Spring is here and with it comes one of the best vegetables, asparagus. Available at farmers markets, local asparagus can be found in chopstick-thin stalks, Sharpie-pen fatties, and even some violet-tinged varieties. You can steam, boil, stir-fry, roast, grill, microwave, and pickle asparagus. Serve it hot, at room temperature, or cold. Puree it into soups. Save some tips for risottos. You can even shave it raw into salads.
Miraval Peanut Butter
Here is Miraval’s genius recipe.
Makes two cups, with three grams of fat per one-tablespoon serving size.
2 cups peeled, 1/4-inch thick sliced carrots
1 cup organic smooth or chunky peanut butter
Bring small pot of water to boil. Add carrots and simmer for 20 minutes or until tender. (I would steam them to preserve vitamins.) Drain and cool.