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Fresh, Local Asparagus is Upon Us

Fresh, local asparagus is upon us in Northern California, and these delicious shoots can provide an opportunity to flaunt your knowledge of culinary etiquette, as most diners are unfamiliar with the proper utensil for picking up the vegetable.  Hint: there are ten of them on the ends of your arms. Miss Manners advises that “the correct way to eat asparagus, provided it is not dripping with sauce, is to pick it up with the fingers, bite its head off and then take as many bites as necessary to finish it.”

Biting off heads aside, local restaurants focusing on fresh ingredients should be featuring asparagus sautéed, grilled and in fresh recipes like Asparagus Soup, or Marinated Asparagus.  Here’s a simple way to prepare and serve:

Chilled Asparagus Salad   (serves 6) 

36 asparagus spears

3 egg, hard-boiled

2 tablespoons  shallots—minced

2 tablespoons  capers—rinsed and drained

1/4  cup  white wine vinegar

1/2  cup  extra virgin olive oil

2  tablespoons  Italian parsley—chopped

1 head  frisee lettuce

1/2 cup  croutons—crushed

Salt and pepper—to taste

Blanch the Asparagus until crisp tender, shock in ice water, drain and reserve. Hard boil the eggs, chill and separate the yolk and white, finely chop each and reserve separately.  Combine Shallots, capers, white wine vinegar and extra virgin olive oil in a bowl and whisk to combine. Season to taste with salt and pepper.  Wash and dry the Frisee, tear into bite size pieces, reserve. Crush the croutons and reserve.

To Plate: Place Frisee on a plate, Top with the Asparagus spears, drizzle with dressing, top with some of the chopped hard boiled egg, sprinkle with crushed croutons and parsley.

Per Serving (excluding unknown items): 236 Calories; 21g Fat (77.4% calories from fat); 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 78mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1

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Tags: Asparagus, Dining, Yankee Pier

April 15, 2009 - 12:28:02 AM EDT

finance deals says…

Place Frisee on a plate, Top with the Asparagus spears, drizzle with dressing, top with some of the chopped hard boiled egg, sprinkle with crushed croutons and parsley.finance deals

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