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Steamed Asparagus with Tangy Spring Sauce

Serves four.


    This very versatile sauce adds zest to any spring or summer vegetable, hot or cold. You can also serve it over rice or tossed with pasta for a satisfying main dish. The sauce can be conveniently made ahead of time and refrigerated up to three days.


    Steamed Asparagus with Tangy Spring Sauce


    • 1 1/2 lbs (750 g) fresh asparagus, trimmed
    • 2 Tbsp (30 ml) butter or coconut butter
    • 1 cup (250 ml) leeks, chopped
    • 2 cups (500 ml) sorrel, finely chopped
    • 2 cups (500 ml) young dandelion leaves, finely chopped
    • 1 cup (250 ml) vegetable stock
    • 1 Tbsp (15 ml) maple syrup or honey
    • 1 cup (250 ml) natural yogurt or kefir cheese
    • 1/2 tsp (2 ml) ground nutmeg
    • Sea salt and fresh ground pepper, to taste



    In a medium saucepan, heat butter (or coconut butter). Add leeks and saut?or 10 minutes or until tender. Stir in sorrel and dandelion; cook until wilted. Pour in vegetable stock and maple syrup (or honey) and slowly bring to a boil. Reduce heat and simmer for 10 minutes or until liquid is reduced by half. Cool then stir in yogurt (or kefir) and nutmeg. Season to taste with salt and pepper.


    In the meantime, steam asparagus for two to four minutes or until tender yet crisp. Serve with sauce immediately or let cool to room temperature.



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    Saffron Pasta with Lobster

    Saffron Pasta with Lobster

    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.