ASPARAGUS AND MUSHROOM PASTA
Asparagus is a farmers market favorite. Maybe that’s because it’s only available for a short period of time. Maybe because it’s often paired with garlic and Parmesan cheese. Or maybe asparagus is just that delicious on its own.
We now have asparagus available at all of our on-street markets in Boulder and Longmont. To celebrate the arrival of these magical miniature trees, we wanted to share a bit more about how this unique vegetable grows.
When it comes to asparagus, the folks at Kiowa Valley Organics know a thing or two. This 50-acre family farm in Roggen, owned and run by Sara Bevan and David Rippe, specializes in growing asparagus and has been growing it for more than 20 years.
We wanted to learn from Kiowa Valley Organics about their prized green stalks, so we asked Krista Peace, Sara’s daughter who also works at the farm, what it takes to grow the good stuff.
Growing asparagus
Asparagus is different from many other vegetables because it is a perennial. This means the veggie grows back each year rather than needing to be replanted after harvest each year. In practice, Krista explains this takes a lot more time and attention because the plant has to be kept alive and happy year-round.
Once spears have reached maturity (usually between 6 to 10 inches tall), they are ready to harvest. Cutting each individual stalk out of the soil is a painstaking and labor-intensive process. Those perfectly packed bunches of asparagus you see at the market don’t just harvest themselves.
But if you treat the plant well, it can live and produce for about 20 years. Asparagus is a fast grower that needs to be harvested often during the growing season. It can grow 6 inches in one day if the perfect warmweather day arises.
They’re pros at growing and eating asparagus, so we asked them for their favorite recipe. Krista’s simple-yet-delicious recipe involves covering the asparagus in a little olive oil, garlic, salt and Parmesan cheese. Then either broil, roast or grill it for about 10 minutes. Part of the magic of asparagus is its versatility and myriad cooking options.
Eating asparagus
Let’s be clear: there’s no wrong way to enjoy fresh, in-season asparagus. Its flavor alone will carry your meal no matter what you make. This week, we recommend trying out asparagus and mushroom pasta. This dish brings out the flavors of its key players by pairing them with a mild but delicious cream base, helping you soak up everything there is to love about asparagus season.
INGREDIENTS
Olive oil
One clove garlic, chopped or minced
One bunch Kiowa Valley Organics asparagus
Black pearl mushrooms from Mycocosm Mushrooms
Pasta of your choice from Pappardelle’s Pasta
Ricotta cheese from Five Freedoms Dairy
Parmesan cheese
DIRECTIONS
Heat olive oil in a pan. Add chopped garlic to the pan and cook until fragrant.
Add asparagus and mushrooms to the pan and cook over medium heat. Periodically stir as you prepare the pasta.
Fill a pot with salted water. Bring to a boil and add pasta. Follow the pasta package’s cooking instructions, making sure to reserve one cup of pasta water for the sauce.
The asparagus and mushrooms are done when the asparagus can be pierced with a fork and the mushrooms are golden brown.
Once the pasta is done, strain and add it to the pan with the asparagus and mushrooms. Stir together, adding ricotta, Parmesan cheese and pasta water as needed to create a cheese sauce.
Continue to cook on low until combined. Serve topped with more Parmesan.