Asparagus is the first spring vegetable to enjoy.
Right now it's available from our southern states from Florida to Georgia. Asparagus is a super food - rich in anti-oxidants, fiber, vitamins A, C, and K. Asparagus is loaded with folate which is necessary for the formation of red blood cells. It contains micro nutrients such as iron, zinc, and riboflavin.
It's a versatile vegetable - it can be roasted in the oven with a little olive oil and parmesan cheese. It can be rolled into chicken breast. It can be made into quiche. One of the easier recipes we've used in our cooking classes is a simple asparagus frittata.
1 tablespoon olive oil
2 teaspoons butter
1/2 pound asparagus, trimmed, cut into 1 inch pieces (you want to remove the woody stems)
1/2 cup grated Parmesan cheese (or more if you like a little more cheesy taste)
7 tablespoons milk
black pepper to taste
1) Heat olive oil and butter in a 9 inch non-stick skillet over medium heat. Cook the asparagus - stir it around a bit - until it softens up just a bit (about 10-15 minutes).
2) Beat eggs in a bowl until frothy. Stir in Parmesan cheese with milk. Season with pepper (we don't add salt because there's enough in the Parmesan). Pour egg mixture over the asparagus and cook until the eggs are set (about 10-15 minutes).
3) Invert frittata onto a serving dish and enjoy!
You will find asparagus and a variety of other fresh produce items in our online store. We still have native items such as lettuce and tomatoes. The tomatoes will be disappearing from our greenhouse farmer's production facility pretty soon, so now is a good time to order tomatoes that have flavor and substance!