Thanks to Riveridge Produce for sponsoring today’s post. Look for Michigan-grown Riveridge asparagus in stores this spring!
It’s finally asparagus season! Are you as happy as I am? Yes, I know that today you can buy asparagus all year round. In a world where asparagus are always available, does asparagus season have any meaning? Well, for me, it does. Because I make a point of buying locally-grown asparagus whenever possible. They just plain taste better. And, I like to support my local farmers.
When I talk about local asparagus, I mean Michigan-grown asparagus. How lucky am I to live so close to this second largest asparagus-growing state? Asparagus, like apples, is a crop that does very well in Michigan thanks to the climate provided by Lake Michigan. Not only are Michigan asparagus bursting with flavor, they also stand out for the way they are harvested: each spear is snapped by hand so that the vegetable is fully edible – no need to trim large end pieces.
One of my favorite things about asparagus is its versatility. Asparagus are equally at home in French, Italian or Asian cuisines. This recipe highlights how delicious asparagus can be when paired with classic Asian flavors such as soy, lime, ginger and sesame. The best part? You can find all of these ingredients at your local grocery store.
Rice bowls are super trendy right now and with good reason. Quick and easy to prepare, rice bowls are a one-dish meal that each member of the family can customize to his or her tastes. When topped with a fried or poached egg, this asparagus rice bowl is a satisfying, vegetarian meal that the whole family will enjoy. For those who love spice, drizzle your favorite hot sauce or Sriracha over your rice bowl and enjoy!
So be sure to seek out Michigan-grown asparagus at your grocery store this spring. And if you don’t see them, ask your produce manager. The chilly weather has made the asparagus come up s-l-o-w-l-y, but they should be in stores by the time you read this. And don’t wait! The Michigan asparagus season is short. Six to seven weeks from now, they’ll be gone!
Ingredients
- 1 bunch asparagus
- 1 cup rice
- 2 TB freshly squeezed lime juice
- 1/4 cup soy sauce
- 1 tsp. grated fresh ginger
- 1/4 cup extra virgin olive oil
- 4 TB butter
- 8 oz button mushrooms, cleaned and sliced
- 1 red pepper, sliced
- 2 eggs
- 2 tsp black sesame seeds (optional)
Instructions
- Fill a deep skillet with water and bring to a boil over high heat. Add asparagus and blanch in the boiling water for 2 minutes.
- Remove asparagus and plunge into an ice water bath to stop the cooking. When asparagus are cool, drain and allow to dry. (May be done ahead.)
- Combine the rice and 1 1/2 cups water and cook in an electric rice cooker. Or combine rice, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil in a medium sauce pan. Stir once, cover, and reduce heat to low. Simmer for 18 minutes.
- In a small bowl, whisk together the lime juice, soy sauce, and ginger. While whisking, slowly pour the olive oil in a steady stream. Set aside.
- Melt 2 tablespoons of the butter in a large, nonstick skillet over medium heat. Add the mushrooms and stir to coat with the butter. Sauté over medium heat until browned, stirring occasionally. about 10 minutes.
- When the rice is cooked, divide it equally between two shallow bowls.
- Arrange asparagus spears, red pepper slices and sautéed mushrooms on top of the rice.
- Pour dressing over the rice and vegetables. Season well with salt and pepper. Garnish with sesame seeds, if using, and and a slice of lime.
- Melt the remaining two tablespoons of butter to the skillet. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl.
- Alternatively, to top your rice bowl with a poached egg, bring a small pot of water to a simmer. Add a splash of vinegar. Stir with a spoon to create a whirlpool. Crack two eggs into the center of the whirlpool. Cover and poach in simmering water, five minutes. Drain on a paper towel.
