By Copper Williams
When you think San Joaquin, what’s one of the first vegetables that comes to mind? If that tall stalk of green glory springs to your thoughts like they shoot out of the ground you know you’re region rather well! The asparagus represents a large portion of our agriculture in the Central Valley. Our rich soil is perfect for growing and harvesting these bundles of nutrition. Because of its locally grown and outstanding abundance, our port-side city has been host to the Asparagus Festival for years!
But what makes asparagus so good for you? You’ll be pleased to know that a single serving contains 70% of your daily allotment in Vitamin K and nearly a quarter of your daily allotment of Vitamin A. Pairing these awesome benefits with the powerful anti-inflammatory and digestive supporting capabilities of asparagus makes this a top contender in healthy and delectable vegetables to pile onto your plate!
Local Flavor:
Creamy garlic-pesto sauce, diced chicken and feta cheese meets sundried tomatoes and crunchy onions. Add asparagus, the pièce de résistance, for a pizza of legend.
David’s New York Style Pizza
1744 W. Hammer Ln., Stockton
(209) 477-2677
Cheddar Cheese and Asparagus Omelet
Ingredients
- 5 eggs
- ¼ c. water
- 1 tsp. fresh lemon juice
- Salt and freshly ground black pepper
- 1 T. olive oil or butter
- ¼ c. shredded cheddar cheese
- 12 asparagus tips, leftover or parboiled
Directions
- In a small bowl, whisk together the eggs, water, lemon juice, ¼ tsp. salt, and ⅛ tsp. pepper.
- Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Tilt the pan to evenly distribute the oil. Pour the egg mixture into the pan.
- When the edges of the omelette begin to set (30 seconds to 1 minute), use a nonstick spatula to push the cooked egg to the middle of the pan, keeping the eggs in an even layer. Tilt the pan as necessary for the uncooked egg to fill in the spaces near the edge of the pan. Continue to cook until the top is thickened and there is no more standing liquid.
- Distribute the cheese and asparagus tips evenly on one side of the omelette. Using the spatula, lift the empty half of the omelette and carefully fold it over the cheese and asparagus to make a half-moon shape. Cover and let the omelette cook another 30 seconds or so, then slide on to a plate.
- Cut the omelet in half and serve hot.
*Recipe courtesy of CulinaryHill.com
Grilled Asparagus and Chili-Orange Quinoa Spring Rolls
Ingredients
- 1/2 pound asparagus
- 1 teaspoon olive oil
- Dressing*
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon walnut oil
- 2 teaspoons honey
- pinch red chili flakes
- 3-4 handfuls spinach, lettuce, or Asian greens
- 1 cup cooked quinoa
- 6-10 rice paper wrappers
Directions
- Light grill. Toss asparagus with olive oil and place on grill. Cook until lightly charring and soft. Remove from grill and let cool slightly. Slice asparagus into strips and slice strips in half, horizontally, to fit into spring rolls.
- Combine orange juice, walnut oil, honey, and pinch of red chili flakes in a mason jar or other container that has a lid. Shake well and test for chilis- add more if desired.
- In a large bowl, toss together greens and cooked quinoa. Drizzle dressing over and toss until mixture is coated.
- Set up a rolling station with grilled asparagus, quinoa mixture, rice papers, a dish of hot water larger enough to hold the spring rolls, and a cutting board.
- Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.) Place rice paper on a cutting board and load with quinoa mixture and grilled asparagus. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
- Recipe courtesy of NaturallyElla.com