I couldn’t resist, even though it meant there would be none left for my partner to taste. One of the ways they work with the weeds is simply to mow down the field regularly so that the asparagus can emerge through the short weeds and grasses and get a strong growing start, with access to all the sunlight they need to quickly grow tall and sturdy. I came home from filming at Vic’s farm, armed with 3 giant bundles of fresh organic asparagus as well as a take-away container full of the finished asparagus vinaigrette, which Vic had thoughtfully packed up for me. Pour into medium bowl. Asparagus is an important crop at Grindstone Farm and for many farmers, because it comes up in the spring, when there aren’t many other crops ready for harvest. Season to taste with salt and pepper. Add almonds and cook until butter browns, stirring occasionally, about 3 minutes. Pour into medium bowl. Another interesting organic technique Vic described for dealing with pests such as asparagus beetles, is that at the end of their season, once all the asparagus has been harvested, they fence off the asparagus field and release their poultry onto the field. Season to taste with salt and pepper; divide among plates and serve. Melt 2 tablespoons butter in heavy small skillet over low heat. Her work has been shown on television and at international film festivals. Steam the asparagus in about one inch of water, covered in a lidded pan, for 4 minutes. Add shallots and garlic and saute until tender, about 5 minutes. Asparagus are a magical vegetable to harvest. Happy summer everyone! Food Search: steamed asparagus nutrition facts and information I generally don’t buy asparagus off-season. A little fancier way to serve asparagus than just the traditional steamed or roasted method. While the asparagus is steaming, prepare an ice bath (a large bowl full of water and some ice cubes). Delish! Note that cooking time includes time required to steam the asparagus. From Bon Appetit. My first video episode of the season features Vic Ladd-deGraff who operates Grindstone Farm, a diversified organic farm in Pulaski, New York, alongside her husband and son. Set aside. This simple, easy to make, and oh so flavorful recipe puts the brilliance of asparagus front and center. Because it’s SO good! From Bon Appetit. I just planted some crowns in my own garden this spring for a beautiful dark purple asparagus variety. It’s amazing how hardy asparagus is and that its spears come right up through ground that is so richly carpeted with other plants. That’s because the asparagus crowns (basically small clumps of roots) take about 3 years before they start producing full-size asparagus. It’s that good!! Asparagus is steamed and topped with a lemon almond butter that is seasoned with shallots, garlic and parsley. Add shallots and garlic and saute until tender, about 5 minutes. Vic has been making this recipe for 40 years and as she says in the video, when people taste this dish, they will think you’re a professional chef. When Vic told me about her beloved recipe for Asparagus Vinaigrette, I knew it needed to be featured in a video. Yup. Let me know how you like it in the comments below and bon appétit! Steam asparagus until crisp-tender. I’m so excited to be back with some delicious new farm-to-table recipes for you. We can’t get enough of it. All rights reserved. But I eat it because it’s so insanely delicious. Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. But as Vic explained to me, if you want to grow asparagus in your garden, the very first thing you’ll need is PATIENCE! I was surprised to see Vic’s asparagus growing robustly right through mowed grass and weeds. It’s my kind of recipe: simple, easy to make, and oh so flavorful, allowing the main ingredient to shine front and center! Her web series has been nominated for multiple James Beard Awards for Best Video Webcast (On Location). And then make it again, and again. 7.1 g Place butter mixture in heavy large skillet over medium heat. Add remaining 6 tablespoons butter, parsley, lemon juice and lemon peel to shallot mixture and whisk to blend. Read more about Aube Giroux's time with Vic Kitchen Vignettes. The chickens, geese, and turkeys peck away and enthusiastically gobble up the asparagus beetles, leaving behind their manure to fertilize the field and keeping the asparagus beetle population in check. Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes. In 2012, she was the recipient of Saveur Magazine’s Best Food Blog award in the video category. But it’s so worth the long wait. Food Home » Kitchen Vignettes for PBS » Vic’s Asparagus Vinaigrette. Asparagus is steamed and topped with a lemon almond butter that is seasoned with shallots, garlic and parsley. Copyright © 1995 - 2020 Public Broadcasting Service (PBS). Season with salt and pepper. Vic explained to me that because they farm organically, they don’t use pesticides to control weeds and pests, which means they have to find other ways to do it. Their sturdy spears come up out of the ground year after year once they’re established. Our partner in public broadcasting: 1/4 cup tarragon vinegar (Vic uses balsamic, so feel free to switch it up). Asparagus is a great source of fiber, folate, vitamins A, C, E and K, and chromium, which is a trace mineral that helps maintain healthy blood sugar levels. PBS is a 501(c)(3) not-for-profit organization. A little fancier way to serve asparagus than just the traditional steamed or roasted method. Add asparagus and stir until heated through. The beetles are a good protein source for the birds, so it’s a win-win situation and one of the many ways organic farming works in harmony with nature.

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