Shaved Asparagus Salad
A delightful name, Sparrow Grass, has changed from century to century as the world takes on the cultivation of, what we now call it, asparagus.
It’s folk name is Sparrow Grass, a beautiful name for a spring vegetable, but we know it as Asparagus. The history of asparagus goes back a long, long way - approximately 2000 years. In Ancient Greece, Asparagus was used medicinally to treat gastrointestinal pain. Asparagus was forgotten about in the Middle Ages, and did not appear in history books again until the 16th century. It was not until the 1700s that the tender Sparrow Grass made its way to American, first planted in New England, and by 1850 it had found its way to California. Today, asparagus is grown around the world with top exports from China, Peru, and Mexico; you will notice supermarkets rarely carry locally produced asparagus. In this week's CSA box, we are offering a rarity: Locally grown asparagus.
Did you know that the farther your food travels, the less nutritional value it offers? Locally grown asparagus has travelled less than 100 miles and offers an abundance of nutrients. Asparagus is a low-calorie vegetable that is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C, and K. Antioxidant compounds found in asparagus help protect your cells from the harmful effects of free radicals and oxidative stress. Like other green vegetables, Asparagus is particularly high in flavonoids, polyphenols, and Vitamin E; all work in the body to fight off free radicals and may reduce your risk of chronic disease.
Selection and Storage: The freshest selection of asparagus can be found in this week's CSA box, or at your local farmers market. Store asparagus in the vegetable drawer. For longer storage, wrap asparagus with a damp paper towel. It will store up to 5 days.
Shaved Asparagus Salad
Get the most nutritional value from asparagus with this raw salad that is simple, but doesn’t lack flavor! This recipe was created for our CSA members to utilize the produce they received in this week’s CSA box. We hope to inspire you to try new things.
Using a potato peeler, peel asparagus into ribbons starting with the cut side and sliding peeler to the top of the asparagus.
Ingredients:
1 bunch asparagus
¼ cup thinly sliced red onion
1 clove garlic, minced
2 Tb apple cider vinegar
1 lemon, zest and juice
2 Tb olive oil
3-4 thin slices of Feta
¼ cup Parsley, chopped for garnish
1-2 radishes, thinly sliced
Let onions and garlic rest in lemon juice and Apple cider vinegar
Recipe:
In a large mixing bowl, marinate onion and garlic with apple cider vinegar, lemon juice and zest. Set aside while you shave asparagus
To prepare asparagus, wash and cut off woody ends(about 1.5 inches from the bottom). With a vegetable peeler, peel from the cut end to the top of the asparagus.
Once the asparagus is shaved, add into the large mixing bowl with the marinated red onions. Toss with tongs until asparagus ribbons have been coated with the marinade.
Add chopped parsley, sliced feta and radishes.
Drizzle with olive oil and sprinkle with salt and pepper,
Recipe Variations:
Use Creamy Tarragon dressing.
Instead of a salad, use shaved asparagus as noodles with your favorite creamy sauce!
Add nuts, such as almonds or pine nuts.
Add citrus, fennel, or other favorite salad toppings.
