More on Spring greens

Here, as promised, are more ways to enjoy Spring green.

First, a traditional Spanish recipe for asparagus with scrambled eggs, and a touch of chorizo. A luscious breakfast or brunch, even a lunch dish with a side of salad or potatoes.

Spanish style asparagus, a "revuelto"

serves 4 or 5

3 tbsp Spanish olive oil

2 garlic cloves, peeled

2 cups day old bread, cut into bite-sized cubes

2 tbsp chorizo, finely diced

1 1/2 lbs thin asparagus, trimmed and cut into 1" lengths

1 bunch scallions, cleaned and chopped

1 garlic clove, peeled and minced

8 eggs

1 tbsp milk

1/2 tsp Spanish paprika (1/4 tsp if it's smoked)

2 tbsp flat leaf parsley leaves, chopped for garnish

salt and pepper

Beat the eggs with the milk. Season with salt and pepper and the paprika. Set aside.

If you have a cast iron skillet, this is a place to use it. If not, use a med/large frying pan. Coat either with the olive oil and heat over medium flame. Add garlic cloves to flavor it and sauté them until they start to brown. Remove the garlic and discard. Toss in the bread cubes, salt and pepper and gently fry until they get brown and crisp. Remove with a slotted implement from the pan.

Toss the chorizo into the oiled pan and stir it around to flavor the oil. Add asparagus, salt and pepper and continue frying until the asparagus is heated through but still stiff, maybe 3 minutes. Add scallions and minced garlic, stirring to blend. Fry 60 seconds.

Pour the seasoned eggs into the pan, stirring with a wooden spoon. Cook until eggs are softly scrambled and still look creamy, maybe 2 minutes or so. Stir in parsley. Remove from heat and put onto serving platter. Top with the fried bread and serve.

From Nepal, a nettle curry

This is reportedly excellent for diabetics. I've also been told that nettle curry and nettle soup can help heal fractures.  Nettles are known to be exceptional at bolstering the immune system. Just handle them with care; after all, they're not known as "stinging nettles" for nothing. Hint: any heat removes the sting.

Serves 4

1/4 lb nettles (delicate ones are best, meaning stems aren't thick yet and leaves are small)

2 garlic cloves, peeled and minced

3-4 dried Arbol chilies

corn or mustard oil for sautéing

2-3 tsp corn meal (fine)

1 tsp garlic and fresh ginger root mashed together into a paste (1 clove garlic, 1/2" peeled ginger)

salt and pepper to your taste

Using rubber gloves or tongs to protect your hands, wash the nettles. Blanch in salted boiling water until soft. (Now no more sting.) Drain really well. Puree in a blender or processor.

Coat the bottom or a medium sauté pan with oil and heat over medium flame. Fry the garlic cloves and chili in the hot oil for a minute, until they are fragrant and slightly soft. Add the nettle puree, stirring to blend and continue cooking until the nettles are thoroughly hot, 3-5 minutes.

Stir in the corn meal, ginger/garlic paste, salt and pepper to your taste. The mixture should be slightly thick so that it doesn't run off the spoon. If you need to add corn meal, do so a tsp at a time.  Heat through and serve.

This goes over rice or macaroni. It can be a side dish with meat. You can thin it with vegetable broth to serve as soup.