Spring Delights (Even When It’s Still Snowing): Asparagus & Artichokes


Spring is finally coming! (Or at least it’s thinking about it….) But, either way, spring means asparagus season!

Asparagus is a great source of vitamins A, C, and B6, as well as iron and magnesium. It’s also delicious in a myriad of ways.

Quick asparagus-springy meals

For a quick spring meal, try blanching some asparagus and serving it on buttered toast with a squeeze of lemon. It can also be roasted with garlic, salt, pepper and olive oil, or used in a stirfry.

Speaking of easy spring meals, we’ve got you covered! Hosting a gathering, but would rather hang out with your guests than spend all our time at the stove? You might try serving a DIY bread board, with some crusty bread (we have bake-at-home loaves from Essential Baking Company, so it can be baked fresh!), a few spreads and dips, and some cheese. Some tasty combinations:

  • Meditalia Sun-dried Tomato Tapenade+ Fulvi Pecorino Romano+ fresh bread
  • Meditalia Olive Tapenade+ First Light Chevre+ fresh bread
  • Spinach Artichoke Dip (available in our deli case while supplies last)+ fresh bread
  • Ithaca Hummus+ Mt. Vikos Feta+ fresh bread

Artichokes? How do you cook those, anyway?

We also have fresh globe artichokes, which are very yummy and not as daunting to cook and eat as you might think. Simply trim the top, steam with some lemon slices and herbs, and eat it petal by petal,  with butter or a sauce of your choice, scraping out the flesh with your teeth.

After removing the furry “choke,” the artichoke heart is the prize at the end.  So buttery and delicious.

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