Make This: Spring Salad with Purple Asparagus and Baby Shiitakes
April 25, 2015
I swung by the Boise Farmers Market this morning and picked up a thick bundle of purple asparagus. The vendor claimed the stalks have a sweeter flavor than the traditonal green variety, so I forked over $8 for a two-pound bunch and tucked it in my tote. When I saw a mound of delicate baby shiitakes at a nearby booth, I knew the two were destined to be together.
When my husband Alex got home from work, his eyes widened at my haul and he got right to work whipping up a mid-afternoon snack. He gathered some wild chickweed and miner's lettuce from the backyard and thinned some purple orach spinach from the garden. In less than 15 minutes, he'd tossed together an awesome spring salad bursting with bright purple colors, coated with a lick of lemon and lightly perfumed with blossoming lilac flowers lifted from the neighbor's tree.
The recipe is super simple but (kind of annoyingly) requires that you have all of these fresh ingredients in your garden or fridge:
Spring Salad with Purple Asparagus, Baby Shiitakes and Lilac Flowers