Spring Crops are Here! - Great Recipe

    

Spring Crops are Arriving!

Spring is firmly in place and the spring vegetables and fruits are now available. Look for those roadside stands, CSA and local farms for fresh produce. Many communities even have local food clubs, like Doylestown Food Club, where you can purchase locally raised food. Check out your community to see where you can buy locally grown spring foods like strawberries and asparagus.  Experience the taste of local produce.

To me....the first local asparagus of the season should be treated with a light touch. Here is a simple recipe to use as a first course on a warm spring evening, a compliment to a picnic, or as an addition to a spring salad after dinner. Serve with a Sancerre.

Local Asparagus with Fresh Thyme and Dijon Vinaigrette

1# Local Asparagus/1 inch cut from bottom

1 Red Onion/Cut in Half Moons

1T Fresh Thyme/picked and chopped fine

1T Dijon mustard

¼ cup sherry vinegar

1 ½ cups extra virgin olive oil

Kosher salt

Freshly ground pepper

For the asparagus:

Bring 1 gallon of water to a boil with 2T of kosher salt. Blanch asparagus in water for approx. 3 minutes. Transfer immediately to an ice bath made from 1 gallon of cold water and 3 cups of ice. Let asparagus stand in this bath for 5 minutes. Remove and drain on a dish towel.

For the dressing:

Combine chopped thyme, Dijon and vinegar in a 2 quart bowl and whisk together. Add oil in a stream until combined with vinegar mixture. Season with salt and fresh pepper.

Enjoy the bounty with friends and family. And,  Eat local, Buy local.  Become a locavore.

Related Post: St. Brendan's Organic Salmon Recipe

This article was submitted by Marc BrownGold of JustEat by BrownGold.


Marc BrownGold
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