LATE IN THE AFTERNOON on the last day of winter, there were definite signs that the season was changing. The 70º temperature was an obvious hint.
And the blossoms everywhere. Down at Union Square Greenmarket, bunches of pussy willows and forsythia were for sale.
And even at 4 o’clock, I found enough fresh greens for a spring market supper—or two.
Kale of all sorts...
ONE VENDOR WAS GIVING OUT tastings of baby bok choy sautéed in garlic butter. I knew I had asparagus at home already. That inspired the idea of a simple pasta and sautéed greens for a Meatless Monday
dinner. Perfect for a lazy Mediterraneanista.
After removing the tough bottoms of the asparagus, I chopped the stems in three-inch pieces. I blanched the stems first for 3 minutes, then added the tips for another 2, for a total of 5 minutes. I chopped the bok choy stems in thirds, pretty little yellow flowers and all.
RECIPE: Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add 2 minced garlic cloves for about a minute (don’t brown). Add asparagus and bok choy, a good pinch of salt, black pepper, and sauté until bok choy is tender. Serve over pasta—I used pennette— with another drizzle of oil. Top with coarse fresh bread crumbs that have been toasted golden brown in a skillet with a little olive oil. Add grated parmesan to the plate if you like. (I do.)
A half pound of pasta, a pound of asparagus and a bunch of bok choy made enough for dinner for two with leftovers for a couple of lunches. All for about $7 or $8. Farm to table rocks!
Next up: something with swiss chard. Any favorite recipes you’d like to share? The bunches I brought home are pretty enough to be a bouquet.