Tender asparagus is such a treat.  I can’t resist buying a few bunches when it first shows up for the season in our local farmers markets.

It is delicious alone but also pairs well with so many ingredients, such as grains.  Farro, a type of whole grain with a nutty taste,  is a staple that I keep in my cupboards.  It can be cooked in a number of ways and used in salads, soups and stews.  My favorite way is to cook it risotto-style with fresh vegetables (such as asparagus) and stock.   And to finish it off with a rich parmigiana reggiano cheese and a drizzle of my favorite extra-virgin olive oil.

Ingredients
4 cups stock (mushroom, vegetable, chicken, pork, veal, beef – your preference)
4 Tablespoons extra virgin olive oil (I use California Olive Ranch’s “everyday” extra-virgin olive oil for this.)
1/2 cup chopped red onions
1 cup sliced crimini mushrooms
1/2 cup sliced shitake mushrooms (stem removed first)
1 cup farro
¼ cup dried porcini mushrooms, reconstituted in 1/3 cup red wine
1 lb. asparagus
1 cup parmigiana reggiano or grana padana cheese, freshly-grated
Sea salt and pepper, to taste
Extra-virgin olive oil for finishing (I use a top-grade extra virgin olive oil for this, such as California Olive Ranch’s Limited Edition or Miller’s Blend.)

You will also need:
Large skillet
Paring knife
Large spoon
Medium saucepan
Ladle
Plates for serving

Instructions
Heat the stock in a medium saucepan until it just starts to boil.  Reduce the heat and keep it hot.

Meanwhile, heat 4 Tablespoons of olive oil in a large skillet over medium heat. Add the red onions and sauté until the onions start to soften.

Add the sliced mushrooms and sauté for a few more minutes.

Add the farro and let cook, stirring, for about two minutes.

Pour in about a cup of the stock.

Let cook, uncovered, stirring frequently, until the liquid is almost all absorbed.

Meanwhile, with a slotted spoon, remove the porcini mushrooms from the wine, reserving the wine. Slice the porcinis into small pieces and add to the farro mixture.

Pour in the reserved wine, making sure to strain out the sand.

Keep adding stock, a cup at a time, until only one cup of stock remains.

Break the stems off the asparagus.

Slice the asparagus into 1″ pieces.

When the liquid in the skillet has almost all been absorbed, add the asparagus and the last cup of stock.

Continue to cook until the stock has been absorbed.  At this point, the farro should be tender.

Turn off the heat and add the cheese. Stir well to incorporate.

Add sea salt and pepper to taste.

Serve the farro on individual plates.  Drizzle with extra virgin olive oil to finish.

Serves 4

Fresh asparagus is such a treat – I can hardly wait until the first spears appear in our local farmers markets.  This recipe is super-easy and delicious.  It can be made in about 30 minutes using your favorite pasta or gnocchi.  I like to use organic pasta from local Marin Pasta Works.

Ingredients
Extra virgin olive oil (I use California Olive Ranch’s “everyday” extra virgin olive oil for this.)
1/2 cup chopped onion or shallot
1 bunch (approx. 1 pound) fresh asparagus
1/2 pound fresh pasta
Juice and zest of 1 Meyer lemon
1 cup freshly-grated Piave Vecchio or Parmigiano Reggiano cheese
Sea salt
Extra virgin olive oil for finishing (I use a top-grade extra virgin olive oil for this, such as California Olive Ranch’s Limited Edition or Miller’s Blend.)

You will also need:
1 large skillet
1 large pot
Colander
Large spoon

Instructions
Fill the pot about half full with water.  Toss in about a tablespoon of sea salt.  Place on the heat and start to bring to a boil.

Meanwhile, coat the bottom of the skillet and place it on the stove over medium heat.

Add the onions or shallots and let them start to cook.

Break the stems off the asparagus and discard (or use in stock, compost, etc.).

Cut the asparagus into bitesize pieces (about an inch in length).

By this time, your pasta water should be boiling.  Add the pasta to the water, stir it and bring it back to a boil.

When the onions are translucent, add the asparagus to the pan and continue to cook over medium heat until the asparagus is slightly tender.

When the pasta is cooked but al dente (soft but still a little firm to the bite) in texture, remove it from the heat and pour into the colander to drain.

Pour the hot, drained pasta into the skillet with the asparagus and onions.

Add the lemon juice and lemon zest.

Stir gently to combine.  Cook over medium heat for about 3 minutes.  The pasta should start to brown on the bottom.

Remove from the heat.  Add sea salt and pepper, to taste.

