It’s Asparagus & Artichoke Season

A few things to know about asparagus now that it’s in season. Buy organic, fresh, California grown asparagus for the most nutritious and best tasting.

Asparagus is dioecious, meaning that it has separate male and female plants. The female plants make berries, containing seeds. The male plants just make flowers, containing pollen. But both of them produce spears.

Scott Walker, president of the world’s biggest asparagus seed company (Walker Brothers, of Pittsgrove, N.J.), says that he’s heard that on really hot days, asparagus can grow an inch per hour. But he’s never actually measured them. During harvest season, farmers struggle to stay ahead of the growing spears. Each field has to be harvested every day, and sometimes even twice a day.

After about six or eight weeks, farmers stop harvesting and let them grow wild. The plant needs to grow into a fern to capture energy from the sun and store it in the root for the next growing season.

After harvest, asparagus loses quality very rapidly––the sugar content declines and the amount of fibrous material increases. Use spears with compact heads; those with loose heads are fibrous and do not keep well.

There are 3 types of asparagus, green, white (which is blanched by covering the stalks with straw or mulch to keep it from turning green) and there is a purple variety.

Green asparagus is a bit grassy in flavor, while white asparagus is mild and slightly bitter. Purple asparagus is a bit nuttier and sweeter because it has about 20 percent more sugar in its stalks. Purple asparagus is a bit nuttier and sweeter because it has about 20 percent more sugar in its stalks. While the stalks are purple on the outside, the interior is the same green spear. The outside may appear a little purple-greenish when cooked. Blanch this and use it in salads.

How to buy asparagus; look for bright, green, evenly colored spears with tight buds. You can store asparagus standing up in a glass with a little water in the refrigerator, I like to use them within a few days. If the stalks are a little thick you might want to peel them down up a bit so they’re not so fibrous.

Cook asparagus by blanching, steaming, roasting or grilling. Here are a few of my favorite ways to serve asparagus.

Asparagus Casear Salad recipe

Asparagus Gratin recipe

Spring Artichokes

Read all about artichokes, how to choose and store them.

Artichoke Info & Recipes, click here

Caesar Salad with Spring Asparagus

4 / 23 / 21

Caesar Salad with Spring Asparagus

2 bunches pencil-thin asparagus, trimmed and chopped into 1/2-inch pieces
1 tablespoon mayonnaise
1 ½ tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste (or 1 anchovy filet)
6 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
1 head romaine hearts, chopped

Prepare a large bowl with ice and cold water, set aside to blanch the asparagus.

Bring a saucepan big enough to hold the asparagus to a boil, add a heaping tablespoon of salt and plunge the asparagus into the water, boil for 2 minutes. Drain the asparagus and put into the water bath until cooled, drain and set aside on a baking sheet covered with paper towels.

Combine mayonnaise, vinegar, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium bowl and whisk until combined. While whisking constantly, add the olive oil in a thin, steady stream until incorporated. Season to taste with salt and pepper.

Toss the romaine with a little of the dressing. Transfer to a serving platter and top with asparagus and the grated Parmigiano-Reggiano. Serve extra dressing on the side.

Happy Valentines Day

2 / 12 / 21

Here’s a lovely menu for your Valentine~

I saw cool spring asparagus in the market recently and California strawberries are ripe and red and ready to go. This may seem like a daunting menu to make but there are some tricks that can make it a little easier on you as you prepare the menu. Read the recipe all the way through before beginning so that you can lay out your ingredients. The Chocolate-Strawberry Cheesecake Trifle can be made the day ahead. You could lightly steam the asparagus ahead, refrigerate or let it sit at room temperature. While you are searing the steaks, bring a saucepan with a steamer basket to a boil for the crab. Steam the crab and sauté the asparagus while you are making the bearnaise sauce. Everything is hot at the same time and ready to be assembled. Enjoy!

Filet Oscar

2 (2-inch-thick) filets mignons
2 tablespoons olive oil
½ lb. thin fresh asparagus
6 ounces fresh crab meat, room temperature

Preheat the oven to 400°.

Bring steaks to room temperature for about 30 minutes.

Heat a large skillet.

Dry the filets with a paper towel.

Brush the filets lightly all over with the oil. Season both side wells with sea salt and pepper.

When the pan is hot, add the steaks and sear evenly on all sides for about 2 minutes per side or until well browned. If the steaks won’t release from the pan, wait another minute or so and it will release when browned.

