Delicious asparagus is coming to market this week.
Asparagus is packed with vitamins – especially when it comes straight from the farm. It is also a great source of antioxidants which, among other health benefits, may slow down the aging process.
Here are a couple of asparagus recipes to inspire your creativity-
(Old Farmer’s Almanac)
Yield- 4 servings. Preparation Time- 60 minutes.
- 9 spears pencil-thin asparagus
- 3 tablespoons olive oil
- 1 large red onion, cut into 1/4-inch-thick slices
- Pinch sugar
- 3/4 teaspoon kosher or sea salt, plus extra for water
- 3/4 cup Parmigiano–Reggiano cheese, coarsely grated
- 1/2 teaspoon freshly ground black pepper
- 6 large eggs, lightly beaten
Wash and trim asparagus. Cut into 3/4-inch lengths. Cook in boiling, salted water until tender, 3–4 minutes. Drain asparagus and submerge in ice water to stop cooking. Set aside. [more…]
Asparagus with Curry Butter
Yield- 4 servings, about 1/2 cup each.
Preparation Time- 20 minutes.
- 2 teaspoons butter, melted
- 1 teaspoon curry powder, (see Tip)
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt, or to taste
- 2 teaspoons extra-virgin olive oil
- 1 shallot, finely diced
- 1 bunch asparagus, (about 1 pound), trimmed and cut into 1-inch pieces
Combine butter, curry powder, lemon juice and salt in a small bowl. Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. [more…]
Panko-Crusted Asparagus Spears
Yield- 4 servings. Preparation Time- 25 minutes.
- 1/3 cup mayonnaise
- 2 scallions, trimmed and finely chopped
- 2 tablespoons white miso (see Note)
- 1 teaspoon chile-garlic sauce
- 1/2 teaspoon toasted sesame oil
- 1 bunch asparagus (about 1 pound), trimmed
- 3/4 cup Japanese-style panko
- 1/4 cup sesame seeds
Preheat oven to 450°F. Lightly coat a baking sheet with oil. Combine mayonnaise, scallions, miso, chile-garlic sauce and oil in a small bowl. Place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated. [more…]
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Ranked best NH market by Cooking Light Magazine
Cooking Light magazine just ranked the Portsmouth Farmers’ Market as the best in NH! See the market featured in their new slideshow of the 50 best farmers’ markets in America.
Here’s what Matt Louis, chef of Moxy said about the market-
“With thousands of shoppers, the Portsmouth Farmers’ Market leaves me in awe every time. The energy, the community vibe, the direct interaction, relationship building, and the vast array of products available is just something so special I have never experienced anywhere else. Dozens of varieties of potatoes, carrots, beets, turnips, celery root, kohlrabi, salad greens, cooking greens, herbs, beef, pork, venison, lamb, mushrooms, cheeses, honey, maple syrup, kimchi, eggs, dairy…the list is endless.”
We’re honored – thanks Cooking Light!
(and check out their feature – How to cook asparagus)
Have a great week & we’ll see you at market.