With the warm weather, we are cutting our own grown asparagus daily. Asparagus is a heart healthy food as well as a great source of fiber! There are so many different ways to cook and prepare asparagus so that you can eat it more than once a week and it doesn't get old. You can steam it, roast it, grill it, saute it or even eat it raw if you like it that way.
With the warm weather, there is no doubt that the outdoor grill has already been broken in for the season. Here are two simple recipes for you to help you savor that fresh local tasting asparagus that our farmers in the field are bringing into our market everyday.
Grilled Asparagus
1 lb of trimmed Asparagus
Olive Oil
Salt
Pepper
Fresh Grated Parmesean Cheese (can be omitted)
Wash and trim Asparagus. Lay out on a baking sheet, Drizzle with olive oil. Season with salt and pepper and toss around so it is evenly coated. Place Asparagus on the preheated grill over high heat for 5 minutes. Roll asparagus 1/4 over every minute or so in order for it to be grilled evenly. Serve immediately.
Quinoa with Asparagus
1 Cup Quinoa (pronounced KEEN-wah)
1 3/4 cup of low sodium Chicken Broth (Water or Vegetable Stock can be used in place
2 Tbsp Olive Oil
1 1/2 Cups of Asparagus cut into 1 inch pieces
2 Cloves of Garlic thinly sliced
1/3 cup of freshly chopped Parsley
1 Tbsp fresh lemon juice
Salt and Pepper
Bring Chicken Broth to a boil in saucepan. Add Quinoa and cook over low heat for about 15 minutes until liquid is absorbed. In the meantime, in a saute pan over Medium heat saute garlic in olive oil for about 2 minutes. Add in cut Asparagus and saute for 5 minutes. Remove from heat and add in the cooked Asparagus mixture. Fluff with fork. Add the lemon juice, parsley and salt and pepper to taste. Serve warm or cold. Enjoy.
Feel free to add in other veggies such as carrots or zucchini to add your own twist and be culinary creative!
We hope you enjoy Bishop's Own Asparagus and enjoy the Local Flavor!
