Peak Season Picks
Peak Season Picks
When is Asparagus Season? Asparagus is in season now! You can get asparagus year round but for the freshest crop spring is the perfect season with April being the best month.
How do I know if the asparagus has gone bad? The tips of the asparagus will turn a very dark green to almost black color. The tips can also feel like mush when touched.
What part of asparagus is edible? The tips are the tastiest part of asparagus and completely edible. Any part of the stem that is white and tough should be removed.
Is asparagus good for you? Asparagus offers several important vitamins and minerals important to your daily diet. These include vitamins A, C, E, K, B6, folate, iron, copper, calcium, protein and fiber.

Pair it with these!
Wine Bottle
Acacia Chardonnay Lush peach, apple and citrus zest with tones of warm honeycomb and oak.
Warm Leek & Asparagus Salad 1 bunch of large asparagus
2 medium leeks
Two hard boiled eggs
1 cup vegetable stock (or water)
1 cup fresh mushrooms
Salt and fresh ground black pepper to taste
1/4 cup extra virgin olive oil
1 tablespoon sherry vinegar

Trim the asparagus by cutting off the bottom inch on a slight diagonal. Trim off the roots and the top dark part of the leeks; split leeks in half lengthwise. Remove the tough exterior layers. Rinse well.
Place the vegetable stock, leeks and mushrooms in a medium sized pot with a fitted lid. Season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook for 4 to 5 minutes. Add the asparagus, cover and cook for another 2 minutes. Transfer the vegetables to a plate. Strain the broth into a mixing bowl and mix in the oil and vinegar; season to taste.
Chop up the mushrooms. Peel the eggs and cut into small pieces.
Ladle some of the broth into a serving dish. Layer the vegetables on top and garnish with the chopped egg.
Serves 6

Why it pairs perfectly The bright fruit character, balanced acidity and creamy texture of our Chardonnay highlight the delicate flavors of the asparagus, a seasonal favorite accented here with leeks and mushrooms.


Past Peak Season Picks