In the Kitchen Featuring: Local Asparagus Part II

Fresh, Local Asparagus – Simply Done

The easiest of our recipes. Top with a drizzle of olive oil and sprinkle with salt and pepper. Enjoy!

What you need:

• 1 bunch locally grown asparagus, ends trimmed and discarded
• Sigona’s Fresh Press Hojilanca (just in from Spain) extra virgin olive oil
• Salt and pepper, to taste

Boiled Asparagus: In a large skillet, bring about 2 inches of salted water to a boil. Add asparagus to the pot in one layer and cook until tender-crisp, about 4-5 minutes depending on the thickness of the spears. Drain. Transfer to a serving platter and drizzle with olive oil. Sprinkle with salt and pepper.

Steamed Asparagus: Place the asparagus in a steamer basket over boiling water. Cover and steam about 3 minutes or until the spears are bright green and tender, yet crisp. Transfer to a serving platter and drizzle with olive oil. Sprinkle with salt and pepper.

Local Asparagus Tossed with a Sigona’s Oil & Balsamic Vinaigrette

Simple, easy and, if I may, elegant. Asparagus cooks in a flash, so prepare this dish just as dinner is about ready. Even going back to Rome, the Emperor Augustus is said to have dispatched orders “to be done in less time than it takes to cook asparagus.”

Ingredients:

• 1 bunch locally grown asparagus, ends trimmed and discarded
• 2 TBL Sigona’s Fresh Press Hojiblanca (just in from Spain) extra virgin olive oil (Mix it up: try our Herbes de Provence olive oil)
• 2 TBL Sigona’s 12-year-aged balsamic (Mix it up: try our Lavender Balsamic)
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Cook the asparagus one of two ways:

1). Place the asparagus in a steamer basket over boiling water. Cover and steam about 3 minutes or until the spears are bright green and tender, yet crisp.
2). In a large skillet, bring about 2 inches of salted water to a boil. Add asparagus to the pot in one layer and cook until tender-crisp, about 5 minutes. Drain.

Meanwhile, in a large bowl whisk together the balsamic, mustard, salt and pepper. Drizzle in the oil and whisk until the mixture is emulsified (thicker).

Toss the asparagus with the vinaigrette, transfer to a serving platter. This dish is good served warm or chilled.

Shaved Asparagus, Red Pepper and Prosciutto Pizza

Want to impress the ladies at your next book club or moms’ night out? Make this dish and serve it with a glass of white wine, such as our Limited Lot Sauvignon Blanc. The hardest part about this pizza is not eating the entire thing in one sitting. Recipe inspired by the Food Network.

Ingredients:

• 1 bunch of locally grown asparagus
• 1 bell pepper (red, orange or yellow for a nice color contrast), sliced into thin rings
• 4 oz. prosciutto (optional), slices cut in half
• 1 batch of pizza dough, whole wheat or regular (enough for 1 12-16 inch pizza)
• Sigona’s Fresh Press Hojiblanca (just in from Spain) extra virgin olive oil
• 8 oz. fresh mozzarella, thinly sliced
• About 1 pkg (5.25 oz.) Boursin Cheese
• Black pepper

Directions: Preheat oven to 450F (or follow dough package directions).

Prepare dough according to package directions. Stretch onto a cookie sheet or pizza pan. Brush with about 1 TBL olive oil.

Using a vegetable peeler, shave asparagus spears into ribbons.

Arrange sliced mozzarella in a single layer on top of the dough. Top with the shaved asparagus, prosciutto and bell pepper rings. Dot on the Boursin and sprinkle with black pepper.

Bake pizza according to dough package directions (probably 15-20) minutes or until crust is golden brown. Let cool for 2-3 minutes before slicing and serving.

Prosciutto Wrapped Asparagus Bundles Drizzled with an Aged Balsamic Reduction

These cute bundles are absolutely fantastic as an appetizer or as a side dish. They come together in no time, and you can’t beat the savory-sweetness of this combination.

Ingredients:

• 1 bunch of locally grown asparagus, ends trimmed and discarded
• 8 oz. prosciutto, sliced lengthwise into thirds
• 1 TBL Sigona’s Fresh Press Hojiblanca (just in from Spain) extra virgin olive oil
• 3 TBL Sigona’s 12-year-aged balsamic (Or mix it up! Try our Espresso Infused Balsamic for a bolder, richer flavor)

Directions: Preheat the oven to 400F. Tightly wrap a sliced piece of prosciutto around two or three spears of asparagus. Repeat with all the spears and prosciutto. Place the bundles on a baking sheet and brush the asparagus tips with olive oil.

Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.

Meanwhile, add the balsamic to a small sauté or sauce pan. Bring to a light boil then reduce heat to a simmer. Cook, stirring occasionally, until reduced by half and it has thickened, becoming more syrup-like. About 10 minutes.

To serve, place the asparagus bundles on a serving platter and drizzle with the reduced balsamic.

Open-faced Asparagus and Mushroom Omelet

Cooking and serving this omelet is as easy as pie! It requires no fancy flipping or folding, as a traditional omelet does, and you can simply slice as a pizza or pie to serve. Serves 2-4.

Ingredients:

• About 1/3 bunch locally grown asparagus, ends trimmed and discarded
• 6 eggs (such as Wattle & Comb pastured eggs)
• 1/2 of a shallot, diced
• A squeeze of lemon juice, about 2 tsp (trust me, it’s good! It brings out the freshness of the asparagus)
• 1/4 tsp each salt and pepper, or to taste
• 1 generous TBL butter
• 1/3cup diced mushrooms (such as oysters, morels, chanterelles or cremini)
• 1/4 cup grated or shaved Parmigiano Reggiano

Directions: Preheat the oven broiler to low.

Use a vegetable peeler to shave the asparagus spears into long strips. (The tips don’t shave easily, so save them for a stir fry or toss them in the omelet…your choice). Slice the strips in half once.

In a large bowl, whisk together the eggs, shallot, lemon juice, salt and pepper.

Add the butter to an oven-safe, medium sauté pan over medium heat. Swirl the pan as the butter melts to evenly coat the bottom. Pour in the egg mixture then gently fold in the asparagus and mushrooms until just combined.

As the egg sets, use the spatula to carefully lift the edges of the cooked portion so the uncooked portion slides underneath. Don’t stir the mixture or you’ll just have scrambled eggs.

Just as the omelet looks nearly cooked through, remove from heat and sprinkle with cheese. Place the pan under the oven broiler for about 1 minute or until the omelet is set and cheese is melted.

Slide the omelet onto a serving platter, slice and serve.