Celebrating fresh, local foods in season is one of the treasures of the growing season. Eating seasonally means enjoying the freshest and ripest foods at the height of their natural harvest. Nothing tastes better than local produce in season! Asparagus will soon be here and let’s be ready to enjoy this wonderful vegetable! .
When selecting asparagus look for spears with tight buds and smooth skin. The spears should be straight and firm. Asparagus is highly perishable and should be stored upright with water at its base for 2-3 days in the coolest part of the refrigerator. Rinse well before using and scrub with a soft brush to remove any sand.
Asparagus is an excellent source of folate, and also a good source of vitamin A, C and K. One cup cooked fresh asparagus contains only 35 calories.
Serving ideas include: Use raw asparagus and quickly blanch for 2 minutes. Add to a vegetable tray with a dip. Cook and serve with a small amount of butter, salt and pepper to taste. Toasted, slivered almonds may be added to cooked asparagus or freshly squeezed lemon juice.
Here are a couple of easy, healthy recipes for fresh asparagus.
Roasted Asparagus
Serves 4
2 pounds asparagus
¼ cup extra virgin olive oil
Kosher salt
Parmesan cheese, optional
Preheat oven to 450 degrees, Divide asparagus between 2 rimmed baking sheets. Drizzle half of the olive oil over each batch and sprinkle with salt. Toss the spears to coat them evenly with oil and salt. Spread them out so they are even in one layer on the baking sheet. Bake until the spears are sizzling and just tender, about 10 minutes. Transfer to a platter and serve immediately. Option may sprinkle asparagus with parmesan cheese before serving
Grilled Asparagus
Serves 4
2 pounds asparagus
3 Tbsp. extra-virgin olive oil
Pinch kosher salt
Pinch freshly ground black pepper
Clean and preheat the grill to medium hot.
Toss the asparagus in a bowl with oil, salt and pepper.
Place asparagus spears on the grill.
Cook for 4-5 minutes of the first side. Carefully turn them and cook for another 3 minutes. Serve immediately.
Lemon Asparagus Pasta
Source Edible Magazine
Serves 4-6
8 oz. angel hair pasta
2 ½ cups asparagus, cut into 1 inch pieces.
Cook pasta in boiling water 4 minutes. Add asparagus and cook 2 minutes longer until tender. Drain
1 Tbsp. butter
½ cup green onions, chopped
1 ½ tsp. fresh lemon peel, grated
3 Tbsp. fresh squeezed lemon juice
While pasta cooks, melt butter in large fry pan over medium heat, Add green onions and lemon peel and sauté for 1 minute. Add lemon juice and cook until liquid is almost evaporated.
¾ cup milk
2 eggs
Beat together. Add with pasta and asparagus to pan with green onions. Cook over low heat until milk mixture is slightly thick. Do not boil.
1 Tbsp. fresh dill
¼ tsp salt
1/8 tsp ground nutmeg
Stir into mixture. Serve immediately.
Visit a local farm market or grower to explore what is available and celebrate fresh, local foods that are in season!
