Asparagus –the veggie, springtime superstar is so versatile. We love it steamed, grilled, roasted or sautéed; in soups, salads, or as a delicious side.

Although a lot of people have the perception that skinny asparagus is preferable, I don’t agree! The thicker stemmed fat ones are much better in flavor.

Just give it a rinse, and then snap off the fibrous ends at the “natural break.” You can save these for veggie stock or add to your compost bin.

Photo from Simply Recipes.

For sunny northwest days I like to coat my asparagus with a little olive oil and seasoning. Then toss it on a hot grill till just tender. Serve with a quick squeeze of lemon and a grating of fresh parmesan – yum!

Or how about the beloved combo of steamed asparagus with a rich and decadent hollandaise? Well I’ve got a Quick and Easy Blender Sauce recipe that will have you serving up this classic combo in no time.

So pick up some asparagus while the season is prime! –Kathy

Quick and Easy Blender Hollandaise
The entire amount of hot butter is key to this recipe, so be sure to make a full recipe. Serve over freshly steamed broccoli or asparagus, with fish or seafood or on steaks … and of course Eggs Benedict!

Makes 1 cup

1/2 cup (1 stick) butter
1 tablespoon cream cheese
3 egg yolks or 1/4 cup pasteurized egg yolks
2 tablespoons freshly squeezed Sunkist® Lemon juice
1/4 teaspoon salt
Dash of hot sauce

In a small saucepan, heat butter over medium heat until bubbling and hot (but not brown). Or heat to bubbling in microwave.

While butter is heating, combine cream cheese, egg yolks, lemon juice, salt and hot sauce in a blender. Process for a few seconds to combine ingredients.

When butter is hot, with blender motor running, remove lid and add butter in a slow, thin stream; go slowly so it incorporates nicely.

Serve immediately or keep warm for up to 30 minutes by placing sauce in a plastic container with a tight-fitting lid or mason jar with lid, set in a small bowl of hot water.
Sunkist Tips:
-Add in some lemon zest at the end for extra lemony flavor!
-Add 2 to 3 teaspoons of minced fresh tarragon or chives.

Recipe by Kathy Casey Food Studios® for Sunkist®.

Local, wild morel mushrooms are treasured like gold and every spring fungi enthusiasts rush out to scope their secret spots, looking for the first signs of this delicacy!

Morels fruit in two types of habitat. In areas where they are naturalized, they fruit every year. It is usually a grassy area where natural composting occurs or along a stream where leaves drop to give them food.

(Photo from the Outdoor Life)

The other type of habitat is disturbed areas, such as logged or burned areas, where the morels will come up only once because there is no continuous source of food. But sometimes we get really lucky and even find morels in our backyards where new grass has been planted, thus disturbing the soil.

Predicting where and when these jewels will appear is the real art. If you’re not an experienced picker then you need to join a mushroom interest group or find an experienced picker to go with, but most fungi hunters keep their spots pretty secret.

Check out the Puget Sound Mycological Society to learn about field trips and more about our NW wild mushrooms. Or visit your local farmers markets for local forager’s finds.

And if you’ve been out foraging then you deserve a little splurge – as cream and morels are so amazing together! Try out Morels in Cream Sauce, it’s good on anything! From chicken to halibut to salmon, to crostini … yum! Happy Spring! – Kathy

Morels in Cream Sauce
I also like to add a squeeze of fresh lemon and zest to pop the flavor.

Makes about 4 – 6 servings

2 Tbsps. olive oil or butter
1/2 lb. fresh morels, cleaned and sliced
1 chopped shallot
1 cup dry white wine
1 cup whipping cream
2 Tbsps. butter (optional)
salt & pepper to taste
snipped fresh chives

Heat skillet on medium-high to high, add oil, then mushrooms and shallot. Saute for 1 minute, then add the wine. Continue cooking over high heat until the wine is reduced by half. Then add the cream and reduce by half. Reduce the heat to low, add the butter, and season with salt and pepper to taste. Cook until thickened. Sprinkle with chives.

Serve as an appetizer with fresh, crusty bread for dipping, or serve atop sauteed chicken breasts or your favorite fish or seafood.

Recipe by Kathy Casey Food Studios®.