Produce of the Week; Asparagus
This funky tall looking vegetable is an absolute gem! The asparagus season every year is a short one, typically May - June but during that time they really take off! Many different varieties can be found around the world but you most likely have seen three colours; green, purple and white. Green and purple are grown outdoors like normal plants but the white one you must completely cover with dirt or plastic to avoid any sunlight.
The flavour comes across as mild with grassy undertones and can be both prepared fresh or cooked. Finely shaved into salads, thinly sliced and mixed into rice bowls, or shredded into vegetable side dishes. It is wonderful juiced. While the spears can be used raw, they are most popularly cooked to develop a crisp, tender consistency. We highly recommend not avoid over cooking this veggie and to aim for Al Dente! Try them steamed and coated in sauces, butter or hollandaise, boiled and served with fresh herbs, or grilled for a smokey flavour. The spears can also be added into a stir-fries and noodle dishes or baked into egg dishes, potato salads and pastas dishes. The spears can also be pickled for extended use. If you have a small patch yourself or if you remove the bottom part of the stem, save them in the freezer for homemade stock, broth or add into your pasta water for extra flavour.
Asparagus pairs well with;
Fruits & Veggies; morel mushrooms, fennel, young lettuces and citruses, all alliums, zucchini, tomatoes, potatoes, carrots, peas, radish, raspberries, beans, spinach and rhubarb.
Meats; pork, chicken, lamb, prosciutto and shrimp, eggs, salmon, most fish, duck, beef, crab and calamari.
Herbs & Spices; such as mint, cilantro, tarragon, parsley, dill and chives.
Other; all grains, rice, cheeses, yogurt, hollandaise sauce, dijon mustard, olive oil, pesto, honey, maple syrup and pesto.
Asparagus spears can be stored upright in a glass filled with a small amount of water and covered in plastic in the refrigerator. The spears can also be loosely wrapped and placed in the crisper drawer. It is recommended to consume the shoots within three days of purchase for the best quality and flavour. Asparagus can also be blanched and frozen for up to one year.
Fun Facts;
-Asparagus was a prized vegetable in the cuisine of ancient Rome
-It takes asparagus approximately two to three years from seed to harvest to your table. While it is slow to mature into to a crop producing vegetable, an asparagus plant can last up to roughly 20 years!
-They can grow up to 7 inches per day
Recipes;
Beer Battered Asparagus; https://www.onionringsandthings.com/beer-battered-asparagus/
Spring Vegetable Skillet with Soft Boiled Eggs; https://happyhealthymama.com/spring-vegetable-skillet-soft-boiled-eggs.html
Spring Homemade Detox Green Juices; https://shaynaskitchen.com/spring-homemade-green-juices/
