Asparagus and Garlic Breadcrumb Salad: A FarmerChef Special

5 Apr

A photo of the fresh asparagusOn Monday a local farmer came into the restaurant and asked, “do you want to buy some asparagus?”

Umm…yes please!!! 

He gave us 4 bundles of freshly cut asparagus.  What a treat AND a relief because we were wondering what to do for the FarmerChef special this week because, even though spring has sprung, we don’t have any veggies to harvest and all that remains of the veggies stored from the winter is one lonely delicate squash and two onions.

The salad we made was amazing!  We loosely followed Smitten Kitchen’s recipe for Asparagus Panzanella, but instead of using olive oil we used locally grown and processed camelina oil.  We also left out the leeks and just used lots of asparagus.  We used some leftover sourdough bread that Steve had made last week along with old bread pieces that were stored in the freezer.  The sourdough breadcrumbs were amazing because they stayed crunchy despite being drenched with a tasty vinaigrette.

A photo of the special

Asparagus is a wonderful way to celebrate spring.  Are you an asparagus person?  What’s your favorite way to enjoy it?  Francine loves munching it raw and Deanne loves it grilled (and in this salad).  Happy asparagus spring!

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3 Responses to “Asparagus and Garlic Breadcrumb Salad: A FarmerChef Special”

  1. Rachel April 5, 2012 at 1:13 pm #

    LOVE asparagus- raw/cooked/grilled/etc! This salad looks delish, something I’ll have to try making myself. Hope it was a hit!

    • realocalcooking April 5, 2012 at 1:27 pm #

      I also love it every which way! :) It was a hit with the few people who ordered it, which is always exciting. I hope you can make it; it’s pretty easy and I think it would still be tasty if you made it minus the breadcrumbs.

  2. wvfarm2u April 11, 2012 at 6:48 am #

    We have a good number of farmers here in West Virginia who use winter tunnels and have fresh produce all winter to share.

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