Locally grown or not, asparagus, fresh tender asparagus, is the very essence of spring. Those of us living in the greater San Francisco Bay Area will soon be enjoying locally grown asparagus at grocers and farmers markets, delivered fresh from Santa Clara, Sacramento and Stockton counties.
There are also several producers here in the North Bay as well, but their asparagus usually won’t be available until a bit later in the year.
And of course it’s always fun just to drop buy the Santa Rosa Farmers Market and see what’s fresh and in season. It happens every Saturday and Wednesday rain or shine: Veterans Building, East Parking Lot, 1351 Maple Avenue, Santa Rosa, California
Now, when you get this gift home, please, be kind to it. Don’t assonate it. Far too many people over cook their asparagus, turning it into a gray, tasteless muck. This delectable benefice cries out to be treated gently, cooked properly and served ellegantly.
Perfectly cooked asparagus should still be ever so slightly crunchy and a vibrant green. To achieve this blanch it before continuing with whatever other form of preparation you are going to use.
A lovely thing to do with fresh tender asparagus is to utilize another California wintertime or early spring delight, fresh navel oranges. Heat a tablespoon each of butter and olive oil in a heavy skillet and add the juice of two or three large fresh navel oranges and about a teaspoon of the zest. Swirl over high heat until well blended, glossy and sauce like. Add the blanched asparagus and continue to cook only until the asparagus it hot through. This is makes a delightful vegetable dish or a light lunch or dinner all on it’s own. Try serving a fruity but dry Sonoma County Chinon Blanc with it.
And here are some more asparagus recipes you may enjoy.
Comments