Spring Cream of Dandelion soup

2 pounds (about 6 cups) dandelion greens, trimmed and washed
1 tablespoon butter or olive oil
4 cups vegetable stock
2 large leeks, white and light parts only, cleaned and sliced
1 carrot, cleaned and diced
2 1/2 cups milk
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
Dandelion buds and/or flower petals for garnish

1. If using more mature or very bitter tasting greens, blanch them in a pot of boiling salted water, then drain and squeeze out the excess water, chop and set aside.

2. Heat butter or oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes.

3. Add stock and simmer for about 15 minutes. Reduce heat to medium and whisk in milk, cook stirring frequently, until slightly thickened.

4. Puree mix in a tightly covered blender until smooth, taking care with the hot liquid. Season with salt and pepper, and add Dijon if you like.

5. Serve in bowls and garnish with flowers or buds.

Dandelion Green Fettuccini

2 c Dandelion greens
2 Eggs
1 1/2 c Flour
1/2 t Salt

This recipe also works for other greens; beet greens, arugula, orach, or chicory.
It is so tasty that it needs only butter and grated Asiago cheese.
When making the pasta, adjust the amount of flour to the moisture of the greens.

1.In a blender put dandelion greens and eggs, blend until smooth.

2.Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.

3,Turn out onto floured surface and knead until smooth (approximately 5 minutes).

4.Roll out with rolling pin to 1/8"-1/4" thickness or thinner.

5.Allow to stand and dry 1 hour, then, cut into strips.

6.Drop into boiling water and cook 1-2 minutes.

Lemon Garlic Asparagus

Lemon garlic asparagus
Serves 4

1 lb Asparagus, trimmed and blanched
2 T Olive oil
1 large clove Garlic, minced
Salt and pepper to taste
Juice of 1 lemon
Parmesan shavings, optional

Preheat oven to 450 degrees.

Toss asparagus with olive oil and garlic; season with salt and pepper. Bake until asparagus are tender and lightly browned. Remove from oven and add lemon juice and stir; adjust seasoning to taste.