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.