Ever wondered what the big deal is at your local farmer’s market and why many chef's flock there. Cooking in the farm-to-table approach and serving freshly plucked salads, radishes, carrots and such makes all the difference in taste. Saying hello to the people – the farmers who are the bearer of nature’s gifts -- makes it enjoyable to connect with our peers who have a similar appreciation. Inspiration is certainly a big part why I’m drawn to the market throughout the year either at ice cold or boiling temperatures.
(radishes in abundance)
(lilacs, green asparagus at the farmer's market)
Rolling out the green carpet
The season’s bounty is steadily springing up like a glorious vegetable garden. Just a few days ago the our local farmer's market seemed have rolled out the green carpet - radishes are bright pink, saturated green leafy salads are plentiful, broccoli rabe is still rather small but delicious, arugula is spicy-peppery and tender. It's mesmerizing when your nostrils get tickled by the scent of fragrant herbs in the morning hours at the market. What caught my attention in particular was green asparagus standing up strong next to blooming lilacs, the green and purple tones side-by-side truly announced spring. The sun was still low in the wee hours and the tips of the asparagus appeared to be purple in the shade of the lilacs. Visually it seemed to be a perfect match and I felt an urge to put them both together into a plated dish - which worked wonderfully. The strong floral aroma of the lilacs holds up nicely when paired with the vegetative natural bitterness of asparagus. The next farmer had flowering nasturtium placed beside a lamb rug and a hunk of lamb meat – probably by coincidence but for me another inspiration. This visual pair inspired a slow roasted lamb shoulder paired with nasturtium cress petals which added a terrific herbal spice and a bright sharpness to the rich cut of meat.
Inspiration...
tasting it...
moving along...
voila
Asparagus Vinaigrette
(recipe yields four portions)
1 pound jumbo green asparagus
1/4 cup vinegar (raspberry, sherry)
1 teaspoon smooth Dijon-style mustard
1/2 cup extra virgin olive oil
Salt, to taste
Black pepper, to taste
1 tablespoon lilac petals
salad greens optional
- Peel asparagus then cut off 2-inches from bottom.
- Fill a pot (1-gallon) sized with water then add salt. Cook asparagus 2-3 minutes then transfer to an ice water bath. Once cool transfer cooked asparagus onto a kitchen paper lined plate (this will absorb excess water).
- In a mixing bowl combine vinegar, mustard, salt, pepper with a wire whisk then add oil slowly (in this way an emulsion will be formed).
- Place cooked asparagus on plates and spoon oil/vinegar mixture over it.
- Sprinkle asparagus with lilac petals.
Chef’s asparagus buying tips: Look for closed, compact tips; smooth, round spears; and a fresh appearance. A rich green color should cover most of the spear. Stalks should be almost as far down as the green extends.
