Just in time for spring, a whole smorgasbord of green — asparagus, Brussels sprouts, cabbage and edamame.

Shaved Asparagus Galette with Mascarpone and Jarlsberg

Makes 6 small or 4 main servings

Cream Cheese Crust (recipe below)

Flour for rolling

1 pound thick or medium asparagus

6 ounces mascarpone cheese, at room temperature

1 large egg, lightly beaten

1/2 clove garlic, minced

1/8 teaspoon kosher salt, plus more as needed

1/8 teaspoon freshly cracked black pepper, plus more as needed

Pinch of cayenne pepper (optional)

2 ounces Jarlsberg cheese, coarsely grated

1 tablespoon finely grated Parmesan cheese

1 egg yolk lightly beaten with 1 teaspoon water, for egg wash

— Prepare the crust dough and shape it into 2 discs about 3/4-inch thick, one about 4 inches in diameter and the other about 6 inches. Wrap in plastic and refrigerate at least 1 hour (or up to 2 days), or freeze for up to 1 month.

On a lightly floured surface, use a lightly floured rolling pin to roll the larger dough disc to about a 12- to 13-inch circle. Transfer it to a parchment-lined baking sheet. Save the other disc for another use.

Place an oven rack in the center. Preheat the oven to 400 degrees.

Cut the asparagus tips off in 1 1/2-inch-long pieces; set aside. Working with the stalks, lay 1 at a time on a cutting board aligned with the edge of the countertop. Let the tough end hang over so you can grasp it, leaving the stalk flat on the board. Use Y-shaped peeler to shave the asparagus into thin ribbons, turning the spear as you work; it’s fine if the pieces vary in size. Set the shaved ribbons aside and discard the tough ends.

In a medium bowl, with a rubber spatula, beat the mascarpone, egg, minced garlic, salt, black pepper and cayenne into a smooth, spreadable paste, scraping the sides often. Spread the mixture evenly over the center of the dough circle, leaving a 3-inch border all around. Top with grated Jarlsberg, then shaved asparagus, keeping the border intact. Top the galette with the reserved asparagus tips, spreading them around in an attractive manner. Sprinkle with Parmesan.

Fold the dough edge over the filling, pleating to form a neat round. Don’t worry much about the shape — galettes are freeform. Don’t try to make the dough meet in the middle; leave the filling exposed. Brush the pastry with egg wash and sprinkle with salt and pepper.

Bake until the crust is golden and the exposed asparagus tips begin to brown, 45 to 50 minutes. Cool on a rack on the baking sheet for about 10 minutes, then transfer to a serving plate. Serve warm or at room temperature.

Cream Cheese Crust

Makes two 8-to-10-inch crusts or one 8- to 10-inch double crust

6 ounces cream cheese, at room temperature

1 stick (1/2 cup) plus 2 tablespoons unsalted butter, at room temperature

2 tablespoons heavy cream or more as needed

2 3/4 cups all-purpose flour, plus more as needed

1 teaspoon kosher salt

— Place the cream cheese, butter, and cream in the bowl of a food processor and process until well combined and fluffy, about 20 seconds. Add the 2 3/4 cups flour and the salt; pulse 5 or 6 times. Scrape the sides with a rubber spatula and process another 15 to 20 seconds, until the dough just comes together and begins to pull cleanly away from the sides in jagged clumps. If this doesn’t happen, add another few teaspoons of cream, as needed. Move the dough to a lightly floured work surface and gently knead 2 or 3 times. If it seems quite sticky or at all wet, sprinkle on another few teaspoons flour and give it a couple more quick, gentle kneads. Divide the dough in half and shape into 2 discs about 5 inches in diameter and 3/4-inch thick. Wrap in plastic and refrigerate at least 1 hour (or up to 2 days), or freeze for up to 1 month.

(From “Savory Pies,” by Greg Henry, ulyssespress.com, 2012)

Lemon-Glazed Roasted Brussels Sprouts with Mushroom Medley

Serves 4

4 cups brussels sprouts, halved

1 tablespoon shallot, chopped

2 tablespoons butter, melted

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

Dash of cayenne pepper

3 strips of bacon, roughly chopped

1 cup assorted mushrooms (such as shiitake, oyster, and baby bella), roughly chopped

— Preheat oven to 425 degrees.

Lightly coat the bottom of a roasting pan with olive oil. Arrange the halved sprouts in the roasting pan. Add the chopped mushrooms, bacon, and shallots to the roasting pan.

