Stillwater News Press

Garden

April 30, 2014

Farmers Market 05-01-14

Asparagus goes with everything

The Stillwater Farmers Market is open every Wednesday and Saturday from 8 a.m. to 1 p.m. in Strickland Park, corner of Hall of Fame Avenue and Main Street. This week marks the return of Lonesome Prairie Bison with buffalo meat.

What’s at market this week?

 Vegetables: Asparagus, green onions, herbs, kale, lettuce, micro greens, pea shoots, radishes, scallions, spring mix, spinach, winter squash and a few greenhouse tomatoes

Meats: Beef, buffalo, and lamb

Eggs: Farm fresh eggs

Flowers and plants: Wide variety of plants for the garden

Specialty items: Baked goods, breads, jams and jellies, salsas, frozen green chilies and Santa Fe-style Mexican cuisine.

Stop by the Stillwater Farmers Market to pick up the ingredients for the weekly recipe - one of the simplest side dishes to make.  It goes well with grilled steaks, burgers or chicken and asparagus with only three calories per spear!

Grilled asparagus develops rich flavors you just can't get by boiling or steaming. Seasoned, grilled, drizzled with good olive oil and balsamic vinegar, and topped with curls of Parmigiano-Reggiano cheese, this is by far my favorite prep.

Asparagus is freshest, sweetest and crispiest in spring. Look for spears with firm closed tips and select bunches that are about the same diameter so they cook uniformly.

GARLIC BALSAMIC ASPARAGUS

Ingredients:

1 pound asparagus

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon Kosher salt

1/4 teaspoon freshly-ground black pepper

1 teaspoon minced or pressed garlic

Directions:

If roasting in the oven, heat oven to 425 degrees F. If grilling, prepare grill to medium heat. Wash asparagus.

In a small bowl, combine salt, pepper, oil, vinegar and garlic. Drizzle over asparagus and toss to coat.

If roasting, place in a single layer on a broiling pan. If grilling, reduce heat to low, lightly oil grill, and place asparagus perpendicular to the grate of the grill. Drizzle any remaining oil and vinegar mix over the asparagus.

If using oven, roast for 10 minutes, turning once. If using grill, grill for eight to ten minutes or until asparagus is bright green and still slightly crisp, turning frequently.

Serve immediately.

Carla Maness adapted the recipe from “Our Best Bites.” She is serving as the public relations officer for the Stillwater Farmers Market which has local vendors from Payne County and the surrounding areas. Visit stillwaterfarmersmarket.com for more recipes and to register for free e-newsletters.

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