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Spring in Baltimore means asparagus, it's what's for breakfast, lunch and dinner!

Ah spring! It's undoubtedly one of the most loved times of the year for those into local produce. What better way to celebrate the coming cornucopia of locally grown goodies than with a celebration of one of the season's first offerings -- asparagus.

Here's an excerpt:

"As the only crunchy vegetable locally harvested this early in the season, it's easy for asparagus to become the center around which meals are built. Perhaps too much for some people, but not for me. Of course, I'm not eating it alone for weeks, but still, I'm eating quite a bit.

My favourite preparation is the simplest: steamed and tossed in a Mediterranian dressing. I cut the asparagus into about 3" long pieces, adjusting for different widths so it doesn't cook to long. Then steam it for about 3-5 minutes, testing for doneness by inserting a fork easily into the skin. I think it tastes much better when it is crisp. The dressing is a little olive oil, lemon juice, garlic clove minced, salt, pepper. Toss the aspagagus in, and voila, fabulous side dish."

Read the entire post here.

What's happening in Baltimore's culinary landscape? Read more about it here!
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