This Week: All About Asparagus

When we spoke with the asparagus purveyor at our neighborhood Farmer’s Market this past Sunday, she told us there were just two more Sundays then we wouldn’t see her until next May. We knew our love affair with asparagus would be brief, so we’ve been eating it for the last four weeks straight. The farmer sells a healthy large bunch for $4 a bunch or two bunches for $7. That’s a pretty good deal considering we saw asparagus being sold at our neighborhood market co-op for $8 for just one sickly looking bunch. So if you still see asparagus at your local farmer’s market, this might be the time to take advantage of it before it disappears for the rest of the year.  You might find this asparagus guide from Serious Eats helpful, which suggests how to pick, cook, and store these green gems. This storage method works for us:

One way to eat asparagus is to use it as the star of a pasta dish. It’s completely customizable to your liking or what you have on hand. This is the way we prepared this dish:

Ingredients:                                                                                                                                                              1 bunch asparagus, 7 cloves garlic (6 cloves cut bigger to saute, 1 clove chopped finely to eat raw as garnish), few dashes of red pepper flakes, few dashes of black pepper, few dashes of garlic powder, olive oil, whole wheat noodles, Parmigiano-Reggiano-Asiago mix (or cheese of choice). If you’re a vegan, just omit the cheese and add a bit more pepper and garlic powder instead.  And if you’re not into raw garlic, just saute them all in the pan – I like a bit of raw garlic in some of my dishes for the extra “bite” and the health benefits.

What to do:

  • While pasta is cooking, chop asparagus into one inch pieces or desired size.
  • When pasta is done (al dente), saute asparagus and 6 cloves garlic in olive oil, along with red pepper flakes, garlic powder, and black pepper for about 5 minutes on medium low heat.
  • Toss in the noddles and mix for a minute or two.
  • Plate pasta, then top with 1 clove of finely chopped raw garlic and cheese.

Another easy asparagus dish is herbed asparagus and green onion omelet with Quinoa (later post). Next up, shaved asparagus pizza.

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2 Responses to This Week: All About Asparagus

  1. I am loving asparagus right now…it is so fresh and tastes amazing.

  2. I was very inspired by this NYT slide show. It made me want to eat nothing but asparagus.

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