Well, we’ve already gone through several pounds of asparagus in the past few days. I really resisted the urge to jump up and down when I saw fresh asparagus at the grocery store last week. It was like seeing a long, lost friend. Sure, asparagus might be available year round in some places, but that doesn’t mean it’s going to taste good. No, spring is the really the only time to really enjoy asparagus. The stalks are tender, juicy, and sweet – just how I like it. None of that wooden, stringy stuff you can buy in November. Eating foods that are in season means that you can get excited like that and really appreciate and savor the available produce. I realized that I needed to stop obsessing about peaches being gone in October and embrace the pears and apples. And wow – I don’t think I’ve ever appreciated and enjoyed citrus as much as I did this winter. This Blood Orange Asparagus Salad with Ginger Miso Dressing highlights the changing of the seasons.
It’s time once again for the monthly #EatSeasonal roundup! I love seeing what my friends come up with each month. You can see what is in season for March on Vintage Mixer or by clicking on the image below, and follow along using #EatSeasonal on Twitter, FB, and Instagram.
Check out these recipes featuring March produce:
A Zesty Bite – Whipped Lemon Ricotta Open Faced sandwich
Well Plated – Curried Broccoli Chickpea Hash
Climbing Grier Mountain – Baked Buffalo Chicken Stuffed Artichokes with Blue Cheese
Completely Delicious – Roasted Asparagus and Avocado Salad with Lemon Vinaigrette
Bless this Mess – Spinach and Mushroom Marinara with (or without) Meatballs
Cookie and Kate – Greek Broccoli Salad
Kitchen Confidante – Baked Eggs with Asparagus and Peas
Vintage Mixer – Lemon Ricotta Pancakes
Cafe Johnsonia – Blood Orange Asparagus Salad with Ginger Miso Dressing
Kelley Mountain Mama Cooks- Avocado and Mango Salad with Citrus Poppyseed Dressing
Oh, Sweet Basil- Creamy Garlic Lemon Butter Pasta
Foodie Crush – Spinach, Leek and Bacon Quiche
March is sort of the changing of the guard when it comes to spring produce. We’re at the tail end of citrus and a few other things, but it’s just the beginning for others like peas and asparagus. It varies, of course, depending on where you live. In any case, to me spring means salads. Lots of salads to use up those new, tender greens and spring veggies. I didn’t use leafy greens for this salad because I wanted it to be all about the asparagus. I kept it raw, but sliced the stalks into thin rounds. Each bite has a refreshing, bright crunch. I added avocados and blood oranges to play off the other flavors and textures. I love the juicy, tartness of citrus in salads. Avocados are usually available year-round, but this time of year they are supposed to be particularly good. (Confession: it’s really hard for me to find good avocados in Boise, so I make do with mediocre ones. Sigh.) (more…)