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May 25, 2016

AsparagusFarm Market/Growing Season: 
May-Early June

Buying Tips: 
Look for stalks that are rich in color and that the tips are still firm. Avoid mushy or slimy looking tips. 

Trim the base of the stalks and place the stalks upright in a jar filled with an inch of water. An alternative method to store asparagus is to wrap the cut ends of the stalks in a moist tea cloth, then loosely wrap in plastic and store in the refrigerator.

Asparagus is best enjoyed shortly after harvest and can be eaten cooked or raw. Trim the harder base of the stem and use these to flavor a stock for asparagus soup or risotto. Because of the distinct flavor the stock is best kept for specific dishes. Raw shaved asparagus is vibrant in spring salads or blanch and steam for a nutritious side dish. 

Key Nutrients: 
This spring vegetable is a great source of dietary fiber, folic acid and potassium.

Complementary Flavors: 
Curry, dill, ginger, mint, mustard, parsley, tarragon, white pepper, and garlic.

Roasted Asparagus


  1. Heat oven to 425°
  2. Line a baking sheet with parchment paper
  3. Clean and trim asparagus, lightly oil & salt
  4. Lay single layer on sheet and roast until just tender - about 8 minutes
  5. Time will vary according to thickness of spears

Asparagus Guacamole (aka Asparaguacamole)


  • 1 lb asparagus, roasted
  • 1 clove garlic, minced 
  • (roast with the asparagus to mellow the flavor)
  • 1 Tbsp fresh lime juice
  • 1 small can chopped green chilies
  • 1/4 tsp sea salt
  • 3/4 tsp ground cumin
  • 2 Tbsp chopped onion, yellow or green 
  • Pinch of red pepper flakes
  • Black pepper to taste
  • 1/2 cup chopped tomato or chunky salsa


  1. Place asparagus, garlic, lime juice, chilies, salt and cumin in food processor. 
  2. Pulse to chop, then puree to blend. 
  3. Add onion and pulse if you prefer chunks or puree for a smooth texture.
  4. Taste, adding red pepper flakes and black pepper to taste.
  5. Top with chopped tomato or chunky salsa to serve.
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