I finally got the chance to check out the Trout Lake Farmer’s Market last weekend. It was probably one of the best markets in terms of location, market vendors, and food. I picked up some delicious nut pate, bratwurst, cherry tomato plants and bags full of local beets. I also picked up some sea asparagus from one of my favourite farmers whom I cannot remember the name of but he always has the best, most unique produce ever (he’s the big hippy guy with long reddish-brownish hair if that helps!?). He was the guy I bought the stinging nettles from this past spring for my stinging nettle pesto. This time around he had sea asparagus, dandelion greens, and a number of interesting greens and weeds.
Today, I made a sea asparagus stir fry.
Sea asparagus is a really interested vegetable. They are tiny, individual little asparagus slivers that are a bit juicy and tangy — they remind me of biting into a pickle. They are aromatic vegetables that smell like you spent a day at the sea. I tried one raw, I tried one blanched, but finally decided on stir frying them since I had a number of other vegetables in my fridge that were about to expire. I’d recommend tossing them into a salad, blanched, with a sweet dressing to offset the tang and slight sourness.
Sea asparagus should be available for the summer months. Pick them up at the Trout Lake Farmer’s Market and give them a try!
Sea asparagus stir fry
What you’ll need:
– 2 tsps extra virgin coconut oil
– 2 tbsp aka miso paste
– 1 tbsp gochujang
– 6 cloves garlic, minced
– 1/2 cup water
– 4 cups sea asparagus, rinsed
– 2 yellow/orange peppers, diced
– 1 bunch asparagus, ends trimmed, chopped into 1″ pieces
– 1 celery stalk, diced
– 1 carrot, peeled and julienned
– Freshly ground black pepper
– Green onions, sliced (optional)
What you’ll need to do:
1. Melt the coconut oil in a wok over high heat. Add the garlic, gochujang, water and miso paste. and stir until dissolved, about 45 seconds.
2. Add all of the vegetables and water and cover to let the vegetables steam. Cook for about 5 minutes or until desired doneness. Season with freshly ground black pepper.
3. Serve atop brown rice with Sriracha.