Welcome spring’s local asparagus and make these delectable entrees for family and entertaining.
A warm spring should mean you may be finding locally-grown tender asparagus at the farmers market as much as two weeks earlier than usual this year.
So keep a sharp lookout!
The first recipe is for grilled asparagus, which is seeing a surge of popularity as the outdoor grill becomes the basis for a second kitchen.
The second is pasta with asparagus pesto, a nutritious and unusual twist to the usual basil pesto.
Grilled Asparagus With Pepper Sauce
125 ml (1/2 cup) minced sweet red pepper
50 ml (1/4 cup) minced onion
75 ml (1/3 cup) minced fresh cilantro or parsley
45 ml (3 tbsp) olive oil
15 ml (1 tbsp) each water and white vinegar
2 cloves garlic, crushed
5 ml (1 tsp) dried oregano
0.5 ml (1/8 tsp) hot red pepper flakes or smoked paprika
1 ml (1/4 tsp) each salt and pepper
500 g (1 lb) local asparagus, trimmed
In a small bowl or measuring cup, mix red pepper, onion, cilantro, 30 ml (2 tbsp) of the olive oil, water, vinegar, garlic, 2 ml (1/2 tsp) of the oregano, hot pepper flakes, salt and pepper; cover and let stand for at least 30 minutes or refrigerate overnight.
Mix remaining olive oil and oregano; brush on asparagus to coat well. Place asparagus in a grill basket or directly on grill over medium-high heat. Close cover and grill, turning with tongs, for 3 to 5 minutes each side or until just tender.
Place in a shallow serving dish; top with sauce. Serve hot or at room temperature.
Makes 4 servings.
Nutritional information per serving: 129 calories, 3 g protein, 10 g fat, 8 g carbohydrates, 2 g fibre.
Wine match: New Zealand Sauvignon Blanc.
Source: Foodland Ontario.
Penne With Asparagus Pesto
500 g (1 lb) local asparagus, trimmed
250 ml (1 cup) mint leaves
4 cloves garlic
125 ml (1/2 cup) walnut pieces or slivered almonds
15 ml (1 tbsp) each finely grated lemon rind and lemon juice
4 ml (3/4 tsp) salt
2 ml (1/2 tsp) pepper
50 ml (1/4 cup) olive oil
125 ml (1/2 cup) vegetable or chicken broth
1 l (4 cups) whole-grain or regular penne
50 ml (1/4 cup) grated Parmesan cheese
Remove asparagus tips and set aside. Cut stalks into 2.5-cm (1-inch) pieces to make about 550 ml (2 1/4 cups).
Cook stalks in boiling water for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water to cool slightly. Drain well.
Place asparagus stalks and mint in food processor. With motor running, drop garlic through feed tube and process until chopped.
Turn off motor. Add walnuts, lemon rind, lemon juice, salt and pepper; coarsely chop. Add oil and broth; process until blended but nuts are still a bit chunky. (Make ahead: Cover and refrigerate overnight. Return to room temperature before using.)
Meanwhile, cook penne according to package directions, about 12 minutes; add asparagus tips for last 2 minutes.
Drain well and return to warm saucepan. Add pesto, tossing well. Serve in pasta bowls; sprinkle with Parmesan cheese.
Makes 8 servings.
Nutritional information per serving: 330 calories, 10 g protein, 14 g fat, 43 g carbohydrates, 6 g fibre.
Wine match: French Sauvignon Blanc.
Source: Foodland Ontario.