In a small bowl, melt the butter in the microwave. Lightly whisk the cayenne pepper, lemon juice, and lemon zest into the melted butter and pour the butter mixture into the roasting pan. Lightly toss the sprouts to make sure they’re coated nicely with the butter.

Roast for 45 minutes or until the sprouts are golden brown and crispy.

(Courtesy of “We Are Not Martha” for the Mushroom Council)

Salmon and Wild Rice-Stuffed Cabbage

Makes 4 servings.

1 cup water

1/2 cup dried shiitake or porcini mushrooms

3/4 teaspoon kosher salt

1/2 cup pearled barley

3/4 cup cooked wild rice

2 teaspoons olive oil

12 ounces salmon fillet

1/4 teaspoon freshly ground black pepper, plus more as needed

8 ounces sliced fresh shiitake mushrooms

1/2 cup white wine

3/4 cup chopped green onions

1 1/4 teaspoons dried tarragon

1 1/2 teaspoons lemon zest

8 large cabbage leaves, blanched

1/2 cup low-sodium chicken broth

—Preheat the oven to 350 degrees.

Bring the water to a boil and remove from the heat. Steep the dried mushrooms for 10 minutes. Strain the mushrooms and reserve the steeping liquid. Chop the mushrooms and set aside.

Add enough water to the reserved mushroom liquid to make 1 cup. Add 1/8 teaspoon of the salt and bring it to a boil. Stir in the barley and reduce the heat to a simmer. Cover and cook until the barley is soft, about 25 minutes.

Stir the chopped soaked mushrooms into the barley. Mix the cooked barley with the wild rice and set aside.

Heat the olive oil in a heavy skillet over medium-high heat. Season the salmon fillet with 1/8 teaspoon each of salt and pepper. Sear the salmon fillet just until cooked, about 2 minutes per side. Remove the skin from the salmon if still on and flake the fish into the barley mixture. Brown the fresh mushrooms in the same pan. Remove the mushrooms and deglaze the pan with 1/4 cup of the wine.

Add the skillet liquids and mushrooms to the barley mixture. Add the green onions, tarragon, the remaining 1/2 teaspoon salt, pepper, and the lemon zest.

Fill the cabbage leaves with the barley mixture and roll the leaves up tightly. Place the rolls seam side down in a baking dish.

Bring the chicken broth and the remaining 1/4 cup wine to a boil and pour over the cabbage rolls. Cover with foil and bake until cabbage is soft and the broth is steaming, 20 to 25 minutes.

— Per serving: 384 calories, 24g protein, 24g carbohydrates, 8g fiber, 15g total fat, 3g saturated fat, 326mg sodium.

Edamame with Tarragon Dipping Sauce

Makes 4 servings.

6 cups water

1/2 teaspoon kosher salt

4 cups edamame in pods (frozen or fresh)

1/2 cup Tarragon Dipping Sauce (recipe follows)

— Bring the water to a boil and add the salt.

Boil the edamame until beans are tender, 4 to 5 minutes. Drain and serve with the dipping sauce.

— Per serving: 238 calories, 16g protein,18g carbohydrates, 8g fiber, 10g total fat, 0.5g saturated fat, 154g sodium.

— To eat edamame, dip the bean in the sauce and then put the whole pod in your mouth. Hold on to the end of the pod and gently pull the pod through your teeth and the beans will pop out in your mouth.

Tarragon Dipping Sauce

Makes 3/4 cup.

3/4 cup arrowroot

1/2 cup low-sodium chicken broth

1/4 cup white wine vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 teaspoon minced tarragon

1 teaspoon minced shallot

1 teaspoon minced garlic

1/4 cup olive oil

— Dissolve the arrowroot in 1 tablespoon of the chicken broth to make a paste. Bring the remaining broth to a boil.

Stir the paste into the broth and allow the broth to thicken slightly. Remove from the heat and add the vinegar, mustard, salt, pepper, tarragon, shallot, and garlic. Whisk in the olive oil.

Per tablespoon: 38 calories, 0g protein, 0g carbohyrates, 0g fiber, 4.5g total fat, 0.5g saturated fat, 25mg sodium.

(“The Diabetes-Friendly Kitchen,” Culinary Institute of America Associate Professor Jennifer Stack, Wiley, 2012, ciaprochef.com/fbi/books.html).

Reach Karen Herzog at 701-250-8267 or karen.herzog@bismarcktribune.com.