Different Ways to Cook Asparagus
The Charleston Farmer's Market will open Saturday, April 6 in Marion Square (from 8am - 1pm). We know that at least two things we enjoy are already in season, asparagus and lettuce. Fresh asparagus is wonderful as a side dish, as part of a main course, or as a salad. Our favorite way to serve asparagus as a vegetable with an entree is to steam it for 3-4 minutes and immediately rinse in cold water. Place the asparagus on paper towels to dry. When ready to serve, lay asparagus in a baking dish in a single layer and drizzle with melted butter (4 TBS butter per pound of asparagus). Sprinkle heavily with grated Parmesan or Asiago and broil until the cheese melts and begins to brown. We rarely have any leftovers with this dish. Other toppings for asparagus include Hollandaise, browned butter or lemon butter. As a cold dish, asparagus is especially good when topped with a vinaigrette or mustard sauce with fresh herbs.
Last season, there were several farmers at the Market providing a wide range of lettuce. Some are mixed greens, and in other cases, you can pick out the type you prefer. Either way, they are all excellent with freshly made dressing. We have provided a couple of recipes that we enjoy. As the growing season progresses, we will attempt to select recipes for the vegetables and fruit that are available in the area.
