Asparagus Guacamole

Asparagus Guacamole is a twist on the traditional treat and offers a unique spicy flavor that will be a hit with your guests this summer. The asparagus season is full on and we can’t get enough of this super popular vegetable.

Asparagus Guacamole with vegetables from Barrie Hill Farms.

4 Ways to Eat Your Asparagus Guacamole:

  • On Toast! Just spread on toast like you would mashed avocado and enjoy.
  • On Your Veggie Burger.  Skip the mayo and enjoy the creaminess without sending your cholesterol through the roof.
  • In a Wonton.  Asparagus egg rolls will rock your socks!
  • As a Pizza Topping.  Add shrimp, pineapple, and tomato for a flavorfest that will have your taste buds dancing.

Asparagus Guacamole - spicy, fresh, unique

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

What are you doing with your asparagus?  We’d love to see what you’re up to in your kitchen.  Tag us at @barriehillfarms or #barriehillfarms so we can share your creativity!

Asparagus Guacamole

Asparagus Guacamole is a twist on the traditional treat and offers a unique spicy flavor that will be a hit with your guests this summer
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 4
Author: Robyn Gleason

Ingredients

  • 1.5 lbs asparagus, cut into small pieces
  • 1 Tablespoon fat free Greek style yogurt
  • 1 Tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped
  • 3 green onions
  • 1/2 jalapeno pepper (reduce if you don't like it hot)
  • 1 Tablespoon minced garlic
  • 1 tomato, diced
  • 1/2 teaspoon Worcestershire sauce
  • 1 dash hot pepper sauce
  • salt and freshly ground black pepper to taste

Instructions

  • Place the asparagus into a steamer insert and set into a pot over one inch of water, bring the water to a boil.  Place a cover on the pot and steam the asparagus for 5 minutes.  Transfer the asparagus to the bowl of a food processor and puree until smooth.
  • Combine the asparagus puree with the remaining ingredients except the salt and pepper.. In a large bowl gently sir to combine.  Season with salt and pepper.  Chill in refrigerator until completely cooled.
Tried this recipe?Let us know how it was!

More Asparagus Recipes from Barrie Hill Farms

Beef Stir Fry with Asparagus, Snap Peas & Fiddleheads

Spicy Sauteed Shrimp with Maple Roasted Asparagus and Tomatoes

Asparagus Soup Recipe with Spinach and Garlic

Vegan Asparagus Soup

Vegan Asparagus Soup is a fresh and easy way to take advantage of your local farm fresh produce.  The season is short so make the most of it!  Make a double batch because it freezes easily and you can savor it throughout the summer.

You’re going to love the deep flavors in this vegan soup!  Using potatoes, celery and garlic along with oregano, basil and pepper allows the earthy, salty flavors of asparagus to shine.

We now have Pick Your Own Asparagus at the farm!  The kids love the wagon rides and learning about our healthy foods that grow from the earth.

3 Reasons Vegan Asparagus Soup Should Be On Your Menu:

  • Asparagus is a nutrient-packed vegetable. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. That’s good news if you’re watching your blood sugar.
  • This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.
  • It’s one of the top ranked fruits and vegetables for its ability to neutralize cell-damaging free radicals. This may help slow the aging process and reduce inflammation.

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

Vegan Asparagus Soup

Vegan Asparagus Soup is a fresh and easy way to take advantage of your local farm fresh produce. The season is short so make the most of it! Make a double batch because it freezes easily and you can savor it throughout the summer.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Canadian
Keyword: vega asparagus soup
Servings: 6 cups
Calories: 102kcal

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 1 rib of celery, chopped
  • 1 clove of garlic, minced
  • 1 russet potato, diced
  • 3 cups asparagus, chopped into 1 inch pieces, woody ends removed
  • 5 cups veggie stock
  • 2 teaspoons basil
  • 1 teaspoon oregano
  • 1 teaspoon black pepper

Instructions

  • Heat olive oil in saute pan on medium high heat.  Saute onions, potatoes celery, and garlic until soft and translucent. 
  • Add asparagus,and herbs, saute for 5 minutes. (Set aside a few pieces of cooked asparagus for garnish if desired)
  • Add vegetable stock and bring to a boil and simmer for 30 minutes.
  • Blend well with wand or transfer to a blender.  Taste and add seasoning if required.

