Over heard at the market: “this market, it’s like Disneyland for adults”
The height of California-grown asparagus season is in full bloom. Did you know that from seed to harvest it takes three years to produce this braid-tipped vegetable? Loaded with vitamins and minerals (you can read all about the benefits of asparagus here) and low in calories it may just be the season’s best vegetable.
A few years ago I asked a farmer how to store asparagus. He suggested I cut about a 1/2 inch from the bottom…….
Tip: keep the rubber band around the bunch when you cut so that you don’t have any runaway spears!
……….. and put into a glass with a bit of water so that the cut end is immersed and store in the refrigerator
There are many ways to use asparagus but I always associate them with eggs, it’s a classic combination. What I like about combining these two ingredients is that you can enjoy them for breakfast, lunch or dinner.
Take last night’s grilled asparagus and cut into bite-sized pieces. Chop up onion, sauté in a bit of olive oil on medium-low heat, after a few minutes add the asparagus. In a separate bowl, crack a few eggs, add a bit of milk and whisk until combined. Add the eggs to the onion and asparagus, stir frequently and cook until desired doneness. Throw in some grated or crumbled cheese (I like goat cheese but parmesan is lovely), herbs, salt and pepper.
Cook a few eggs (poached, sunny-side up, over easy, whatever you prefer) then lay over cooked asparagus. Add a piece of rustic toast to soak up the goodness.
Lunchtime is the perfect time to enjoy asparagus in a salad. I made this Quinoa, Asparagus and Feta Salad and it was a hit! I added some roasted carrots too!