A TASTE OF SPRING

So, here in New England it is officially spring and though the cold weather endures, the palate need not stick to the winter bounty.  I do have a strong feeling for locally grown produce, but it is a hard principle to stick by at this time of year when we see beautiful asparagus, new peas, spring onions, tender baby carrots and the huge assortment that is now available at most grocers.  The fresh taste of the season is truly apparent in the new asparagus, for example, compared to what you paid much more for in January and its character makes it suitable for some creative uses, like a vegetable terrine or a simple topping with lemon and thyme over fresh pasta. 
Here's a simple terrine recipe to try; you can use a standard 1-2 quart terrine or for fun you can make them in small loaves or ramekins.  I like to chop lots of fresh parsley and chive to dock the top and sides with when I serve this.

• 10 asparagus spears
• 1 tablespoon kosher salt
• 1 cup baby peas
• 3 1/2 oz red pepper diced
• 3 1/2 oz new carrots, diced
• 1 cup diced spring onion
• 4 large eggs
• 1 1/4  cups heavy cream
• 4 oz goat or feta cheese
• 2 T fresh tarragon chopped
• 2T fresh basil chopped
• salt and pepper

1. Preheat the oven to 350ºF
2. Bring a pan of water to the boil, stir in the cooking salt, add the petits pois red pepper and blanch for 30 seconds. Remove from the pan, refresh in iced water and drain.
3. Add the asparagus and onion to the water and blanch for 1 minute and remove from pan and refresh in iced water.
4. Add the carrots to the pan and cook for 5 minutes, until tender but still firm to the bite. Drain and refresh under cold water.
5. Whisk the eggs,the cheese and the cream in a bowl and add fold in the peas, carrots, onion, red pepper tarragon and basil. Season with salt and pepper.  Reserve the asparagus spears.
6. Line a terrine with plastic wrap, allowing it to overhang the sides. Spoon in 1/3 of the the vegetable mixture. Lay down a bed of asparagus spears in a single layer and cover with another1/3 of the mixture.  Then repeat the asparagus layer and top with the last 1/3 of the vegetable mixture.
7. Wrap the overhanging cling film over the top to seal and put the terrine into a roasting pan. Pour in boiling water to come about halfway up the sides of the terrine and bake for 30-40 minutes, (less time for ramekins) or until the tip of a knife inserted into the center comes out clean. Turn out and remove the cling film before serving. Serve warm or cold.

ENJOY AND HAPPY SPRING!