Wednesday, May 20, 2009

Farmers Market: What to do with Asparagus

There's an abundance of fresh, crisp asparagus in the market now, since it's in season.

A quick and easy preparation is as follows:

  1. Simply shave the bottom of the stalks. 
  2. Fill a half cup cold water or just touching the bottom of pan and let the asparagus blanch for 7 minutes with healthy sprinkle of salt. 
  3. Serve at room temp with French vinaigrette. 
  4. Using a small bottle, add 3 tbsps of Dijon mustard, 2 diced shallots, 2 cloves crushed minced garlic, 1/8 cup champagne vinegar, salt, fresh crushed pepper and 1/4 cup of good olive oil. 
  5. Close lid tight. Shake well. 
For a light dinner, I serve with lamb meat balls with yogurt, cumin sauce, and a baguette.

When my friend James Oseland from Saveur Magazine comes into my studio for lunch, he does something even easier, just squeezing half a lemon and crushed pepper with olive oil over the cooked asparagus.