Spring Greens Are Here At Last

With the start of spring comes the beginning of the summer growing season for fruits and vegetables. Asparagus is a quintessential sign of spring and serves to kick off this joyous time of year every April. While asparagus can usually be purchased year round sourced from other parts of the world, it tastes best (and it is cheapest) when grown fresh and in season near your home.

This crispy flavorful vegetable is an excellent source of fiber, folate, potassium, Vitamin C and carotenoids. It stands up to a multitude of cooking methods including grilling, roasting, steaming, sautéing or blanching. When purchasing asparagus, the most important thing is to be sure it is fresh! As soon as the plant is cut from the ground a process ensues that converts the sweet sugars in the stalk to starches that provide an unpleasant woody texture – not good eating! Choose asparagus that are a rich green color (unless they are the white variety), have firm stalks and tightly closed tips. If possible, eat your asparagus the day you purchase it, or store it for up to two days. Whether as a simple side or the main event of a spring meal, be sure you take the time to enjoy this fleeting spring vegetable while it’s around this year. Try the simple recipe below to get started!

Asparagus, Peas and Basil

Total Prep/Cook Time: 30 minutes

Yield: 6 Servings

Ingredients:

3 tablespoons extra virgin olive oil

¼ cup finely chopped shallots

2 pounds fresh asparagus, cut into 1in pieces

2 ½ cups fresh (or thawed frozen) green peas

½ teaspoon sea salt

¼ teaspoon fresh cracked black pepper

¾ cup torn basil leaves

Instructions:

Heat a large heavy bottomed skillet (cast iron is great) over medium heat. Add olive oil and cook shallots, stirring frequently about 4 minutes. Stir in asparagus, peas, sea salt and pepper. Cover skillet tightly and continue to cook over medium heat for about 8 minutes, until vegetables are tender but slightly al dente. Stir in torn basil and serve.

Recipe courtesy of Ursula Ferrigno, Gourmet Magazine April 2008 via Epicurious.com.