Culinary delights from asparagus to zucchini

While asparagus graces spring market shelves, it’s generally a bit later before the zucchini comes on. However, the magic of modern food transit has supplied us with early “summer squash” — and who are we to argue? Nothing’s better for breakfast than zucchini bread. In a backward twist, we’ll start our alphabetical duo with the end — working forward to “A.” 

This is probably the shortest recipe in the world — and the tastiest. 

Mock Crab Cakes 

2 cups grated zucchini 

2 eggs 

1 cup Italian breadcrumbs* 

1 tablespoon real mayonnaise (or a bit more if needed) 

1 tablespoon Old Bay seasoning 

Mix all together, make patties. Fry slowly in shortening. The recipe makes nine large patties. 

* I use garlic croutons, ground with a rolling pin. 

We give you two zucchini bread options; one for anything from breakfast (toasted) to tea with the girls — and one that’s definitely dessert. 

Classic Zucchini Bread 

3 eggs 

1 3/4 cup cane sugar 

1 cup salad oil 

2 teaspoons vanilla 

1/4 teaspoon baking powder 

3 teaspoons cinnamon 

12 cup chopped nuts 

2 cups shredded unpeeled zucchini 

2 tablespoons grated orange rind 

3 cups sifted flour 

1 teaspoon salt 

1 teaspoon soda 

1/2 cup raisins (optional) 

Beat eggs until light and fluffy. Slowly add sugar and continue beating until well blended. Blend in salad oil, vanilla, orange rind and zucchini. Sift dry ingredients together; stir into egg mixture. Stir in nuts and raisins, if used. Turn into two greased 8x4-inch loaf pans. Bake at 325 degrees for 50-60 minutes or until bread tests are done. Remove from pans, cool on racks. 

Tip: If using raisins, pour boiling water over raisins and let stand until plumped up — about 15 minutes. Drain well. 

Chocolate Zucchini Bread 

Beat 3 eggs, add 2 cups cane sugar 

1 cup oil 

Mix and add 3 cups shredded zucchini 

2 ounces melted chocolate 

Blend and add 3 cups flour 

1 teaspoon salt 

1 teaspoon cinnamon 

1 teaspoon baking powder 

2 teaspoons soda 

1 cup chopped walnuts 

Beat well and pour into greased, floured loaf pan. Bake at 350 degrees for one hour. 

Serve with ice cream, or glaze with chocolate if you wish. 

The small illustration of our first asparagus dish doesn’t do justice to this amazing recipe. 

Citrus Roasted Asparagus 

Serves 8 

3 seedless oranges 

2 lemons 

5 tablespoons extra-virgin olive oil 

2 pounds asparagus spears 

 2 cloves garlic thinly sliced 

2 teaspoons tarragon leaves 

Sea salt and fresh ground pepper 

Preheat oven to 400 degrees. From one orange and one lemon cut 1/8th by 2-inch strips, avoiding the bitter white pith. Set aside. From same orange and lemon, squeeze a total of 2 tablespoons juice; set aside. 

Thinly slice remaining orange and lemon; drizzle slices with a tablespoon of the olive oil. Place on baking sheet lined with parchment paper; set aside. 

Rinse asparagus, break off woody ends. Place spears in 15x10x1-inch baking pan. Sprinkle with garlic, tarragon and citrus strips. Drizzle two tablespoons of the olive oil; toss to coat spears. Spread in single layer; season with salt and pepper. Roast asparagus and citrus in their individual pans 12 to 15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to serving platter.  

Meanwhile for vinaigrette, in small dish whisk together reserved juices and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over roasted asparagus, citrus strips and garlic. Top with roasted orange slices as shown. Serve warm. 

Asparagus-Leek Risotto 

3/4 pound asparagus spears, washed, trimmed 

2 tablespoons olive oil 

Salt and pepper* 

1 1/2 cups sliced leeks, including some light green 

1 cup Arborio rice 

3 cups vegetable broth or water 

1/2 cup fresh-grated Parmesan cheese 

2 tablespoons snipped fresh parsley 

1/2 teaspoon tsp. finely shredded lemon peel 

1 tablespoon lemon juice 

1/4 teaspoon fresh ground coarse black pepper 

Lemon slices and Lemon peel 

Set oven at 450 degrees. Place asparagus in single layer on baking sheet. Brush with 1 tablespoon olive oil; lightly sprinkle with salt and black pepper. Bake, uncovered about 10 minutes or until crisp-tender. Cool slightly. Cut asparagus in 2-inch pieces, saving four whole spears; set aside.  

Meanwhile, in large saucepan, cook leeks in remaining olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.  

In another saucepan bring broth or water to boiling. Reduce heat and simmer. Carefully stir 1 cup of liquid into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring each time until absorbed before adding more broth (about 20 minutes).  Stir in any remaining broth. Cook and stir until rice is tender and creamy. Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice and pepper. Taste for seasoning if using water instead of broth. Top with whole asparagus spears, lemon slices and lemon peel. Serves four. 

Editor's note: For many years, Valle Novak wrote gardening and cooking columns for the Daily Bee. "Weekend Gardener" and "Country Chef" became renowned for their humor, information, and common-sense advice on how to do everything from planting to cooking. She left behind many columns such as this one to delight her many fans.

    Looking for a tasty option for everything from breakfast to tea with friends? Look no further than zucchini bread.
  

    A brand-new take on spring’s tender asparagus
  

    Valle Novak