Nutrition

Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Sodium: 788mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 7.3mg | Calcium: 30mg | Iron: 1.9mg
Tried this recipe?Let us know how it was!

More Asparagus Recipes from Barrie Hill Farms

Beef Stir Fry with Asparagus, Snap Peas & Fiddleheads

Spicy Sauteed Shrimp with Maple Roasted Asparagus and Tomatoes

Asparagus Soup Recipe with Spinach and Garlic

 

Beef Stir Fry with Asparagus, Snap Peas & Fiddleheads

This quick and easy Beef Stir Fry with Asparagus, Snap Peas & Fiddleheads is our celebration of spring.  Quick, easy and very versatile, this dish packs a flavor punch!

Why We Love Stir Fry Dishes

  • It’s quick, easy and a great way to add more vegetables to your children’s meals
  • It’s versatile – include your favorite veggies and use the opportunity to clean out the fridge!
  • Double the recipe for leftovers the next night
  • Add some rice and this recipe is perfect for meal prep
  • It’s a great way to stretch your food dollars

We had some exciting news this weekend!  Farmer Morris announced that you can now Pick Your Own Asparagus at the farm.  Barrie Hill Farms is the first farm in Ontario to do this and we are very excited to send hungry customers out on the wagons to the asparagus fields!

Tips for Cooking Stir Fry Recipes:

  • If you’re adding a lot of beef, cook it in batches.   Lay the strips down and let cook for 2 minutes undisturbed on high heat.  Turn over once golden brown and cook for 1 more minute.
  • If you want your dish super saucy because it’s going over rice, double the cornstarch/water mixture
  • I wanted to feature asparagus and fiddleheads so my dish is all green but this is a great recipe to include lots of colors.  Kids respond to bright colors on their plates and different textures as well.
  • Serve on wild rice rather than minute rice.  Wild rice is an excellent plant based protein and has a unique flavor.  Many gourmet blends are available and some can be cooked in just 20 minutes.
  • NOTE:  Fiddleheads cannot be eaten raw.  To learn more about these fun ferns, click HERE.

 

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Asparagus Recipes from Barrie Hill Farms

Lemon Butter Asparagus 

Asparagus Salsa

Shaved Asparagus Salad

A calendar showing when crops are available at Barrie Hills Farm.

Stir Fry Beef with Asparagus, Snap Peas & Fiddleheads

This quick and easy Beef Stir Fry with Asparagus, Snap Peas & Fiddleheads is our celebration of spring. Quick, easy and very versatile, this dish packs a flavor punch!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: stir fried asparagus
Servings: 4
Calories: 439kcal

Ingredients

  • 1 cup wild rice
  • 2 cups chicken stock
  • 12-16 ounces Strip loin steak (or your favorite cut)
  • salt and pepper - for steak
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 bunch asparagus, washed, trimmed and cut into 2 inch pieces
  • 8 ounces snap peas, washed and trimmed
  • 4 ounces fiddleheads, washed and trimmed
  • 1/4 cup beef stock
  • 1 tablespoon sherry
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon olive oil
  • 1 teaspoon toasted sesame oil
  • dash red pepper flakes
  • 1 tablespoon cornstarch dissolved in 2 tablespoons of water. (optional to add at the end. If you don't want a super saucy dish, skip this final step)
  • salt and pepper to taste

Instructions

  • Cook rice according to package directions.  Fluff with a fork when done.  Set aside.
  • Heat 1 tablespoon of olive oil on high heat. Season beef generously with salt and pepper.  Add beef strips.  Cook on one side undisturbed for 2 minutes, turn off and cook for 1 more minutes.  Cook in batches if required.  Set aside on a plate.
  • Heat additional oil if required.  Add ginger and garlic and heat to medium high. Add asparagus, peas and fiddleheads with beef stock, sherry, tamari or soy sauce, toasted sesame oil, red pepper flakes and salt and pepper as required. Cook for 3-4 minutes.
  • Return beef to wok and heat until warmed through. 
    Optional, add cornstarch mixture and stir until thickened.
  • Spoon over cooked rice and serve.

Nutrition

Calories: 439kcal | Carbohydrates: 45g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 505mg | Potassium: 1069mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2490IU | Vitamin C: 48.6mg | Calcium: 93mg | Iron: 6.4mg
Tried this recipe?Let us know how it was!

Quick Pickled Asparagus

Quick Pickled Asparagus is the best way to make the most of the short asparagus season!  This easy recipe is gluten-free, grain-free, vegan and paleo.

