asparagus

Asparagus Frittata


A perfect recipe for Easter Brunch.  Shop Geneva Lakes for your produce, Pastured Perfect for Amish Butter and Farmer Nick’s for farm fresh eggs.  The Cheese People have your feta and ask your cheesemonger for a tasty alternative. Serve with a fine white wine from Glunz Family Winery.   

Ingredients:

Asparagus Frittata..jpeg
  • 2 tablespoons unsalted butter

  • 1 small onion, finely chopped

  • 1 bunch thin asparagus

  • 4 large eggs

  • 1/2 cup heavy cream

  • Kosher salt and freshly ground black pepper

  • 1 cup crumbled feta                    

Instructions:

  1. Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.

  2. Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

Recipe courtesy of Tricia Yearwood Food Network

Grilled Skirt Steak with Asparagus and Pea Panzanella Salad

Panzanella is a bread salad made with day-old bread and tomatoes. This Spring version highlights fresh produce like asparagus and peas. Shop our farm stand vendors for your veggies and see what's in to create your own version.  Don’t want to make the salad dressing? Check out Wildtree and Tastefully Simple.  And, take a look at our new olive oil vendor Marvalhas.

Ingredients:

Grilled Skirt Steak with Asparagus and Pea Panzanella Salad.jpg
  • 1 1/2 - 2 Skirt Steaks (about 2-3 pounds)
  • Salt and Pepper to taste
  • Extra Virgin Olive Oil
  • 1 small French Baguette or Boule (cut into 1-inch cubes; about 4 cups)
  • 1 bunch Green Asparagus
  • 1 cup fresh Peas
  • 10 large Mint leaves (torn)
  • 1 cup Parmesan Cheese (chunked)

For the Vinaigrette:

  • 1 Garlic clove (minced)
  • 1 teaspoon Dijon Mustard
  • 3 tablespoons Sherry Vinegar
  • 1/2 cup Olive Oil
  • Salt and Pepper to taste

Instructions:

  1. Preheat your grill to medium-high heat and your oven to 350 degrees F.
  2. Remove the skirt steak from the fridge 30 minutes prior to cooking.
  3. In the meantime, drizzle 3 tablespoons of olive oil over the cubed bread and season with salt and pepper. Lay the coated bread cubes out on a sheet tray and place in your preheated oven for 10 to 12 minutes, or until they are light golden brown and crunchy. Remove and set aside.
  4. Lightly oil the asparagus and season with salt and pepper. Grill 3 to 4 minutes per side until slightly charred and tender. Remove to cutting board and cut into bite-sized pieces.
  5. Season the skirt steak liberally with salt and freshly ground black pepper and drizzle on both sides with the remaining 3 tablespoons of olive oil. Place on the grill and cook for 3 to 4 minutes per side, or until medium rare. Remove to a cutting board to rest while you finish your Panzanella.
  6. For the Vinaigrette: In a large bowl, whisk together the vinaigrette components. Next add the asparagus, peas, mint and toasted bread. Toss to thoroughly coat everything then add the parmesan. Give it a taste here, adding more seasoning if necessary. 
  7. You can serve the salad immediately, or let it sit for up to an hour for the flavors to blend and absorb.
  8. Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the Panzanella.

Recipe courtesy of Michael Simon, The Chew

Pan-Roasted New Potatoes With Asparagus

Make this your own Farmers Market recipe.  Add mushrooms, flavored grape seed oil, sauces, spices and your favorite cut of meat.  It’s all available at the Spring Market and our vendors are always happy to offer recipe suggestions.

Ingredients:

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  • 2 tablespoons extra-virgin olive oil
  • 16 (1 1/2 pounds) small new potatoes, scrubbed
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 pound asparagus, trimmed and cut into 3-inch pieces

Directions:

1.       Heat oven to 400°.

2.       In a large ovenproof skillet with a lid, heat the olive oil over high heat. Add the potatoes, salt, and pepper. Cook the potatoes until golden, stirring occasionally, about 7 minutes.

3.       Cover the skillet and place in the oven until the potatoes are fork tender, about 25 minutes.

4.       Add the asparagus to the skillet and roast uncovered for 10 to 13 minutes. Remove from the oven and serve with chicken, pork or fish.

Recipe courtesy of Rori Spinelli-Trovato , Real Simple  March, 2001

Asparagus, Peas and Basil (Piselli con Asparagi e Basilico

Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)

Just a little butter, shallots, and fresh basil turn asparagus and peas into the best of garden friends.  Your veggies and herbs are available from Geneva Lakes and River Valley Ranch.  And, did you know that The Meat Goat and Lester’s Bison Farm sell butter?  They do and it is wonderful!

Ingredients:

1/4 cup finely chopped shallots (about 2)

3 tablespoons unsalted butter

2 pound asparagus, trimmed and cut into 1-inch pieces

3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas

asparagus and peas.jpg

1/2 teaspoon fine sea salt

Handful of torn basil leaves (about 3/4 cup)

Directions:

1.       Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

2.       Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.

3.       Stir in basil and sea salt to taste.

Cooks' note:

Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.

Recipe courtesy of Ursula Ferrigno Gourmet  April 2008

Tender-Crisp Spring Braise

For a fresh spin on the classic meat-and-potatoes dinner, try this quick braise featuring asparagus, new potatoes, mushrooms, carrots, and a couple of chicken thighs for flavor.  You won‘t be disappointed.

Ingredients:
3 tablespoons olive oil
8 ounces new potatoes, cut into 1/2-inch thick slices
4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
4 cups mushrooms, halved (12 oz.)
1 large onion cut in thin wedges
3 cloves garlic, peeled and sliced
1 pound asparagus, trimmed and cut in 1-1/2-inch pieces
2 skinless, boneless chicken thighs cut into strips
1/2 teaspoon salt; 1/4 teaspoon pepper
3/4 cup reduced-sodium chicken broth
1 tablespoon snipped fresh tarragon

Directions:

1. In an extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer the potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook the chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper.

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Recipe courtesy of Better Homes and Gardens

Tender-Crisp Spring Braise

For a fresh spin on the classic meat-and-potatoes dinner, try this quick braise featuring asparagus, new potatoes, mushrooms, carrots, and a couple of chicken thighs for flavor. Asparagus is fresh picked and ready for you at the market. See what Geneva Lakes and River Valley Ranch have to offer. You won’t be disappointed.

Ingredients:

  • 3 tablespoons olive oil
  • 8 ounces new potatoes, cut into 1/2-inch thick slices
  • 4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
  • 4 cups mushrooms, halved (12 oz.)
  • 1 large onion cut in thin wedges
  • 3 cloves garlic, peeled and sliced
  • 1 pound asparagus, trimmed and cut in 1-1/2-inch pieces
  • 2 skinless, boneless chicken thighs cut into strips
  • ½ teaspoon salt; ¼ teaspoon pepper
  • ¾ cup reduced-sodium chicken broth
  • 1 tablespoon snipped fresh tarragon

Directions:

1. In an extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer the potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook the chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper.

tender-crisp-sping-braise-300x300.jpg

Recipe courtesy of Better Homes and Gardens