Asparagus Season Recipes!

The tender spears of spring have began to burst through the soil, and there's no better time to explore the range of this early riser. 
Did you know that asparagus grows out of the ground almost exactly as you see it? This is the first stage of its above-ground lifecycle, after which it develops into a bushy fern and even fruits (do not eat these if you come across a fruiting asparagus -- they're poisonous!).
All threats to healthy and safety aside, these morsels are no stranger to roasting, grilling or sizzling in a skillet -- they're also delicious raw -- they can truly do it all!

Check out some favourites and inspiration prepared by our Chef Cryssi with the spring's bounty! 

 

Asparagus & Goat Cheese Toast

 If you've never eaten asparagus raw, THIS is the dish to try it. Cutting into thin, tender ribbons bring out a sweetness that is rarely given a chance to shine!

 

Ingredients:

• ½ lb fresh asparagus
• 1 125g package of soft  goat cheese
• 6 radishes
• Salt and pepper to taste
• Everything Bagel seasoning
• 1 loaf Whole Clove Garlic Bread

 

Instructions:

1. Slice bread into ½ inch thick slices and toast in the oven or on the grill.
2. Using a vegetable peeler or mandolin, shave thin ribbons of asparagus and thin slices of radish, set aside.
3. To assemble the toast, spread a generous amount of goat cheese on each slice of toasted bread.  Top with asparagus ribbons, then radish slices. Sprinkle with salt and pepper to taste and a generous sprinkling of Everything Bagel seasoning.
4. Enjoy!

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Caprese Roasted Asparagus

This dish makes an amazing side dish, or can be eaten as an appetizer or even as a whole meal when served with fresh, crusty bread!

 

Ingredients:

• 1 lb fresh asparagus, woody ends trimmed
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 Burrata cheese
• Balsamic glaze to garnish

 

Instructions:

1. Preheat oven to 400 and line a baking sheet with parchment paper.
2. Place trimmed asparagus on the baking sheet and drizzle with olive oil, garlic powder, salt and pepper. Toss with clean hands.
3. Spread the asparagus in a single layer on the baking sheet and place cherry tomatoes on and around it.
4. Bake for 12 minutes, or just until the asparagus is tender and tomatoes start to burst.
5. Remove from oven and drizzle with balsamic glaze. 
6. Place burrata in the center, cut open  and serve immediately. 
   
   *Tip: Serve/eat this one right out of the pan with some crusty bread on the side. There's a TON of flavour all over that pan!