Weekly Recipe #67: Roasted Asparagus with Sesame & Eggs

By Susan Pagani, Communications Director

Once again, it is asparagus season. In honor of this glorious fact, I offer you a bit of trivia and a recipe.

Did you know that asparagus spears sprout predestined to be either skinny or wide? Contrary to popular belief, skinny stalks are not the product of an early harvest and wide stalks are not the result of leaving the spear in the sun for too long -- as their tender center will attest. While both sizes have their merits, this recipe is probably best with the skinny stalks, which roast up crunchy.

Whether it's fried, baked or hardboiled, the egg has long been a popular companion to the fresh flavors of asparagus. This recipe complements both sides of that equation with salt, pungent chives and toasty sesame seeds, and is a perfect accompaniment to brunch, lunch or dinner.


Roasted Asparagus with Sesame & Eggs
Adapted from a NYTimes.com recipe
(Serves 4)

2 large eggs
1 1/2 pounds asparagus, ends trimmed
2 tbsp. olive oil
2 tbsp. unsalted butter
Salt and black pepper
3/4 tsp. black sesame seeds
3/4 tsp. white sesame seeds
1 tsp. coarse sea salt
Chopped chives, for garnish.

1. Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat, and then cover, turn off the heat, and let eggs cook in hot water for 10 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
2. Heat oven to 400 degrees. Toss asparagus with olive oil, salt and pepper and spread on a large baking sheet. Roast, turning occasionally, until crisp (I like them a little charred), about 10 minutes, and transfer to a platter.
3. Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
4. Peel the eggs and finely chop. Melt butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
5. To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

Weekly Recipe #66: Dino Kale & Cranberry Salad

By Kelly McManus, Creative Director

This salad is very light and springy and green. And sweet: the first bite recalls new leaves and maraschino cherries -- well, not quite that sweet.

My husband, who loves curly dino kale, recently found a similar salad at Whole Foods Market and thought it would be a nice change from the cooked greens of winter. We enjoyed it so much that we decided to create our own version, which has since become a household favorite. In fact, we've eaten it nearly every night since.

What makes it so good? I think it's the combination of textures -- light greens, chewy berries -- and opposing flavors, sweet, spicy and tart. It simply tastes like summer.


Dino Kale Salad with Cranberries
(Serves 4 to 6)

1/2 lb. kale (1 bunch), washed and cut
4 oz. of baby arugula, washed and stemmed
1/2 cup dried cranberries
1/3 cup grape tomatoes, halved
1/2 cup pine nuts, lightly toasted

1. Combine all of the ingredients in a large bowl and toss together with lemon vinaigrette.


Lemon Vinaigrette:

2 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. honey
1/4 tsp. salt

1. Combine all of the ingredients in a jar. Shake until emulsified.