Spring Garlic & Shrimp

1 lb large shrimp, thawed, peeled, and cleaned 1 lb fresh asparagus, trimmed 1/4 cup sliced spring garlic, cleaned, trimmed, and finely chopped 2 tbsp butter 2 tbsp finely chopped fresh parsley 1 bottle of your favorite white wine

Melt butter in a large pan. Add chopped spring garlic and asparagus and cook on low heat until softened, about 3-5 minutes. Stir in a cup of white wine and allow to simmer on low as it reduces to a thin sauce. While that’s cooking, pour yourself a glass of the wine and enjoy the aroma. Add the shrimp and cook until just pink, being careful not to overcook the shrimp. Serve immediately, as is or over angel hair pasta. Top with sprinkle of parsley. Serve with white wine, if there is any left.

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Asparagus Tart

Flour, for work surface 1 sheet frozen puff pastry, thawed 5 1/2 ounces (about 2 cups) Gruyere cheese, shredded 1 1/2 pounds medium or thick asparagus 1 tablespoon olive oil Salt and pepper 1 teaspoon lemon zest (optional)

Preheat oven to 400°F. Prep your asparagus: wash, rinse, and trim the bottoms of the asparagus spears. On a floured surface, roll puff pastry into a 12-by-12-inch square. Trim uneven edges. Place pastry on a parchment-lined baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a square. Using a fork, pierce the dough inside the markings at 1/2-inch intervals. Bake until lightly golden, about 10-12 minutes. Remove the pastry shell from the oven. Let cool approximately 10 minutes.  Sprinkle with cheese. Arrange asparagus spears in a single layer over the cheese, alternating ends and tips. Brush with olive oil and season to taste with salt, pepper, and lemon zest. Bake until the asparagus is tender, 15-20 minutes. Serve warm or at room temperature.

Rhubarb BBQ & Pork Tenderloin

Stock up on bulk rhubarb, make a double batch, and freeze. The sauce pairs well with grilled chicken thighs or sirloin.

2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 2 cloves garlic, minced 2 cups sliced rhubarb, fresh or frozen (thawed) 1/4 cup ketchup 1/4 cup maple syrup 1 tablespoon cider vinegar 2 teaspoons Worcestershire sauce 1/2 teaspoon freshly ground pepper, divided 1 1-pound pork tenderloin, trimmed 1/4 teaspoon salt

Preheat oven to 425°F. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire and 1/4 teaspoon pepper; stir to combine. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes. Cover and remove from heat. Meanwhile, heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with salt and the remaining 1/4 teaspoon pepper; add to the skillet and cook until browned on all sides, about 4 minutes. Transfer the skillet to the oven. Roast the pork until an instant-read thermometer inserted into the thickest part registers 145°F, 12 to 15 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes. Slice and serve with the sauce.

Rhubarb Liquor

6 tablespoons sugar 1/4 cup water 1 1/2 pounds rhubarb, coarsely chopped 3 cups vodka 1/2 cup Grand Marnier or other orange-flavored liqueur

Bring sugar and water to a boil in a small saucepan, stirring just until sugar dissolves; remove from heat. Cool. Place coarsely chopped rhubarb in a wide-mouth jar. Add vodka, Grand Marnier, and cooled sugar syrup; stir. Screw lid on tightly; let stand at room temperature for 2 to 3 weeks or until all the color leaches out of rhubarb. Strain mixture through a sieve over a bowl; discard solids. Serve with seltzer or straight up and ice cold.

Asparagus and Shrimp Salad

1 lb fresh or frozen medium shrimp in shells 1/2 tsp finely shredded orange peel 2 tbsp orange juice 1 lb fresh asparagus, trimmed 3 oranges Orange juice (optional) 1 tbsp olive oil or salad oil 1 tbsp white wine vinegar 1 clove garlic, minced 1 tsp chopped fresh tarragon 1/4 tsp salt 1/4 tsp ground black pepper 6 cups torn mixed salad greens 1/4 cup sliced spring onions

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat. In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again. Peel oranges. Working over a bowl, cut oranges into sections; reserve 1/3 cup of the juice. (If necessary, add additional orange juice to make 1/3 cup.) In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, tarragon, salt, and pepper. In a large bowl, combine shrimp, asparagus, orange sections, greens, and green onions. Pour dressing over all; toss gently to coat.