Chive Blossom Salt

  

Chive Blossom Finishing Salt

This herb salt transforms spring’s first delicate herb shoots into the ultimate seasonal seasoning. Unlike dried herb mixes, this cooked salt creates a cohesive spring flavor where each ingredient shines yet blends harmoniously. Use it to sprinkle over spring favorites like morels, sweet peas, lamb, eggs and asparagus.

Note:  The preparation and chopping of herbs takes time.  This is not a quick into the jar recipe.  Two weeks later the melding flavors have developed to make the finishing salt a wonderful addition to any dish.  The colors will remain vibrant if not over baked.  

Ingredients: 
½ cup chive blossom flowers (remove the calyx, the petals separate) 
¼ cup finely chopped parsley leaves
¼ cup finely chopped mint leaves
¼ cup finely sliced chives
¼ cup finely chopped fennel fronds
2 tablespoons lemon zest
2 teaspoons Aleppo or Cayenne pepper
2 teaspoons mixed-color crushed peppercorns
1½ cups Maldon flake salt, not table salt

Directions:

Preheat oven to 225°F.                                                                             

Combine herbs, zest, and spices in a medium bowl. Gently fold in salt until well mixed, using your fingers to incorporate thoroughly. 

Spread mixture evenly on two parchment-lined baking sheets. Bake 20–25 minutes, until herbs have lost most moisture but remain "greenish".  Let cool. 

Store in a covered container for several weeks. Makes about 2 cups.

Lemomy Risotto With Asparagus and Shrimp

Lemony Risotto With 

Asparagus and Shrimp

Ingredients:
5 cups hot chicken broth
2 tablespoons olive oil
1 cup chopped onion
1 1/2 cups Arborio rice
6 tablespoons fresh lemon juice
1/2 teaspoons freshly ground black 
    pepper
1 lb. large shrimp, cleaned and
    cut in half through the back
3/4 lb. asparagus, ends snapped off
    and cut into 1 in. lengths diagonally
3 tablespoons unsalted butter
1/2 cup freshly grated 
   Parmesan cheese   

2 Tablespoons Italian parsley

***

Directions:          

1. Place broth in a saucepan and bring to a simmer; keep at a simmer while cooking the risotto.

2. For risotto, heat olive oil in a Dutch oven over medium high heat.  Add the onion and sauté until tender, about 4 minutes.  Add rice; stir 1 minute.

3. Add 1 cup hot broth and lower heat just to keep mixture simmering.  Stir often and add broth 1 cup at a time as needed.  Keep stirring often and add lemon juice, zest and pepper along with the fourth cup of broth.  Keep stirring and cooking until rice is just barely tender.

4. Stir in the shrimp and cook 1 minute.  Stir in the asparagus and continue cooking and stirring until rice is tender and shrimp is cooked through, about 2 minutes adding more broth if necessary to maintain a creamy texture.

5. Remove rice from heat and stir in butter and cheese.  Season to taste with salt and pepper.  Divide rice between bowls or plates and sprinkle with parsley; serve immediately.    Serves 4