Picking up the first share of the season always feels like a momentous occasion to me! Every week is a new surprise as I'm never exactly sure what will be waiting in our bin when I arrive.
This is our vegetable booty for the week:
Boston lettuce, spinach, basil, rhubarb, cucumber, green onions, parsnips, bok choi, asparagus and arugula!
The greens and cucumber will all get used up in salads. I will make either muffins or a cake with the rhubarb. I had planned on roasting the parsnips with some other vegetables, but after being unseasonably cool for the past few days it's shot up to 30 degrees Celsius today ("feels like" 38!) Luckily the parsnips will keep just fine until this little heat wave passes by. We had the asparagus stir-fried last night to accompany baked fish and vegetable pilaf.
Garlic - Sesame Asparagus
Time: 15 minutes
Serves: 4 (as a side dish)
1 bundle of asparagus
3 cloves of garlic, minced
2 tsp sesame oil
1/4 tsp each salt and pepper
Trim asparagus ends and cut into 1" pieces. In a small frying pan, saute the garlic and sesame oil for 20-30 seconds, then add the asparagus, salt and pepper. Cook, stirring frequently, until tender-crisp (5-10 minutes). Serve immediately.