Arrange the steaks on a parchment lined baking sheet and place into the oven and cook until 120°, about 10 minutes. Remove from oven and let rest for 5 minutes.

Asparagus and Crab

While the steaks are cooking you can lightly steam the asparagus or cook it in the still hot pan that you cooked the steaks in.

Cut the stems from the asparagus so the spears are all the same length. Lightly toss with a little olive oil and season with salt and pepper. Cook until you can pierce with a knife, about 5 minutes. Let rest until you’re ready to assemble the dish.

Warm the crab in a steamer basket over simmering water for about 5 minutes.

Make the bearnaise sauce at the very last minute.

Assembly:

Place the steaks on two plates, top with asparagus spears, then add the crab and drizzle with sauce.

Bearnaise Sauce

Using an immersion blender and a tall narrow jar to make the sauce rather than in a double boiler makes getting this sauce on your food much easier (and quicker).

3 large egg yolks
¼ teaspoon cayenne pepper
¼ teaspoon sea salt
1 ½ tablespoon lemon juice, plus more to taste
1 ½ tablespoon water
1 ½ sticks unsalted butter
1 tablespoon minced tarragon leaves, preferably fresh

Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.

Add water, lemon juice, cayenne pepper and salt. Mix to combine.

Melt butter in a small saucepan. Spoon off much of the white as it melts.

With the blender stick on, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave any of the white part of the butter that you couldn’t scrape off. (It won’t hurt if some manages to slip in.

Blend for a further 10 seconds, moving the stick up and down.

If too thick, mix in warm tap water 1 teaspoon at a time.

Taste for lemon level, adding a little more if desired, add the tarragon leaves and serve immediately. If you need to reheat do it in a small saucepan and heat slowly, if the sauce starts to separate (break) add a drop of water one at a tie until it comes back together.

Chocolate-Strawberry Cheesecake Trifle

16 ounces cream cheese, softened
2 cups powdered sugar
8 ounces sour cream
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 cup whipped cream + more for garnish
1 angel food cake
2 quarts, fresh strawberries
6 ounces shaved chocolate

In a large bowl, beat cream cheese and powdered sugar until fluffy. Add sour cream, vanilla and almond extract. Fold in whipped cream. Tear the angel food cake into tiny pieces and add to mixture. Set aside. Combine sliced strawberries and sugar until sugar is dissolved. In trifle dish or glass bowl, layer the two mixtures. Finish with fresh strawberries on top. Chill before serving.

Immediately prior to serving, garnish with a dollop of whipped cream and sprinkle with chocolate shavings. Refrigerate for several hours.

April Demo Cooking Class

3 / 1 / 18

Join us on

Thur. April 12 or 26

6:30 – 8:30, approximately

Endive Spears with Blue Cheese, Pear, Candied Pepitas and Orange-Shallot Vinaigrette

Grilled Salmon with Citrus Salsa & Spring Micro Greens

Roasted Asparagus with Lemon Gremolata and Parmesan

Balsamic Strawberries in Meringue Nests with Crème Fraiche

$45.00

For reservations call

Temecula Olive Oil, 148 Main St. Seal Beach

(562) 296-5421

Asparagus Gratin

6 / 9 / 17

I love sweet California asparagus, especially the small early stalks simply sautéed in butter and seasoned with a little lemon zest, sea salt and freshly ground pepper. But for serving to guests I also enjoy this quick and easy gratin, it pairs well with Lemon Roasted Chicken and a cold glass of Viognier.

Asparagus Gratin

2 pounds thin asparagus
salt and pepper
2 tablespoons unsalted butter
2 tablespoons flour
pinch of cayenne pepper
1 cup milk
¾ cup Parmesan cheese, grated and divided
½ cup Monterey Jack cheese, shredded

Adjust oven rack to upper-middle position and heat broiler.

Prepare an ice bath (cold water and ice) large enough to hold the asparagus.

Cut ends off the asparagus and set aside.

Fill a large skillet ¾ full of hot water, bring to a boil. Add asparagus and a heaping tablespoon of salt. Cook for about 2-4 minutes or until lightly cooked. Immediately plunge asparagus into ice bath to stop the cooking.

Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in milk and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes., whisk in ½ cup Parmesan and Monterey jack until smooth, season with salt and pepper. Turn off heat. Cover and let stand for 5 minuets.

Place asparagus into an oven proof serving dish and drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.

