Eyeopener

Julie Van Rosendaal's tips for taking advantage of asparagus season

It's asparagus season in Alberta and Julie Van Rosendaal stopped by the Calgary Eyeopener with her tips for preparing farm-fresh asparagus.

CBC Calgary's food guide has everything you ever need to know about preparing asparagus

Julie's recipe for marinated asparagus uses garlic, grainy mustard and olive oil. (Julie Van Rosendaal)

There's a short, six-week window in Alberta when asparagus is in season — and the Eyeopener's food guide Julie Van Rosendaal plans to take full advantage.

Over the weekend, Julie visited Edgar Farms near Innisfail, Alta., which is one of the province's biggest asparagus producers.

With a bushel of farm-fresh asparagus in hand, she joined the Calgary Eyeopener Tuesday to share her recipe for marinated asparagus.

Marinated asparagus

I don't like doing too much to asparagus when it's at its peak — a quick steam and simple marinade is a great way to store them for snacking. You can also make them ahead for a dinner or a barbecue, especially if you're charged with bringing something to a party.

  • 1 bundle asparagus, ends trimmed
  • 1/4 cup olive or canola oil
  • juice of half a lemon
  • 1 Tbsp. grainy mustard
  • 1 garlic clove, finely crushed
  • salt and freshly ground pepper

In a large skillet or small pot, steam the asparagus in an inch of two of water for 3-4 minutes, until bright green and tender-crisp. Run under cool water to stop them from cooking.

Place in a loaf pan or pie plate. Whisk together the remaining ingredients and pour over top. Refrigerate until you're ready to serve — or nibble them straight from the fridge.

Serves four to six people.


With files from Julie Van Rosendaal and the Calgary Eyeopener

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