One of the best things I’ve ever planted is asparagus. My very own little patch at the bottom of the yard provides plenty of fresh eating and enough to freeze a bit. Like tomatoes, what you buy the grocery store is not the same vegetable. At all. So I recommend heading to the farmer’s market or, even better, find a U-pick asparagus patch. There is one on North Territorial west of Hudson Mills, look for Elderberry Lane on the right. You’ll see the asparagus field on the left, with a scale and cost per pound.
So what to do with it? Pizza (see photo), omelets, on toast with cheese sauce, in quiche, wrapped in ham and phyllo…wow. It’s endless.
This is one of my favorite asparagus dishes and one of the easiest ever. It’s good warm or cold, as a side dish or an appetizer. Credit goes to Caprial Pence, chef from Portland, Oregon.
Roasted asparagus with balsamic vinaigrette and Parmesean
1 lb fresh asparagus, washed and trimmed
2 TBS extra-virgin olive oil
Salt and pepper
2 TBS olive oil
2 TBS balsamic vinegar
1-2 tsp garlic, minced
1/4 cup Parmesan
Pre-heat oven to 425. On baking sheet, drizzle olive oil and roll asparagus spears to coat. Season with salt and pepper. Roast until al dente, about 5 minutes depending on thickness (you want some crunch!).
In small bowl, whisk together oil, vinegar and garlic. Just before serving, drizzle vinaigrette over asparagus and top with Parmesan.