Springing forward

Lost Easter eggs can now be found as the snow recedes and new growth begins. The robins are happy to bounce around in the yard once again in search of a fresh spring meal. I’m getting excited, too, about fresh produce from the garden. I see slight bulges under the dried rhubarb leaves. That means the race between the rhubarb and the asparagus will soon begin. I can’t wait to cook fresh asparagus. But before the fresh produce makes the table, there are a few extra Easter leftovers that need to be eaten. I found a couple of clever ideas for using up the extra ham and candies. Enjoy.

LEFTOVER EASTER SCONES   Averie Cooks website

2 1/2 cups flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon baking powder

1/2 teaspoon baking soda

1/3 cup light brown sugar, packed

1 stick very cold butter, cut into tiny pieces

1 egg, room temperature, beaten

1/2 cup full-fat yogurt

2 tablespoons whole milk

4 ounces cheddar cheese, shredded

4 ounces ham, diced

1/3 cup scallions, chopped

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl add dry ingredients, including brown sugar; mix well to combine. Quickly work cold butter into flour mixture until it resembles a coarse meal; set aside. In a small bowl whisk together egg, yogurt and milk, beating well to combine. Add liquid mixture to dry ingredients and use a fork to stir everything together until just moistened. Add cheese, ham and scallions and gently fold them into the dough with a spatula. Pour the shaggy dough out onto a clean floured work surface and shape into an 8-inch circle. Cut the dough into eight wedges (like a pizza) and carefully transfer to prepared sheet. Bake 18-20 minutes or until tops are lightly golden brown. Cool 5 minutes on tray, then serve warm.

COLORFUL BLONDIE BROWNIES

1/2 cup butter, melted, slightly cooled

1 egg

1 cup light brown sugar, packed

1 tablespoon vanilla extract

1 cup flour

1/2 teaspoon salt

1 cup M&M Easter candy

Preheat oven to 350 degrees. Line 8-by-8 baking pan with aluminum foil; spray with cooking spray and set aside. Once butter has cooled slightly, add egg, brown sugar and vanilla; whisk until smooth. Add flour and salt and stir until just combined; don’t overmix. Add ¾ cup candy and stir to combine. Turn batter out into prepared pan, smoothing top lightly with spatula. Evenly add remaining 1/4 cup candy over top, pressing down slightly so they stick to batter. Bake 20 minutes or until top is set in center. Blondies firm up as they cool. Cool 30 minutes before slicing.

ASPARAGUS SPEARS

1 bunch asparagus

4-5 tablespoons olive oil

Kosher salt to taste

Ground pepper to taste

Grated lemon zest (optional)

2 tablespoons butter, melted

Preheat oven to 425 degrees. Wash asparagus thoroughly. Stack together and lop off the tough/thick bottom inch or so. Spread asparagus in a single layer on a rimmed baking sheet. Pat as dry as you can. You don’t want any water to “steam” the asparagus in the oven. Drizzle olive oil and melted butter over asparagus. Sprinkle with salt and pepper. Roast asparagus for about 10 minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Sprinkle with lemon zest just before serving.

ONE-POT PASTA WITH ASPARAGUS AND MUSHROOMS    

Pioneer Woman/Martha Stewart

3 1/2 cups water

1 pound white or baby Bella mushrooms, sliced

12 ounces bowtie pasta

4 cloves garlic, smashed, peeled and thinly sliced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1 pound asparagus, ends trimmed off and cut into 6 or 8 even pieces

2 tablespoons butter

1/4 cup heavy cream

Parmesan cheese for serving

Cooked bacon, crumbled for serving

Pour water into large cooking pot. Add mushrooms, bowtie pasta, garlic, salt, pepper and olive oil. Bring to a boil over high heat. Cook pasta, stirring constantly for about 5-6 minutes; add asparagus. Cook for another 3-4 minutes; add butter and heavy cream. Lower heat to low, mix thoroughly and continue cooking until pasta is al dente, another 2-3 minutes. Season with salt and pepper to taste. Sprinkle with Parmesan and bacon to serve.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt are exploring new adventures on the farm outside of the milking barn at their farm north of Rice, Minnesota.