50 Best Plants on the Planet (8 page)

Thinly slice trimmed raw asparagus on the diagonal and toss into mixed green salads.

Heat the grill to medium-high heat and clean the grate. Toss trimmed asparagus with a little extra-virgin olive oil, salt, and freshly ground black pepper. Place on the grill either in a grill basket or with the stalks positioned perpendicular to the grate; grill until tender-crisp and lightly browned, shaking the basket occasionally or turning with tongs to redistribute the asparagus. Depending on the heat of the fire and width of the stalks, it will take between
5
and
8
minutes. Place the asparagus on a plate or platter and sprinkle with finely chopped fresh Italian parsley or basil. If desired, top with thin slices of peeled orange and a few very thin shavings of Parmesan cheese.

The noodle shapes in this colorful salad are actually ribbons of thinly shaved zucchini. They are combined with diagonally sliced raw asparagus dressed with a citrusy vinaigrette and garnished with slivers of assertive cheese. The salad teams winningly with broiled salmon but is certainly flavorful enough to serve on its own.

Yields
6
servings

(per serving)

calories
350

fat calories
230

total fat (g)
25

sat fat (g)
4.5

cholesterol (mg)
75

sodium (mg)
230

total carbohydrates (g)
6

fiber (g)
2

sugars (g)
3

protein (g)
27

vitamin A IUs
25
%

vitamin C
35
%

calcium
15
%

iron
8
%

One 1
½
-pound skinless salmon fillet (center cut preferred, about 1 to 1
¼
inch thick)

2 teaspoons extra-virgin olive oil

¼
teaspoon coarse salt (kosher or sea)

¼
teaspoon freshly ground black pepper

1 pound green or purple asparagus, trimmed

2 medium zucchini, trimmed

¼
cup extra-virgin olive oil

2
½
tablespoons fresh lemon juice

1 tablespoon minced fresh basil or dill

GARNISHES
1 ounce pecorino cheese, peeled into shavings; 1 lemon (preferably Meyer), sliced

1
.
Adjust an oven rack to
6
to
8
inches below the broiler. Arrange a second rack in the middle of the oven. Preheat the broiler. Line a rimmed baking sheet with aluminum foil.

2
.
To make the salmon: Pat the fillet dry with a paper towel. Place it on the prepared baking sheet. Drizzle with the oil and season with the salt and pepper. Broil on the top rack until lightly browned on top, about
6
to
8
minutes. Turn off the broiler and set the oven to
350
degrees F. Move the salmon to the middle rack and roast until it is cooked to the desired degree of doneness,
3
to
7
minutes. Remove it from the oven and separate the salmon flesh with a fork or knife in the thickest part to take a peek; it should be just barely opaque throughout. Set aside to cool while you prepare the salad. (Note that the salmon can be served warm, but shouldn't be piping hot for this dish.)

3
.
To make the salad: Cut the asparagus into thin diagonal slices (leaving tips whole); place them in a bowl. Working from end to end, peel the zucchini into long, thin ribbons using a vegetable peeler or mandoline; add them to the asparagus.

4
.
To make the dressing: In a small bowl or glass measuring cup with a handle, combine the oil and lemon juice and season with salt and pepper. Mix well and stir in the basil. Taste and adjust the seasoning as needed. Add the dressing to the vegetables and gently toss with wooden spoons or silicone spatulas.

5
.
Divide the cooled salmon between six plates. Surround each portion with salad. Garnish the salad with the cheese and the salmon with the lemon. Serve.

MEATLESS ALTERNATIVE
Prepare the salad without the salmon, starting with step
3
. If desired, add a pinch of dried red pepper flakes to the dressing.

Brown rice has a delightfully nutty taste because only the outermost layer, the hull, is removed during processing. The milling and polishing (which converts brown rice into white rice) destroys much of the vitamins B
₁
, B
₃
, and B
₆
. There is also a substantial loss of manganese, iron, and dietary fiber in white rice. Serve this salad as is or on a bed of caramelized onions. Or serve over cooked slices of butternut squash or atop slices of seasoned heirloom tomatoes.

