Asparagus season

With great glee, the good folks from Edgar Farms asparagus had a bounty of deliciously sweet, fresh asparagus at the City Market on 104th yesterday. After finishing up with Ocean Odyssey Inland (I help sell stuff at the market and make crab cakes, salmon burgers, etc during the week), I came home to prepare a quick salad with it. The recipe is as follows:

Roasted Asparagus Salad:

8-10 fresh asparagus spears

2 Tbsp Mighty Trio Organics canola oil

1 medium onion, peeled and sliced into 2cm slices

1 large tomato or 6-8 cherry tomatoes,  cut into rough 2cm chunks

50g aged goat cheese (Smokey Lake Mountain Tomme cut into 1cm chunks

2 tsp Mighty Trio Organics flax seed oil

1 tsp black pepper

Brush the asparagus and onion slices with canola oil and place under the broiler for 5-7 minutes or until deeply golden on all sides. Allow to cool.  Cut into rough 2-3cm chunks and toss with fresh tomato, goat cheese, flax oil and black pepper. Serve immediately.

Then I woke up this morning and wanted to make an omelette with asparagus so I did this:

Roasted Asparagus, Pepper and Onion Omelette

1 tsp Mighty Trio Organics canola oil

4-5 fresh Edgar Farms asparagus spears

1 medium onion, peeled and thickly sliced (2cm slices)

1 medium red bell pepper

2 Sunshine Organic large eggs

2 Tbsp fresh chives, finely chopped

1-1/2 tsp, each butter and Mighty Trio Organics canola oil.

Lightly brush the asparagus and onion with canola oil and place on a baking pan with the red pepper. Place under the broiler for 5-7 minutes until the onions and asparagus are deeply golden and the pepper is lightly blackened. Set aside, putting the roasted pepper in a bag to steam the skin away.

Put a non-stick pan over medium-low heat and add the butter and remaining canola oil. As the butter melts to a point of bubbling, peel the pepper, slice it into 5cm x 1 cm strips. Chop the onion and asparagus into rough 2cm pieces. Beat the eggs with half of the chives and add to the pan when the butter begins to bubble. As the eggs begin to set on the bottom, scrape the edges  to ensure it is not sticking. Lay the chopped onion, asparagus and red pepper strips along on side. Fold over the egg on the vegetable mixture and cook for a further 1-2 minutes, depending on the amount of colour you want on your omelette. Serve with the remaining chives sprinkled on top.


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