Asparagus soaked in water in a large jar

I picked up this beautiful asparagus from Barrie Hill Farms.  Have you ever seen purple asparagus?  It was new to me and now I have to find something very special to create with it!  If you have any ideas, I’d love to hear it.  I think a unique veggie like this deserves something special, don’t you?

Asparagus stacked on a table

I loved this recipe I found at Gourmande in the Kitchen.  A beautiful and very inspirational blog that you’ll want to be sure to visit.  I followed the directions to the letter but now that I’m developing a little confidence in the pickling field, I’ll definitely be putting my own spin on things in the future.  If you’ve never done this before, no worries – it couldn’t be simpler!

Asparagus soaked in water in a jar

This recipe is Gluten-free, Grain-free, Vegetarian, Vegan (omit honey), and Paleo.  Do you do a lot of preserving? I’d love to hear your secrets in the comments below!

Quick Pickled Asparagus

Prep Time: 30 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Canadian
Keyword: pickled asparagus
Calories: 126kcal
Author: Adapted from Gourmande in the Kitchen

Ingredients

  • 1 pound asparagus, bottoms trimmed and cut to fit jars
  • 2 cups filtered water
  • 2 cups apple cider vinegar
  • 2 tbsp raw honey (optional)
  • 4-6 sprigs of fresh tarragon
  • 4 garlic cloves , thinly sliced
  • 4 small bay leaves
  • 2 tsp sea salt
  • 1 tsp peppercorns
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds

Instructions

  • Prepare jars: Clean, 4 12 oz glass jars with screw on lids (you may need more or less depending on the shape of your particular jars so prepare more than you need) by boiling in water, or run through sanitize cycle of the dishwasher.
  • Blanch asparagus: Bring 2 to 3 inches of water to a boil in a large sauté pan and add cut asparagus s to water for one minute. Pour into a colander and rinse under cold water or place in an ice bath to stop the cooking. Drain and set aside.
  • Make pickling brine: Combine water, vinegar and remaining ingredients in a saucepan and bring to a boil.
  • Meanwhile asparagus tightly into clean jars. There should be enough for 4 medium jars or more smaller jars.
  • Pour warm pickling brine to cover asparagus distributing the spices and herbs evenly between the jars leaving about ½ an inch space at the top. Wipe rims and screw on lids.
  • Let cool on counter until cool to the touch. Place in refrigerator and allow flavors to develop for at least 24 hours before opening (preferably 3 days for best flavor).
  • Keeps well chilled for about one month.

Nutrition

Calories: 126kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Sodium: 4701mg | Potassium: 407mg | Fiber: 1g | Sugar: 2g | Calcium: 81mg | Iron: 1.9mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Asparagus Recipes from Barrie Hill Farms

Shaved Asparagus Salad

Lemon Butter Asparagus Appetizer

Asparagus Salsa

Asparagus Tomato Salad with Feta

A calendar showing when crops are available at Barrie Hills Farm.

Top Recipes Featuring Locally Grown Ontario Foods

top-local-food- recipes-holiday-dinner

With the holidays and first day of winter coming up soon, there’s no better time to plan out a lovely dinner of local food recipes that will bring together your family and friends. From appetizers to dessert, we have all your local food bases covered in a delicious grouping of Ontario asparagus, strawberries, blueberries, and apples.

Ontario Strawberry and Blueberry Savoury Appetizers

It’s chilly outside, but your house is warm from the oven and filled with the mouth-watering scent of home cooked foods. Your family and friends arrive, cheeks red from the snow and ravenous from the drive – but don’t worry, you’re ready and waiting with two amazing appetizer options. The first is a Strawberry Jalapeno Salsa that pairs perfectly with your favourite cracker or some corn tortillas. It’s sweet and spicy flavours combine in a unique and tongue tingling way, and best of all you only need strawberries, Jalapeno, red onion, cilantro and lime.

If you think that your guests are amazed at your culinary prowess now, just wait until they see your Balsamic Blueberry Steak Crostinis. These delightful bite sized snacks are a perfect combination of sweet and savoury, and are completely customizable. This crostini recipe includes steak that’s as spiced as you want, your favourite soft cheese, a tangy green such as spinach or arugula, and an Ontario blueberry balsamic dressing. Not only does this dish make an impressive presentation and taste delicious, but the blueberries provide some amazing health benefits as well.

