Lundberg Farms grows it north of Sacramento, CA. It’s not organic, but the Lundbergs have an earth-centered approach to farming, and it doesn't travel far to get to me. Find it at your health food store or order from their website. On the East coast, look for organic arborio imported from Italy.

The vegetable stock is homemade. The asparagus is from the Suncoast Farms Stand at the Hollywood Farmers' Market. Our garden provided the garnish of mint, chives and nasturtium flowers, and of course the lemon.

You can use any vegetables in risotto. Fresh or frozen peas can replace the asparagus. Mushrooms are good, added with the shallots. Don't add too many, though. The risotto experience is based on the rice - rich and creamy, each grain separate yet held together in the broth.

Taste the risotto often as you near the end of cooking. That's the best way to know when you have the texture you like.

I make enough risotto to have leftovers for a quick dinner later in the week. I form handfuls into burgers, coat them in breadcrumbs, and fry them in a little olive oil until they are warm in the middle and crispy on the outside.

Asparagus Risotto
1 cup arborio rice
1 tbsp butter
1 tbsp olive oil
2 shallots, diced (or 6 spring onions or 1 leek)
1/2 cup white wine (optional, but it adds flavor)
3 cups vegetable stock
1 bunch asparagus, trimmed, stems chopped, tips reserved
1/3 cup parmesan (optional, add salt to taste it you omit it)
1/2 tsp shredded lemon peel
1 tbsp lemon juice
1/4 tsp black pepper
fresh mint, chives and nasturtium flowers for garnish (optional)

Bring the vegetable stock to a boil in a covered pan and let it simmer on the back of the stove.

Melt the butter and olive oil over gentle heat. Add shallots and cook until they soften. Add the arborio rice and cook over medium heat, stirring, about 5 minutes until it starts to turn pale golden. Add the wine and stir until absorbed. Add the asparagus stems, then start adding the stock, 1/2 cup at a time. Stir frequently, adding stock as it’s absorbed. Cook until the rice is tender and creamy. You might not need all the stock, or you might need to add boiling water from the kettle.

When the risotto is almost done, add the asparagus tips.

When it is creamy with still a little texture to the rice, stir in the parmesan, lemon peel, juice, and black pepper.

Serve in warmed bowls garnished with mint, chives, nasturtium flowers, or a little lemon zest or grated parmesan.

Makes 4 servings

Safe Produce

Living green and eating organic is trendy, but I've been doing it for twenty years. It's the most life-supporting thing I can do (for me, the farm workers and the earth) and it's not easy. There are the logistics of buying and cooking organic produce while maintaining a busy schedule. I can do it because I've had a lot of practice, I live near the Hollywood Farmers Market, and my husband supports me in this endeavor.

For those of you with more finicky eaters in your families, here is the Environmental Working Group's 2009 Shoppers Guide to Pesticides, a concise look at the foods to avoid and those that are safe to eat. (Visit their site to download an iphone app of this list.)

They update the list annually based on mainstream agricultural practices.

Although it is always better to eat fresh fruit and vegetables rather than packaged foods, the following contain larger traces of pesticide residue than are considered safe. Avoid them in any form unless organic.

Eat only if organic:
apples
bell peppers
carrots
celery
cherries
grapes (imported)
kale
lettuce
nectarines
peaches
pears
strawberries


The following are considered by the Environmental Working Group to be safe to eat if non-organic. They have minimal to no pesticide residue. (Some of these surprise me.)

Okay to eat non-organic:
asparagus
avocados
broccoli
cabbage
eggplant
kiwi
mango
onions
papaya
pineapple
sweet corn
sweet peas
sweet potatoes
tomatoes
watermelon


(Source: Environmental Working Group)

Remember, eat food, not too much, mostly plants; and support local organic farmers whenever possible.

Asparagus for breakfast

One of my favorite breakfasts in the spring is asparagus topped with a fried egg.

I trim the bottoms off the asparagus, wash it well, and then cook it in a small amount of water in a covered pan, just until tender.

I fry the egg in butter.

Then I put the asparagus on a plate, squirt a little lemon juice, put the egg on top, salt, pepper and a little grated parmesan.

Good for breakfast, lunch or dinner.