Spring flavours begin with asparagus

Tastes, dishes and drinks that celebrate the season DISH IT OUT

Asparagus is the symbol of spring cuisine, but I think a spring dinner table incorporates a lot more than just it.

Asparagus, along with other fresh vegetables and fruits — yes, tomatoes are fruits — and fresh herbs are the epitome of spring flavours to me.

One of my favourite combinations is asparagus with cherry or grape tomatoes and a fresh cheese such as ricotta, so much so that I’ve created three recipes for you to try that feature similar ingredients presented three different ways.

And as for the wine pairings, keep them white, light, crisp and fresh.

BLISTERED TOMATO, ASPARAGUS AND RICOTTA TOASTS

4 Servings

• 2 tbsp olive oil

• 1/2 bunch asparagus, trimmed, roughly chopped 2 tsp garlic, minced

1/2 tsp chili flakes

3/4 lb mix cherry, grape tomatoes

8 slices country bread, toasted

1/2 cup ricotta cheese 1 lemon, juice, zest

4 tbsp mint, roughly chopped

Extra virgin olive oil

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Directions: Set a large sauté pan over medium-high heat. Add olive oil. When oil is warm add asparagus, garlic and chili flakes. Sauté for 7 minutes. Add the tomatoes and continue sautéing for about 3 minutes. The asparagus should be cooked, and the tomatoes blistered but not mushy. Season generously with salt. While asparagus is cooking, toast slices of country bread. Combine ricotta with lemon zest and lemon juice. Spread equal amounts of ricotta mixture (about 1 tablespoon per slice) over the toasted bread. Top with the warm asparagus and tomatoes. Sprinkle with mint and drizzle with olive oil. Serve with a side salad as a complete meal.

BLISTERED TOMATO AND ASPARAGUS PASTA

4 to 6 Servings

• Spaghetti

• 1/2 bunch asparagus, trimmed, roughly chopped 2 tsp garlic, minced

1/2 tsp chili flakes

3/4 lb mix cherry, grape tomatoes

Extra virgin olive oil 1 lemon, juice, zest

1/4 cup Parmesan, grated

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Directions: Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions. Meanwhile, repeat the same process for cooking the vegetables as our ricotta toast recipe. To do so, set a large sauté pan over medium-high heat. Add olive oil. When oil is warm add the asparagus and garlic. Sauté for 7 minutes. Add the tomatoes and continue sautéing for about 3 minutes. Season generously with salt. Drain pasta, reserving 1/4 cup of the pasta water and toss with extra virgin olive oil. Add to pan with the vegetables and add the reserved pasta water, lemon juice, lemon zest and Parmesan. Toss to combine. Serve immediately.

BLISTERED TOMATO AND ASPARAGUS GALETTE

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• 1 1/2 cups whole wheat pastry flour, plus more for rolling

1/2 tsp salt

1 stick unsalted butter, in pieces

2 eggs

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• • 1 tsp garlic, minced, peeled

1/2 tsp chili flakes

1 cup Ricotta

1/2 bunch asparagus, trimmed

1/2 lb cherry, grape tomatoes

1/4 cup Parmesan, grated Freshly cracked pepper

Directions: Preheat oven to 400 F. Place flour and salt in bowl of stand mixer and combine. Add butter and combine until pea-sized lumps form. Separate one egg and combine the yolk with 7 tablespoons water. Add to flour and blend until dough forms. Form into a ball. Roll the dough into a 14-inch diameter circle and place on a baking sheet or pizza pan. Place the garlic, along with chili flakes, cheese, remaining egg and egg white in a bowl. Blend until smooth. Top dough with cheese mixture leaving a 2-inch border. Fold over the edge of dough near you to the center. Rotate pan and repeat until all edges are folded in. Place in oven. After 10 minutes add the asparagus. After 20 minutes add the tomatoes and Parmesan. Bake in oven for another 10 minutes (30 minutes in total).