Cooking with Ease: The Three A's of Spring

One of spring's delights

The Three “A’s” of Spring

Spring? Yes, it is officially here…and so are the Three “A’s”: Artichoke, Asparagus and Arugula, for home and for Ana’s personal chef activities.

Artichoke: Mysterious for Some…

It is a flower bud which resembles a green pine cone. It has many leathery green leaves (called bracts) that fold around a purple-blue flower. If the bud is left on the plant to open, it becomes a beautiful bloom used in dry flower arrangements. This vegetable has its high peak production in the spring.

You should buy it when its bracts are not open and it has a firm consistency. Just boil it for 30-45 minutes with a few drops of lemon. Do not eat the entire leaf, just clutch the sharp end of one in your fingers, pull it off and dip it in olive oil, or in a hollandaise sauce. Press your teeth down on the silky-smooth flesh of the base, and drag it out. Repeat this until all the leaves have gone. At the end, use a knife and remove the top layer of feathery growth, and you will enjoy the most delicious part, the heart.

This vegetable is a rich source of Vitamin C, B and E, dietary fiber, and a multitude of minerals. This vegetable can be eaten on its own.

Asparagus: Sexy for Others…

This vegetable is precious, due to the hard labour to harvest them. The edible shoots of asparagus are called spears. If the spears are not cut when young, they become ferns and are used as asparagus fern for flower arranging.

When buying, look for asparagus spears with tight unfurled tips, this will guarantee their freshness. They could be green or white. For best results steam them for 5-7 minutes, depending on their thickness and use them in omelets, cold salads or as a side dish with mayonnaise or another sauce.

Asparagus are low in calories and a good source of folic acid and have a high content of Vitamin A, B and C.

Arugula: Loved by All…

This is one of my favourites, with its tangy “peppery” flavour. It is easy to grow too. Because it has high winter resistance, these dark green leaves are available fresh in early spring.

Arugula contains antioxidant and anti-cancer compounds, as well as beta-carotene, Vitamin C, calcium and iron.

If you have never tried this tender green before, you might have an unexpected first encounter, but I strongly recommend that you try it again. You will fall in love and you will crave it. The perfect match to a juicy tender beefsteak or a succulent rack of lamb.

Bon Appétit!

(Article submitted by Ana Personal Chef.)
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