Late last summer I discovered a farmer’s market that is along my route home from work. Sometimes I would even stop by before heading home even if I didn’t need anything just to see the bounty of the local harvest first hand. It actually became pretty therapeutic and a great way to unwind after the daily grind.
When the farmer’s market reopens this summer, my goal is to buy a higher percentage of my produce there and focus on learning more about local seasonal foods. I might even make friends with some of the farmers. The first step in my quest toward a utopia of local freshness is to start cooking more recipes that focus on bringing out the natural flavors of the ingredients. If they are picked at their peak of flavor, why mask it?
I discovered while cooking this recipe that my new approach actually makes for a really beautiful meal. Plus, the preparation is dramatically easier. The squeeze of the fresh lemon magically brought out the tender sweetness of the lightly charred asparagus. What about the feta you ask? What can I say? (Shrug) Feta makes everything taste beta!
- 1 large bunch of fresh asparagus
- 4 – 6 oz. crumbled feta
- ½ lemon
- salt and pepper
- olive oil
- Rinse and remove the woody ends of the asparagus. Toss with a light drizzle of olive oil, and season with salt and pepper. Cook on the grill over a medium high flame for 3-4 minutes, or until crisp tender. Rotate occasionally.
- Cooking time depends on the thickness of the asparagus. Squeeze with the lemon and top with the crumbled feta before serving. Serves 2 people but can be easily doubled.