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Chef Michael Cimarusti of Providence loves Zuckerman Farms’ asparagus.  This week on the Market Report, he calls it a “world-class ingredient.”  He buys their jumbo asparagus and prepares it in several ways:

1. Raw – Shave the asparagus and dress it with olive oil, lemon juice and sea salt.

2. Grilled – Peel and blanch the asparagus and then put it on the grill.

3. Roasted - Peel and blanch the asparagus, then roast in a high-heat oven (or broiler).  Brown butter in a pan and toss in the roasted asparagus.  Michael likes to sprinkle them with smoked sesame seeds.  Or you can finish it by sprinkling with Parmigiano-Reggiano and putting it under the broiler.  The cheese will add a nice crust.

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  • http://www.balanceddogs.com Dee

    What's with all the peeling? Love, love, LOVE the new plant (thick!) asparagus from Zuckerman, but have never once peeled it. Should I, Evan?

  • Dan

    I like the shaved idea. I went to Chez Panisse in San Francisco once for dinner and they served shaved asparagus lightly steamed, drizzled with olive oil and a squeeze of lemmon. I snooped around to see how they shaved it and saw a girl with a carrot peeler shaving away..!!! I have been doing it this way ever since.

  • sabi

    Yum! I have another favorite which came from Joanne Weir's newsletter last year, Asparagus Cheese puffs. Think gougère with asparagus. I didn't find it necessary to blanch them before baking, but it's in the recipe here: http://www.joanneweir.com/recipes/firsts/asparagu

  • Eve

    I don't like the idea of shaving.

  • Lara Wisniewski

    made the roasted asparagus and it was AMAZING. I added a little salt and pepper. Highly recommend, easy to make and you can ge tthe asparagus also at Whole Foods.

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