Once you buy local, two things happen....you can't go back to the grocery store variety and greed sets in.
This recipe is a Community Pick!
- Spring Garlic or 2 Garlic Scapes - 1 head (with a few inches of stem)
- Asparagus - 1 lb. trimmed and washed
- Horseradish Root - 2 tsp, freshly grated
- Olive Oil - 1 tbsp
- Lemon - half
1) Bring a large pot of generously salted water to a boil. While it heat, trim the root end of the garlic; if it has a stem, cut it 4 inches from the bulb, then slice the bulb and stem half lengthwise. Remove any tough outer skin. Lay each half cut-side-down and slice as thinly as possible (if using garlic scapes, also slice as thinly as possible). Gather up the garlic in a bowl, season with coarse salt and work the salt into the sliced garlic using your fingers. Your fingers will smell of garlic - yes! - and it's a nice spring-like aroma. Let sit for at least 10 minutes.
2) When the water boils, add the asparagus and cook for 2 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain and dry the asparagus spears, then cut thinly (1/4-inch) on the bias. Arrange the asparagus on a platter (or individual plates). Sprinkle the garlic over the asparagus. Drizzle some oil over the asparagus - it's ok if it pools a little, especially if it's good oil. Using a vegetable peeler, scrape away about 1 inch of the horseradish skin from the end of the root; give it a rinse. Grate the white root over the asparagus - about 2 teaspoons of horseradish. Season with more salt, if needed, and serve with lemon wedges.
Another delicious recipe from the kitchen of The Garlic Box