If you live in the Northwest, you know that those lovely green spears show up as the first “sprouts” of the spring veggies. To pick out good asparagus, look for glossy stems and tight compact tops. You want the bottom of the spear to look fresh cut and not old and woody. If just a little trim will not remove the woody bottom then it may have been in cold storage a bit and not that fresh.
Steamed, sautéed or grilled and broiled, this veggie is my favorite early spring treat each year. My favorite recipe is actually a “new” one I developed after Chef Carol taught me how to make grilled pizza!
I place the asparagus on a piece of foil, season with salt, pepper, drizzle with olive oil, a dash of red pepper flake. a bit of pressed garlic, and toss to coat. I place the foil on my grill and cook till just tender, turning occasionally. Set aside.
I finely slice a couple of lemons, have some spinach picked from my garden, and gorgonzola cheese crumbled. I also have some slices of pancetta standing by.
It is a hit and I am making in April for friends coming over from out of state!
What to drink?
One person loves a good cold beer, another loves a chilled Sauvignon Blanc. Or a good iced tea!
It’s getting out there and looking forward to the months ahead even if raindrops may fall on you once in a while!
Enjoy! — Julie, the farmstand gal
And, who knew that asparagus is SO GOOD for you! Did you now that asparagus offers 31 health benefits?