Spargle, otherwise known as white asparagus, is a welcome addition to spring cooking. Spargle season denotes a time of celebrated frenzy around the unique cultivar (which is grown underground throughout regions of France, the Netherlands and Germany). Enthusiasts travel by busloads just to taste it. Others express their love in more interesting ways.
Although a quick trip abroad to savor the prized vegetable is not in the cards for me this spring, cooking with green asparagus, (which is currently overflowing at local markets) is a delicious way to celebrate spring’s arrival in my own kitchen. Particularly when it comes to this Spring Orzo Asparagus Bowl.
Ready in just 20 minutes, this Spring Orzo Asparagus Bowl is a love letter to the season of new beginnings. Sweet, delicate pea shoots, peek through a bed of lemony orzo adorned with tender, crisp asparagus, peas and mint. This bowl is all about no fuss, no muss and tons of seasonal flavor.
Asparagus is an excellent source of fiber and is promulgated as a natural diuretic. Asparagus also contains antioxidants (like vitamins A, C, E and glutathione) which are known to stave off free radical damage and inflammation. When at the market, reach for spears with compact tips (check root ends and avoid dried out or browned bunches).
Nutritious pea shoots, (aka – the lovely green leaves, stems and curly tendrils of the pea plant) are small but mighty. They are a wonderful source of vitamin C, beta-carotene, fiber and folate. You can even grow your own!
This spring orzo asparagus bowl brings the bounty of the season together in one quick, delicious and healthful dish.
Here’s to spargle season, or celebrating spring asparagus wherever you are!
Looking for more spring recipes? Take a peek here!