Asparagus! by Chef Kyleigh Beach
May 4th marked the opening of the outdoor Green City Market in Chicago’s Lincoln Park and that means one thing to me – heaps and bundles of asparagus! For the first month or so of the market, asparagus, rhubarb, and strawberries seem to be the only offerings, but that’s fine by me. I adore asparagus and look forward to its springtime debut all year. I love it grilled alongside a steak, sliced up in a stir-fry with sesame oil, garlic, and shrimp, and folded into an omelet. But my absolute favorite way to eat asparagus is in a pasta dish I have loved since I was a kid – Penne with Salmon and Asparagus.
I have realized that many of the dishes I make from my childhood have evolved quite a bit from my mom’s version, but no matter. My current version is delicious in its reality and the past versions are delicious in my memory. The dish I make now features ingredients I believe to be two of asparagus’ perfect partners – butter and shallots. Give the recipe below a try and let it evolve into something of your own.