Asparagus Season at Stone Edge
We planted these asparagus beds two years ago and are finally getting to reap the rewards of our patience. We will have a steady supply of what the growers call “grass” for the next 10-15 years, which is about the productive life span of an asparagus plant. Really, all we have to do is come out every few days and cut the stalk at ground level.They grow so fast, though that they quickly grow to several feet high and we let them go ahead and let them “fern out”. We will have at least a month of these delicious green spears, before the plant conserves its energy for another year.Our head gardener, Lena planted a new bed of purple asparagus which should be ready to harvest next year. They are reputed to be the best, but I can’t see how they could be better than the sweet “grass”we have right now.
Here is a recipe I created for my upcoming class at the cooking school at Rancho La Puerta in Mexico.
Asparagus and Arugula Salad with Roasted Mushrooms
This is actually a warm salad that needs to be served promptly when assembled. Like all warm salads, timing is crucial so the delicate leaves of salad don’t wilt. Also, with warm salads, a light touch with dressing is imperative to its success.
Serves 4:
Preheat oven to 375ºF
Roasted Vegetables:
1/4 pound of mushrooms such as shiitake, oyster, crimini, or champignons-wiped clean and thickly sliced
1/4 pound of thick asparagus spears, cut into 2 inch pieces on the bias
1/2 small red onion, thinly sliced
1 teaspoon Stone Edge Farm Manzanillo olive oil
1 teaspoon chopped thyme
2 teaspoons chopped flat leaf parsley
sea salt and freshly ground pepper
Mix well and roast in oven for 10-15 minutes, keep warm
Salad:
1/4 pound arugula
2 ounces of shaved dry cheese such as Parmesan, dry jack, or pecorino
Dressing:
1 tablespoon Meyer lemon juice
1 tablespoon orange juice
1 tablespoon tamari
2 teaspoons champagne vinegar
2 tablespoons Stone Edge Farm Manzanillo olive oil
Shake dressing ingredients in a glass jar vigorously.Lightly dress vegetables with some of the dressing and arrange on salad plates. Dress arugula separately and mound on top of vegetables. Shave cheese on top.