Ontario Apple and Asparagus Main Courses

Everyone has settled in by now, the wine and conversations are flowing and you’re ready to unveil the next dish – a winter chill-defying Asparagus, Spinach & Garlic Soup. This simple dish is made using only a few ingredients, but never fails to impress with it’s elegant presentation. You can add in milk or Ontario potatoes if you want to make it creamier or thicker, and the garlic in the recipe lends an extra savoury note to this humble but warming dish.

It’s time for the main event, and in a fresh twist on a classic dish you’ve prepared Oven Roasted Chicken with Apples & Grapes. The combination of meat and fruit will surprise not only your guests, but their taste buds as well. The addition of sweet Ontario apples and tart grapes brings out the natural flavours in your chicken and adds additional juiciness to the entire dish. This healthy and deceptively simple main course shows amazingly on your table and will definitely spark a conversation.

Nestled beside your chicken is the fantastically colourful Autumn Kale, Apple & Quinoa Salad that combines some of our favourite tasty superfoods. This salad looks complex but will only take you a couple minutes to prepare, and can be customized in a couple of ways to suit your taste. Barrie Hill Farms grows a variety of Ontario apples, all of which can be picked yourself from our fields. The Zestar! apple was chosen for this recipe because of its sweet-tart taste that can be compared to a Honey Crisp. It’s firm crisp flesh holds up very nicely if you want to make it ahead of time for dinner.

Local Strawberries for Holiday Desserts

Dinner is over and everyone is sated, smiling and nestled down by the fire to chat and laugh, but you’re not done yet! You have one last showstopper of a dish to finish out an amazing and delicious night: a Sugar-Free Strawberry topping. This super simple, three-ingredient dish is sugar free and can be eaten on its own or on top of any number of desserts. Pairs perfectly with a drink and some entertaining stories from the past.

Locally Grown Foods All Year Long

This is the time of year when we gather to celebrate the past 12 months, and what better way to do it than with local foods gathered from the fields in your neighbourhood. Here at Barrie Hill Farms we’re eagerly looking forward to spring, but until then are making use of our winter stores of fresh produce to create some delicious recipes for family and friends.

Fresh Asparagus is for Sale in May and June- Enjoy it These 5 Ways

5 delicious ways to enjoy asparagus

Photo by Stephanie Studer on Unsplash

There’s nothing like the fresh taste of spring in the year’s first crops. Each year in Ontario, fresh asparagus is for sale at farms in Barrie in May and June, and for a few short weeks, it is at its most delicious.  It’s the official kick-off to spring’s first farm fresh produce.  Here is how to pick, prepare and enjoy your asparagus.

Pick of the Crop: Choosing the Best Spears

When shopping for your asparagus, it’s important to engage your senses.  Look for brightly coloured stalks in vibrant green, sometimes with violet tips. These tips should be fully closed and compact. Squeeze the asparagus. It should feel firm to the touch and ‘squeak’.  Finally, your asparagus should smell fresh.  If the spears have lost their colour, smell or firmness, you should take a pass, as it may not be fresh enough.

Fresh, Frozen or Canned: How to best Enjoy Asparagus

For just a few short weeks every year, Ontarians can enjoy fresh asparagus for sale just a few kilometres from home. The rest of the year, you’ll have to resort to imported, frozen or canned spears.  Canning is a process that can leach important nutrients and often includes added salt, so it’s not the healthiest option.  Frozen asparagus is usually compromised in texture, and while it may suit cooking in soups or stews, it’s not ideal for steaming.  Imported asparagus is available throughout the year but tends to cost more and is less nutritious and enjoyable, thanks to the miles it travels.

Types of Asparagus

Asparagus in Ontario comes in two grades: #1 consists of straight, uniform spears with compact tips.  Choose #1 asparagus if you are steaming it, as the uniform size allows it to cook evenly and taste incredible with just a dash of salt and a pat of butter.

#2 asparagus has all the same flavor and freshness, but the spears may vary a bit more in size, making it harder to cook together. This is a great option for grilling though, as you can pull the spears off the BBQ as they finish cooking.

Cleaning and Preparing Asparagus

Once you get your asparagus home, you’ll want to eat it within a few days to enjoy it the most.  When it’s ready to eat, you’ll need to snap off the woody ends or cut them. Conventional wisdom is to snap the spears at their natural breaking point, but this can result in waste.  Another way is to simply cut off approximately 1” of the bottom of the spear and use a vegetable peeler to remove additional woody parts.

