So this past weekend was the Stockton Asparagus Festival. Did you go?
When I first moved to Stockton, 6 years (!) ago, I remember googling the city from the East Coast trying to decide if this was the job move from me.
The claim to fame in lil old Stockton? (Besides #1 in auto thefts & a crumbling housing market?)
…An annual Asparagus Festival! Ah, if only I wasn’t so blinded by food.
While I have since high-tailed it out of Stockton, I am happy that I ended up making the decision to live there for a period of time. Besides being able to meet my darling, BL, I also enjoy eating my body weight in Asparagus every April.
Thank goodness Sacramento isn’t that far away.
While I’ve never actually been to the Asparagus festival, I like to imagine that this is the kind of dish I would make there.
Lightly steamed, dressed in a light lemon-tarragon dressing. I’ll skip the festivities and enjoy this in the comfort of my own home. Perfect as a side, or as a light lunch or dinner. The below photo is about how many spears were left after I finished taking my photos. A bite here, a bite there… whoops. Thank goodness for the rule of thirds
What’s your favorite way of eating Asparagus? Looking for a a little more indulgent way to enjoy this green vegetable? Why not try my Spring Asparagus tart?
Lemon Tarragon Asparagus
1 lb. asparagus
3 tbsp. extra virgin olive oil
1 large lemon, zested and juiced
2 tsp. chopped tarragon
1/2 tsp. dijon mustard
1/2 tsp. minced garlic
Steam the asparagus until just tender. You want a little bite left.
Whisk together the lemon juice, garlic, dijon mustard. Add the olive oil and whisk until smooth. Stir in the tarragon. Season with salt and pepper to taste.
Drizzle over the steamed asparagus.
What a week. As I noted in my reflection yesterday, I have been in a trance for most of it. First Boston, then Congress, then the devastating tragedy in Texas. I think we’ve all hugged our loved ones a little tighter lately. I am ready to enjoy the weekend and spend some quality time with BL.
Pacific is hosting a Green Fashion show tomorrow night and I am beyond excited that I have been asked to judge! I can’t wait to see what creative items our students will showcase. Happy early Earth Day as well. If you are in the Stockton area, I will be at Victory Park on Sunday with my smoothie bike, giving out fresh smoothies that you peddle yourself!
I can’t get enough of the new site layout. Ah! I get giddy every time I sign on. One of the main reasons for updating the site was to provide more ease in navigating through the many recipes, nutrition posts, and exercise tips. On the top of the page you will notice headers for all 3. I encourage you to click around to find old favorites and let me know what you think! Do you like the layout? Is it easier to get around?
While my Recipe Roundup’s usually focus on favorite’s from other blogs, this week I am sharing past favorites that are perfect for spring. Hoe you enjoy them as much as I do, have a great weekend!
Thin Mint Brownie Balls: I am so happy that everyone is loving these as much as I do! If you haven’t tried them yet, seriously- what are you waiting for?
I know it’s spring when I find the first bunch of asparagus in my grocery cart. Asparagus is one of my favorite vegetables, something I eat multiple times a week in the spring. While I prefer it best just roasted with a little olive oil and salt, it’s the perfect vegetable to dress up and welcome warmer weather with.
Enjoy this week’s Recipe Roundup, all healthy recipes featuring asparagus. Look for my version of Asparagus Tart coming next week!
Recipe & Photo: VegNews
Photo & Recipe Credit: My San Francisco Kitchen
Have you tried making your own tempeh yet? I use it in this recipe and it is incredibly light and fresh tasting. If you don’t have a fresh cake on hand, use whatever protein you want as the black bean sauce taste great on everything. We are right in the middle of asparagus season and I have been using it in most of my dishes. I can’t get enough! Use what you have on hand- The sauce is the star!
Asparagus in Black Bean Sauce
3 tbsp. chinese black bean sauce (or 1 tbsp. fermented black beans if you can find them, finely chopped)
2 tbsp. soy sauce
1/4 cup vegetable broth
1 tbsp. cornstarch or arrowroot powder
2 tbsp. rice wine vinegar
4 cloves garlic, minced
1/4 cup onions, sliced very thin
1 lb. or 1 bunch asparagus- cut to 1″ pieces
2 tbsp. finely chopped/grated ginger or paste
1 tbsp. canola oil
1 lb. tempeh
1 thai chili, minced
Steam the tempeh and asparagus using a steamer basket or microwave. Steam tempeh for 8 minutes, asparagus for 4. Set aside and chop the tempeh into cubes.
Combine ingredients for sauce and set aside.
In a hot skillet or wok, heat the canola oil. Add the minced garlic, ginger, onion and chili and cook 3-4 minutes, stirring often. Add the tempeh and asparagus pieces and cook an additional 2 minutes until well coated with the ginger/garlic oil. Add the black bean sauce and stir fry about 5 minutes until sauce covers the ingredients and thickens. Serve immediately with brown rice or other hot grain.
Serves 4. Per serving: 340 calories, 16g fat., 3g fiber, 26g protein