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Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_113973":{"type":"posts","id":"bayareabites_113973","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113973","score":null,"sort":[1481751945000]},"guestAuthors":[],"slug":"we-unravel-the-science-mysteries-of-asparagus-pee","title":"We Unravel The Science Mysteries Of Asparagus Pee","publishDate":1481751945,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As Ben Franklin noted, some of you have \"the Power of changing, by slight means, the smell of another discharge ... our water. A few stems of asparagus eaten, shall give our urine a disagreeable odour.\" Apparently this is so common a power that the 18th century French botanist Louis Lémery wrote that asparagus causes \"a filthy and disagreeable smell in the urine, as everybody knows.\"\u003c/p>\n\u003cp>Everybody except me, anyway.\u003c/p>\n\u003cp>I'd never heard of this particular side effect of asparagus until I was in my 20s, and I ate plenty of asparagus growing up. The difference between people like myself and people like Lémery lies somewhere among more than 800 different genes, according to a new study that searched for genetic differences between those who claim they can and those who claim they can't smell asparagus pee.\u003c/p>\n\u003cp>The researchers asked nearly 7,000 participants if they could detect a distinct smell in their urine after eating asparagus. About 40 percent of them strongly agreed they could. The other 4,161 people (I imagine) were confused by the question. According to the study, \u003ca href=\"http://www.bmj.com/content/355/bmj.i6071\">published in \u003cem>BMJ \u003c/em>on Tuesday\u003c/a>, these people share some combination of at least 871 different genetic alterations that may blunt their ability to smell asparagus pee.\u003c/p>\n\u003cp>All of these mutations create different variations of genes that code for smell receptors, says \u003ca href=\"https://www.hsph.harvard.edu/lorelei-mucci/\">Lorelei Mucci\u003c/a>, an epidemiologist at Harvard University and the senior author on the study. They were all strongly associated with the inability to smell asparagus pee, but Mucci says it's hard to tell which of those 871 gene variations actually cause the insensitivity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Three of the mutations make good culprits, however, because they change the shape of a smell receptor. \"These were probably damaging, leading to a big change in the protein structure\" of the receptor, Mucci says. Then again, it could also be any of the other mutations, she quickly hedges.\u003c/p>\n\u003cp>Even if a mutation doesn't directly affect a key protein, it could affect other, related genes. And still some other mutations that came up in the study might be completely spurious correlations with no effect whatsoever on smell. \"We need to do a lot more additional work on the specific variants,\" Mucci says.\u003c/p>\n\u003cp>There are different ideas about what's actually in asparagus pee that makes it smell unique. Most scientists agree that it probably starts with \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24099657\">asparagusic acid\u003c/a>, a sulfur compound found only in asparagus. What comes out the other end is harder to say.\u003c/p>\n\u003cp>\"There's still disagreement on how many or which sulfur compounds are involved,\" says \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, a food scientist at Monell Chemical Senses Center who has studied asparagus pee and was not involved with the study.\u003c/p>\n\u003cp>Compounds called thiols, or mercaptans, which are powerfully odorous chemicals that smell like garlic or rotten eggs, are present and likely contribute. But nobody has yet flushed out the details on how we're metabolizing asparagus, Pelchat says.\u003c/p>\n\u003cp>It could be considered a blessing for those who do not smell asparagus pee. \"It's amazing that for something that tastes so good like asparagus, the resulting odor is so horrible,\" Mucci says. \"What's fascinating about it is it happens very quickly. When it does happen, it is so strong. It's unbelievable.\"\u003c/p>\n\u003cp>On the day Pelchat did her study on asparagus pee, she remembers the stench in the restroom. \"It brought tears to my eyes,\" she says.