“We just picked these this morning” said the seller, pointing at the long stemmed asparagus. Some had a purple hue…good looking bunch indeed. Another round of Lake Oswego Farmer’s Market opened on the 17th of May.These are our catches of the day.
My husband and I always enjoy such an outing, and seldom decline offerings from vendors. Would you like to taste? Would I ever! It’s a ‘line’ I know…they are casting a line to lure in the customer. However, my purchase is helping the economy…the seller’s economy at least.
Unlike the previous week, this asparagus dish doesn’t look that pretty when cooked yet it tastes great. I like having this with warm cooked pasta. Add some chill powder in the herb mix if you like some kick.
Ingredients and Instructions (Print Recipe here)
Necessary Equipment: Gas or charcoal grill
- 4 Tablespoons cream cheese, softened
- *Herb mix - parsley, dill, chives, mint and basil 1 Tablespoon each. *Use minced fresh herb if you have it.
- 1/4 cup whole milk
- 2 Tablespoons mayonnaise
- 4 teaspoons of white wine vinegar or white balsamic vinegar
- 1 Tablespoons stone ground Dijon mustard
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 8-10 asparagus, hard stem trimmed and peeled 2/3rd way up. Use whole or cut in 3 inch long pieces for easier consumption. You need a grilling basket or foil in that case.
- 1/2 purple onion (optional)
- 2-3 Tablespoons olive oil
- Put cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest and salt and pepper (perhaps 1/2 teaspoon each of the salt & pepper; more or less) in a bowl and blend with an electric hand mixer on medium speed until smooth. Set aside.
- Heat gas or charcoal grill over medium high heat.
- Toss the asparagus and purple onion wedge with olive oil, salt and pepper. Lay asparagus on the grill perpendicular so that asparagus won’t fall through the grill gate. Put the purple onion on the side. Put cut asparagus on the grilling basket or top of foil. We used this handy grilling mat.
- Grill the asparagus for 1-2 minutes then brush with the cream cheese mixture* Grill for 1-2 minutes longer until the asparagus is tender but still crunchy. Do the same for onion (if using – it takes longer).
- Chop or slice grilled onion and put it on the asparagus (optional). Season with more salt and pepper if necessary.
*Option #1: Instead of brushing asparagus with cream cheese mixture, Mix gently AFTER asparagus was grilled. This method is better for cut asparagus.
*Option #2: Forget brushing cream cheese mixture during grilling or mixing it after, instead use as dipping sauce.
Sweet! This vender gave me several spoonful's of sugar, I mean honey and jam to taste.
We had a few days of hot weather last week that helped ripen the strawberries in our back yard.We topped them on the sour dough waffles.Darling, this is great!In the mille-feuille.like dessert. Thumbs up from my husband.
Just let you know….I’m leaving for Hawaii today…unplanned rather emergency trip though grateful to see my grand daughter. Thankful she is doing well.
My husband promised me he will post Kimchee-blue cheese croissant from Momofuku’s Milk Bar cook book next week… I have some reservations but it will be fine, right? See you in a couple weeks.