Asparagus at this time of year is like a long, deep drive to right center field — it’s going, going and soon to be gone from local farmers markets.
This late spring favorite is nearing the end of its harvest, so if you haven’t gotten your fill, don’t waste time picking some up and enjoying it in your favorite preparation.
Asparagus is great on the grill, simply brushed with a bit of olive oil, or you can dress it up with some crumbled blue cheese, like in this recipe adapted from Vegetables Please, by Carolyn Humphries ($25, hardcover, DK).
— Lisa Abraham
16 fresh asparagus spears
Extra-virgin olive oil, for brushing and drizzling
5½ oz. crumbled Gorgonzola cheese
Freshly ground black pepper
Heat the grill or a grill pan, until hot.
Trim asparagus spears and cook in boiling salted water for 2 to 3 minutes. Drain and place on the grill grates or grill pan.
Grill over medium heat for about 5 minutes, brushing the spears with a little extra-virgin olive oil as they are cooking, and turning them as they char.
To serve, divide the asparagus among four serving plates. Gently crumble the Gorgonzola cheese over the asparagus. Sprinkle with freshly ground black pepper and drizzle with additional olive oil. Serve immediately.
Makes 4 servings.
— Vegetables Please by Carolyn Humphries
Find previous installments of This Week’s Harvest and a list of local farmers markets at http://www.ohio.com/lifestyle/food.