\u003c/p>\n\u003cp>The smell has been likened to being something akin to rotten cabbages or, sometimes, cooked cabbages. \"Maybe skunkish,\" Pelchat says. Then she asks me, \"Can you smell skunk?\" I can. \"Cabbage? Brussel sprouts?\" I can smell those, too. \"I would think that you could [smell asparagus pee]. Even fewer than 10 stalks ought to do it,\" she says.\u003c/p>\n\u003cp>Well, challenge accepted. I try a recipe from Pelchat: broiled asparagus in olive oil and kosher salt and pepper. Eight spears and 30 minutes later, I pee into an empty yogurt container. I get a hint of something vaguely cabbage-like. Did I imagine it? I lift the cup of my pee to my face and take a deep whiff. Nothing. It didn't smell good, but not really plant-like.\u003c/p>\n\u003cp>A friend of mine is waiting in the living room. \"Come smell my pee,\" I say.\u003c/p>\n\u003cp>\"Oh yeah, I can smell it,\" she says. But it's different. \"If I had eaten as many thick stalks as you had eaten, I would have to turn my head away because of the smell.\"\u003c/p>\n\u003cp>It's like a light plant scent, according to my friend's sister, who also smells my pee. \"Maybe you are special,\" she says. Maybe I can detect a slight fragrance after all. I'm no longer sure, and I don't want to keep sniffing my own urine.\u003c/p>\n\u003cp>It is apparent that some people really can't smell asparagus pee. Most people can't, if Mucci's study is any indication, making Lémery's generalizations feel a little arrogant. But whether everybody actually produces the odor is somewhat controversial.\u003c/p>\n\u003cp>\"Two big genetic studies have only come up with markers near olfactory receptors. That strongly suggests it's probably [that] everybody produces it but not everybody detects it,\" Pelchat says.\u003c/p>\n\u003cp>However, \u003ca href=\"http://www.imperial.ac.uk/people/s.c.mitchell\">Dr. Steve Mitchell\u003c/a>, a professor of medicine at Imperial College London who has extensively studied asparagus urine and was not involved with the study, wrote to me in an email, \"I, for one, do not produce an urinary odour after eating asparagus but can smell the odour from others.\"\u003c/p>\n\u003cp>\"I'm not arguing there couldn't be [non-producers],\" Pelchat says. \"But it's not likely to have a genetic basis.\" If some people don't produce the smell or produce different smells, Mitchell says it may be due to a confluence of things. Anything between the efficiency of the person's intestines to different gut bacteria involved might alter the smell of someone's urine after eating asparagus.\u003c/p>\n\u003cp>Why this is even a thing is \"a much deeper philosophical aspect,\" Mitchell writes. Is there a genetic advantage or disadvantage to smelling asparagus pee that thus led to the spread of these genes?\u003c/p>\n\u003cp>\"Do not know,\" Mitchell writes.\u003c/p>\n\u003cp>Mucci thinks being unable to detect the \"after-smell\" of asparagus might be useful, since the odor may discourage some people from eating this highly nutritious vegetable. \"That is the case of my daughter,\" Pelchat tells me. \"But I think my son liked to eat asparagus even more because it produces this disgusting phenomenon.\"\u003c/p>\n\u003cp>\u003cem>Angus Chen is on Twitter \u003ca href=\"https://twitter.com/angrchen\">@angrchen\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"From Ben Franklin on, many have noted the distinctive smell asparagus gives urine. But most of us lack the ability to sniff out this malodorous effect, and not everyone may produce it.","status":"publish","parent":0,"modified":1481751945,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1101},"headData":{"title":"We Unravel The Science Mysteries Of Asparagus Pee | KQED","description":"From Ben Franklin on, many have noted the distinctive smell asparagus gives urine. But most of us lack the ability to sniff out this malodorous effect, and not everyone may produce it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"113973 http://ww2.kqed.org/bayareabites/?p=113973","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/12/14/we-unravel-the-science-mysteries-of-asparagus-pee/","disqusTitle":"We Unravel The Science Mysteries Of Asparagus Pee","nprByline":"Angus Chen, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images/imageBROKER RF","nprStoryId":"505420193","nprApiLink":"http://api.npr.org/query?id=505420193&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/12/14/505420193/we-unravel-the-science-mysteries-of-asparagus-pee?ft=nprml&f=505420193","nprRetrievedStory":"1","nprPubDate":"Wed, 14 Dec 2016 10:44:00 -0500","nprStoryDate":"Wed, 14 Dec 2016 07:00:00 -0500","nprLastModifiedDate":"Wed, 14 Dec 2016 10:44:33 -0500","path":"/bayareabites/113973/we-unravel-the-science-mysteries-of-asparagus-pee","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As Ben Franklin noted, some of you have \"the Power of changing, by slight means, the smell of another discharge ... our water. A few stems of asparagus eaten, shall give our urine a disagreeable odour.