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Warm Asparagus Salad With Aged Balsamic and Lemon Thyme

We do not appreciate asparagus the way that we ought to in this country.  For much of my life, I grew up eating asparagus at least one day a week, regardless of the time of year, and along with many people I know, considered it to be one of my favorite vegetables.  When I was a girl, I used to particularly love asparagus steamed and dipped in mayonnaise, the thought of which now makes me cringe.  Looking back, I realize that this was an acceptable way to eat asparagus because for most of the year I was getting it from halfway across the world, so there wasn’t nearly the delicacy of flavor or nutrition to ruin.  I am happy to say that my taste buds have progressed since then.

The truth is, for those who know anything about how asparagus is grown, it is a crop more than any other that is worthy of respect and appreciation.  I first learned about the grueling process of growing asparagus when I read Barbara Kingsolver’s Animal Vegetable Miracle.  Unlike most crops, which yield their fruit within a few months after they are planted, asparagus doesn’t produce what we recognize and love to eat for the first three years.  This is discouraging for many home vegetable growers, but the patience is worth it.  During that time, the plant is growing and developing a system of roots that is storing energy and nutrients in preparation for the production of those lovely little spears.  But after all this waiting, the asparagus season is short, producing tender, edible spears for only a few weeks.  So, if the farmers can maintain the patience necessary to grow it, we should have the patience to wait until it is in season locally to eat it.

When I can get my hands on fresh, local asparagus, I cook it is often as possible, every day if I can.  My favorite preparations are quick and simple, allowing the subtle flavor and extraordinary nutrition to remain intact.  Jamie Oliver has an entire chapter in his cookbook, Jamie at Home, dedicated to asparagus that is full of these kinds of recipes, as well as some comments on his experience tending to it in his home garden.

The recipe below requires only seven ingredients, so make sure they are top quality, especially the balsamic vinegar.  I recommend Bistro Blends Heirloom Balsamic Vinegar ($23), but any aged, pure 100% balsamic vinegar will do the trick.  I used lemon-thyme, which I am growing on my back porch, but you can often find it in the store.  Lemon-thyme has a remarkably lemony flavor, and is delicious for this dish, but if you can’t find it, use regular time and finish the dish with a sprinkling of lemon zest.  I call this a salad because I think it makes an excellent first course, but it also works as a side.  If your having guests, make more than you think you need.  They’ll want seconds.

Ingredients:

• 1 bunch asparagus
• 1 large shallot, sliced thin
• 4-5 sprigs of lemon-thyme
• 1 tbsp. Olive Oil
• 2 tbsp. Aged Balsamic Vinegar
• Salt and red pepper flakes to taste
• Two tbsp. grated Parmigiano Reggiano cheese for garnish

Heat a medium-sized skillet over medium heat.  Add the olive oil and the shallots.  Saute until the shallots begin to soften.  Add the asparagus and season with salt and red pepper to taste.  Remove the leaves from the thyme and add to the skillet.  Cook the asparagus for about five minutes, stirring occasionally.  Add the balsamic vinegar and let cook for another two minutes.  Remove the asparagus from the heat and plate.  Garnish with the cheese and serve immediately.

Tags: Asparagus, Balsamic Vinegar, Salad