If you want to know more about Tim Rinne and The Hawley Hamlet, check out the April edition of Mother Earth News. If you want to start a garden, check with your local county extension office. They will usually have a master gardener's program. Local nurseries are also good sources of information. After all, they want to sell gardening supplies. If you are a little intimidated by the idea of gardening, start small. Container and herb gardening are great ways to get started with gardening.
It's almost spring - I'm talking temperature, not the calendar. I thought a recipe of asparagus, lettuce and lemon would be a good way to start off the gardening year. To Hawley Hamlet, thanks for showing the rest of us the way. I hope your project spreads all over the city. And Happy Gardening!
Roasted Asparagus and Spring Greens
with Lemon Shallot Vinaigrette
3 Tablespoons extra virgin olive oil
1 pound asparagus, ends trimmed
½ cup shallots, finely minced
¼ cup lemon juice, preferably fresh
2 teaspoons Dijon mustard
⅛ teaspoon black pepper
¼ teaspoon salt
6 cups baby spring greens
6 Tablespoons grated Parmesan cheese
1. Preheat oven to 400°F.
2. Place asparagus on a large-rimmed baking sheet in a single layer. Drizzle with one tablespoon olive oil. Roast until crisp-tender, about 10 - 12 minutes. Set aside to cool.
3. Dressing. In a small bowl, whisk shallots, lemon juice, mustard, pepper, salt and remaining two tablespoons of olive oil until thoroughly blended.
4. Toss greens with about one-half of dressing. Place greens on a serving platter. Top with asparagus spears. Top asparagus with more dressing and cheese.