\" Apparently this is so common a power that the 18th century French botanist Louis Lémery wrote that asparagus causes \"a filthy and disagreeable smell in the urine, as everybody knows.\"\u003c/p>\n\u003cp>Everybody except me, anyway.\u003c/p>\n\u003cp>I'd never heard of this particular side effect of asparagus until I was in my 20s, and I ate plenty of asparagus growing up. The difference between people like myself and people like Lémery lies somewhere among more than 800 different genes, according to a new study that searched for genetic differences between those who claim they can and those who claim they can't smell asparagus pee.\u003c/p>\n\u003cp>The researchers asked nearly 7,000 participants if they could detect a distinct smell in their urine after eating asparagus. About 40 percent of them strongly agreed they could. The other 4,161 people (I imagine) were confused by the question. According to the study, \u003ca href=\"http://www.bmj.com/content/355/bmj.i6071\">published in \u003cem>BMJ \u003c/em>on Tuesday\u003c/a>, these people share some combination of at least 871 different genetic alterations that may blunt their ability to smell asparagus pee.\u003c/p>\n\u003cp>All of these mutations create different variations of genes that code for smell receptors, says \u003ca href=\"https://www.hsph.harvard.edu/lorelei-mucci/\">Lorelei Mucci\u003c/a>, an epidemiologist at Harvard University and the senior author on the study. They were all strongly associated with the inability to smell asparagus pee, but Mucci says it's hard to tell which of those 871 gene variations actually cause the insensitivity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Three of the mutations make good culprits, however, because they change the shape of a smell receptor. \"These were probably damaging, leading to a big change in the protein structure\" of the receptor, Mucci says. Then again, it could also be any of the other mutations, she quickly hedges.\u003c/p>\n\u003cp>Even if a mutation doesn't directly affect a key protein, it could affect other, related genes. And still some other mutations that came up in the study might be completely spurious correlations with no effect whatsoever on smell. \"We need to do a lot more additional work on the specific variants,\" Mucci says.\u003c/p>\n\u003cp>There are different ideas about what's actually in asparagus pee that makes it smell unique. Most scientists agree that it probably starts with \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24099657\">asparagusic acid\u003c/a>, a sulfur compound found only in asparagus. What comes out the other end is harder to say.\u003c/p>\n\u003cp>\"There's still disagreement on how many or which sulfur compounds are involved,\" says \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, a food scientist at Monell Chemical Senses Center who has studied asparagus pee and was not involved with the study.\u003c/p>\n\u003cp>Compounds called thiols, or mercaptans, which are powerfully odorous chemicals that smell like garlic or rotten eggs, are present and likely contribute. But nobody has yet flushed out the details on how we're metabolizing asparagus, Pelchat says.\u003c/p>\n\u003cp>It could be considered a blessing for those who do not smell asparagus pee. \"It's amazing that for something that tastes so good like asparagus, the resulting odor is so horrible,\" Mucci says. \"What's fascinating about it is it happens very quickly. When it does happen, it is so strong. It's unbelievable.\"\u003c/p>\n\u003cp>On the day Pelchat did her study on asparagus pee, she remembers the stench in the restroom. \"It brought tears to my eyes,\" she says.\u003c/p>\n\u003cp>The smell has been likened to being something akin to rotten cabbages or, sometimes, cooked cabbages. \"Maybe skunkish,\" Pelchat says. Then she asks me, \"Can you smell skunk?