Asparagus Season

Oregon asparagus season’s in full swing! This time of year the asparagus is so succulent, I could eat it every single day. I like to make the usual grilled asparagus, roasted asparagus, broiled asparagus, and blanched asparagus. But I recently had a completely different idea. I was getting ready to cook a beautiful bunch from the farmers market.


As I was trimming off the woody ends, the raw asparagus just begged me to take a bite. And I didn’t take just one, it was so delightfully crunchy and juicy and sweet. A brainstorm ensued, and this little salad was borne.


I guess I'd never thought about eating raw asparagus before that moment, and I have no idea why. Have you ever tried asparagus raw? If not, I have to say I highly recommend it.

Shaved Asparagus Salad
Printable Recipe

¾ pound asparagus, trimmed of woody ends
1 tablespoon freshly squeezed lemon juice
½ teaspoon Dijon mustard
1 small shallot, minced
¼ teaspoon grated lemon zest
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper

Using a vegetable peeler, shave the asparagus into paper-thin slices.


Whisk together the lemon juice, mustard, shallot, lemon zest, and oil in a small bowl. Toss together the asparagus and dressing in a large bowl and season to taste with salt and pepper. Transfer to a serving bowl and serve immediately.

Serves 4 as a side dish. Select only thick asparagus spears for this recipe. The easiest way to shave them into paper-thin slices with a vegetable peeler is to start at the stem end.

Yields 2 to 4 Servings

Possibly the world’s largest spear of asparagus.

Eat Your Greens

They’re good for you. Isn’t that what your mother always said? Did you think it was a convincing argument? Well, I’ve got a better one for you: eat your greens because they’re delicious.


By the way, that’s beautiful Winterbor kale at the farmers market.

Garlicky Braised Kale
Printable Recipe

3 tablespoons extra virgin olive oil
4 to 6 cloves garlic, minced
Generous pinch red chile flakes
10 ounces kale
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

Heat a large, heavy pot over medium-high heat until hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the garlic and chile flakes and sauté for about a minute, or until fragrant. Add the kale and sauté for another 2 to 3 minutes, or until just wilted. Add the water. Cover, reduce the heat to medium-low, and cook, stirring occasionally, for 8 to 10 minutes, or until the kale is tender. Stir in the lemon juice and season to taste with salt and pepper. Transfer to a bowl and serve immediately.

Serves 2 to 4. A fantastic side dish that will go with just about anything. Toss with pasta and grated Parmegiano-Reggiano to turn it into a simple and delicious complete meal.

Spring's in Full Swing and Rhubarb Sorbet

The sun is shining, the tulips are all blooming, and birds are singing. It’s glorious out. The farmers market has already been open for a month, overflowing with lush greens, leeks, and radishes. But to me it doesn’t quite feel like spring until the rhubarb comes. I don’t know if it’s the brilliant red color or the fact that it always makes me think of berries, but somehow only rhubarb can confirm that spring’s really here. Last week, the rhubarb finally made its first appearance at the farmers market. I picked out four of the fattest stalks.


It seems like rhubarb is always paired with strawberries. Well, Oregon strawberries are only starting to flower now and still a month or two away, so that wasn’t an option. And besides, I wanted to taste the rhubarb all by itself. I figured a Rhubarb Sorbet would be perfect.


And it was perfect. As it happened, a friend invited us over for breakfast the next morning. She said that she would make waffles, and I said that I had the perfect topping. Breakfast was divine—crispy waffles hot from the griddle topped with Rhubarb Sorbet (between the four of us we ate nearly the entire batch) and whipped cream. By coincidence, there was also homemade strawberry freezer jam, I guess rhubarb and strawberries are just meant to be together. Spring is definitely in full swing.

Rhubarb Sorbet
Printable Recipe

2 cups water
1 ¼ cups sugar
1 pound rhubarb, diced
1 large egg white

Combine the water, sugar, and rhubarb in a medium saucepan, bring to a boil, and simmer for 2 to 3 minutes, or until tender. Let cool slightly and puree in a food mill using a fine disc. Chill over an ice bath until ice-cold. Whisk in the egg white. Transfer to an ice cream maker and churn until frozen. Transfer to a container and freeze for 4 to 6 hours before serving.

Makes about 1 ½ quarts. The egg white gives the sorbet a fluffy texture. If you’re uneasy about eating raw eggs, omit it or use pasteurized eggs.