Last Sunday in the early morning spring drizzle I got myself over to the farmers market. The offerings are just beginning to change over to spring yield. Unfortunately there were no early English peas to be found just now which I will just need to be a little more patient. I had this idea of a dish that will remain tucked away until nature is ready. What was in abundance was citrus, radish, asparagus and green onions. And that, as we all know, is what you do when you frequent the farmers market. You go with what nature provides as she knows best.
Interesting little thing I learned at the market about asparagus is that the "jumbo" variety is produced from a younger plant than the pencil-thin kind. Asparagus from the Delta region has been with us for the last 6 weeks and will be around for a quite a bit longer so here are a few other musings to consider:
To prepare the asparagus check out The Kitchen’s primer.
Asparagus Salad with Beans and Feta
This dish is super easy to prepare. I use a small hand mandoline to make quick work of the radishes.
3 cups (1-inch) diagonally cut asparagus (after prepped)
1 cup canned cannellini beans or other white beans, rinsed and drained
1/2 cup thinly sliced radishes
1/2 cup crumbled feta cheese
2 tablespoons minced green onions
2 teaspoons fresh orange juice
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Steam the asparagus, covered, 3 minutes or until crisp-tender. Rinse asparagus with cold water, and drain. Combine asparagus and next 4 ingredients (asparagus through onions) in a large bowl.
Prepare the dressing by combining the juice and remaining ingredients in a small bowl and whisk together. Pour over asparagus mixture; toss gently to coat.
Yields 4 one-cup servings.