NOURISH HEALTH + TASTE + STYLE

Directions

Preheat oven to 400 degrees.

Pour 2 cups water into a medium saucepan and bring to a boil. Add in rhubarb and blanch for 1 to 2 minutes. Place in an ice bath to stop additional cooking.

In a mixing bowl, place rhubarb along with red wine vinegar, sugar, ginger, salt and peppercorns. Set aside.

Toss asparagus spears with olive oil, salt and pepper. Place in a roasting pan or on a baking sheet and roast for 18 to 20 minutes.

Arrange asparagus on a serving plate, place rhubarb in a horizontal line over spears and crumble feta over top. Drizzle with about 1/2 the vinaigrette.

For vinaigrette: Add mustard, shallot, vinegar, salt and pepper to a mixing bowl and slowly whisk in olive oil until well-blended.

Directions

Blanch asparagus and snap peas in boiling water for 1 minute and place directly in an ice bath.  Toss with radish, mint, onion and feta.  In a small mixing bowl, whisk together lemon juice, vinegar, olive oil, salt and pepper.  Drizzle over salad and gently toss.  Sprinkle grated lemon zest over top and serve. 

Directions

Blanch asparagus spears in boiling water until tender, about 3 minutes, and immediately transfer to an ice bath to retain color.  Set aside. 

In a heavy-bottomed pot, add olive oil and saute leeks over medium heat until translucent  and tender, about 10 minutes. Add in broth, potato, herbs, salt and pepper, increase heat to medium-high and simmer until potato is soft, about 10 to 15 minutes.  Add asparagus back into soup and cook for another 5 minutes.  Using an immersion blender (or transfering soup to a regular blender in batches), puree soup until smooth.  Garnish with additional herbs and one or two lemon slices.  If desired toss in some whole wheat garlic croutons.*

*For quick homemade croutons: Rub 3-4 slices of fresh or day-old bread with the open part of a halved garlic clove.  Drizzle with olive oil, sprinkle lightly with kosher salt and cut  into 1" cubes.  Toast in a 375F oven for 5 to 7 minutes until crisp.