Yields
8
side-dish servings

(per serving, without sesame seeds)

calories
120

fat calories
10

total fat (g)
1

sat fat (g)
0

cholesterol (mg)
0

sodium (mg)
740

total carbohydrates (g)
24

fiber (g)
4

sugars (g)
3

protein (g)
4

vitamin A IUs
90
%

vitamin C
15
%

calcium
4
%

iron
10
%

2
¼
cups fat-free, low-sodium chicken or vegetable broth or water

1 cup long-grain brown rice (such as Texmati)

2 teaspoons coarse salt (kosher or sea)

3 medium carrots, peeled, cut into matchsticks about
¾
by
⅛
by
⅛
inches

12 to 16 ounces asparagus, trimmed, cut into 1-inch diagonal pieces, tips left whole

½
cup chopped fresh mint

3 green onions, trimmed, cut into thin slices (including half of dark green stalks)

1 tablespoon minced fresh unpeeled ginger

1 lime, zested and juiced

1 teaspoon agave syrup

Freshly ground black pepper

GARNISH
lime wedges

OPTIONAL GARNISH
toasted sesame seeds (
see Cook's Note
)

1
.
In a heavy-bottomed, medium-large saucepan (with a tight-fitting lid) bring the broth to a boil over high heat. Stir in the rice and salt. Cover, reduce the heat to low, and gently simmer for
30
minutes. Add the carrots and asparagus (no need to stir them in). Cover and cook
3
to
5
minutes more, or until the rice is tender, the vegetables are tender-crisp, and the broth is absorbed. Transfer to a large bowl; fluff gently with a fork.

2
.
In a small bowl or glass measuring cup with a handle, mix the mint, onions, ginger, zest, juice, and syrup; season with salt and pepper. Add to the rice mixture and gently toss. Taste and adjust the seasoning as needed. Serve with the lime wedges and top with toasted sesame seeds, if using.

COOK'S NOTE
Toasted sesame seeds are sold at some supermarkets and most Asian markets. Or, if you prefer, you can toast them. Place them in a small skillet on medium-high heat. Shake the handle to redistribute the seeds, cooking until they are lightly browned. Remove from the heat and let cool.

These burger-size asparagus-spiked patties are delicious on their own or served atop a thick slice of seasoned heirloom tomato topped with a little plain Greek-style yogurt.

Yields
6
to
8
servings

(per serving, using
8
portions)

calories
100

fat calories
45

total fat (g)
5

sat fat (g)
0.5

cholesterol (mg)
0

sodium (mg)
225

total carbohydrates (g)
11

fiber (g)
2

sugars (g)
1

protein (g)
2

vitamin A IUs
8
%

vitamin C
30
%

calcium
2
%

iron
6
%

1 pound fingerling potatoes (
see Cook's Note
), unpeeled, cut into 2-inch crosswise slices

Salt

3 tablespoons extra-virgin olive oil

½
cup finely chopped asparagus

½
cup finely chopped green beans

Freshly ground black pepper

¼
cup finely chopped fresh Italian parsley

¼
cup finely chopped fresh chives or dark green parts of green onions

1 teaspoon finely minced lemon zest

1 to 2 tablespoons all-purpose flour

1
.
Put the potatoes in a large pan or Dutch oven; cover with water and season with salt. Bring to a boil on high heat. Reduce the heat to medium and cook until the potatoes are tender, about
15
minutes. Drain well.

2
.
Heat
1
tablespoon of the oil in a large, deep skillet on medium-high heat. Add the asparagus and green beans and toss. Cook, stirring occasionally, until the vegetables are tender-crisp, about
2
minutes. Season with salt and pepper.

3
.
In a large bowl, coarsely mash the potatoes, leaving some small pieces intact. Add the asparagus, green beans, parsley, chives, and zest. Stir in
1
tablespoon flour to make the mixture dry enough to form into patties, adding more as needed.

4
.
Divide the mixture into six to eight
½
-inch-thick patties. Heat the remaining
2
tablespoons oil in a large nonstick skillet on medium heat. Add the patties in batches, keeping them in a single layer, and cook until they are browned on one side, about
4
minutes. Carefully turn with a flexible metal spatula. Cook until they are browned and firm on the other side. Serve.

COOK'S NOTE
Any fingerling variety will work except the Purple Peruvian.

The beet's bulb is a nutritional powerhouse, as are the hearty greens that sprout above it. The earthy sweet bulbs range in color from magenta, gold, or pink to a fancy striped variety with red and white candy-cane glamour. The verdant leaves look dramatic, with roadmaps of brightly colored ribs and veining.