3 Recipes to Prepare You for Asparagus Season in Western MA
"Best in the World" is a claim that the farmers and chefs in western Massachusetts are ready to stand by when it comes to our asparagus, or "Hadley Grass." Hampshire County, home to New England’s most productive farmland, has been called the “Asparagus Capital of the World” for its prolific abundance of the crop. This celebrated spear is honored and enjoyed throughout the season at festivals, farmers markets, farm stands, and on restaurant menus where chefs do everything from grilling or pickling it to making crisp salads or mouthwatering soups.
In anticipation of the season, some of our local chefs have shared their favorite asparagus recipes below for you to make at home: Grilled Asparagus Salad, Asapragus Soup, and Asparagus & Ricotta Tarts
And in the meantime, save the date for the WGBY Asparagus Festival on Saturday, June 4, 2016 in Hadley. The Asparagus Festival is among the season’s most highly anticipated events that, among other things, features a Beers & Spears tent, cooking competitions, outdoor games, and more.
Grilled Asparagus Salad with Prosciutto and Lavender Honey Ricotta
By Sandy D’Amato from Good Stock Farm, Hatfield, MA
For 4 Appetizers
8 very thin slices Parma or San Daniele prosciutto or Serrano ham
½ cup whole milk ricotta, seasoned to taste with salt, pepper and a pinch of nutmeg
7 tablespoons lavender honey
24 thin asparagus spears, bottoms trimmed to yield about 6-inch spears, blanched quickly for about 1 minute in boiling salted water, shocked in ice water, and drained well
1½ tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
12-16 very thin rectangular slices aged provolone, sliced with a potato peeler or grated
Place 2 slices of prosciutto on each of 4 plates. Mix the ricotta with 1 teaspoon of the lavender honey and divide between the plates in a dollop on top of the prosciutto. Place a grill pan or a sauté pan over very high heat and toss the asparagus spears with olive oil and season lightly with salt and pepper. When the pan is very hot, grill the asparagus on each side for about 30 to 40 seconds and divide on plates over the ricotta. Divide the provolone over the plates and season all lightly with a bit of fresh ground black pepper. Finish with a drizzle of lavender honey over the asparagus and prosciutto and serve.
By Chef Dino Giordano from Lord Jeffrey Inn, Amherst MA
Yields 4-5 servings
1/4 cup diced pancetta
1/2 cup small dice onions
1/4 cup minced shallots
3 cloves garlic minced
Salt and freshly ground black pepper
4 cups chicken stock
1 cup small pieces sourdough bread
2 teaspoons fresh tarragon leaves
2 cups 1-inch-long chopped asparagus
2 cups spinach, washed
1 teaspoon lemon juice
Chives, chopped, for garnish
Sour cream, for garnish
1. Render pancetta on moderate heat until crispy, pull out and set aside. Save the fat!
2. In the fat left from pancetta sauté onion, shallot and garlic until tender.
3. Add chicken stock and bring to a simmer.
4. Once Soup is simmering add bread, tarragon and asparagus.
5. When asparagus is tender add spinach and turn off heat. Transfer to a blender and blend until smooth, season with salt, pepper and lemon juice.
6. Serve warm and garnish with chives, sour cream and the crispy pancetta.
By Chef de Cuisine Peter Bunce from Bistro Les Gras, Northampton, MA
1 10"x15" sheet of puff pastry
2 cups asparagus blanched and cut into 1 inch pieces
For the filling:
2 cups ricotta
1 egg
1oz grated Parmesan reggiano
2 tablespoons minced chives
Zest of 1 lemon
1/4 cup finely diced prosciutto (optional)
Salt and black pepper to taste
Combine all filling ingredients in a bowl and mix thoroughly. Cut puff pastry into 9 squares. Divide ricotta mixture evenly between the pastry squares leaving a 1-inch border. Top ricotta mixture with asparagus pieces. Brush exposed pastry with egg wash and bake at 425 for 10-12 minutes or until golden brown.