The Three A’s that are in season right now are the ones I will focus on. Avocado, Asparagus, and Artichokes. All three can be conjured up into delicious and prefect sides to go with just about any meal.
The first thing to know about each of these foods, is that two of them can even be eaten straight off the tree or plant. In fact, they are quite delicious and flavorful, not to mention crunchy (asparagus) and perfect for dipping (avocados).
AVOCADO
Avocado you can make into a yummy dip known as guacamole, which can be eaten with chips or veggies or put on top of nachos, tacos, burritos, etc. To make this delightful Mexican dip, you simply scoop out the “meat” of several avocados into a bowl, add some salt, pepper and garlic to taste, add chopped tomatoes, cilantro, and onion (or your favorite salsa) and simply mix it until it is mostly blended together with just a few small chunks of avocado left in it. If you don’t have any onions or tomatoes, some people like to use hot sauce or salsa in place of tomatoes and onion powder or garlic salt instead of onions and fresh garlic. Serve with your favorite tortilla chips as a dip or alongside your favorite Mexican dish.
ASPARAGUS
My all-time favorite thing to do with asparagus is to steam it and then top it with a superb, homemade Hollandaise sauce. This vegetable makes the perfect side dish for any type of fish, meat, or sandwich. The Hollandaise sauce is really easy to make and here is the link to the recipe I follow. The most important things to know about the sauce is to continually mix it and keep the flame low the whole time you are preparing it. When prepping the asparagus for the steamer, I usually chop off a few inches off the bottom before steaming them. I have also used raw asparagus in veggie trays with a ranch or dill dip as an easy, fresh and yummy appetizer.
ARTICHOKES
Artichokes are so delicious and can be enjoyed countless ways, from steaming to frying and more. When I make artichokes, I usually just boil them (my steamer is too small to steam them) and add freshly squeezed lemon to the water (about one whole lemon is perfect for 4 artichokes). They take about an hour to an hour and a half to boil, depending on their size and the number you are boiling (we usually do about 4). To check to see if the artichokes are done, you simply use tongs and try to pull the inner leaves out, if they come out easily they are done. They should be tender, moist, and flavorful if cooked correctly, not to mention perfectly ready to dip in mayonnaise or we like to use Bob’s Big Boy Bleu Cheese Dressing. Then we enjoy the artichoke heart (at it’s center), which can be eaten plain or dipped into your favorite dressing as well.
Whether you use them as a topping, a side dish, or make them for appetizers, these three Favorite Spring Time Recipes will add the perfect amount of deliciousness to your Springtime meal. Buon Appetit!