Spring is finally here, and a change in season means a change in readily available, fresh produce. In Western Canada, May to June is the season for vegetables such as asparagus, broccoli, bok choy, swiss chard, orange yams (aka sweet potatoes), spinach, mushrooms, and field lettuce (Source: Sobeys).
Asparagus is in season from March until June, and can be enjoyed roasted, boiled, sautéed, or raw. This low-calorie food is also a good source of vitamin K, folate (important during pregnancy), and vitamin A.
Asparagus pairs well as a side dish with steak, lamb, and salmon. This vegetable is quick and easy to cook, and can be prepared with simple ingredients like salt and pepper and butter.
This easy recipe can be eaten with the previously mentioned foods and can also be mixed into already prepared quinoa, couscous, and bulgur for those who are vegetarian.
Skillet Balsamic Vinegar Asparagus and Tomato
Rinse the asparagus clean. Trim the tough ends off the bottom of the asparagus. Cut asparagus diagonally into 2-inch pieces.
Next, cook the asparagus in boiling water for 2 minutes or until tender, yet crisp.
Drain the asparagus in a colander and run cold water over the asparagus to cool it down. Allow the water to drain fully.
Once the asparagus is drained, heat olive oil in skillet on medium heat. Add garlic and cook for 1 minute, stir so as not to burn the garlic.
Then, add tomatoes, cook until they are soft or approximately 2-3 minutes.
Next, add the asparagus along with some salt and pepper, and stir. Follow with balsamic vinegar. Stir, then cover the skillet for 3 minutes on medium-low temperature.
Once you transfer the food from a skillet to a dish or serving bowl, crumbled goat cheese or feta cheese can be added lightly on top.
This is a side dish best eaten right away while still warm, and unfortunately is not ideal as a leftover.
Yovella is a former resident of McCauley who still works and volunteers in the area.