WHAT’S IN SEASON: ASPARAGUS

One of the first foods to signal spring at the farmers’ market is asparagus. While the most common type is green, you might also see two other hues—white, which is more delicate, and purple, which is smaller and fruitier in flavor. No matter which type you chose, asparagus is a delicious, versatile vegetable that can be prepared many ways, including raw in salads. Loaded with nutrients, it’s a good source of fiber and folate, plus vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream to the cells. What’s more, it’s a natural diuretic, helping release fluid and rid the body of excess salts.

SELECTION AND STORAGE

Asparagus is a perennial bulb and stem vegetable that may take two to three years to get started; once producing, however, the benefits can be reaped for up to 20 years. Stem thickness indicates the age of the plant; the thicker the stem, the older the plant. Look for firm stems that are uniform in thickness to ensure more even cooking, with compact, closed tops. Thicker stems may require peeling to combat the woodiness of an older stalk. Uncooked asparagus will stay fresh in your refrigerator for three or four days if kept cool and damp. Store spears upright in a container with the stems resting in an inch of water, and then cover them loosely with a plastic bag; change the water if it gets cloudy.

DID YOU KNOW?

A recipe for cooking asparagus is in one of the oldest surviving book of recipes, Apicius’s third-century AD, De Re Coquinaria, Book III. Asparagus has been used as a vegetable and as medicine. It didn’t become available in America until around 1850 and used to be considered a delicacy because of its short growing season; thankfully, modern horticulture has made it much more accessible to everyone.

For details on where to buy Placer County farm-fresh produce, wine, meat and local products, visit placergrown.org and foothillfarmersmarket.com.

Article by Carol Arnold // Asparagus recipe photo courtesy of Bella Karragiannidis, ful-filled.com, @ful-filled.

WEB EXCLUSIVE

Farmers’ Market Asparagus and Radish Salad with Farm Egg and Meyer Lemon

Recipe by Courtney McDonald

• 1 bunch asparagus, tough ends removed
• 1 bunch radishes, washed and sliced into wedges
• 2 eggs
• Juice and zest of 1 Meyer lemon
• 1/3 cup extra-virgin olive oil
• 2 tbsp. chopped mixed fresh herbs such as chives, tarragon or parsley
• Salt and pepper, to taste

Preheat oven to 400 degrees. In a medium mixing bowl, toss the asparagus with 3 tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender—about 10 minutes. Remove from the oven and set aside to cool to room temperature. While asparagus is cooling, hard-boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, and then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, and then plunge into ice water to chill. Once eggs are chilled, remove the shell and slice eggs into 8 wedges. Arrange the roasted asparagus on a serving platter. Arrange the egg and radishes on top. Drizzle the platter with the lemon juice and zest and the remaining olive oil. Garnish with the chopped fresh herbs. Season to taste with salt and pepper and serve immediately. Serves 4.