Spring Ancient Grain Salad

Kickin’ it with Kenny: Celebrating Spring Asparagus

Spring has sprung and it’s time to spice up everyday veggies. Let’s start with asparagus. Not only is asparagus a great source of vitamin K and fiber, but it is also an incredibly versatile food. From tarts to soups to salads, asparagus is an ideal addition to a spring dish. Here are a few ways to incorporate it into your next meal…

Asparagus & Gruyere Tart with Balsamic Glaze

Asparagus & Gruyere Tart with Balsamic Glaze

Serves 14

Ingredients

  • 1 sheet frozen puff pastry, thawed according to package directions
  • 2 tablespoons Heinen’s Dijon Mustard
  • 1/2 bunch asparagus, washed and tough ends trimmed (about 20 stalks)
  • 1½ cups Heinen’s Shredded Gruyere Cheese
  • 2 tbsp. Heinen’s Balsamic Glaze

Instructions

  1. Preheat oven to 400°F.
  2. On a floured surface, roll out puff pastry to approximately 11×14 inches using a floured rolling pin. Transfer to a sheet pan lined with parchment paper or a silicon baking mat.
  3. Prick puff pastry with a fork all over. Brush evenly with Dijon mustard.
  4. Sprinkle with 1 cup cheese, spread out asparagus evenly on top of cheese, and sprinkle with remaining cheese.
  5. Bake for 20 minutes or until cheese is melted and tart is golden brown.
  6. Before serving, drizzle with Balsamic Glaze

Asparagus Soup with Crispy Mushroom Gremolata

Asparagus Soup with Crispy Mushroom Gremolata

Serves 4

Ingredients

For the Soup

  • 4 tbsp. Heinen’s Unsalted Butter
  • 3 cups chopped leek, white and pale green parts only
  • 2 clove garlic, lightly chopped
  • 2 lbs. asparagus, trimmed and chopped into 1 inch pieces
  • 3 cups Heinen’s Vegetable Stock
  • 1 tsp. herbs de Provence
  • 1 pint Heinen’s Heavy Cream
  • Squeeze of lemon
  • Salt and pepper to taste

For the Germolata

  • 1/2 cup mixed mushrooms, thinly sliced (from the bulk mushroom section in the Produce Dept.)
  • 2 tbsp. fresh Italian parsley, chopped
  • 1 tsp. lemon zest
  • 2 tbsp. Heinen’s Unsalted Butter

Instructions

  1. Heat the butter in a medium saucepan or small pot over medium heat and add the leeks and garlic. Sauté until the leeks are soft and somewhat golden.
  2. Add the asparagus and the vegetable broth and simmer covered for about 10-15 minutes or until the asparagus is tender. Puree ¾ of the vegetable mixture until smooth. If you want a completely smooth soup, blend all the vegetables.
  3. Add the puree back to the pot and then stir in the herbs de Provence crushing it between your fingers as you add it. Then stir in the heavy cream and just a squeeze of lemon. Heat the soup on low, without bringing it to a boil or simmer, and then season to taste with salt and pepper.
  4. Take the soup off the heat and let it sit covered while you prepare the Gremolata.
  5. In a sauté pan heat the butter and when it’s hot and frothy add the mushrooms. Sauté until mushrooms are soft and slightly toasty take the pan off the heat and gently toss with the parsley and lemon.
  6. Ladle the soup into bowls and garnish with the Mushroom Gremolata. Serve immediately.
  7. Pair with a crisp, dry white wine.

Spring Ancient Grain Salad

Spring Ancient Grain Salad

Serves 4

Ingredients

  • 1 cup Heinen’s Ancient Grains
  • 1 small red onion
  • 1 bunch asparagus
  • 1 cup walnuts
  • 8 to 10 radishes
  • 5 to 6 dried apricots
  • 2 to 3 tbsp. white balsamic vinegar
  • 1/3 cup Heinen’s Olive Oil
  • about a tsp. of kosher salt
  • freshly cracked black pepper, to taste
  • 1 jalapeno, stemmed, seeded and minced

Instructions

  1. Finely chop the red onion and place in a small bowl. Cover with 2 tablespoons of white balsamic vinegar.Chop off the end of the asparagus spears. Cut the asparagus on the bias (just for looks) into small pieces 1-inch in size.
  2. Cut off the ends of each radish. Slice thinly into rounds. Stack a few slices at a time, and cut straight down to make slivers.
  3. Cut the apricots into small pieces, set aside.
  4. If you feel like toasting the nuts, place walnuts on a sheet pan and cook at 350ºF for 8-10 minutes — watch closely to prevent burning. Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin.
  5. Cook the ancient grains according to package instruction. During the last minute of cooking, add the asparagus to the pot and cook one minute further. Drain and transfer to a bowl and season immediately with 1 tsp. kosher salt, olive oil and pepper.
  6. Add the macerated red onions, chopped walnuts, radishes, apricots and jalapeño. Toss with a large spoon. Taste. Add another tablespoon of vinegar, salt and/or pepper, if necessary. Toss. Taste again. Serve.

Pork & Roasted Asparagus with Citrus Sauce

Pork & Roasted Asparagus with Citrus Sauce

Serves 4

Ingredients

  • 1/4 cup natural almonds, chopped
  • 2 tbsp. fresh parsley, chopped
  • 2 tsp. lemon juice
  • one 14-16 oz. pork tenderloin
  • Salt and Pepper, to taste
  • 1 tbsp. Heinen’s Olive Oil, divided
  • 2 bunches asparagus trimmed
  • 1 tbsp. fresh ginger, grated
  • 2 cloves garlic, minced
  • 3/4 cups Heinen’s Chicken Stock
  • 1/2 cup Heinen’s Fresh Squeezed Orange Juice
  • 1 tsp. Heinen’s Dijon Mustard
  • 1/2 tsp. grated orange zest
  • 3/4 cups Heinen’s Basmati Rice

Instructions

  1. Stir together almonds, parsley and lemon juice; set aside.
  2. Sprinkle pork with salt and pepper. In a nonstick skillet, heat half of the oil over medium-high heat; brown pork all over, about 6 minutes. Transfer pork and asparagus to foil-lined rimmed baking sheet. Sprinkle asparagus with salt and pepper. Bake in 400F oven until temperature reaches 145ºF, about 10-15 minutes. Transfer pork to cutting board; tent with foil. Let rest for 5 minutes before slicing.
  3. Add remaining oil to skillet; heat over medium heat. Cook ginger and garlic, stirring, for 2 minutes. Stir in broth and orange juice; bring to boil. Stirring often, reduce sauce to 1/2 cup, 5 to 7 minutes.
  4. Stir in mustard and orange zest. Cook rice according to package directions; serve with pork, asparagus and sauce. Sprinkle with almond mixture.

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