Spring Has Sprung…Spotlight on Asparagus

asparagus

Hello there, it’s been a while hasn’t it. I’ve been busy getting the Vitality Kitchen up and running; to say it took longer than I anticipated would be grossly understated. But alas, it’s done, the last thing is waiting for mister inspector to give the final thumbs up…I intend to turn on the charm. I may not be the best painter or handy whatsoever, but charming I am!

But I digress.

While I had my head buried in getting The Vitality Kitchen up to snuff, spring happened; and if you follow me on instagram, then you know that I’ve already had my first patio day- it was glorious. And with spring comes an abundance of new produce to enjoy. I love spring, it’s the time when plants come alive and the bounty of mother nature makes itself available to us.

Over the next couple of weeks I will be highlighting some spring produce, starting with asparagus. I paid a visit this morning to CTV morning live to discuss spring foods, and although my growing region may be very different from where you live, this next few posts will serve a guide for you to explore mother natures bounty!

The beauty of asparagus and most spring and summer foods, is that they lend themselves so well to raw applications; and asparagus’ unique, soft, grassy flavour is beautiful au naturel. I LOVE to shave asparagus; it looks chic and makes the raw-ness of it less raw tasting.

Today I made a shaved asparagus and mushroom salad, as an homage to what’s coming in spring foods. This recipe is amazing and can be enjoyed hot or cold!

Herbed Shaved Asparagus Salad with Mushrooms and Goat’s Milk Feta

1 bunch asparagus, shaved with a peeler
1 lb cremini mushrooms, sliced
1 tbsp mint, chopped
1 tbsp parsley, chopped
1 tbsp butter
salt and pepper to taste
1 tbsp goat’s milk feta, crumbled

In a saute pan on medium heat melt the butter, add the mushrooms and parsley and cook for 5 minutes; add the shaved asparagus, mint and salt and pepper, and cook an additional 3 minutes. Remove from heat and toss with feta. Serve hot or cold.

Although this salad is a gem, there are plenty of other ways to enjoy asparagus.

ROAST
Coat asparagus spears with camelina oil, sprinkle with salt and pepper and roast at 425F for 7 minutes until crisp tender. To avoid burning the tips, cover them with foil.

SAUTE
Chopped asparagus sautéed with sesame oil for 5 minutes until crisp-tender; and seasoned with lime and tamari, makes for an impressive side dish that comes to together in minutes!

It’s good to be back and it’s GREAT to have a space to call the Vitality Kitchen- I literally smile everyday when I walk in; I promise a tour soon…all the technical aspects are completed, now its time to decorate!



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