For me, springtime is filled with wonderful memories of opening my uncle’s farmer’s market stand for the season.  One of the very first foods of the season in the Midwest is asparagus.  Selling asparagus for so many years taught me two very important things: 1) that I can accurately estimate the amount of asparagus it takes to make one pound and 2) that people are picky about their asparagus.

According to the Michigan Asparagus Advisory Board the popular green veggie is higher in quality when the diameter is larger.  However, my experience tells me that it is all a matter of preference; some individuals love the skinny asparagus, swearing by its tenderness, while others look for short spears and only consume the flowering tips.  Asparagus is a member of the Lily family and the spears grow from a crown that is planted about a foot deep in sandy soils.  For this reason, especially, it is always important to wash your asparagus, even if it is organic.  In addition to being delicious, asparagus is quite nutritionally dense.  It is a good source of potassium, fiber, vitamin B6, vitamins A and C, thiamin and folic acid.  In fact a 5.3-ounce serving provides 60% of the recommended daily allowance for folacin, important for blood cell formation, prevention of liver disease, and growth.

The following is one of my favorite ways to enjoy asparagus.  Of course, asparagus is also delicious simply steamed or stir fried as a side dish on it’s own, but this recipe combines the sharp flavor of lemon with the wholesomeness of quinoa.  Quinoa is a whole protein grain (actually, a seed) that has been around for centuries.  Organic and local varieties can easily be found.  This dish goes exceptionally well with fish and poultry for dinner, and with added cheese and toasted nuts for a filling lunch.

Ingredients:
1 cup quinoa, well rinsed
2 cups water
1 pound asparagus, cut into ½-inch pieces
1/8 cup lemon juice
2 teaspoons lemon zest
1 teaspoon dried parsley
½ small onion
3 tablespoons extra-virgin olive oil
salt and pepper to taste

Direction:

1. Rinse 1 cup quinoa under cold water, place in saucepan with 2 cups water.  Bring to a boil, reduce heat, and simmer about 15 minutes. Steam asparagus.

2. Meanwhile, zest the lemon, set aside.  Add lemon juice, minced onion and salt and pepper.  Whisk to combine.  Add olive oil while whisking.

3. When quinoa and asparagus are done cooking transfer to a mixing bowl and pour the vinaigrette over, stir to coat.