To clean your asparagus spears, often a swish in a bowl of water or a cool rinse is enough, but to ensure there’s no stubborn grit, you can blanch them.  To do this, simply use tongs to dip them in boiling water for a moment to release the dirt, and then run them under cold water. Once this is done, you can continue to prepare as you normally would.

Roasted Asparagus

Roasted Asparagus makes a delightfully easy accompaniment to a springtime dinner. To prepare, simply line a baking sheet with parchment or foil, drizzle with olive oil, sprinkle with fresh grated parmesan and cracked black pepper. Bake at 350 to desired done-ness, and depending on the thickness of your spears, approximately 20 minutes.

Asparagus in Stir Fry

Asparagus is a great addition to your favourite stir fry, or all on its own. To get tender-crisp spears, chop into thirds, so they can be easily moved about the pan. Heat oil in non-stick fry pan and add the spears, stirring often until they are lightly browned. Add a couple of tablespoons of water to finish with steam, and promptly remove when they are easily pierced with a fork.

Blanching Asparagus

Since it’s only springtime that fresh asparagus is for sale, you may want to preserve it for later. You’ll get the best results if you blanch it quickly before you freeze it. Blanching has the added benefit of cleaning, sealing in nutrients and preserving flavour and colour. Blanching is also particularly good for asparagus before you grill it on the BBQ.  Just make sure it gets a cold bath immediately after to avoid over cooking.

Grilled Asparagus

For delicious grilled asparagus, simply baste your spears with olive oil and sprinkle with sea salt and fresh cracked pepper. You may wish to try blanching it prior to grilling as described above.  To avoid charring, keep a close eye and keep your asparagus moving throughout cooking. Simply remove spears as they are done. You can garnish your grilled asparagus with fresh lemon wedges.

Steamed Asparagus

For best results, use uniform pieces to ensure even cooking throughout. The best steamed asparagus is still slightly crisp. It is easy to overcook, so use a timer and keep a close eye. Simply place spears in a steamer basket after water has come to a boil, and steam for a few minutes until desired done-ness. To complete your steamed asparagus, try melting some butter with minced garlic and a little lemon juice to taste.

In Ontario, we are so lucky to enjoy farm fresh produce so many months of the year. But because we know winter is just around the corner, we enjoy it that much more! Here is one final reason to love your asparagus: it is rich in vitamins and nutrients.  It packs a powerful punch with vitamins A, C, E, K  and B6, plus folate, iron, copper, calcium, protein and fibre.

Asparagus is for sale at farm markets across Ontario at the peak of freshness only from early May until the end of June, so be sure to get it while it’s good!

 

Roasted Asparagus Pesto with Pasta

This Roasted Asparagus Pesto with Pasta recipe is perfect with Chickapea Pasta because it complements the pasta’s natural nutty flavors with the addition of walnuts and a topping of toasted pine nuts.  The spirals are perfect to absorb the creamy sauce!

Roasted Asparagus Pesto with Pasta | Barrie Hill Farms

Roasted Asparagus Pesto is quick and easy!

As soon as the asparagus was ready this year I knew I had to do something special with pasta and roasting it with lemon and garlic seemed to be a natural.  I used walnuts in this pesto but you can use the traditional pine nuts or even almonds.

I love pesto and have created many different kinds but this one is now my favorite.  The roasting makes all the difference and takes only 20 minutes then into the food processor.

Barrie Hill Farms Asparagus

Roasted Asparagus Pesto is perfect with Chickapea Pasta!

Now that the warmer weather is here, I want quick and easy recipes that will still include all the necessary nutrients. A vegetarian, gluten-free meal is super simple to create when I used Chickapea.  I love that it is available at the farm for my shopping convenience. Not only does it provide the protein but I’m a little obsessed with textures in my food and this dense texture means I’m getting more bite for my buck!

We need to make the most of asparagus during it’s short season!  Make a double batch on try it on chicken too – it was delicious!

