You know how fashion bloggers show off their “fashion hauls”? Going through piece-by-piece all the while explaining why they bought an item and how they’re going to style those pieces? (I feel weird even knowing what a “Fashion Haul” is to be honest…) Then all of a sudden you’re out shopping, filled with excitement with buying whatever you just saw? I want you to be that excited about buying FOOD. FOOD IS FUN. GOOD FOOD IS GOOD FOR YOU! But, just like fashion, a lot of people have no idea what they’re doing. So, I thought it would be fun to start doing Market Hauls. These hauls will showcase an item or two that we bought from the Farmers’ Market; explaining what’s in season, recipe ideas I have for that particular item, and some fun tips I’ve learned along the way. I love doing this. It reminds me of the way Andrew showcases all the food we’ve lugged home. He’ll take each item out of the bag, one by one, as if I hadn’t already seen what we purchased, and places it ever so nicely on the counter. Then we stand back and smile. I love that. Introducing the first haul – The first Market Haul: Asparagus.
Haul #1: Asparagus. I used to eat asparagus but never really liked it. I also think I just didn’t know what I was doing. Now that I’ve learned a bit, I find it so delicious and simple to use. Asparagus’s season is short, so look for it soon.
Buying: When shopping for Asparagus, look for stalks that are crisp, but still tender to bending. Thinner stalks are more tender than their thicker counterparts, however, thicker stalks tend to hold up to roasting better and may taste better. Everyone is familiar with green asparagus, but did you know that there are purple and white varieties? Purple Asparagus is great served raw. White asparagus is white because it has been deprived of sunlight to avoid turning green, providing a much milder taste. All are beautiful and
Storing: Store asparagus like you would fresh flowers: upright in a glass of water with the tips lightly covered with a paper towel.
Prepping: Asparagus literally tells you where to cut the stem off. It will naturally break where the tender stalk begins. All you have to do is gently bend the stalk.
Cooking: You can eat it raw (think peeled into ribbons or thinly sliced). You can steam it for 5-10 minutes and serve it simply with lemon juice, salt and pepper. Braising more your thing? You can do that too. Asparagus also holds up well to roasting and grilling. Pair it with lemon, Parmesan, garlic, ginger, eggs. Asparagus comes to life with lots of acidity from citrus.
The options are endless. I can’t wait to experiment and show you all what we’ve been cooking.
Simply Roasted Asparagus
An easy and delicious way to utilize fresh Asparagus.
- 1 Bunch Green Asparagus rinsed and stemmed
- 1 Tbsp Olive Oil Enough to drizzle over asparagus
- Pinch Salt/pepper
- 1/2 Lemon Juiced
- 1/2 Cup Parsley Chopped
- Parmesan cheese for grating
Preheat oven to 450°F.
Lay Asparagus on baking sheet, arranged in an even layer. Drizzle with olive oil and toss. Sprinkle with salt and pepper.
Roast for 15 - 20 minutes.
Remove from oven. Sprinkle with grated Parmesan cheese, parsley, and lemon juice. Serve immediately.
add an over easy egg on top for a French take on this simple dish