“Anyone who has been fortunate enough to eat fresh, home-cooked vegetables in France remembers them with pleasure.” – Julia Child,
On Monday, we shared the best ways to prepare Carrots, Spring Lettuce and Radishes. Today, we tackle three more spring vegetables!
Though somewhat intimidating, artichokes are actually very easy to prepare. The trickiness comes later in eating this unusual vegetable: pull off a leaf, hold the tip in your fingers, dip into butter or aioli and scrape off the tender flesh with your teeth.
Pairs well with: Garlic, tarragon
Typical Preparation: Steamed and served with melted butter or aioli
“A fresh, desirable artichoke is heavy and compact, with fleshy, closely clinging leaves of a good, green colour all the way to the tips.” – Julia Child
Leeks taste like a sweeter, subtler version of an onion. Use only the white and light green parts of the leek and wash carefully before cooking.
Pairs well with: Egg, bacon, smoked salmon
Typical Preparation: Sautéed
Asparagus is another spring vegetable the French take care to never overcook. Guard against this by running cold water over cooked asparagus to stop the cooking process.
Pairs well with: Lemon, egg, mild cheese
Typical Preparation: Boiled or steamed
“Cooked asparagus should be tender yet not limp, and a fresh, beautiful green.” – Julia Child