Spring ravioli

While weeding the garden today, I pulled some more of those wild onions/yard scallions/ onion grass. I also had some fresh broccoli that I needed to use.

So I whipped up some store bought cheese ravioli and developed a sauce from the following:

- 3 tablespoons olive oil
- 1 tablespoon butter
- 3 chopped cloves of wild onion
- about 3/4 teaspoon basil
- about 3 tablespoons unsweetened soy milk
- about 2 tablespoons heavy cream
- 1 tablespoon whole wheat flour

Method:
Combine butter and oil and sauté scallion pieces for about the minutes. Reduce heat, add milk and cream. Once combined add flour. Incorporate thoroughly, add basil.

Now once I had the sauce, I cooked about 2.5 cups chopped fresh broccoli briefly in the microwave. About three minutes. Then I drained it, put the sauce to the side, and sautéed the broccoli about five minutes in a teaspoon of olive oil and the sauce sticking in the pan.

I put the sauce in the ravioli pot once I cooked and drained the ravioli and added the ravioli. Stirred until thoroughly mixed (it's a thin coating) and add the broccoli.

I sprinkled about 1/4 cup grated ricotta salata on each dish after scooping out the ravioli

OMG Roasted Asparagus

I have mixed feelings about asparagus. I love good asparagus. But poor asparagus is stringy, bitter and can trigger my gag reflex.

I didn't have the highest expectations of this fresh asparagus, it came from Target after all. On sale $1.59 for 12 ounces. Grown in Mexico.

I sliced the asparagus down the middle, not straight through, just enough to let the butter in. A small cut. I used my pastry brush to coat the asparagus with the scallion butter I made earlier. (See previous post)

I roasted for ten minutes at 450, sprinkled with fresh ground black pepper and some fresh ground sea salt.

Return to the oven five more minutes and voilà! Best. Asparagus. Ever.

Wild scallion butter sauce

My daughter has taken an interest in the wild scallions that grow in the yard so I decided we would try and pick one.

We did.

And now I'm going to chop it, mix it with about one teaspoon each of extra virgin olive oil and butter and brush it over the fresh asparagus before we roast it.

I also checked our perennial herb garden. The sorrel is back in full force, the parsley has reseeded itself, the oregano and chives have fresh growth.