Plate the pasta in bowls.

Top with grated cheese and a drizzle of extra virgin olive oil. (I used California Olive Ranch’s Limited Reserve extra virgin olive oil for this.)

Serve immediately.  Serves 2-3.

Budda’s Hand is a type of citron that looks like a large thick-skinned lemon with long fingers.  It has a fragrance similar to that of lemon blossoms.  One of my favorite ways to use this citron is to candy it.  You can either enjoy it simply candied or dip it into a great-quality melted dark chocolate to finish. 

Ingredients
1 medium-sized Budda’s hand citron, washed and dried
2 cups sugar (unrefined works great in this recipe)
2 cups water

3 ounces great-quality dark chocolate (optional)

You will also need:
Cutting board
Chef’s knife
1 medium-sized saucepan
Slotted spoon
Baking sheet
Cooling rack
Parchment paper
1 double-boiler (if coating with chocolate)
Another baking sheet (if coating with chocolate)

Instructions
Slice the Budda’s Hand citron into thin (1/8″) slices. 

Bring the water and sugar to a boil in a medium saucepan. 

Add the Budda’s Hand citron. 

Reduce the heat and simmer for about 45 minutes-1 hour, until the citron is translucent and the liquid has thickened.

Meanwhile, line a baking sheet with a sheet of parchment paper.  Place the cooling rack on top.  

When all of the citron in the pot is translucent, remove the pot from the heat.  Using a slotted spoon, remove the citron from the liquid and spread it out on the cooling rack. 

Pour the remaining liquid into a jar. 

Cover tightly with a lid and refrigerate when cool.  This liquid will set up like jelly and will be delicious on bread and with cheeses – a nice bonus!

When the candied citron has totally cooled, either store it in an airtight container in the refrigerator – or take part of it (or all of it) and coat it with dark chocolate.

Chop the chocolate into small pieces. 

Bring about an inch of water to a boil in the bottom of your double-boiler.  Bring the water almost to a boil.  Turn the heat down to low but make sure that the water is still hot.  Place the chocolate in the top of the double boiler and place it over the bottom pan of hot water.  Stir the chocolate until it melts.   Turn off the heat but leave the pot on the burner. 

Meanwhile, line the second baking pan with a piece of parchment paper.  Dip the candied citron pieces into the chocolate and place each one on the parchment paper to cool.

When completely cool and the chocolate has set up, store in an airtight container in the refrigerator.

Yield:  About four dozen pieces.

English-style puddings remind me of luscious fruit cakes – only much more moist.  This one is made with one of my favorite fruits, the hachiya persimmon.  There are so many persimmons in our farmers markets right now, and I am very lucky to have a tree in my yard.  I am always trying to come up with new ways in which to use them. 

Ingredients
For the pudding:
2 large ripe Hachiya persimmons
1 stick (4 ounces) butter + more for the mold
1 cup sugar (unrefined works great in this recipe)
1 cup unbleached all-purpose flour
2 eggs, slightly beaten
3 teaspoons bourbon
2 teaspoons baking powder, mixed with 2 teaspoons warm water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 cup chopped walnuts
1/2 cup chopped raisins

For the hard sauce:
1 stick (4 ounces) butter, softened
1 cup powdered sugar
1 Tablespoon bourbon
2 Tablespoons persimmon puree (optional)

You will also need:
Food processor
Mixer – portable or stand mixer will work fine
Large spoon
Pudding mold with lid or metal bowl with foil, buttered well
Large pot with lid + water
Medium mixing bowl

Instructions
Cut the stem out of the persimmons and puree them in the food processor.  Measure out 1 cup of puree and 2 Tablespoons of puree and set them aside.

Cream the butter and sugar together until fluffy.  Add the flour and the persimmon puree and mix well. 

Add the eggs, bourbon, baking powder solution, vanilla extract, cinnamon, ginger and cloves.  Mix well. 

Stir in the walnuts and the raisins. 

Pour the batter into the prepared pudding mold or metal bowl. 

Cover well with the lid or with the foil. 

Fill a large pot with enough water to come halfway up the sides of the pudding mold.  Place the pudding in the water.  Bring the water to a boil.  Reduce the water to a simmer, cover and cook for about two hours until the pudding has cooked throughout.  You may need to add water during the process as some may evaporate.   

To make the hard sauce, combine the softened butter, sugar, bourbon and persimmon puree and stir vigorously. 

When the pudding is done, remove it from the water and let it sit in the mold to cool for at least an hour.  Remove the pudding from the mold and serve it with the hard sauce.

 Serves 8.