\" I can. \"Cabbage? Brussel sprouts?\" I can smell those, too. \"I would think that you could [smell asparagus pee]. Even fewer than 10 stalks ought to do it,\" she says.\u003c/p>\n\u003cp>Well, challenge accepted. I try a recipe from Pelchat: broiled asparagus in olive oil and kosher salt and pepper. Eight spears and 30 minutes later, I pee into an empty yogurt container. I get a hint of something vaguely cabbage-like. Did I imagine it? I lift the cup of my pee to my face and take a deep whiff. Nothing. It didn't smell good, but not really plant-like.\u003c/p>\n\u003cp>A friend of mine is waiting in the living room. \"Come smell my pee,\" I say.\u003c/p>\n\u003cp>\"Oh yeah, I can smell it,\" she says. But it's different. \"If I had eaten as many thick stalks as you had eaten, I would have to turn my head away because of the smell.\"\u003c/p>\n\u003cp>It's like a light plant scent, according to my friend's sister, who also smells my pee. \"Maybe you are special,\" she says. Maybe I can detect a slight fragrance after all. I'm no longer sure, and I don't want to keep sniffing my own urine.\u003c/p>\n\u003cp>It is apparent that some people really can't smell asparagus pee. Most people can't, if Mucci's study is any indication, making Lémery's generalizations feel a little arrogant. But whether everybody actually produces the odor is somewhat controversial.\u003c/p>\n\u003cp>\"Two big genetic studies have only come up with markers near olfactory receptors. That strongly suggests it's probably [that] everybody produces it but not everybody detects it,\" Pelchat says.\u003c/p>\n\u003cp>However, \u003ca href=\"http://www.imperial.ac.uk/people/s.c.mitchell\">Dr. Steve Mitchell\u003c/a>, a professor of medicine at Imperial College London who has extensively studied asparagus urine and was not involved with the study, wrote to me in an email, \"I, for one, do not produce an urinary odour after eating asparagus but can smell the odour from others.\"\u003c/p>\n\u003cp>\"I'm not arguing there couldn't be [non-producers],\" Pelchat says. \"But it's not likely to have a genetic basis.\" If some people don't produce the smell or produce different smells, Mitchell says it may be due to a confluence of things. Anything between the efficiency of the person's intestines to different gut bacteria involved might alter the smell of someone's urine after eating asparagus.\u003c/p>\n\u003cp>Why this is even a thing is \"a much deeper philosophical aspect,\" Mitchell writes. Is there a genetic advantage or disadvantage to smelling asparagus pee that thus led to the spread of these genes?\u003c/p>\n\u003cp>\"Do not know,\" Mitchell writes.\u003c/p>\n\u003cp>Mucci thinks being unable to detect the \"after-smell\" of asparagus might be useful, since the odor may discourage some people from eating this highly nutritious vegetable. \"That is the case of my daughter,\" Pelchat tells me. \"But I think my son liked to eat asparagus even more because it produces this disgusting phenomenon.\"\u003c/p>\n\u003cp>\u003cem>Angus Chen is on Twitter \u003ca href=\"https://twitter.com/angrchen\">@angrchen\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113973/we-unravel-the-science-mysteries-of-asparagus-pee","authors":["byline_bayareabites_113973"],"categories":["bayareabites_358"],"tags":["bayareabites_828","bayareabites_15696"],"featImg":"bayareabites_113974","label":"bayareabites"},"bayareabites_109087":{"type":"posts","id":"bayareabites_109087","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109087","score":null,"sort":[1462633709000]},"guestAuthors":[],"slug":"celebrate-mothers-day-with-a-breakfast-salad","title":"Celebrate Mother’s Day with a Breakfast Salad!","publishDate":1462633709,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Salad for breakfast? It’s not as strange as it might sound. And while I’m a big fan of the occasional sweet breakfast (I love me some blueberry pancakes and crisp bacon from \u003ca href=\"http://www.stfrancisfountainsf.com/\" target=\"_blank\">St. Francis Fountain\u003c/a> in San Francisco!), I really love savory breakfasts. Besides, my husband—a Brit—doesn’t understand the “American obsession with dessert for breakfast” so we eat a LOT of eggs in our house.