Thanks to Deborah Keegan, a media relations specialist and food consultant following Eating Niagara on Twitter, for the following asparagus recipe (and a white asparagus recipe, no less): White Asparagus with Poached Eggs, Lemon Zest & Extra Virgin Olive Oil
Deborah tells me green asparagus can be used instead, but if you follow the link, you’ll see the post, which mentions a white asparagus supplier on the north shores of Lake Erie. Those sandy soils — think Norfolk and Elgin counties — aren’t too far from here.
Local asparagus are in grocery stores now. But there’s always the St. Catharines Farmers’ Market and Welland’s edition Saturday morning where you can find some local spears — the green ones anyway. A few have also been known to show up in my baskets from Linda (www.treeandtwig.com)
Keep checking back for more recipes or links to them to be posted.