Ingredient: Asparagus

Asparagus, Leek and New Potato Chowder

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 Asparagus, Leek and New Potato Chowder
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Instructions
Prepare Vegetables
  1. Leeks - white parts online, halved lengthwise and thinly sliced crosswise
  2. Potatoes - do not peel and cut into 1/3 inch pieces
  3. Asparagus - trim, peel and cut into 1/2 pieces
  4. Parsley - finely chop
  1. Melt the butter in a large saucepan
  2. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 7 minutes
  3. Stir in the potatoes, chicken stock, 1 tsp salt and the tarragon
  4. Bring to a boil, then cover and cook at a steady simmer until the potatoes are just tender, about 15 minutes
  5. Stir in the asparagus and cook uncovered until the vegetables are soft, about 10 minutes longer
  6. Using a slotted spoon, transfer 2 cups of the cooked vegetable to a food processor.
  7. Add the cream and puree until smooth
  8. Stir the pureed mixture back into the saucepan and season with 1/2 tsp pepper
Serving
  1. Chowder can be refrigerated for up to 1 day
  2. Reheat chowder gently. Spoon into soup bowls and garnish each serving with a sprinkling of parlsey

Lamb with Shallots, Mustard and Mint

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 Lamb with Shallots, Mustard and Mint
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Lamb Roast
Spring Vegetables with Mint
Servings
Ingredients
Lamb Roast
Spring Vegetables with Mint
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Instructions
  1. For lamb - make sure 1 crown made from two 8 rib racks
  2. Preheat oven to 450
  3. Mix 2 tablespoons butter, 1 tbsp mustard and 1.5 tsp rosemary in bow
  4. Season generously with salt and pepper
  5. Place lamb in roasting pan
  6. Rub all over with butter mixture
  7. Roast 15 minutes
  8. Reduce oven temperature to 350 and continue roasting until thermometer inserted into lamb registers 140 for medium rare, about 40 minutes
  9. Transfer lamb to platter and let stand 15 minutes
  10. Pour off fat from roasting pan and set pan aside
  11. Melt 1 tbsp butter in heavy large skillet over low heat
  12. Add shallots and 1/2 tsp rosemary
  13. Saute until shallots are tender about 5 minutes
  14. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits
  15. Add wine to skillet
  16. Add stock, boil until slightly thickened, about 6 minutes
  17. Mix in 1/2 tsp mustard and mint
  18. Season with salt and pepper
  19. Spoon vegetables in center of and around the roast
  20. Serve, cutting lamb into chops and spooning sauce over
Spring Vegetables
  1. Place potatoes in vegetable steamer and steam for 10 minutes
  2. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer
  3. Add asparagus and steam until crisp tender, about 5 minutes more
  4. Melt butter in heavy large skillet over medium heat
  5. Add mint and vegetables
  6. Season with salt and pepper and stir until vegetables are coated with butter