August 17, 2019
Charred Asparagus with a Lemony Gremolata and Toasted Breadcrumbs
“Nothing excites me more about spring than seeing my favorite produce starting to pop up all around me— literally! From mushroom hunting morels on the south facing hillsides, to foraging ramps and fiddleheads in the woods, and even to snapping off fresh spears of asparagus just as they emerge from the soil after a long and dreary Midwest winter,” Jessie Woodward says. She explains that the patch of asparagus has been on the farm for over 50 years and is so tasty and crisp that you can eat them raw after a hard afternoon in the garden.
“This is the official start to the new season for me. As I’m just finishing up the last of my canned produce from the season before and turning off the oven from long braises and roasts, I’m just longing for fresh, raw, herbaceous dishes, “ she continues. This asparagus recipe is one that is simple and easy to make and is sure to celebrate spring around your table.
When cooked in a cast iron skillet, you’re able to get nice dark char marks on the flesh of the asparagus, which not only adds nice color for visual interest, but it also a depth of flavor. Because let’s be honest, everything tastes better when cooked in a cast iron skillet!
To view the full recipe and learn how to make this seasonal favorite, visit my recipe on Smithey’s Website HERE!!!!