It’s asparagus time at The Mustard Seed! The little green spears are the first local Ontario veggies to sprout in the springtime.
At the Co-op, we’re lucky to have a steady supply from Cambridge grower, Barrie’s Asparagus. The Barrie family has perfected their asparagus crop over generations of farming. And according to Tim Barrie, this year’s harvest is shaping up to be a good one!
Unfortunately, even an abundant asparagus season is pretty short lived – it leaves almost as quickly as it arrives. So while it’s here, take full advantage with these innovative ways to add it to your plate!
Asparagus Spear Flatbread
Prepare a batch of pizza dough, either store bought or homemade. Generously oil a baking sheet and spread the dough across it. Brush olive oil on top and add a few toppings like cheese, chicken or olives. Trim the bottoms from your asparagus spears and lay them across your pizza, whole. Press them into the dough so they stick. If your spears are thicker, you may need to gently cook them first. Bake the flatbread according to the directions on your dough and enjoy!
Asparagus Ribbon Salad
This trick is great for thicker spears of asparagus, plus it will leave some tasty tops as leftovers that you can add to a simple pasta dish or soup. Trim the tops of your asparagus and set them aside for future use. Holding the woody end of a spear, take a sharp vegetable peeler and carefully peel down the length of your asparagus so you have a nice, thin curl. Repeat this with each spear until the stock becomes too flimsy to peel. You can use the remnants in soup.
Depending on the size of your stalks, you’ll need to peel about two dozen to feed four as a side salad. Toss the ribbons together with a simple vinaigrette and top with some goat cheese, cranberries and seeds, or whatever you choose.
Do you have any favourite asparagus recipes to share? We’d love to hear them – feel free to share on our Facebook page!