Spring On a Plate Recipe

Ingredients:

½  lb fresh green garbanzo beans
½ lb green asparagus
3 stalks rhubarb
2 yellow potatoes
¼ lb ramps (baby leeks)
Handful watercress
(optional) heel of stale bread, ¼ cup breadcrumbs
¼ cup olive oil
salt and pepper to taste
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16 oz unsweetened greek yogurt
½ cup dill, minced
½ cup mint, minced
1/2 cup parsley, minced
3 lemons, juiced
salt and pepper to taste

 

Directions:

Bring a small pot of water to boil. Shell the garbanzo beans and blanch in the boiling water for 2 minutes. Remove from heat and rinse with cold water. Set aside.

Preheat oven for 350 degrees F.

Cut potato into small wedges and place on a baking sheet. Drizzle with olive oil and send them to a hot oven to roast for 20 minutes.

Remove tough ends of asparagus, thoroughly yet delicately clean and remove roots from ramps, and cut stalks of rhubarb in half and then slice lengthwise into 3 smaller strips. Place in the basin of stone or glass baking dish and drizzle with olive oil and a dash of salt/pepper. Place on the available rack in the oven and bake for the remaining time on the potatoes (around 10 minutes).

In a medium bowl, combine yogurt, and lemon with the minced fresh herbs. Pour herb-yogurt onto a large serving platter. Spread with a spatula to create a yogurt bed.

Arrange vegetables on top of the yogurt to your liking.

Garnish with watercress, blanched garbanzo beans, a sprinkle of bread crumbs, and a halved medium-boil egg.

Enjoy immediately with warm flatbread or alongside a nice lentil salad.