It’s officially spring time in Oklahoma! Temperatures are increasing and there’s a mugginess in the air that can only mean spring storms are in the air. Farmer’s markets are opening for the season (Norman’s opens this MONTH!), and brightly colored produce is starting to replace winter squash and root vegetables. I love spring. It’s so nice to live in a place where we actually have all four seasons! I always look forward to the change in weather and produce. This might sound crazy, but I don’t think I could live someplace like Hawaii where the temperature is pretty constant all year. I know, I know…I’ll probably retract that statement after our first tornado scare of the year.
I try to eat fresh, seasonal produce as much as possible, so I thought it would be nice to have a handy-dandy “what’s in season” in Oklahoma chart. I compiled this chart from 2 very important sources in Oklahoma – OU and OSU. Just to put it out there… BOOMER!
Asparagus is my favorite spring time vegetable. I can always tell when the season is getting close by the selection at my local grocery store. Confession…I’ve eaten 2 pounds of asparagus this week. Don’t judge. I haven’t had it in months. I like it roasted, raw and shaved, or blanched and chopped over a salad.
Here are two ways to enjoy asparagus this spring:
Roasted Asparagus (Print Me!)
- 1 pound fresh asparagus
- Good olive oil
- Kosher salt
- Freshly ground black pepper
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus. Snap the asparagus with your hands, the asparagus will break at the point between the tender tips and the tougher ends. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15-20 minutes, until tender but still crisp.
Makes 6 servings
- Roasted Asparagus (see recipe above)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 1/2 tablespoons fresh lemon juice (about one whole lemon)
- 1 tablespoon Dijon mustard
- 1/2 tablespoon apple cider vinegar
- 10 ounces mixed spring lettuces (I used arugula)
- 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler
- In a small bowl, whisk the lemon juice with the mustard, apple cider vinegar, and 1/4 cup of olive oil. Season with salt and pepper.
- In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.