I have one issue with asparagus — it’s too tall.
If I stand up the stalks in a glass with a little water, like you’re supposed to, it really only fits in the door of the refrigerator. And the door is definitely my blind spot.
I glimpsed the bunch of asparagus I bought during my farmer’s market trip last Saturday as I was shutting the fridge yesterday afternoon.
We didn’t eat at home last night or tonight, so it’s still there. Just hanging out with the soy and worcestershire sauces and a bottle of Mike’s Hard Smashed Apple Cider from last summer. Going bad. (I’m sure the Mike’s is a poor influence …)
I guess I should take a peak in the crisper, too. Although given that the asparagus was technically in plain site, I’m a little afraid to look.
We decided against a third season of the CSA. As awesome as our experience was last summer, I missed lazy Saturdays at the farmer’s market. Our weekly shares were so bountiful that there was simply no need to bother.
I’ll admit, I haven’t missed those boxes of vegetables one bit. These early weeks in particular are so, so green. I saw Swiss chard at a stand at Green City Market over the weekend and smiled knowing that I didn’t feel like eating any, and I wouldn’t have to. Instead, I bought purple and green asparagus, a big bag of mixed mushrooms, and rhubarb. (And macarons on the way home.)
The mushrooms and asparagus went into this Food Network recipe I bookmarked a couple of weeks ago, for Creamy Farfalle with Cremini, Asparagus and Walnuts. I’m using the rhubarb tomorrow for the rhubarb blueberry muffins I featured in this April post.
I can’t wait to head back to the market next week, and am hoping garlic scapes will make an appearance. Fingers crossed.
We took a break tonight from working through the mounds and mounds of lettuce in last week’s CSA for the two top jewels (for me): purple asparagus and goat cheese.
I was worried about the asparagus, which had been standing in a shallow cup of water in the refrigerator since last Friday. I threw one stalk away, but the others seemed firm enough still to grill. I brushed them lightly with olive oil, seasoned them with sea salt, and tossed them on the grill when the chicken breasts had reached 155 degrees. The timing was perfect — the asparagus was finished just as the chicken hit 165.
But the pièce de résistance was definitely the goat cheese I sprinkled on top. Truly farm fresh, and really soft and creamy, it was the perfect complement to the asparagus. I was tempted to eat more than my share.