Roasted Asparagus Pesto with Pasta

This Roasted Asparagus Pesto with Pasta is perfect with Chickapea because it complements the natural nutty flavors with the addition of walnuts and a topping of toasted pine nuts. The spirals are perfect to absorb the creamy sauce!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 468kcal

Ingredients

  • 8 ounces Chickapea Pasta. I used spirals but all shapes would work.
  • 1 pound asparagus, washed, trimmed and cut into 1 inch pieces
  • 2 teaspoons extra virgin olive oil
  • salt and pepper
  • 2 cloves garlic, unpeeled
  • 1 lemon
  • 1 cup fresh basil, chopped
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup walnuts, pine nuts or cashews (your choice)
  • 1 cup grape or cherry tomatoes, halved

Instructions

  • Cook pasta according to directions. Reserve 1/2 cup of pasta water, drain, rinse immediately and set aside.
  • Toss asparagus with 2 tablespoons of olive oil, salt and pepper. Place on baking sheet with roasted garlic. Roast at 350 F for 20 minutes.
  • Heat small saute pan and toast pine nuts until brown. About 3 minutes.
  • In food processor, combine basil, cheese, walnuts, 2 tablespoons of olive oil, the juice from half a lemon, asparagus and garlic (peeled) until smooth and creamy.
  • In a large bowl combine pasta and pesto, tossing well to coat spirals.  Add 1/2 cup of pasta water if extra creaminess is desired.
  • Top with chopped tomatoes and toasted pine nuts.  Serve immediately.

Notes

I doubled this recipe and used it on chicken as well.  Delicious!

Nutrition

Calories: 468kcal | Carbohydrates: 64g | Protein: 22g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 379mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1400IU | Vitamin C: 30.7mg | Calcium: 295mg | Iron: 5.9mg
Tried this recipe?Let us know how it was!

Chickapea Pasta with Roasted Asparagus Pesto | Barrie Hill Farms

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Asparagus Recipes from Barrie Hill Farms

Asparagus Salsa

Shaved Asparagus Salad

 

When is Aspargus Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Bruschetta with Mozzarella, Asparagus and Tomatoes

This Bruschetta with Mozzarella appetizer will be a hit at home and for any party you attend.  The flavors of the mozzarella combined with the asparagus and tomatoes create an excellent combination that tastes great and feels great! You can substitute the cheese for goat or bocconcini and add your own flavors to mix together with the asparagus and tomatoes. The mint and orange zest also add a nice sweet and tasty combination!

3 bruschetta's with mozzarella, asparagus and tomatoes on a white plate

I started out writing this post by saying, ‘bruschetta recipes are my favourite’ and then I realized I say that about shrimp, meatballs, salmon, berries, tomatoes….the list goes on and on.  I guess I feel passionate about all the things I make and this one is no exception and best of all, it falls under the quick, easy and healthy category.  I had tons of fun at Barrie Hill Farms where I was able to pick up fresh asparagus and tomatoes and combine them to create this tantalizing appetizer!  Asparagus and tomatoes can be used to create lots of other simple and healthy recipes.

Bruschetta with Mozzarella is a Flexible Recipe

This isn’t your average appetizer.  I’ve thrown some orange zest and garlic in there and with the added fresh mint and chives, the flavours are out of this world.  You can put the tomato on and lay the asparagus on top or you can chop them into smaller pieces and mix them together for more of a bruschetta style (or do both like I did).  It will depend on your patience that day because it takes a little more time to assemble them this way but it was worth it – don’t they look cute!

I used both bocconcini cheese and mozzarella (sometimes goat cheese) cheese simply because I had a little of both and wanted to use it up.  They were equally delicious.  You can drizzle a little more olive oil on it before you serve if you like but I find if you’re serving to guests this can get kind of messy on the fingers and they won’t present so well on the plate after a while.  If you’re just having them with your partner at home,  – go with it!

3 bruschetta's with mozzarella, asparagus and tomatoes on a white plate

Bruschetta Recipes with Mozzarella are always a party favorite!

Add a nice cool bottle of chardonnay and you’ve got yourself a party.  Speaking of parties….this dish was made especially for Michelle at Healthy Recipe Ecstasy and the virtual baby shower we’re throwing today.  Congrats, Michelle, Alasdair & Alex!

