Farmer's Market Fan - KilKenney Kitchen

Fanatic might be a more truthful term. I visit farmer’s markets like some people visit museums, castles or historic sites. I always try to find a local market when I’m traveling to a new place.

Farmer’s markets are a wonderful window into a community. The farmers, vendors and artisans represent the best of a locality through their produce, cheese, meat and homemade foods. As a cook, it excites me to know where my ingredients come from and it’s fun to create recipes from local, seasonal food.

Luckily for me, the Twin Cities is a veritable hotbed of farmer’s markets. My “regular” market is the main St. Paul Farmer’s Market located in lower town. I usually go early Saturday mornings before it gets too busy. That way I can talk to the growers, learn about what’s new, fresh or unique and develop recipes from there. This Roasted Asparagus with Parmesan was a natural this week given the tables and tables of gorgeous asparagus at the market.

I look forward to sharing my farmer’s markets finds with you this summer. I’ll post pictures, stories and recipes from a variety of markets; both local and farther afield.

I also invite you to join me for a farmer’s market visit. Just leave a comment here or send me an email (maggie@kilkenneykitchen.com) if you are interested and I’ll make a plan.

Roasted Asparagus with Parmesean

I love to buy asparagus when it's in season at the farmer's market. This easy preparation results in a dish that looks beautiful, tastes great and can be served hot or at room temperature, making it the perfect side.

Servings people

Prep Time 10

Cook Time 10

Total Time 20

Ingredients

1 bunch asparagus About a pound
1 tbsp olive oil
1/4 tsp kosher salt
1/8 tsp ground black pepper
1/4 cup grated parmesan cheese
1 small lemon

Instructions

Preheat the oven to 400 degrees
Wash and dry the asparagus
Snap the bottom off of one piece of asparagus (it's usually about an inch) and line the bunch up with the tops even
Use a knife to cut the asparagus ends off the rest of the bunch - a quick way to remove the tough ends and get a nice clean look
Place the asparagus on a baking sheet in a single layer and drizzle the 1 tbsp of olive oil over the stalks. Use your hands or shake the baking sheet to ensure all the pieces are covered with olive oil and sprinkle them with the salt and pepper
Bake the asparagus for 5 minutes. Take the pan out of the oven and shake the pan to turn the stalks. Bake for another 5-7 minutes until the stalks just tender and look lovely and roasted.
Remove from the oven and sprinkle with the parmesan cheese while they are still hot. The cheese will melt a bit and smell fabulous
Zest the lemon using a Microplane. If you don't have one, use a vegetable peeler and chop the zest until it's really fine. (I cut up lemons that I've zested, but am not going to use and throw them in a bag in the freezer. I add them to my water throughout the day for a nice zip)
Place the asparagus on a platter and sprinkle with the lemon zest. Serve hot or at room temperature. You'll be amazed at how fast they disappear!