Is everyone enjoying the lovely asparagus and herbs we got in our CSA share as much as I am? It’s so great to have fresh vegetables and herbs again!

I made a couple really simple dishes with my asparagus. I felt like I was eating in a restaurant while eating these, the addition of the herbs really elevates dishes and really made these special. I wanted to share what I made.

I sauteed my asparagus with walking onions, chive blossoms and some mint (recipe below) – it made enough for two herby asparagus side dishes. The first one, I made some polenta and topped it with the asparagus and herbs.

The second, we had an arugula salad with chopped eggs and topped it with the asparagus herb mix. Asparagus and eggs are classically delicious and this was so good with the beautiful arugula from our CSA share. Yum.

I really like the bigger stalks of asparagus, I think they are more tender and have more flavor (not everyone agrees, some people really like the skinny stalks!). I do peel the bottom of the thick stalks because they are a little stringy but I don’t mind the extra step, I love the crisp thicker stocks.

Prepare your asparagus by trimming and peeling it and chop up any herbs you are using.

Any soft herb would be delicious here, basil, chives, tarragon, sorrel, walking onions aren’t really herbs but they cook very quickly so I used them just like herbs.

I like to sauté the vegetables in olive oil and a little chicken or vegetable stock. I used Better than Bouillon mixed with about 1/3 cup water.

Here is the asparagus, oil, stock and walking onions after just a few minutes of cooking when they are just starting to soften I add the soft herbs.

Let that cook until it is tender enough to your liking, serve alone or with polenta or as a salad.

Sauteed Asparagus and herbs

• 1 pound of asparagus trimmed of stringy ends
• 2-4 tablespoons of oil
• 1/3 cup stock or broth
• a large handful of soft spring herbs
• 3 or 4 stocks of walking onions or green garlic

Sautee oil and onions or garlic if using with asparagus until it is just starting to soften and add the stock. When the vegetables are just beginning to look glazed add the herbs. Continue cooking until the asparagus is done to your liking. Serve with a salad or over polenta making sure to scrape up all the herbs and onion clinging to the pan.

We are getting asparagus again this week. What a treat! I hope you enjoy it as much as I am.

See you at pickup.

Mo