Roasted Asparagus & Shaved Heirloom Carrot Salad with a Zesty Lemon Vinaigrette

• Make Karen's Zesty Lemon Vinaigrette

Roast Asparagus:

• Preheat the oven to 375 degrees. Snip off coarse ends of the asparagus. Gently peel the stalk. (this is a must for fat ones, thin ones do not need to be peeled.) Cut asparagus on the diagonal into 1" pieces.
• Add the asparagus to a rimmed baking tray - add 1 teaspoon of olive oil and rub in. Season with a dash of sea salt and freshly ground pepper. Roast for 5 minutes - will be just a little golden around the edges and bright green. Remove the asparagus to a plate to cool.

Shave the Carrots:

• Add 1/2 cup of ice and 2 cups of water to a medium sized bowl. Lightly peel the carrots, cut off ends. Using a swivel vegetable peeler - shave the carrots, pressing down firmly in 4" lengths - about half the length of the carrot. Add to the bowl of ice water - mix in. I use 4 different colors of carrots. You might not use all the carrots - I cup total is good.

Mini Seasoned Goat Cheese Balls:

• Add za'atar seasoning to a very small plate. Portion goat cheese into 1/2" pieces. Roll each in the palm of you hands, drop one by one in seasoning and lights coat them. Add all to a plate to hold, reserve.

Finishing the Salad:

• On a large platter add the lettuce leaves - scatter to almost cover. Top with cooled Roasted Asparagus, Carrots (drained and dried) and Sunflower Sprouts. Dot all over with the goat cheese balls.
• Drizzle the dressing all over and serve.

The Buttermilk Biscuits:

• Add parchment paper to a cookie sheet, lightly butter, set aside. Preheat oven to 400 degrees.
• Cut the butter into 8 pieces - lay on waxed paper and freeze for 15 minutes while you prepare the ingredients.
• In a large bowl add both flours, baking powder, baking soda, sea salt and chopped coconut (if using.) Mix together. Combine wet ingredients; buttermilk and almond extract (save egg for topping).
• When butter is very cold (frozen 15 minutes) add all to the flour bowl. Using a pastry cutter - cut the butter until a coarse meal, finer then "pea" sized.

  Add HALF of the buttermilk mixture and combine with a dinner fork until slightly combined. Add second half of the buttermilk mixture and mix until most of it is combined with the flour.
• Bring the mixture together with your hands until it is sticking together (work quickly - your hands are warm, do not overwork.

  Place the dough on a large lightly floured cutting board and knead gently until cohesive.
• Roll gently to 3/4 inch thick. Cut with 2" cookie or biscuit cutters - cut straight down, do not twist! Will have 8 biscuits (can gently re-roll and use all dough.)

  Add to parchment paper, Whisk egg. Brush the tops and sprinkle with remaining 2 teaspoons of sugar. (Will have extra egg.)
• Bake in the center of the oven for about 14 - 15 minutes. For best flavor, let develop a good golden color. Cool on wire rack.

Make the Rhubarb Filling:

• While the Biscuits cook, make the 3 following accompany recipes.

  Add water, sugar and orange rind to a non-reactive 2 quart pot. Bring to a boil, reduce to a simmer and stir to dissolve the sugar. Add the sliced rhubarb and tapioca starch and stir well. Let the rhubarb stew and soften for about 4 minutes - and still a bright color! Remove from heat - rhubarb will continue to cook. (Overcooked will be mushy.) You will have a good amount of "sauce" to add to the biscuits.

Blueberry Filling:

• Add all blueberry ingredients to a small 6" skillet. Bring to a boil then lower to a simmer. Sit until sugar is dissolved and blueberries are just cooked. Take off heat. Let cool. Add extra water if you need more syrup around the blueberries.

Coconut Whipped Cream:

• Add thick coconut cream to a cold bowl (I freeze 5 minutes.) Add confectioner's sugar and vanilla - with a balloon whisk - whisk well until thick and creamy. Place in the refrigerator until needed. (Can be made ahead of time and re-whipped.)

Prepare layered the Rhubarb Biscuits & enjoy:

• Cut biscuits evenly in half horizontally. To individual plates - place the bottom of the biscuit, top with some rhubarb AND the syrup (adds ton of flavor!)

  Dot with a few blueberries. Top with a dollop of Coconut Whipped Cream and add the top of the biscuit. Add a mint sprig in the plate and enjoy!