A wave of green asparagus spears, like giant blades of grass, signals from its supermarket display. I can’t resist. Potted herbs, such as vibrant green chives, cilantro and basil, line up on supermarket shelves. I imagine each herb in my garden ready for cooking pleasures. I’m always delighted to see plump artichokes ready to transform a simple vegetable course into a feast.
After a winter of browns, I’m inspired by colors. Asparagus, cooked only until tender and before the bright green becomes dull, is a frequent addition to my menus. Fresh fava beans, though rare in supermarkets, are another treat. And I treasure fennel. I use the airy foliage as a garnish and the juicy stalks as a snack or salad ingredient.
I’m also moved to serve more seafood. Salmon, halibut, smelt (a small fish the size of a sardine that’s a Midwestern specialty) and sea scallops lighten the palate after months of soups and stews.
If you, too, have been at a loss for fresh green vegetables, now’s the time to make the switch to spring’s color palette. Start with a delicate salad of asparagus, fennel and chives, and serve sauteed sea scallops flavored with a dash of fresh lime juice for a main course. And if you haven’t had your fill, add a bowl of fresh strawberries, dusted with confectioners’ sugar and a splash of Grand Marnier, for dessert.
Asparagus and fennel salad
1/2; pound asparagus
Salt
1 small fennel bulb, trimmed and sliced ½-inch thick (about 1 cup)
1 tablespoon minced fresh chives
2 tablespoons olive oil
2 teaspoons fresh lemon juice
Freshly ground pepper to taste
Snap tough ends off asparagus. Cut spears into 1½-inch-long pieces. Place in a skillet with 1 inch water. Add ½ teaspoon salt. Bring to a boil. Reduce heat to medium and cook 5 to 10 minutes or until tender. Drain well. Place in serving bowl. Add fennel and chives, and toss. In a cup, stir together oil, lemon juice, ¼ teaspoon salt and pepper to taste. Pour over salad and toss well. Makes 2 servings.
Scallops with white wine and lime sauce
2 tablespoons unsalted butter, divided
2 tablespoons flour
Salt and pepper to taste
1 shallot, minced
½ cup dry white wine
1 teaspoon fresh lime juice
Grated zest of 1 lime
Melt 1 tablespoon butter in medium skillet. Place flour in a bag. Add ¼ teaspoon each salt and pepper. Add scallops; shake to coat. Place scallops and shallot in skillet in single layer. Brown scallops 2 to 3 minutes per side or until cooked through.
Remove scallops from skillet. Add white wine and cook over high heat, scraping up any browned bits. Cook until wine is reduced by half. Reduce heat to low. Add lime juice and lime zest and simmer 1 minute. Add remaining 1 tablespoon butter and melt. Season with salt and pepper to taste. Return scallops to skillet and simmer 1 to 2 minutes to heat through. Makes 2 servings.
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