People either love it or hate it: asparagus. It is one of the first vegetables to show up at farmers markets, making it a true sign that Spring finally has sprung. Asparagus is a flowering plant native to Europe, North Africa and Western Asia. Humans have consumed asparagus for millennia, lauding it for its medicinal properties, as well as its subtle and delicious grassy flavor (we may not be as far removed from our four-legged friends as we think!). Asparagus contains certain chemicals that act as diuretics, and the shoots are low in calories and sodium, contain no cholesterol and provide numerous vitamins and minerals that our bodies need to thrive. The younger, thinner shoots are extremely tender and need only be exposed to a brief amount of heat (if at all), while the older, thicker stalks can withstand the high temperatures of oven-roasting or grilling (add a little lemon juice, pepper and olive oil…even naysayers might be tempted). However you eat your asparagus – blanched, roasted, grilled, baked, fried or raw – try to make sure that it's local and in-season (through about mid-June).

Spring Bounty Salad

This salad can be served as a side dish (with barbecued chicken or ribs…mmmm) or as a main dish over a bed of greens. The quinoa provides an excellent source of protein for your vegetarian guests. Also, to make things quicker, use your favorite store-bought vinaigrette (or make up your own version).

½ cup quinoa
1 bunch asparagus, cut into one-inch pieces
1 cup sugar snap peas, cut diagonally in half (on a bias)
6 Campari or cherry tomatoes, quartered or halved
4 spring onions, thinly sliced green and white parts
2 tablespoons chopped tarragon
Zest of 2 oranges
Juice of 1 orange
½ cup extra virgin olive oil
1 shallot, minced
1 clove garlic, crushed
Salt and pepper

Combine 1 cup of water with the quinoa and place in a small pot over high heat. Bring the mixture to a boil, stir, cover the pot and reduce the heat to low. Simmer for approximately 12 minutes, until all of the water is absorbed. Meanwhile, fill a larger pot with about 4-5 cups of water and 1 tablespoon of salt, place it over high heat and bring to a boil. Add the asparagus and cook for 3-4 minutes. Remove the asparagus to a strainer with a slotted spoon and place under cold running water. Bring the water back to a boil and blanch the snap peas for 3-4 minutes. Remove the peas to a strainer and rinse with cold water. In a bowl, combine the asparagus, peas, tomatoes, spring onions, tarragon and orange zest. Fluff the quinoa with a fork, and after allowing it to cool slightly, add it to the bowl. In a separate bowl or jar, combine the orange juice, olive oil, shallot, garlic, ½ teaspoon of salt and ½ teaspoon of fresh cracked pepper. Shake or whisk to combine and pour over the quinoa and vegetable mixture. Add salt and pepper to taste. Stir to coat well and serve at room temperature. Serves 4-6.

White Asparagus and Mushroom Tarts

Simple but so elegant, these pastry tarts can be served as "pizzas" for a quick weeknight meal or as an appetizer when cut into quarters. Head over to the Wine Cellar and ask about the best wine to pair with this dish (asparagus is notoriously difficult to pair with wine because of its chemical compounds…I would suggest a Prosecco or Gruner Veltliner).

1 sheet puff pastry
½ pound white (or green) asparagus
2 portobello mushroom caps, stems and gills removed
3 tablespoons olive oil, divided
1 tablespoon finely chopped basil, parsley, chives, tarragon, or a combination
1 sweet onion, halved and sliced ¼" thick
3 tablespoons unsalted butter
8 ounce fresh mozzarella ball, sliced
¼ cup whole milk, half and half or cream
Salt and pepper

Preheat the oven to 400°. Toss the asparagus with one tablespoon of the olive oil and salt and pepper, and lay them flat on a baking sheet. Lay the mushroom caps on the same sheet and drizzle with one tablespoon of oil and some salt and pepper. Roast in the oven for 10 minutes. Remove the asparagus from the sheet and return the mushrooms to the oven for an additional 10 minutes. Remove and allow them to cool at room temperature. Meanwhile, melt the butter in a sauté pan over medium-high heat. Add the onions and sauté until golden brown, about 10-15 minutes. Allow to cool. Roll out the thawed pastry sheet to about 10"x10". Cut it into four pieces. Score each piece about ¾" in from the edge, making sure not to slice all the way through. In the center of each, add one quarter of the sautéed onions. Top each with one or two slices of mozzarella cheese. Combine the mushrooms and asparagus in a bowl and toss with the herbs and remaining tablespoon of oil. Then top each pastry sheet with ¼ of the combination. Brush the edges of the pastry with the milk, and place in the oven. Bake for 10 minutes, and then check every five minutes. The pastry should puff and get golden brown. Remove from the oven and serve immediately. Serves four as a meal and up to 16 as an appetizer.

Alyson Browett, MPH, CPT
Edible Complex, LLC
540.764.0711