I chose this recipe for the start of market season. Asparagus is one of the first vegetables to really show up this time of year, and we're lucky to have both green and purple varieties grown close to home.
Jan's asparagus trick: peel, don't snap
For a long time, I prepared asparagus the way many people do — snapping off the ends and using just the tender tops. It always felt like a waste, especially with those thicker stalks.
A few years ago, I learned a simple way to use almost the whole spear. Instead of breaking them, I peel them. Hold the tip steady and run a potato peeler gently down the stalk. What you're doing is removing that tougher outer layer. What's left is tender all the way through, and you keep far more of the vegetable.
This works best with the thicker, fuller stalks you'll find at the market. The thinner ones tend to snap and don't need much help anyway. If you've never tried it, give it a go next time you bring a bundle home. It's a small shift, but it makes a difference — in texture, and in how much you get to enjoy.
- 12 ounces cherry tomatoes, halved
- 9 tablespoons olive oil
- 24 asparagus spears
- 2 zucchini
- 7 ounces Haloumi cheese (or other grilling cheese), sliced ¾ inch thick
- 1¼ cups arugula
- Salt and pepper
- 5 tablespoons olive oil (I like lemon-infused oil)
- 1 clove garlic, roughly chopped
- ½ cup basil, chives, or other fresh herbs
- 1 tablespoon rice vinegar
- Pinch of salt, to taste
- ¼ teaspoon freshly ground black pepper
Directions for the chef
Preheat the oven to 325°F. Toss the tomatoes with 3 tablespoons olive oil and a little salt and pepper. Place on a parchment-lined baking sheet and roast for 50 minutes. They will be fairly dry, but you can adjust this to your preference — roasting really enhances the flavor of store-bought tomatoes when we're not at peak season.
Blend the herb dressing ingredients in a mini food processor or blender until smooth. Set aside.
Peel the asparagus and blanch for 3 minutes in boiling water. Drain and rinse in cold water. Drain again and lay on a paper towel to dry before tossing with 2 tablespoons of olive oil.
Slice the zucchini very thin, lengthwise. Drizzle with 1 tablespoon of olive oil and add a little salt and pepper. Heat a grill or grill pan very hot. Grill the asparagus and zucchini, turning after about a minute, leaving beautiful grill marks. Remove and let cool.
Grill the Haloumi for 3 minutes on each side. Place on paper towels to remove excess oil.
To serve, start with a layer of arugula, then top with asparagus, zucchini, tomatoes, and cheese. Drizzle the dressing over the top and serve. Serves 4–6.