1. Find Asparagus at your Local Market
Not only is eating local asparagus good for you, they are also good for the environment and your community! According to Local First Arizona Foundation, “Local food purchased in season and directly from a producer through CSAs, farmers markets, or cooperatives can be less expensive than its out-of-state counterparts. If it’s on sale locally, you know it’s in season and at the peak of ripeness.”
You can find asparagus all across Arizona. Here are some of the local farmers markets where you can find asparagus in your area, and contribute to growing your vibrant community!
2. Eat Asparagus at your Local Restaurant
Many local restaurants endorse sourcing out some of the best ingredients, but do they use local ingredients? Here is one such restaurant we have discovered that uses local asparagus in this wonderful dish by Chef de Cuisine George Murkowicz called Asparagus Gnocchi with Variations of Asparagus. Below is the information to find out more on this location and restaurant.
Our mission is to SHIFT the mentality of the “normal” dining experience. We are an American shared plates restaurant where food is meant to be enjoyed in a family style manner.
Pastry Chef and owner, Dara Wong Rodger, hopes to challenge locals and travelers alike to look beyond what they might consider typical “mountain town” food. Shift aims to focus on bold flavors, a locally driven menu, and artfully composed plates served up amidst a casual and approachable ambiance.
We opened April 1, 2016
107 North San Francisco St, Ste.2
Flagstaff, AZ 86001
To find more local restaurants sourcing local ingredients click here!
Recipes change all the time and viewers should check with all restaurants to find out what’s on the menu currently.
3. Learn a Recipe to Make it Yourself
Want to discover how to make this local asparagus dish? Watch the video on just how easy it is to bring Farm to your table.
Serving Size: 4
Prep time: 60 minutes
Cook time: 30 minutes
Chef George Murkowicz's Asparagus Gnocchi with Variations of Asparagus
1 cup asparagus water
8 tablespoons unsalted butter (1 stick)
¾ tablespoon kosher salt
1 ¼ cups all-purpose flour
1 tablespoon whole grain mustard
½ cup grated parmesan cheese
3 whole eggs
Combine asparagus water, butter and salt.
Bring to a boil.
Add all the flour at once and, with a wooden spoon, stir rapidly (about 5 minutes) until a slight film forms on the bottom of the pot, and the dough forms into a ball.
Transfer dough to a stand mixer with paddle attachment.
Add mustard and parmesan cheese.
Mixing on medium low speed, combine eggs one at a time, only adding a new egg after the other is fully combined.
Once dough forms, remove and place into piping bag.
Allow to rest for about 30 minutes at room temperature.
For asparagus water:
5 stalks raw asparagus (woody bottoms removed)
2 cups water
1 teaspoon kosher salt
Combine raw asparagus and water in blender with salt.
Puree on high.
Pass through fine mesh sieve and reserve.
For asparagus cream:
1 large shallot, diced
1 tablespoon olive oil
½ cup white wine
1 cup heavy whipping cream
½ bunch standard asparagus, cut into 1-inch pieces (bottoms peeled off)
Sweat shallot in olive oil on medium low heat until translucent (about 5 minutes).
Add wine, reduce by ¾ volume.
Add cream to pot, reduce on medium low heat about halfway (about 10 minutes).
Once reduced, add asparagus, continue to reduce mixture until asparagus is tender.
Transfer cream sauce to blender, puree until smooth.
Pass cream through fine mesh sieve and reserve for later.
2 tablespoons butter
½ cup white wine
1 lemon, juiced
Bring large pot of salted water to a rapid boil.
Cut the bottom of the piping bag, leaving a ¾-inch hole.
Lightly dust working space with flour.
Piping in a fluid motion, pipe the mixture into 4 even rows.
Cut ropes into pieces about 1 inch in length and transfer to a floured pan.
Add gnocchi to boiling water and cook until they rise to the top and float for 45 seconds.
Remove to ice water to stop cooking.
In frying pan, bring butter up to a simmer.
And gnocchi to pan, lightly fry until golden brown on the outside.
Deglaze pan with white wine, reduce by half.
Add asparagus cream.
Toss to coat all pieces, add the juice of 1 lemon.
Salt and pepper to taste.
Place in 4 serving bowls.
3 ounces parmesan cheese
3 stalks raw asparagus, shaved lengthwise and held in ice water
3 stalks charred asparagus, cut into 1-inch pieces
Grate fresh parmesan cheese on top of each bowl.
Dress the raw shaved asparagus with salt, pepper, and lemon juice to taste. Divide evenly on top of bowls.
Dress charred asparagus with salt and pepper. Combine evenly between bowls.
Top each bowl with a drizzle of olive oil.