Washington State is the largest grower of asparagus in the United States. Washington’s mineral-rich volcanic soils, abundant natural water supply, warm sunny days and cool nights provide ideal growing conditions for asparagus. (source: https://www.waasparagus.com/)
This recipe was created for us by Chef Michaela Skloven and was featured in our “Summer Solstice” theme box in June 2021.
MAKES 4-6 SERVINGS
INGREDIENTS
• Local Asparagus (1 bunch)
• Spring onions (2 large)
• Feta (¼ cup)
• 1 lemon
• Local toasted Hazelnuts (¼ cup)
• Arugula
• Mint
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil
EQUIPEMENT
• Grill (or a broiler)
• Large, rimmed baking sheet
• Small sauté pan or rolling pin (it’ll make sense later)
• Serving platter
INSTRUCTIONS
Preheat the grill (medium-high heat) or broiler (high)
1. Season the asparagus and spring onions
• Trim just the very end of the stem from the spring onions
(the hairy looking part)
• Take one asparagus and hold it between your thumb and fore¬finger of both hands. Gently bend the asparagus until it snaps. The bottom part that snaps off is too woody to eat. Line the edible part up with the rest of your asparagus, and you’ll be able to see where you should cut to discard the rest of the stems! Trim the woody end off of the rest of the asparagus.
• Line the asparagus and spring onions on a rimmed baking sheet. Drizzle them with 1 tablespoon of olive oil, 1 teaspoon of salt, and a few cracks of black pepper. Toss to coat.
2. Grill the asparagus and spring onions
• If using the grill, place the asparagus and onions directly on the grill (perpendicular to the grates so they don’t fall through) and cook, turning them over occasionally, for 4-5 minutes until charred and tender. Once they’re cooked, put them back on the tray.
*Alternatively, if you’re using the broiler, put the tray in the oven 2 inches below the broiler and cook, turning the veggies over halfway through, for 4-5 minutes. When done, set aside.
3. Prepare the salad ingredients
• Transfer 1/4 cup of the hazelnuts to a small ziploc bag.. Use the back of a pan or a rolling pin to whack the hazelnuts into small pieces
• Crumble the feta into the large mixing bowl
• Pick the mint from the stems, and tear the leaves into a few pieces.
• Cut the lemon in half
4. Mix the salad and serve
Spread the arugula onto a large serving platter. Drizzle with 1 teaspoon of olive oil, ½ teaspoon of salt, and a few cracks of pepper; toss to coat. Layer the asparagus and spring onions over the arugula. Squeeze the juice from the lemon over all the veggies, then sprinkle with the hazelnuts and mint, and crumble the feta over the top.
