Spring in Edenton is a joyous and festive celebration of new life. Beautiful spring blossoms usher in a wonderful array of fruits and vegetables and the promise of an abundant season ahead.
We now begin to see an early spring harvest and can find rhubarb, peas, ramps, fiddlehead ferns, and asparagus on many restaurant menus. And while asparagus can be found year-round its flavor is now at its peak.
This odd and very old vegetable with a distinct spear-like appearance dates back to ancient Egypt and Rome where it was originally used medicinally. Asparagus is filled with vitamins and minerals, and each spear is 93% water, making it also a natural diuretic.
Many varieties can be found, including purple and white, but white asparagus is actually just a green asparagus grown without sunlight. When growing your own asparagus, patience is a virtue because each plant takes up to three years to grow from seed to harvest.
Be sure to prep your asparagus spears before cooking because the bottom third can be very tough and woody. Older stalks of asparagus also become tough. But contrary to what many may think, the thicker stalks are not always the older stalks and can be the most tender.
Asparagus's thickness depends on the variety and those kinds that produce thinner spears have more concentrated fiber which can make them a little tougher. You can also harvest younger asparagus for the most tender stalks.
The unique flavor and shape of asparagus makes it a favorite for spring side dishes and appetizers. I recently served a saffron crepe with asparagus as an appetizer course at a recent crepes cooking class that was enjoyed by all. In the class we also arranged edible flowers on the crepe batter in the pan for a beautiful presentation. This dish is perfect for a spring luncheon or brunch.
In the past I have shared a recipe for basic crepes with fresh berries, but the versatile crepe is a wonderful vehicle for savory dishes as well. It also adapts to gluten free 1-1 flour easily and is so very quick to make.
This week I have included my recipe for saffron and chive asparagus crepes. Enjoy!
Chive and Saffron Crêpes
Serves 6
Ingredients
• 2 pinches saffron threads
• 1 tablespoon very hot water
• 3 eggs
• 1½ cups milk
• 1 cup all-purpose or white whole wheat flour
• ½ teaspoon sea salt
• 3-plus tablespoons melted butter
• ⅓ cup snipped chives
Preparation
1. Cover the saffron with 1 tablespoon very hot water and set aside while you make the batter. Put the eggs, milk, flour, and ½ teaspoon salt in a blender and whiz for 10 seconds. Stop and scrape down the sides to make sure all the flour is incorporated, and then blend once more briefly.
2. Pour the batter into a measuring cup and stir in the melted butter, saffron-water mixture, and the chives. If time allows, let the batter rest for 1 hour to relax the gluten. The batter should have the consistency of heavy cream. If the batter is too thick, you can thin it with additional milk or water.
3. Heat an 8-inch crepe pan or skillet over medium-high heat. Add a little butter and swirl it around the pan. Pour in ¼ cup of the batter, swirl it around the pan, and return the pan to medium-high heat. When the batter starts to dry on the top, lift the crepe with your fingers and flip it over. Cook the second side briefly, just until set, and then slide the crepe onto a plate. Repeat with the remaining batter, stacking the crepes as you go. The first crepe is usually not good, so don't be alarmed. You shouldn't need to add butter to the pan for the remaining crepes.
4. Fold each crepe into quarters, and when you are ready to eat, heat them in a skillet or oven with roasted asparagus, ricotta and prosciutto, or smoked salmon, or any filling or topping of your choice.
If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!
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