Taigan Fetch Magazine by Taigan

Before spring gets away, take advantage of its bounty and make something fabulous with asparagus. Yes, asparagus is available year round these days, but its actual season is spring, and if you can get your hands on the locally grown stuff the taste will astound you.

Either way, it’s wonderful when paired with seasonal brethren ranging from shellfish to mushrooms. In the excellent new book Edible, A Celebration of Local Foods, for example, there’s a recipe for asparagus sautéed in butter with tarragon and morels. Birmingham’s resident culinary genius Frank Stitt serves it topped with crawfish meunieure or in a rich gratin with mushrooms and spring onions.

At Tennessee’s Blackberry Farm, which is not only a luxurious Relais & Chateaux inn but a working farm, every menu is a celebration of the season. In spring, you might find asparagus paired with young lettuces and strips of country ham or prosciutto, tossed in a slightly tangy muscadine vinaigrette. It looks—and tastes—like spring on a plate.

Asparagus & Country Ham Salad with Muscadine Vinaigrette
Adapted from The Blackberry Farm Cookbook
Serves 4

1 cup muscadine wine or Riesling
1 1/2 teaspoons lemon juice
1 teaspoon plus 3 tablespoons kosher salt
1/2 teaspoon Dijon mustard
1/2 teaspoon cracked black pepper
1/4 cup grapeseed oil
1 bunch (1 pound) thick asparagus, bottom 2 inches of each spear trimmed off and discarded
6 cups baby lettuces
2 ounces country ham or prosciutto, thinly sliced and julienned

1. Place the wine in a small saucepan and bring to a boil over high heat. Lower the heat and simmer until the wine is reduced to 1/2 cup. Cool to room temperature, and then whisk in the lemon juice, 1 teaspoon of the salt, the mustard, and the pepper. Whisk in the oil and set aside.
2. Fill a large saucepan two-thirds full of water, add the remaining 3 tablespoons of salt, and bring to a boil over high heat. Add the asparagus and cook for 3 to 4 minutes, until bright green and just tender. Drain the asparagus and cool under cold running water. Once cooled, pat dry and split each spear in half lengthwise.
3. In a large bowl, toss together the asparagus, lettuces, and ham. Drizzle with the vinaigrette, toss again, and serve.

Note: Increase the ingredients and add some boiled new potatoes and you have an excellent main course lunch salad.

Shop Blackberry Farm on TAIGAN.com

• Print
• Back to Fetch