I’d love to hear what kind of apps you do for your parties.  I’m learning more and more about just how talented the readers here are and that’s so exciting.  Come share your creations!  Until then…Cheers!

plate of 3 bruschetta's with mozzarella, asparagus and tomato with a bottle of white wine, 2 yellow flowers and a gift bag

Bruschetta with Mozzarella, Asparagus and Tomatoes

This bruschetta with mozzarella appetizer will be a hit at home and for any party you attend.  The flavors of the mozzarella combined with the asparagus and tomatoes create an excellent combination that tastes great and feels great! 
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Italian
Servings: 8
Calories: 133kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 1 handful Asparagus cleaned, woody tips cut off, sliced on the diagonal
  • 1 wholegrain baguette or other bread of your choice
  • 4 ounces fresh mozzarella or goat or bocconcini
  • 1 cup cherry tomatoes sliced half
  • 2 tbsp orange zest freshly grated
  • 1 tbsp garlic minced
  • mint leaves minced
  • chives minced
  • olive oil to drizzle, optional
  • freshly ground black pepper
  • kosher salt

Instructions

  • Preheat oven to 350 F
  • Cut baguette, brush lightly with olive oil and bake on cookie sheet until golden. About 15 minutes.
  • Blanch asparagus in salted water until tender – about 3 minutes. Let dry or use paper towels.
  • Mix cherry tomatoes, asparagus, garlic, orange zest, mint, chives, olive oil, salt and pepper to taste.
  • Slice cheese into discs and place on toasted baguette pieces.
  • Place mixture on top of cheese or put individual pieces for a more finessed look.

Nutrition

Calories: 133kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 282mg | Potassium: 85mg | Fiber: 1g | Vitamin A: 195IU | Vitamin C: 6.6mg | Calcium: 102mg | Iron: 1.1mg
Tried this recipe?Let us know how it was!

1 closeup bruschetta with mozzarella, asparagus and tomato

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Asparagus Recipes from Barrie Hill Farms

Asparagus Tomato Salad with Feta

Lemon Butter Asparagus

 

When are Asparagus and Tomatoes Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Fiddleheads Recipe With Wild Leeks And Asparagus

What better way to celebrate Spring than to gather all those gorgeous green veggies together and roast them with a little olive oil, salt, and pepper?  This fiddleheads recipe is really that simple and it combines some delicious wild vegetables that taste great in combination with each other!

fiddle heads recipe with wild leeks and asparagus arranged in lines

How To Cook Fiddlehead Ferns

Have you seen fiddleheads and ramps (wild leeks) at your farmers’ markets and been wondering what to do with them?  Wondering what the heck they are and where they come from?  These are one of the rare rewards to those living in the cold weather of the northeastern US and Canada each Spring for surviving the long dark cold months of frostbite!  They grow wild in the forests and you’ll find the best ones at your local farmers’ markets.  Fiddleheads are the tender, coiled shoots of the ostrich fern.  These are only available for a few weeks so that makes them all the more delectable.  Fiddleheads are considered a delicacy but it’s important to remember that you cannot eat them raw or undercooked.  Follow these instructions for my fiddleheads recipe and you will not go wrong! Enjoy.

Cleaning

  • Using your fingers, remove as much of the brown papery husk on the fiddlehead as possible.
  • Wash the fiddleheads in several changes of fresh, cold water to remove any residual husk or dirt.

Cooking

  • Cook fiddleheads in a generous amount of boiling water for 15 minutes, or steam them for 10 to 12 minutes until tender. Discard the water used for boiling or steaming the fiddleheads.
  • Cook fiddleheads before sautéing, frying, baking, or using them in other foods like mousses and soups.

fiddleheads growing from the ground

Fiddleheads Recipe: Combining Fiddleheads, Wild Leeks & Asparagus

Ramps (wild leeks) – Considered an ‘extreme’ food because they only grow in hardwood forests for one month in the Spring. Their sharp flavor is characteristic of a combination of garlic and onion.  Ramps are easily recognized by their 1 or 2 broad leaves measuring 1 to 2 1/2 inches wide and 4 to 12 inches long. Both the leaves and the bulbs of ramps can be eaten and both are delicious.  Clean them thoroughly making sure to cut off all the roots and add them to the recipe as instructed below. Also, if you are picking them to use over a period of time, they are very freezable and will tase just as fresh in a few weeks.

bunches of wild leeks lying on the soil

I’m so fortunate because Barrie Hill Farms carry these rare and scrumptious treats so I’m making the most of them!  I kept this recipe very simple because that’s all that is required.  When food tastes this good, you just want to enhance it, not overwhelm it.    If you want to dress it up though you could add a poached egg on top, lemon zest, some capers, burrata or Parmesan cheese.  Lots of options!

