Lunch Bunch Linkup: Seasonal Spring Recipes

I like to eat seasonally, but things aren't necessarily growing out in my garden yet.  Depending on where in the country you live, you might have different seasonal spring crops to choose from.   Here are some pretty basic spring things to look for in the grocery stores, or farmers markets if you're lucky enough to have them open yet:

I may have forgotten a few items on the list, 

so if you see something missing, then let me know!

Due to my traveling and of course, the craziness that ensues afterwards as you try to get back to normal, we didn't meet for our Lunch Bunch group, but I still want to hear about your favorite seasonal spring recipes!

Me?  I adore the fresh asparagus when it is in season {drizzled with olive oil, sprinkled with a wee bit of sea salt and roasted until just tender ~ minced garlic is also tasty with it}.

But one of my favorite ways to eat asparagus is a recipe from Georgeanne Brennan's book Potager: Fresh Garden Cooking in the French Style.

Savory Bread Pudding Layered with

Asparagus, Fontina and Mixed Spring Herbs

12-16 thick slices dry bread {baguettes or mixes of specialty breads ~ I have used just plain ol' French bread before}

2 1/2 cups milk

1 pound asparagus

5 eggs

1 tsp salt

1 tsp black pepper

1/4 cup freshly grated Romano cheese

4 ounces Fontina cheese, slivered

4 ounces Swiss cheese, slivered

1/2 cup chopped mixed fresh herbs, such as chives, parsley and tarragon, OR sage, thyme and marjoram

1 tbsp butter, cut into small bits

Place bread in a single layer in a shallow dish.  Pour milk over the top and let soak about 30 minutes until bread has absorbed the milk and is softened.  Press the bread slices to extract the milk.  Measure the milk to about 1/2 cup after squeezing, if you don't have that much, then make up the difference as needed.  Set the milk and bread aside.

Meanwhile, trim your asparagus, removing the woody ends.  Cut the stalks on the diagonal into thin slivers about 2 inches long and 3/8 inch thick.   Steam asparagus for 2-3 minutes until barely tender.  Immediately place under cold running water then drain and set aside.

Preheat oven to 350.  Butter a 3-qt mold or casserole dish.

In a bowl, beat together the eggs, salt, pepper and the 1/2 cup milk until well blended.  Now you are going to make three layers of everything in your casserole dish.  Layer 1/3 of the bread in the dish, then add a layer of 1/3 of the asparagus, then a layer of 1/3 of the herbs, then 1/3 of each of the cheeses over the top.  Repeat layers, topping the casserole with a few asparagus slivers and cheese over the last layer of bread.  Pour the egg-milk mixture over the layers and dot with butter. 

Bake until top is crusty brown and knife inserted in the middle comes out clean, about 45 minutes.

Mmm, mmm, good!  Come to think of it, I haven't made this recipe in a looong time, but it is oh so tasty!  I think I will be adding it onto my menu again very soon.  It's a little more involved that I usually like to cook everyday but it might be a lovely addition to our Easter dinner I'm thinking!  The April/May issue of Clean Eating Magazine also has a tasty looking Creamy Asparagus Soup I want to try out soon. 

And speaking of new recipes to try out, the April issue of Whole Living Magazine has a few recipes for fresh spring carrots like Roasted Carrots with Garlic; Shaved Carrots, Watercress and Cashews with Orange Vinaigrette; Moroccan Braised Chicken with Carrots and Golden Raisins; and Cinnamon Carrot Muffins to try out soon.  Plus, their website has a handy little section for seasonal recipes to check out. 

So, what are your favorite seasonal spring recipes?  Link up and tell us from your blog, or share with us in the comments!  Can't wait to hear your fav's!

{images via}