After feasting on burgers, brownies and the like over July 4th weekend, we’re ready for something different. Asparagus falls into that category. It’s a breeze to cook, tastes good, and is good for you.
The simple preparation featured here delivers plenty of flavor and features some favorite ingredients: toasted pine nuts and a bit of blue cheese.
The asparagus are blanched in hot water until fork tender. The spears are then dressed with a vinaigrette made from extra virgin olive oil, white wine vinegar, and chopped shallot.
Next, chilled blue cheese is shredded using the small holes of a shredder. The cheese and toasted pine nuts are then sprinkled over the spears.
Another nice thing about this recipe is that you can do much of the prep ahead of time: You can make the vinaigrette and blanch the spears beforehand. You then assemble the dish when you’re ready to serve it. The recipe, by the way, comes from the California Asparagus Commission.
Asparagus is low in calories (one cup chopped has only 33 calories). The spears are also rich in beta-carotene and are a good source of vitamins A and C as well as fiber and folate.
While the peak of the asparagus season has just passed, you can still find the vegetable easily at the grocery. You can read up more about asparagus and find additional recipes by checking out the June issue of our In Season newsletter.
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch