In Colorado, April showers bring May asparagus. This tender green vegetable is one of the first crops of the season in the state; the majority of which is grown along the Front Range. Asparagus is low in calories and sodium. It also contains potassium and is a significant source of thiamin and vitamin B6. Look for Colorado asparagus at your local farmers’ market, grocery store or at restaurants across the state.
Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state. Visit coloradoagriculture.com for a complete list of recipes.
Chile-Spiced Asparagus
Earthy chile combines with the sour-power of sherry vinegar to create a fine dressing for the grassy-green asparagus. For a smoky twist, try substituting smoked paprika for the chile powder. Makes 4 servings, about 3/4 cup each.
Ingredients
1 tablespoon extra-virgin olive oil
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 tablespoon water
1 1/2 teaspoons chile powder or 1 teaspoon smoked paprika
3/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons sherry vinegar or red-wine vinegar
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and water; cook, stirring often, 4-5 minutes. Add chile powder (or paprika), garlic powder and salt; cook until the asparagus is tender-crisp, about 1 minute. Remove from heat, add vinegar and stir to coat.
Roast Asparagus Bundles
This recipe comes from “Chef Mick’s Weekend Recipe,” a newsletter from Tony’s Meat Markets (sign up at tonysmarket.com). Frost in Pueblo and Brighton spoiled early asparagus, it says, but Tony’s now has the first pickings from the Villano Brothers farm in Brighton, and will have more for the next month.
Ingredients
1 pound asparagus, tough ends broken off
1/3 cup dry breadcrumbs
Pinches of sea salt and freshly ground pepper
2 tablespoons grated Parmigiano-Reggiano cheese
1/2 to 1 teaspoon fresh lemon zest
1-2 garlic cloves, minced
Pinch of dry herbs
2 tablespoons extra-virgin olive oil
6-8 thin slices prosciutto or jamon Serrano
1-2 teaspoons Italian Balsamico di Modena (sweet balsamic vinegar)
1-2 tablespoons chopped parsley
Directions
Preheat oven to 400 degrees. Break tough ends off asparagus and place in boiling salted water just until color deepens, about 3 minutes. Remove and plunge into ice water. Once cool, dry on paper towels.
Season breadcrumbs with salt, pepper, Parmigiano- Reggiano, garlic and herbs to taste. Toss breadcrumbs as you slowly drizzle in 1 tablespoon olive oil. Mix well and set aside.
Drizzle about 1 tablespoon olive oil in a large baking dish.
Divide blanched asparagus into about 6 bundles. Lay out a slice of ham and gently use it to wrap a bundle of asparagus. Place in prepared baking pan and gently flatten each bundle slightly (so it will hold more breadcrumbs). Repeat with remaining asparagus.
Sprinkle bundles with breadcrumbs and place pan on the top rack of your preheated oven, roasting until the crumbs brown. Serve, decorating with a sprinkle of parsley, curls of Parmigiano-Reggiano, and a drizzle of Balsamico di Modena.