Photo: LA Times

Puff Pastry Tart

4 / 11 / 17

This recipe is great as a side dish, an appetizer or a light lunch with a salad. It’s easy to make, most of it can be done ahead of time and assembled just before baking. Be sure to use a quality puff pastry dough such as Dufour’s which is made with 100% butter and no preservatives. It’s a little more expensive but if you want real puff pastry, this is it. Be sure to keep the dough refrigerated and if it warms up a little while you are rolling it out, pop it back in the refrigerator until cold. It won’t puff correctly unless the dough is as cold as possible into a hot oven. Be creative and add some chopped (blanched) asparagus to this, it’s a perfect spring time recipe. Enjoy!

Leek and Goat Cheese Puff Pastry Tart

1 cup baby leeks, sliced thin
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
Sea salt
1 teaspoon finely chopped fresh thyme
1 box (14 ounces) frozen puff pastry, such as Dufour, thawed
1 large egg beaten with 1 tablespoon water
1/4 cup Nicoise olives, pitted
6 ounces goat cheese, room temperature

Rinse leeks well, and drain; set aside.

Melt butter with oil in a medium sauté pan over medium heat. Add leeks and sprinkle with salt; cook, stirring occasionally, 5 minutes, cook until translucent and soft, add thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.

Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.

Preheat oven to 375°. Bake pastry until light brown; remove from oven, and press center area with spatula. Using an offset spatula or a spoon, smear the pastry with the cheese within the border, add leeks and olives, and bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.

Remove tart from oven place tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).

Olive Magazine Photo

Growing Asparagus

1 / 14 / 1412 / 14 / 14

Growing Asparagus

Asparagus is a very hardy, cool-season perennial vegetable, which can produce a spring harvest for 10-20 years! Therefore, it must be planted in a “dedicated bed”. It can be grown from seed, but most often is grown from 1-2 year old “crowns” (rhizomes), which is offered in January.

For 6 crowns, you will need a dedicated area measuring 6’ wide x 6’ long.
For 13 crowns, you will need a dedicated area measuring 6’ wide x 10’ long.

Crowns are dormant and must be planted within one week; you may keep them in the refrigerator, so they don’t break dormancy, until you can plant out.

Asparagus requires rich, fertile, well-drained soil, with a pH of 7.0 – 7.2.
Mix in lots of compost. If gophers are a problem for you, install wire barriers down in the bed before planting. Be sure the bed is as weed-free as possible. They prefer full sun.

Be sure the soil is at least 50 degrees. Dig a trench 12-15” deep (roughly twice the length of the roots), and allow 3-4’ between rows. Mound up soil inside the trench to create a cone 6” tall; cones should be 1’ apart. If you are trenching down into regular soil, prepare the bed by the “double dig” method, adding in compost to assure a well-draining soil.

Over each cone, drape the roots of one asparagus crown. Begin filling the trench with soil, up to just 1” above the crowns, to start. Firm the plants in well. As the plants grow and shoots emerge, begin covering the crowns with more soil until the trench becomes level with the soil surface. Water well each time.

Asparagus takes a few years to fully mature. Do not harvest any shoots the first year; after they emerge, let them leaf out so the foliage can nourish the growing roots and rhizome for future production. Remember that good things come to those who wait!

You can begin to harvest lightly the shoots in the second year for about a month. The fleshy roots still need to develop and support perennial growth in future seasons. Plants that are harvested too much, too soon will become spindly and weak, and perhaps not recover. To harvest, simply cut or snap the spears 1-2” below the soil and at least 2” above the crown.

Subsequent harvests generally last for 8-12 weeks. Be sure to harvest daily during the season; either use or refrigerate immediately in a plastic bag. 6-8” is the optimum size. Don’t leave them to become tall and woody.

If you want blanched asparagus, which is a gourmet treat, mound soil around them (or otherwise exclude light from them so they do not form chlorophyll.)

At the end of the harvest, let the spears leaf out and become ferny. It can make a nice tall border. When the foliage yellows, cut it down to 2” stubs and add a 4-6” mulch of compost or leaves, which will help control weeds and feed the soil with organic matter and nutrients. If you live in an area with lots of frost, you can help protect your plants (which are hardy down to zone 4) by adding a thick layer of compost and straw to the bed.

Next Spring, be sure to weed the bed thoroughly, but pull the weeds instead of hoeing them to prevent damaging the plants, which are spreading out underground. The 6 or 13 plants you’ve planted will eventually fill out the entire bed, and you will enjoy this fantastic veggie for many, many years!

Written by Jo Ann Trigo of Two Dog Nursery. Jo Ann and Alex have many other growing guides on their site under Helpful Guides, visit them soon.