Fresh Asparagus from the Farmer's Market

After visiting the Farmer's Market today and returning with six bunches of beautiful, skinny, fresh asparagus spears, we had fun with the following two projects in the kitchen.

March Cooking Project- Pickling Asparagus

5 large garlic cloves, sliced

Allspice berries

Coriander seeds

Black peppercorns

Nutmeg

Red Pepper flakes

4-5 small bunches of skinny asparagus spears

2.5 Cups of white balsamic vinegar

2.5 Cups of water

2.5 tsps. pickling salt

2 TB sugar

In each of five jars, put slices of garlic, 3-4 allspice berries, 5-6 peppercorns, 4-5 coriander seeds, a dash of nutmeg, a few shakes of red pepper flakes.  After trimming the asparagus spears, insert and pack tightly, spear down, into the jars.  

In a nonreactive saucepan, combine the balsamic vinegar, water, salt and sugar and stir.  Bring to a boil.  Pour the hot liquid over the asparagus in the canning jars.

Close the sterilized jars with the sterilized lids and rings.  

Process the jars in the boiling water bath for 10 minutes.

Store the cooled jars in a cool, dark place for at least three weeks.

March Farmer's Market Risotto

Ingredients:  2 TB. Meyenberg butter

                   1 small onion, diced

                   5 garlic cloves, minced

                   Olive oil

                   1/2 cup of white wine

                   1 Cup of arborio rice  

                   1 Cup chopped crimini mushrooms

                   1.5 Cups of sauteed chopped asparagus

                   10 spears of fresh asparagus, cut into thirds

                   5 cups of vegetable broth

                   1/2 cup of grated pecorino romano

                   2 TB chopped fresh parsley

                   salt and pepper to taste

Saute the chopped asparagus in olive oil and reserve for later.  Saute the garlic, onions and mushrooms in the butter until almost caramelized and reserve for later. Saute the rice in a small amount of olive oil and stir until coated for approximately 2-3 minutes.  Add the wine wine and stir.  When incorporated, begin adding 1/2 cupfuls of the heated broth, stirring until incorporated.  Repeat until near the end of the 5 cups and then add the reserved vegetables.  When all of the broth is absorbed, add the cheese and parsley and serve.

We enjoyed the risotto with a bottle of Rendez-Vous Beaujolais Nouveau 2009.  The wine is a typical beaujolais - inexpensive, youthful, fruity and easy to pair with food.