Food Fete: In Season

Spring has sprung and its time to get the abundance of veggies now! First up:

Asparagus!
Most folks think they don't like this wonderful vegetables.I'd like to try and change your opinion..

First off why? WHY asparagus? Well it's packed with nutrients:its a great source of fiber, folate, vitamins A, C, E and K.

It's super easy to cook, roast, sauteed, blanched or even raw.. Here's a super easy recipe to get this started.. enjoy!

Asparagus with Curry Butter

Makes: 4 servings, about 1/2 cup each
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients

2 teaspoons butter, (softened)

1 tablespoon curry powder, (see tip)

1 teaspoon cumin powder

1 teaspoon paprika powder

1/2 teaspoon red pepper flakes

1/2 teaspoon lemon juice

1/4 teaspoon salt, or to taste

2 teaspoons extra-virgin olive oil

1 shallot, finely diced

1 bunch asparagus, (about 1 pound), trimmed and cut into 1-inch pieces

First Prep your curry butter.. This can be done in advance and trust me you should make a little more to add to other things (fish, chicken, veggies).

1. In a small bowl, mix butter, curry, cumin, paprika, red pepper flakes, lemon juice and salt to taste. Mix till all the spices are incorporated.. Chill it in the fridge.

2. Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.

Tip: Chiefs Curry, you can find it in most ethnic grocers (Fiesta, Food Town etc)

Next up Avocado

Well what more can I say about an avocado.. Just know.. its in season, NOW.. Also two quick tips I've learned on picking a right- ripe one..

First, think of when your gonna eat it. Is it the same day or a few days away? If same day, pick one that's ripe..Wait let me back it up, how do you know when its ripe? Check under the steam.. Just pick back the lil baby stem on top and if its light green, your golden. If its dark green, your bound for spots. (even if your squeeze test tells you otherwise)

Now if its a few days away, do the stem check but also touch test it should be firm..

Now that you've picked the right-ripe one (say it fast 4 times ) here are a few ideas to use it in other than guacamole. Enjoy! And let me know how it works out!!

Avocado Chimmichuri

My two favorite ingredients Chimmichuri and avocado.

1 bunch parsley (De-stemed)

1 tablespoon garlic

3 tablespoon red wine vinegar

1 teaspoon lemon juice

2 teaspoon salt

1 teaspoon red pepper flakes

2 ripe avocado (cut in squares)

Procedure

Blend all ingredients except avocado and add avocado.. Eat with chips, tortillas, plantain

Avocado Frosting (YES frosting)

2 very ripe avocados
¼ cup chopped baking chocolate (around 65% cacao)
¼ cup unsweetened cocoa powder
¼ cup agave
1 teaspoon vanilla
¼ cup almond milk
pinch of salt

Make the frosting: Melt the baking chocolate in the microwave (careful not to burn it). Let it cool slightly. In a food processor mix all ingredients together. Taste and adjust. Let chill in the fridge for at least 15 or so minutes.

Top it on any pastry that warrants a frosting chocolate works best! Enjoy!