Photo: Iovine Brothers' Summer Slaw
Asparagus is one of the first crops to be harvested during the local growing season, and, at the Market, we know spring has sprung when the first batch of local asparagus arrive. We thought it only fitting to post four of our merchants’ favorite asparagus recipes. Enjoy!
Beck’s Grilled Summer Asparagus
- 1 lb. asparagus, pencil size
- 2 tbs. olive oil
- ½ tsp Granulated garlic
- 1 tsp fresh lemon juice
- salt ( kosher) to taste
- ground black pepper, to taste
- 12 ea. fresh raspberries (as garnish)
Cut the root end of asparagus until, wash and dry. Put in a baking dish with all ingredients except the fresh raspberries, reserve them for the garnish.
The asparagus should marinate for about two hours covered in the refrigerator. Strain the marinade from the asparagus and shake off any excess oil so that it will not flame on the grill and give the asparagus the black sooty color as it is cooking, you want a nice lightly charred look.
Place asparagus on a smoking hot preheated outdoor grill, get some quick car marking then move the asparagus to an indirect area of the grill to finish. From beginning to end; to cook this should take 3-4 min total, it should until be bright green and be al dente to the touch, it will continue to cook until it cools. Place in fridge to help cool.
Put asparagus on a platter decoratively and top with the dressing and garnish with fresh berries.
Fair Food Farmstand’s Favorite Shaved Asparagus Pizza by www.smittenkitchen.com
Makes 1 thin crust 12-inch pizza
- 1 recipe Really Simple Pizza Dough or your favorite pizza dough
- 1/2 pound asparagus
- 1/4 cup grated Parmesan
- 1/2 pound mozzarella, shredded or cut into small cubes
- 2 teaspoons olive oil
- 1/2 teaspoon coarse salt
- Several grinds black pepper
- 1 scallion, thinly sliced
Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.
Prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler (a Y-shaped peeler works best here, but I only had a standard, old and pretty dull peeler and it still worked; a mandolin would also work, in theory, but I found it more difficult to do it that way), create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and don’t fret some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give a great character to the pizza. Discard tough ends. Toss peelings with olive oil, salt and pepper in a bowl and be sure to try one — I bet you can hardly believe how good raw asparagus can taste.
Assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted tray to bake it on. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions, then slice and eat.
Iovine Brothers’ Summer Slaw
- 12 oz Cider Vinegar
- 1 tsp. Celery Seed
- 2 tbsp. Yellow Mustard Seed
- 1 cup Extra Virgin Olive Oil
- 1 tbsp. Salt & Pepper
- 6 oz. Honey
Bring all ingredients to a boil in a sauce pan.
Let cool before serving.
- 1 Bunch Red Swiss Chard removed from the stem, sliced thin
- 1 Turnip, Julienne cut
- 4 Asparagus Stalks, French cut
- 1 Fennel Bulb, shaved thin
- 2 Navel Oranges, segmented
- 6 Bunch Radish, thinly sliced in rounds
Add all ingredients into a mixing bowl and toss with cool dressing immediately before serving. Enjoy!
Pearl’s Oyster Bar’s Scallops with Asparagus and Mushroom Beurre Blanc
- 1lb medium asparagus
- 1tsp. minced garlic
- 3 tbs. olive oil
- 2lb large sea scallops (tough ligament removed from side of each, if attached)
- ½ tsp. black pepper
- ¾ tsp. salt
- 1/3 cup dry white wine
- ¼ cup unsalted butter, cut into 4 pieces
- Sliced Baby Bella mushrooms
- 1tbs. minced fresh chives
Trim asparagus, and cut stems into ¼ thick diagonal slices, leaving tips whole.
Heat 1 tbs. oil in a 12” heavy nonstick skillet over moderately high heat. Add garlic, mushrooms, and asparagus, stirring occasionally, until just tender (5-6 minutes). Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
Pat scallops dry and sprinkle with pepper and ½ tsp. salt. Add 1 tbs. oil to skillet and heat over moderately high heat, then sauté ½ of the scallops, turning over once, until browned and just cooked through, 4-6 minutes total. Transfer scallops with tongs to another plate as cooked.
Wipe out skillet with paper towels, and then add remaining tbs. oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4-6 minutes total. Transfer cooked scallops to a plate. (Do not wipe skillet after second batch.)
Carefully add wine to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tbs. (about 1 minute). Add any scallop juices accumulated on the plate and bring to a simmer. Reduce heat to low and whisk in butter, 1 piece at a time, until incorporated.
Add asparagus and remaining ¼ tsp. salt, and cook until heated through (about 1 minute).
Serve scallops topped with asparagus and mushroom sauce. Garnish with fresh chives.