Tuesday, May 1, 2012

Morels and Asparagus

There are two products that are the perfect representation of spring when they are local.  Last weekend my cousin who owns a farm and woods nearby stopped by with a large bag of morels from his woods, and the local market featured the first locally grown asparagus.  The morels were from seven miles away and the asparagus from twenty-five miles away.  Short of growing or harvesting them myself that's as local as I can get.

The first meal was an asparagus and morel risotto - rich and creamy, earthy, fragrant, and filling.  There were shallots, rice, a light chicken stock, morels and asparagus that were finished with Parmigiano Reggiano cheese and a few grinds of black pepper. 

The local season is brief, so there will be more than a couple of meals featuring these two.

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