Monthly Archives: April 2014

What’s Fresh: May

It’s here. The first Downtown Farmers’ Market of the season is this Saturday, and we can hardly contain our excitement here at BFBL. Keep your eyes peeled for fresh spring garlic and the first of the asparagus as you take a jaunt around Court Ave this weekend. Be sure to try out the Roasted Asparagus with Gremolata listed below, recipe courtesy of our friends at allspice.

 

Gremolata is a condiment typically made with parsley, garlic, and lemon zest. Here, we’ve switched it up a bit by using Long Pepper and Coriander in place of the parsley.

INGREDIENTS

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Spring Garlic from Grade A Gardens

  • 1 bunch (1 lb) asparagus
  • 2 Tbsp Olive Oil
  • 1-1/2 tsp Long Pepper, toasted and freshly ground
  • 1-1/2 tsp Coriander, toasted and freshly ground
  • 1 stalk of spring garlic, minced starting at the root – use as much of the greens as desired
  • Zest of one lemon

 

STEPS

Turn on broiler and adjust rack to 4 to 6 inches from heat source.

Trim bottom two inches off each “spear” of asparagus, rub with oil, and season well with salt. Arrange vegetables in a single layer in an oven-safe skillet or lightly oiled baking sheet.

Broil for two to three minutes, then check on asparagus for signs of light charring and a bright green color. Very thin spears may be finished at this point. Squeeze gently with tongs. If still very firm, return to broiler for another two to three minutes, or until spears bend slightly but break with a snap.

Combine toasted, ground long pepper and coriander with garlic and lemon zest in a small bowl and mix to combine. Toss spices with asparagus and serve immediately.