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Garlic Scape and Gruyere Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon each sea salt and freshly ground black pepper
8 tablespoons cold unsalted butter, cut into pieces
1 1/4 cups shredded Gruyere cheese
1/4 cup chopped garlic scapes
3/4 cup buttermilk
2 tablespoons melted butter

Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and garlic scapes. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps. Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Using floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. Gather up the scraps, reroll and cut out more rounds. Brush the tops of the biscuits with the melted butter. Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, about 20 minutes. Let cool for 10 minutes before serving.

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Recipes

Asparagus Risotto

– 1 bunch asparagus
– 1 large leek (or white or yellow onion, diced)
– 4 tablespoons olive oil, divided
– 4 garlic cloves, rough chopped, or 2 stalks spring garlic, chopped
– 1 cup arborio rice
– 1/4 cup white wine, optional
– 3 1/2 cups hot vegetable broth
– 1/2 cup basil or parsley leaves
– 1 lemon, zest and juice to taste
– 1/2 teaspoon salt, more to taste
– 1/4 teaspoon pepper

Bring a small pot of salted water to boil on the stove to blanch asparagus.
Prep the asparagus: Cut the fibrous ends off the asparagus and discard. (You can tell where this is by breaking an end off with your fingers, usually about an inch from bottom- and using this as a guide, cut the rest to match. Toss all the fibrous ends.) Cut the pretty tips off (about 1 1/2 inches) and set them aside. Cut the “middles” into 1-inch pieces. Take 1 1/2 cups of the “middles” and set aside (to blanch and blend into a creamy asparagus sauce) which we will stir into the risotto at the end to give it its beautiful vibrant color and creamy texture. Add any remaining “middles” to the tips pile and keep these set-aside. So you’ll have two piles of asparagus, 1 1/2 cups of the “middles” and one with the tips and leftover middles.
Make the asparagus puree: In a small pot of boiling water, blanch the 1 1/2 cups of asparagus “middles” (without the tips) until tender and vibrant, about 5 minutes, depending on size. Drain, and reserve 1 cup of the cooking liquid. Place both in the blender. Add 2 tablespoons olive oil and basil leaves and blend until silky smooth. (Alternatively, use an immersion blender.) Set this aside to add to the risotto at the end.
Start Risotto: Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help prevent them from scorching.) Heat 2 tablespoons of olive oil in a pot or dutch oven over medium-low heat. Add leeks and garlic and saute until softened and fragrant.
Add arborio rice and stir to coat, one minute. Deglaze with white wine (if using) and cook the wine off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over medium-low heat stirring occasionally, letting the rice absorb all the broth.
Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. ***At the same time that you add the last cup of broth, add the fresh asparagus tips, letting them cook in the risotto for 3 minutes or so. At this point, rice should be creamy yet slightly al dente.
Combine: Stir in blended asparagus “puree”, add the salt, pepper, a squeeze of lemon juice and taste. Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.) Heat gently over low heat, letting it thicken a bit if you like, but take care not to cook too long here, or you’ll lose the vibrant color.
Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

Recipes

Butter Lettuce Salad with Radishes, Carrots and Mint

for the salad
1 large head red butter lettuce, or 2 small heads, washed and dried
1 small super fresh carrot, sliced very thin
5-6 large radishes, sliced very thin
3 tablespoons chopped fresh mint

for the vinaigrette
1 heaping teaspoon dijon mustard
3 tablespoons red wine vinegar
1/2 teaspoon of honey
1/2 clove garlic, minced super fine, or pressed
1/2 small shallot, minced fine
salt and pepper
1/3 cup good quality olive (or grapeseed oil)

Wash and dry your lettuce. Slice or gently tear the leaves into large pieces. Slice your carrots and radishes. Chop your fresh mint. Add everything to a large salad bowl.

In a small bowl, add the mustard, red wine vinegar, honey, garlic, shallot, and salt and pepper. Whisk everything together and taste the mixture. Adjust according to your preferences. Slowly whisk in the oil. Taste the dressing by dipping a lettuce piece into it. Does it need more oil? More mustard? More honey? More garlic? Adjust your dressing to your liking.

When you are ready to serve the salad, season it lightly with salt. Toss. Add some of the dressing. Gently toss the salad (ideally with your hands), add more dressing if you think it needs it. Serve with meat, fish, pasta, pizza, or any complimentary dinner entrée.

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Garlic Scape and Gruyere Biscuits

Asparagus Risotto

Butter Lettuce Salad with Radishes, Carrots and Mint

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