It’s spring, it’s asparagus season in Alberta, and this is the perfect time to launch a new department on the this website. Recipes! To kick it off, here are three asparagus recipes from Edgar Farms. This local product is available right now at the Old Strathcona Farmers’ Market and the City Market on 104th — both on Saturdays.
Divine Grilled (or Roasted) Asparagus
We love grilled or roasted asparagus. It takes on a bronzed patina, and the natural sugars become slightly caramelized. Trim one bunch of fresh Alberta-grown asparagus (if the ends are not already snapped off), brush lightly with a good quality oil, season to taste with salt and pepper. Either place on a hot grill (diagonally so the spears don’t fall through the grate), or in a preheated 450º F (230º C) oven for 8 to 10 minutes, turning once or twice until they are slightly browned and soft. The tips will be slightly crispy. Serve warm. Serves 4 to 6. Courtesy of The Edible Prairie Journal
Cold Asparagus with Seasame-Ginger Vinaigrette
From Edgar Farms’ Asparagus Cookbook
1 pound (450 g) Edgar Farms’ fresh asparagus
1 tablespoon (15 mL) toasted sesame seeds*
1 garlic clove, crushed
1 teaspoon (5 mL) fresh ginger, grated
2 tablespoons (30 mL) rice vinegar
2 tablespoons (30 mL) orange juice
2 teaspoons (10 mL) soy sauce
2 tablespoons (30 mL) vegetable oil
1/4 teaspoon (1 mL) red chili flakes
1/4 teaspoon (1 mL) sesame oil
*To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden. Watch carefully. Or, buy already toasted sesame seeds.
Bring lightly salted water to boil in a medium skillet. Add asparagus and cook for 5 minutes or just until tender-crisp.
Immerse asparagus in ice-water to stop the cooking action. Pat dry and arrange on a platter.
In a blender, combine the dressing ingredients (reserving half of the sesame seeds) and blend until thoroughly combined.
Pour dressing evenly over asparagus, sprinkle with reserved sesame seeds and serve cold. Serves 4.
Asparagus with Blue Cheese
From Edgar Farms’ Asparagus Cookbook
1 pound (450 g) Edgar Farms’ fresh asparagus
2 teaspoons (10 mL) red wine vinegar
2 tablespoons (30 mL) olive oil
2 tablespoons (30 mL) chives, minced
4 tablespoons (60 mL) blue cheese, crumbled
White pepper, freshly ground if possible
Preheat oven to 375º F (190º C).
In a small bowl, mix red wine vinegar, olive oil, chives and blue cheese. Steam asparagus spears for 5 minutes, and drain well.
Arrange hot spears on an oven-proof serving platter. Pour blue cheese mixture over as-paragus and season with plenty of white pepper to taste. Bake for about 5 minutes, until the cheese is hot and just starting to melt. Serve hot. Serves 4.