I’m such a big fan of asparagus and you’ll find more recipes for this nutritious veggie here. I was delighted to see freshly picked asparagus at the farm and decided to combine the asparagus with the fiddleheads recipe because I knew it would all go great together! I was right and definitely not disappointed.  If you enjoy eating fiddleheads, I’ll be sharing a delicious Spring Pasta with Fiddleheads coming soon.  If you’re out foraging in the woods for these beauties, take a shot and share it with me on Instagram using the hashtag #simplyfreshdinners.  Cheers!

Fiddle Heads Recipe

A celebration of Spring with the first of the veggies to sprout up in our gardens and in the wild. This fiddleheads recipe with wild leeks and asparagus is going to surprise you with its amazing flavors!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 237kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 1 cup Fiddleheads Using your fingers, remove as much of the brown papery husk on the fiddlehead as possible.
  • 1 bunch Asparagus
  • wild leeks
  • 1 tbsp extra virgin olive oil
  • sea salt
  • freshly ground pepper

Instructions

  • Preheat oven to 400 F
  • Wash the fiddleheads in several changes of fresh, cold water to remove any residual husk or dirt.
  • Important -Cook fiddleheads in a generous amount of boiling water for 5 minutes, or steam them for 5 – 7 minutes until tender.
  • Place fiddleheads and asparagus on baking sheet (line with parchment paper if desired) and drizzle with half the olive oil and season with salt and pepper. Roast for 7 minutes.Remove from oven, flip asparagus and fiddleheads. Add ramps, drizzle with remaining oil, salt and pepper. Return to oven and roast an additional 5-7 minutes. Remove. Let rest for a couple minutes before serving.
  • Additional Options: Add poached egg, lemon zest, capers and/or parmesan cheese.

Nutrition

Calories: 237kcal | Carbohydrates: 21g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 1168mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5935IU | Vitamin C: 43.8mg | Calcium: 130mg | Iron: 10.5mg
Tried this recipe?Let us know how it was!

fiddle heads, wild leeks and asparagus arranged in lines (fiddle heads recipe)

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Asparagus Recipes from Barrie Hill Farms

Asparagus Appetizer with Lemon Butter

Asparagus Tomato Salad with Feta

 

When Is Asparagus Grown at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Lemon Butter Asparagus Appetizer

This lemon butter asparagus appetizer is simple in presentation but delicious in flavour.  By combining simple flavours like lemon and butter, you can create healthy side dishes that will be a hit at dinner time and your kids won’t even know they are eating their greens!

lemon butter asparagus sauce drizzled over stalks of asparagus on a white plate

Lemon Butter Asparagus Appetizer

Today I’m headed out to the farms to see what wonderful fresh, local produce they have for me today but before I go I wanted to share this delicious lemon butter asparagus appetizer.  We’re all gobbling up the fresh, local asparagus as it hits the farmers markets and I just can’t get enough.  Asparagus has such a great taste all on it’s own but sometimes it’s nice to add a little something.

The zesty lemon butter sauce is a beautiful addition to the asparagus making it a fun side plate to add to any main course and a delicious way of getting those greens in for the whole family to eat! It is not a particularly high-calorie dish, but go easy on the lemon sauce as there is a good amount of butter!  You can always decrease the butter should you want something a little less “buttery” but a little bit to eat with the asparagus won’t hurt.

Asparagus Health Benefits

Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.  Asparagus also contains anti-inflammatory and antioxidant properties and is really good for your digestive tract. Good reasons to try this recipe!

close up of asparagus stalks

Asparagus has high nutritional value because it has virtually no fat, and is very low in calories.  Did you know there are only roughly 20 calories per 5 spears?! Even though it’s low in calories, it is packed with vitamins and minerals making it one of my favorite fresh vegetables!

This dish does take a little bit of time but you’ll be thrilled with the results.  This is a good chance to demonstrate the chemistry aspects of cooking to your kids.  The mixture of egg yolks and cold water over heat causes it to expand to 5 times its size – cool!  This is a super tasty dish and when you add the edible flowers it dresses it up for an elegant meal.

Ok, I’m off to the farm for more goodies.  I wonder what I will cook this week….Have a great weekend, everyone. Cheers!

square photo of lemon butter sauce drizzled over asparagus stalks on a white plate

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Asparagus Recipes from Barrie Hill Farms

Garlic Crostini with Asparagus

Asparagus Soup Recipe with Spinach and Garlic

 

When is Asparagus Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.