(4/2021) April is the awakening month for me. The dreariness of the gray winter days begins to dissipate, as daylight lengthens, temperatures warm, and life returns. When it comes to my garden, things still look quite barren in April. The ground needs to warm up a bit before planting. However, there are two vegetables that I do think of when April arrives – spring onions and asparagus. The name, spring onion, is based upon their harvest time. They are planted in the fall and harvested in the spring. They have a small bulb, and both the onion bulb and the greens are edible. I’m not a fan of strong onion flavor, and I find the sweeter, mellow taste of spring onions to be perfect. The terms scallion, green onion, and spring onion are often used interchangeably, and they all are onions of the same genus, Allium.

The difference among them is based upon their level of maturity. Scallions are the youngest and have the mildest flavor and least developed bulb, often appearing the same width as the stem. Green onions are a little older and may have an oval bulb. Spring onions are older than green onions and may have a bulb that is more rounded, but still much smaller than a typical onion. If a recipe specifically calls for one type of onion, it is best to try to use that type. For example, if you use a scallion in place of a spring onion, you may want to use it uncooked, as cooking it may render its mild flavor undetectable.

Asparagus is a vegetable that I have come to appreciate and enjoy as I’ve grown older. It has been cultivated for at least 2,000 years and owes its name to the Greek word, asparag, which means shoot. In 1700s England, it was called sparrow grass, and about 200 years later, the name asparagus came into use. Asparagus is actually part of the lily family. It is a perennial plant that, if left alone, will grow 4-5 feet and have leaves that give it a feathery appearance. Asparagus is packed with vitamins and micronutrients and is low in cholesterol, fat, and calories. This is one springtime delicacy that I look forward to every year.

Spring Soup

Ingredients:

• ¼ cup butter
• 1 pound leeks, chopped
• 3-4 spring onions, chopped
• 2 quarts water
• 3 large potatoes, chopped
• 2 large carrots, chopped
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• ½ cup uncooked long-grain white rice
• 4 tsp salt
• ½ pound fresh spinach
• 1 cup heavy cream

Preparation directions: Melt the butter in a large pot over medium heat. Stir in leaks, onions, and cook until tender. Pour water into pot and mix in potatoes, carrots, asparagus, and rice. Bring to a boil, reduce heat, and simmer for 30 minutes, until vegetables and rice are tender. Stir in spinach and heavy cream and continue cooking for 5 minutes before serving.

Rosemary Roasted Potatoes and Asparagus

Ingredients:

• ½ pound fingerling potatoes, cut into 1-inch pieces
• ½ cup olive oil, divided
• 2 tbsp. minced fresh rosemary or 2 tsp dried rosemary, crushed
• 2 garlic cloves, minced
• 1 pound fresh asparagus, trimmed
• ¼ tsp. salt
• ½ tsp. freshly ground pepper

Preparation directions: In a small bowl, combine potatoes, 2 tbsp. olive oil, rosemary, and garlic. Toss to coat and transfer to a greased 15/10/1 inch-baking pan. Roast at 400 degrees Fahrenheit for 20 minutes, stirring once. Drizzle asparagus with remaining olive oil and add to pan. Roast an additional 15-20 minutes or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Asparagus, Spring Onion, and Feta Quiche

Ingredients:

• 1 14.1-oz package of refrigerated pie crusts (or make your own from scratch)
• 2 tbsp. salted butter
• 2 cups thinly sliced spring onions
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• ¾ tsp. black pepper, divided
• 2 tsp salt, divided
• 8 large eggs
• 2 tbsp. thinly sliced chives
• 2 tbsp. chopped flat-leaf parsley
• 1/8 tsp. ground nutmeg
• ¾ cup crumbled feta cheese, divided

Preparation directions:

Piecrust - Preheat oved to 425 degrees Fahrenheit. Unroll piecrusts and stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle and fit into a 10-inch deep-dish, lightly greased tart pan with removable bottom. Press into fluted edges and trim off excess piecrust along the edges. Line piecrust with aluminum foil or parchment paper and fill to rim with pie weights. You can also use dried beans.

Place pan on a baking sheet and bake for 14 minutes. Remove weights and foil and back until a golden brown, about 10-12 more minutes. Cool piecrust completely, about 15 minutes.

Filling - Turn oven down to 350 degrees Fahrenheit. Melt butter in a medium skillet over medium-high heat. Add onion, and cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Stir in asparagus and sprinkle with ½ tsp. salt and ¼ tsp. pepper. Remove from heat and cool 5 minutes. Whisk together cream, eggs, chives, parsley, nutmeg, 1 ½ tsp. salt, and ½ tsp. pepper.

Place half of onion/asparagus mixture (about 1 cup) in tart shell and sprinkle with ¼ cup feta. Spoon half of cream mixture (about 1 ½ cups) over feta. Repeat layers once and sprinkle top with remaining ¼ cup feta. Bake in preheated oven until set, about 1 hour. Cool 20 minutes before serving.

Asparagus Spring Onion Dip

Ingredients:

• 1 8-ounce package of cream cheese, softened
• 14 ounces of asparagus
• 2 cloves of garlic, minced
• 2 tbsp. spring onions, minced
• 1/3 cup Parmesan cheese, grated

Preparation directions: Boil a pot of water. While it is heating, trim the ends of the asparagus and then boil them for 3 minutes. Drain the asparagus and put it into a cold water bath. In a blender, mix the Parmesan cheese, garlic cloves, onion, and softened cream cheese until blended. Add the asparagus and pulse a few times to mix. Put the asparagus dip into a heat proof dish and sprinkle with Parmesan cheese.

Bake at 350 degrees for 10 minutes, or until mixture is hot and bubbly and the top is slightly browned. Serve and enjoy!

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