I joined a CSA for the first time this year. It’s been a real learning experience — there are tons of veggies that our local farmers here in the PacNW grow that I’ve never heard of, and definitely did not grow up eating. And the idea of eating a vegetable that is not pickled is a bit of an anathema to a good Korean. But who pickles kale? And each delivery I get is so fresh, that sometimes it seems sacrilegious to do more than give them a light poach — if even that.
I remember the first time I ate asparagus — or should I say I remember right after the first time I ate asparagus. You know what I’m talking about — the asparagus pee. Even though I really enjoyed the spears, it wasn’t a vegetable that I learned to seek out. I’d pass it at the farmer’s market and the grocery. But this year, I got bunches and bunches of fresh, beautiful spears from my CSA. I realized I’d have to do something with them.
This is just another one of those throw together recipes — a little of this, and a little of that. To make it into a meal from a side, just add a poached egg on top. In addition to veggies, fruit, and cheese, I’m lucky enough to get farm fresh eggs from my CSA every other week.
- Lightly poach asparagus in boiling, salted water.
- Drain and plate. Drizzle with good quality olive oil, salt and pepper to taste.
- Squeeze 2-3 tsp of fresh lemon juice (or any good acid — I used balsamic vinaigrette when I don’t have a lemon handy) over asparagus
- Shave parmesan cheese over warm asparagus