Hello, Harvest Friends!
I’ve been away from the blog for a while, but now it’s farm-fresh veggie season, and that’s kind of my area at Harvest.
Spring is the prime season for asparagus, one of my favorite green vegetables. It took a while for it to take root as a Cornelius household favorite; as with many veggies, my husband Colin needed to taste asparagus fresh off the farm to realize he does indeed like it. That’s the magic of Iowa produce: Every week last summer, I watched him happily eat things he had once claimed to hate.
Our daughter would eat asparagus all day if we’d let her. (Seems excessive, I know, but maybe not to a 2-year-old.) It’s the first thing she grabs from her plate or attempts to stab with her fork or spoon. She asks for “more-more” before she touches anything else. It’s a good thing that Farmer Donna at Morning Glory Farm has a soft spot for Little E, so a few extra spears tend to show up in our weekly share. It has a short season, so we enjoy it while we can!
I like that I don’t have to spend a lot of time or be super fancy to make asparagus delicious; like most working moms, dinner is either a carefully planned event (undoubtedly one that was prepped and put together on a Sunday afternoon of domestic motivation) or a frenzy to get everyone eating something green before they’re off and running again. My go-to method is roasting the asparagus in my convection oven. I drizzle the stalks with Harvest Milanese Gremolata Olive Oil, unrefined sea salt, and fresh cracked pepper before roasting at 350 degrees for about 10 minutes. I often finish them with a squeeze of fresh lemon juice. And while Milanese Gremolata is our family favorite for green vegetables, almost any Harvest Olive Oil will work.
Want to stretch the ‘sparagus into a more complete meal? Check out my recipe for Lemon Feta Linguine with Garlic Asparagus on the Harvest recipe page! (I love that our home is a Harvest test kitchen!)
Asparagus goes quickly in our house, so there isn’t much worry about storing it for long, but it’s important to store it properly. It should be refrigerated and used quickly, or the natural sugars in the vegetable will turn to starch and affect the flavor. It’s best to store upright in an inch of water, and this is where some of our store gadgets come in handy.
The Prepara Herb Savor 2.0 is $15 (and 15% off for Morning Glory shareholders) and happens to hold asparagus perfectly. I will be the first to admit that I love kitchen gadgets, but I also hate kitchen clutter so I don’t purchase or hang onto things that I don’t use; the Herb Savor makes the cut in our house, and I would recommend it for your own home. (It does help, of course, that E finds the Herb Savor an amazing toy when it’s not in use).