¾ lb. asparagus spears, trimmed2 Tbsp. olive oil1 ½ c. sliced leeks1 cup Arborio rice3 cups reduced-sodium chicken broth½ cup freshly grated Parmesan cheese2 Tbsp. snipped fresh parsley½ tsp. finely shredded lemon peel1 Tbsp. lemon juice½ tsp. freshly ground coarse … Continue reading


2 seedless oranges2 lemons5 Tbsp. extra-virgin olive oil2 lb. asparagus spears2 cloves garlic, thinly slicedSea salt and coarsely ground pepper Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips of peel, avoiding the … Continue reading


Simple preparation: Place asparagus in a tall, covered pot with an inch of water. Stand asparagus upright and steam for 5 minutes. (This cooks the tougher stalks, while lightly steaming the thinner tops.)


1 small bunch asparagus, about ¾ pound1 large or 2 small leeks2 Tbsp. butter4-5 hen’s eggs from family farm chickens½ cup cream, half and half or whole milk, from a family dairy, if possibleSea salt, to tastePepper, freshly groundNutmeg, a … Continue reading