With spring well under way, fresh spring vegetables are appearing in the grocery stores. Asparagus in one of the first ones available. Essentially all of the large scale commercial growing of asparagus for the US occurs in California, Washington and Michigan. It is primarily harvested from January to June and has been grown since the time of the ancient Greeks and Romans. Asparagus is one of the oldest recorded vegetables and it became available in the United States around 1850.

Asparagus spears grow from a crown that is planted in sandy soils. Each crown will send spears up for about 6-7 weeks during the spring and early summer months. Asparagus is a well balanced, nutrient rich vegetable. It contains many anti-inflammatory and antioxidant nutrients along with being a prebiotic food that supports digestive health. We used this power vegetable along with carrots, radishes, garlic & scallions to make this great slaw.

Asparagus Mint Slaw

Asparagus Mint Slaw (adapted from saveur.com)  Serves 4-6

Ingredients:

• ¼ cup roughly chopped mint
• 1 1/2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1 large clove garlic, finely chopped
• 3 1/2 tablespoons olive oil
• salt and pepper, to taste
• 5 small radishes
• 4 scallions, chopped
• 3 carrots
• 1 pound asparagus

Directions:

Whisk the mint, vinegar, mustard, garlic, salt and pepper in a bowl. Add the olive oil in a thin stream while continuing to whisk.

Mix the dressing ingredients together.

Cut the carrots & asparagus into 2-3 inch pieces and halve the radishes. Using a mandoline or a food processor with a slicing blade, slice the radishes, carrots, and asparagus, to obtain long slices, not round ones. Combine all the vegetables in a large bowl and add in the scallions.

Slice all the veggies.

Pour the dressing over the veggies & toss the slaw to combine.

Pour the dressing over the veggies.

Refrigerate the slaw for at least an hour before serving to give the flavors time to meld.

No cooking required!

Asparagus completes many of our spring & summer grilled meals!  ~Linda

Asparagus Mint Slaw (adapted from saveur.com)  Serves 4-6

Ingredients:

• ¼ cup roughly chopped mint
• 1 1/2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1 large clove garlic, finely chopped
• 3 1/2 tablespoons olive oil
• salt and pepper, to taste
• 5 small radishes
• 4 scallions, chopped
• 3 carrots
• 1 pound asparagus

Directions:

Whisk the mint, vinegar, mustard, garlic, salt and pepper in a bowl. Add the olive oil in a thin stream while continuing to whisk. Cut the carrots & asparagus into 2-3 inch pieces and halve the radishes. Using a mandoline or a food processor with a slicing blade, slice the radishes, carrots, and asparagus, to obtain long slices, not round ones. Combine all the vegetables in a large bowl and add in the scallions. Pour the dressing over the veggies & toss the slaw to combine. Refrigerate for at least an hour before serving to give the flavors time to meld.