Julie Van Rosendaal's tips for taking advantage of asparagus season
CBC Calgary's food guide has everything you ever need to know about preparing asparagus
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.
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.
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