It is the heart of Farmers Market season, and in Virginia the good as gold crop in the early season is always asparagus. The delicious sprouts clean out of the for,early cold ground to feed us with delicious, tender goodness. Thy have a short season but it is so delicious.
Growing asparagus is also rewarding if you have the patience to wait for them to grow, season and develop over a 2 year prep period.
The following is one of many recipes I use to enjoy these tasty surprises.
2 cups chickpeas soaked 6 hours, cooked over medium heat for 1 1-2
Fresh thyme and freshly ground pepper
1 pound asparagus, tough ends removed
3 tablespoons extra virgin- cocunut oil
2 cloves garlic, minced ( or more to taste)
Juice and zest 1 lemon
1/2 cup raw almonds, chopped
Soak and cook beans , can add onions garlic, pepper when cooking.
Blanch asparagus in pot ,for 1 minute,rinse under cold water.transfer to ice.
Drain beans , shake off excess water. Make sur asparagus is dry
Heat a large skillet over medium-high. Swirl in oil, then add garlic and beans and season.
Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.