Celebrate Asparagus in May with Harvest of the Month!

May 1, 2018, Black River Falls, Wis. 

Asparagus is a nutrition superstar and May is the season to celebrate this delicious vegetable. Harvest of the Month is a Jackson County initiative that highlights a different produce item every month. May features asparagus cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. Fresh asparagus “ribbons” are the headliner in the featured recipe. Following are the dates and details: 

  • WEAU-TV-13 Thursday May 17, 4 p.m. Newscast. “Asparagus” live cooking demo with Black River Memorial Hospital Registered Dietitian, Ruth Lahmayer Chipps, MS, RDN,CD.
  • BRMH Hospital - Harvest of the Month Asparagus Event – Wed. May 23, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.

“Asparagus is rich in compounds that may help reduce the risk of diseases such as cancer and promote healthy aging,” explained Ruth Lahmayer Chipps, MS, RDN, CD, registered dietitian nutritionist at Black River Memorial Hospital.  “Beyond the health benefits, asparagus is delicious and versatile—it’s commonly roasted, steamed, grilled, boiled and sautéed. The featured recipe this month uses fresh uncooked asparagus shaved into crispy ribbons tossed with a lemon parsley dressing.

 Photo Credit: Katie Schmidt

Photo Credit: Katie Schmidt

Featured Harvest of Month May Recipe:

SPRING ASPARAGUS Lemony RIBBON SALAD

Lemony Parsley Dressing:

  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white vinegar
  • 2 t. sugar
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley chopped
  • 1 clove garlic minced
  • ½ teaspoon kosher salt to taste
  • ¼ t. ground black pepper

Salad:

  • 1 bunch fresh asparagus
  • ½. c. thin sliced radishes
  • ¼ c. red onion thinly sliced
  • ½ cup walnuts chopped
  • 1/2 c. feta cheese crumbles

Method:

  • Stir together dressing ingredients.
  • Make asparagus ribbons: Place spear flat on cutting board and shave with a carrot/potato peeler.
  • Put ribbons in medium bowl. Add dressing to asparagus (use about half of dressing or more). Add the additional vegetables, walnuts and feta cheese if desired. Keep extra dressing in refrigerator.
  • Makes 6 Servings. Nutrition information per serving (2/3 c.): 170 Calories, 13g Fat, 7g Carb., 3g Fiber, 7g Protein

More OPTIONS FOR SERVING: Top with chopped cooked eggs and/or chopped avocado; Add cooked lentils for protein.

(See video at www.brmh.net/recipes).

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.  www.JacksonInAction.org

 To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes

Video is also available at www.brmh.net/recipes

Photo: Katie Schmidt