Make the most of asparagus season while it lasts! City Feed sources our asparagus from Maple Valley Creamery (yes, we sell their ice cream too!), located just a few hours away in Hadley, MA! I promise, this is the only asparagus recipe you’ll ever need (yes, it’s that good), and it’s so simple too. Dress your asparagus up with a tangy mustard-dill sauce using City Feed’s fresh dill from Jacob’s Farm and just a hint of Employee’s Pick whole-grain Moutarde de Meaux. This sauce is also incredible with salmon – roast your fish and asparagus in the same pan for a truly impressive meal!
Ingredients:
Salt and pepper to taste
Directions:
Preheat oven to 425 Fahrenheit. Chop off the last inch or so of the stems of the asparagus. Place spears in a single layer on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Slice the lemon thinly and arrange evenly over the asparagus. Roast in oven for 25-35 minutes depending on how thick your asparagus spears are, checking them every 15 minutes. The tops of the asparagus should be browned and crispy, and the stalks tender! Squeeze the roasted lemon slices over the asparagus just before serving.
Sauce Ingredients & Directions:
3 T fresh dill, finely chopped
Combine the mustards, honey, and vinegar. Whisk in oil until emulsified, then stir in the dill. Refrigerate until serving (this sauce tastes even better the next day!)
Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
