Produce Highlight: Asparagus Time!

Asparagus is one of the first (and perhaps favorite) signs of spring, and luckily for us it is in season now at the Saturday Morning Farmers’ Market! 

Asparagus is grassy, tender, and sweet. It is best when picked fresh, and even better when local, as travel can be hard on this sweet little veggie. Choosing the right bundle is less tricky than you’d think. Despite common belief, the size of the spear doesn’t indicate the quality or flavor – thin asparagus is just less mature than it’s thicker counterpart. What you should be looking for is closed, compact tips, bright green or violet tinged spears, and firm stems. Another fun trick: when squeezed, the bunch should squeak!

Fast Facts!

• A fun trick for picking the right bunch: when squeezed, it should squeak! 
• Despite common belief, the size of the spear doesn’t indicate the quality or flavor – thin asparagus is just less mature than it’s thicker counterpart.
• Asparagus lies dormant in winter, but emerges in spring and can grow up to six inches a day!
• Asparagus was first grown in Greece nearly 25,000 years ago. The name asparagus comes from the Greek language, and means “sprout” or “shoot.”
• Asparagus is one of the three common vegetables in North America (along with rhubarb and artichokes) that comes from a perennial plant.
• It takes three years from seed to be harvestable, but once it’s ready, it can be cropped for 15-20 years!
• White asparagus is not genetically induced in any way, but it is one of the most labor intensive vegetable to grow! It is usually grown under ground so it is not exposed to light.
• 80% of the asparagus grown in the United States is grown right here in California! 

Raw Asparagus Caesar Salad

Recipe courtesy of seriouseats.com

INGREDIENTS

• 2 bunches (or about 2 pounds) pencil-thin asparagus, tough ends trimmed and chopped into 1/2-inch pieces
• 1 tablespoon mayonnaise
• 1-1/2 tablespoons red wine vinegar
• 2 tablespoons freshly squeezed lemon juice, from 1 lemon
• 2 garlic cloves, roughly chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon anchovy paste (or 1 anchovy filet)
• 6 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. Combine mayonnaise, red wine vinegar, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a blender. Blend until smooth. Transfer to a medium bowl. Whisking constantly, add the olive oil in a thin, steady stream until incorporated. Season to taste with salt and pepper.
2. In a medium bowl, toss the asparagus with the dressing. Transfer to a serving platter and top with the grated Parmigiano-Reggiano.