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4 Servings

Following is one of my favorite recipes using the bounties of Colorado spring — green garlic, asparagus, baby leeks and peas.  If the weather has delayed the pea crop, you can substitute petite frozen peas. Serve with a salad made from spring greens and a loaf of crusty bread, also available at most farmers’ markets.

Chicken:
2 tablespoons brown sugar
2 tablespoons salt
1 teaspoon large grind black pepper
4 boneless, skinless chicken breasts
In a small bowl, mix brown sugar, salt and pepper. Coat chicken breasts evenly with the brown sugar mixture. Place chicken breasts in a medium-sized bowl, cover with plastic wrap and refrigerate for at least 2 hours, or as long as 6 hours. Grill chicken breasts over medium heat, turning once, until meat is opaque throughout and juices run clear, about 10 to 12 minutes. Remove from the grill and slice thinly. Set aside.

Risotto:
2 cans (14 ½-ounces) chicken broth
1 cup water
4 tablespoons butter
2 stalks green garlic, thinly sliced
1 medium white onion, chopped
3 baby leeks (white parts only), thinly sliced
2 cups Arborio rice
½ cup Chardonnay wine
1 cup thin asparagus, cut into 1-inch pieces
1 cup freshly shelled small peas or petite frozen peas
3 tablespoons fresh chives, thinly sliced
½ cup grated Parmesan cheese
4 tablespoons butter
Salt to taste
Large grind black pepper to taste

In a large saucepan, bring 1 can chicken broth plus 1 cup water to a simmer over medium heat. Add 4 tablespoons butter, green garlic, onion and baby leek and cook, stirring occasionally, until onion is soft, about 5 minutes. Add Arborio rice and stir until the grains are coated with butter. As liquid cooks down, add the second can of chicken broth ½ cup at a time and cook, stirring continually, until Arborio rice absorbs all the liquid, about 20 to 25 minutes. Adjust the heat as necessary so that the mixture maintains a gentle boil. Add wine, asparagus, peas, chives, Parmesan cheese and 4 tablespoons butter. Mix and cook only long enough to heat through, about 2 minutes. Season with salt and pepper to taste. Sprinkle with additional Parmesan cheese if desired. Serve immediately.

Cooking tip for risotto:
Although labor intensive, it is important to add the liquid ½ cup at a time. Stir continually until all the liquid is absorbed. Then add another ½ cup. This technique results in rice that is delectably creamy while the grains remain separate and firm.

Shopping for garden or English peas:
Select garden or English peas with bright green, velvety pods. Discernible pearl-shaped peas should barely fill the pod. Avoid overgrown peas that are flattened against each other like teeth. Do not buy immature peas that are flat, dark green or wilted. Avoid overgrown peas that are swollen and freckled with gray spots. A yellow color indicates age or damage.

Storing garden or English peas:
Peas are best eaten immediately after they are picked. When stored in plastic bags and refrigerated, garden peas will last 3 to 4 days.

Preparing garden or English peas:
To shuck garden or English peas, pinch off the stem and pull the string down the side of the pod. Using your thumb, push the peas out. Discard pods.

Shopping for green garlic:
Choose ones with crisp green tops and long, strong, white bases.

Storing green garlic:
For best results, place roots in a glass of water, cover with a plastic bag, and secure bag to glass with a rubber band. Change the water every day. Or wrap green garlic in moist paper towels, place in a plastic bag and store in the vegetable crisper of your refrigerator. They should keep nicely for up to 5 days.

Using green garlic:
Peel off the strong, shaft-like leaves and rinse under cold water. Chop off and discard the root. Use all of the white part and as much of the pale green part that is tender. As the season progresses, the greens can become tough. If so, peel off any fibrous parts before you chop.