Wow! Thanks to all (especially our host/partner Carolyn Rue at the beautiful “Taste and Technique” Cooking Studio in Fair Haven) for being part of my first class in our new Sickles Market “Cooking Through the Seasons” Lunchtime Cooking Express series today.
It was “All About Asparagus” and we indulged ourselves with that wonderful vegetable for two hours with recipes, tastings and acquired new asparagus knowledge. Participants enjoyed a light lunch, a great goodie bag (including fresh asparagus to take home and play with!) and coupons to use in the market.
What a wonderful group of people with great questions and what a lovely way to spend a couple of hours learning new ways of preparing what’s in season. As the series continues we will follow each vegetable and fruit as it take it’s turn in the summer and fall spotlight. It’s all about simple, great food using the freshest ingredients.
The next class will be STRAWBERRIES on June 6th. Also in June are ARTISANAL OLIVE OILS on June 21st and TOMATOES on June 27th. Check sicklesmarket.com for further details and a complete listing of classes through December. Spaces are limited. You can register by phone, online or come visit me, say hello and register in person!
Here’s my bonus recipe as promised:
Asparagus and Crab Salad
2 Tablespoons good quality Olive Oil
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Sugar
1 Tablespoon Orange Juice Concentrate
1 Tablespoon Lime Juice
1 Tablespoon Dark Sesame Oil
2 cups cut-up fresh Asparagus
12 oz. Crab Meat (fresh or canned)
1 bag Lettuce mix of your choice
1 cup Cantaloupe )1/2 inch dice
1 cup English cucumber, sliced
Combine all dressing ingredients, mix well and set aside. Steam or microwave asparagus briefly just until crisp tender. Plunge into ice water to stop cooking - drain and blot with paper towels. Cut crab into bite size pieces. Combine asparagus, crab, lettuce mix, melon and cucumber. Toss gently to combine, add dressing and toss to distribute evenly. Serve immediately. Makes 4-6 servings.