Harbinger of Spring

To me, asparagus is the harbinger of Spring. There is something so hopeful about seeing that first bunch in the grocery store or, better yet, seeing those first stalks peeking through the soil in your own garden. I like the thicker stalks from more mature plants because they are more tender. There is a higher ratio of "heart" and less stringy outer cellulose as the diameter increases. 

​This time of year, asparagus goes into everything: sauteed in an egg scramble for breakfast, fresh in salads for lunch and roasted for dinner. To keep asparagus fresh and crisp in your fridge, place the whole bunch in a glass jar or measuring cup with about an inch of water in the bottom and then cover loosely with a plastic bag. We often use only a couple spears at a time, so this method helps the bunch last over an entire week. 

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For a simple side-dish of asparagus: 

• Preheat oven to 400 degrees
• Rinse asparagus in water and trim off woody ends (bottoms)
• Coat evenly with a heat-tolerant oil, such as avocado (~1 tsp/cup veggie) 
• Sprinkle with salt, pepper and red pepper flakes to taste 
• Roast in the oven on a sheet pan or baking dish with sides for about 10 minutes or until desired browning occurs. Shake the pan half-way through baking to redistribute (roll) the asparagus to brown other sides. 

Science Side-Note: 
Asparagus is one of the only known foods to contain asparagusic acid, which when digested produces the sulfur compounds responsible for creating the particular smell in urine. Don’t let the smell put you off asparagus, as it is full of great nutrition, such as fiber, Vitamin C and folic acid. Asparagus is also a natural diuretic and may be beneficial for prevention of urinary tract infections.​​

If your oven is not available, use your stove-top. For our Simply Sauteed Asparagus recipe, click here. 

Spring Fritatta

• 1 Tablespoon olive oil
• ½ cup sliced Spring green onions, leeks, chives or scapes
• 1 cup chopped fresh asparagus – set aside 2-3” tip pieces
• 1 cup chopped Spring greens, such as arugula, baby spinach, bok choy or broccoli leaves
• 2 garlic cloves, minced
• 6 eggs
• ¼ cup water or milk
• 1/8 teaspoon salt & pepper, each  
• ¼ cup fresh mozzarella
• ¼ cup feta, crumbled
• ¼ cup fresh chopped leafy herb, such as parsley, oregano, tarragon or basil 

Preheat the oven to 375 degrees F. Using an 8-9 inch oven-safe skillet, heat oil over medium on the stove-top. Sauté onions and chopped asparagus pieces, followed by adding in greens, garlic and other vegetables (eg tomatoes) until desired tenderness. Keep asparagus tips separate for arranging on top if you wish.

In a separate medium-large bowl, whisk eggs, liquid, salt and pepper until foamy. Pour mixture into skillet and cook on the stove-top over medium-low heat until beginning to set on the bottom. Sprinkle with cheeses and arrange asparagus spears on top. Move skillet to the oven and bake for about 10 minutes or until eggs are set. Top with fresh herbs as desired. 

Nutrition per 1/4th recipe: 200 Calories; 14g Fat; 14g Protein; 4g Carbs; 2g Fiber; 320mg Sodium 

Happy Almost-Spring! 
~Megan 

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