I think this is going to be the week when asparagus is more plentiful and costs less than $8/bunch at the market. I’m already dreaming up ways I can use those little green and purple stalks in my dinners. I’m especially intrigued by the rice-less “risotto” in this menu!
“Risotto” photo from My New Roots.
A Savvy Week: Ramps and Asparagus
Monday: Miraculous Rice-Less Risotto with Ramps and Asparagus (from My New Roots) with a side salad
Tuesday: Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes (from The Beeroness) and Rainbow Carrot Salad (from Crepes of Wrath)
Wednesday: Simple Asparagus + Ramp Soup (from The First Mess) with fresh crusty bread
Thursday: Roasted Tomato & Pesto Omelet with a side salad
Make the sauce for the “risotto.” Cover and refrigerate until tomorrow.
Total prep and cooking time: 20 minutes.