Out at my farm, Half Pint Farm, we have a fifty year-old asparagus patch. My husband’s grandmother, Arlou, planted it. Like the sun rises every day, Arlou’s little patch sprouts lovely, heartbreakingly bright-green asparagus every May. Growing up, wild asparagus used to grow in the ditch of the gravel road that ran in front of my family’s farm. The point is asparagus is easy to grow, easy to cook, and yummy. So embrace it.
Below is an easy asparagus recipe that capitalizes on the flavors bursting and blooming in late spring – asparagus and fresh tarragon. The two pair in a lovely combo that is fresh and light, yet truly full of flavor. Keep this one in your back pocket for your next Sunday supper or Memorial Day BBQ. Arlou didn’t create this recipe, but she did cultivate the asparagus patch that inspired it. And like any good German farm wife, I think she would appreciate the practicallity and efficiency of this dish. Thanks for the asparagus patch Arlou. We’ll do our best to keep it goin’ for the next generation of little Half Pinters.
P.P.S. Aint she purty? Much thanks to friend and photographer Brook of Brook Palanca Photography for taking the pretty little asparagus pic below.
Arlou’s Chilled Asparagus with Tarragon & Chèvre
Serving Size: 2
Prep Time: 5 min.
Cook Time: 5 min.
- Fresh asparagus, a big bunch
- Really great extra virgin olive oil
- Really great balsamic vinegar
- Fresh tarragon, roughly chopped
- Chèvre, locally produced if possible
Farmer Girl Tips:
- This recipe is simple and loaded with flavor when the ingredients are fresh, seasonal, and high quality.
- Step 1 can be done up to two days in advance.
- Make sure asparagus is nice and dry in Step 1 before storing in fridge – otherwise may have a few mushy stalks.
Step 1: Pick & Prep Asparagus
- Pick a big bunch of asparagus.
- Wash and snap ends off.
- Blanch in boiling water just until tender.
- Drain and dry on paper towels. Wrap in fresh paper towels, place in Ziploc. Put in fridge until ready to serve.
Step 2: Assemble & Serve
- Roughly chop a handful of fresh tarragon leaves.
- When ready to serve, plate chilled asparagus.
- Drizzle olive oil and balsamic vinegar over.
- Crumble chèvre, over dish, to taste.
- Liberally garnish with chopped tarragon, to taste.