In the beginning of spring, asparagus makes its appearance on the grocery store shelves. It’s even more exciting when it starts showing up at the farmers’ market! Although we love inventing a million ways to cook winter squash and root vegetables, the fresh, tender, grassy spears are a very welcomed sight for us at the restaurant Hearth.
While supermarket asparagus will work in a pinch, we tend to pass on it because the fresh stuff from the farmers’ market is so much better by comparison. The spears at the supermarket are thin, tough, and stringy while the farmers’ market version is thick, tender, and juicy.
The asparagus is the star of the show in this recipe, but its supporting actors are what brings out its best qualities. The avocado adds a silky element, the quinoa adds protein and nuttiness, the herbs and lime juice add a pop of brightness, and the Brodo gives it that je ne sais quoi.
This recipe comes from my cookbook A Good Food Day so if you enjoy this recipe, you’ll love the book!
Serves 4