It’s asparagus season. Asparagus is one of my favorite vegetables — if fresh, young, and prepared properly. Old asparagus that’s tough and woody or that awful, mushy, asparagus-from- a- can is very unpleasant and nearly inedible. We’re able to purchase local asparagus (a crop not normally grown in Alberta) from the farmer’s market. Edgar Farms has perfected growing asparagus — a cool climate vegetable — along with other great vegetables. For more information, visit their website: http://www.edgarfarms.com/
1 bundle asparagus
1/4 c. oil
2 – 3 T. good quality balsamic vinegar (if your balsamic vinegar is quite reduced, thin it by adding an equal amount of water)
1 – 2 T. spice blend
Wash asparagus and trim ends. Place in a container. Mix oil, vinegar and spices together and pour over asparagus. Marinate for an hour or two, turning the asparagus at least one to ensure as many of the pieces are covered in marinade.
Grill on your indoor grill on mid-max for 4 – 6 minutes. Barbecue on medium until a bit brown but still tender-crisp.
- Spinach and Asparagus Salad (juicybites.net)
- Pickled Asparagus with a Twist (bearygoodstuff.wordpress.com)
- I Forgot the Balsamic: Imperfection is a Gift to Ourselves and Each Other (kimthedietitian.wordpress.com)
- Roasted asparagus, radicchio and pineapple with balsamic vinegar and parmesan cheese (charlotte.news14.com)