\u003c/p>\n\u003cp>Because of this, I’m always looking for creative ways to serve eggs for breakfast, beyond the usual fried over medium, soft-boiled, hard-boiled, poached, or softly scrambled. I’m inspired by innovative brunch offerings at some of my favorite cafes.\u003c/p>\n\u003cp>More and more popular brunch spots are offering up savory, salad-y, egg-topped dishes for us early risers. On a recent trip to L.A. I discovered an amazing breakfast spot (adored by many LA brunchers): an adorable café called \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl\u003c/a>. At Sqirl, they serve up a crave-worthy, vinegar-laced crispy brown rice “salad” with runny egg, avocado, plenty of herbs, and salty sausage. There’s also a terrific breakfast-y salad at my beloved local breakfast bakery, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>.\u003c/p>\n\u003cp>This version is perfect for springtime (or Mother’s Day), with plenty of tender greens, earthy asparagus, and salty bacon. All topped with a soft-boiled runny egg. \u003c/p>\n\u003cp>When making boiled eggs, if you have an egg poker it works wonders for getting the peel cleanly off. Soft boiling eggs is a bit trickier, and every second matters, so pay close attention to the timing.\u003c/p>\n\u003cfigure id=\"attachment_109142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-final4.jpg\" alt=\"Mother's Day Breakfast Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother's Day Breakfast Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Breakfast Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>1 lb asparagus, trimmed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>4 large eggs (depending on how many you want)\u003c/li>\n\u003cli>4 cups fresh baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\u003c/li>\n\u003cfigure id=\"attachment_109149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg\" alt=\"To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the asparagus and cook, stirring occasionally, until crisp-tender. Drain in a strainer set in the sink. Run under cold water to stop the cooking and drain again.\u003c/li>\n\u003cfigure id=\"attachment_109480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg\" alt=\"Add the asparagus and cook, stirring occasionally, until crisp-tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the asparagus and cook, stirring occasionally, until crisp-tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a frying pan over medium heat, cook the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003cfigure id=\"attachment_109147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg\" alt=\"Cook the bacon until crisp.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the bacon until crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring the saucepan, two-thirds filled with water, to a boil over high heat, then reduce the heat to medium so that the water is simmering. Gently lower the eggs into the water using the slotted spoon. Cook for a few seconds more than 7 minutes (this should give you a very slightly runny yolk; if you like it less runny, cook it for another minute or two). Remove the eggs with the slotted spoon and run under cold water. Gently crack the egg shells, then peel. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg\" alt=\" Gently lower the eggs into the simmering water using the slotted spoon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently lower the eggs into the simmering water using the slotted spoon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg\" alt=\"Cook for a few seconds more than 7 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook for a few seconds more than 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg\" alt=\"Gently crack the egg shells, then peel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently crack the egg shells, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Tear the bacon into bite-sized pieces and add to a mixing bowl. Add the salad greens and asparagus and drizzle with some of the vinaigrette. Toss to coat, then divide between individual plates. Place an egg on each salad and cut in half lengthwise. Season with a little salt and pepper and serve, with more vinaigrette alongside.\u003c/li>\n\u003cfigure id=\"attachment_109164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg\" alt=\"Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg\" alt=\"Cut the egg in half lengthwise\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the egg in half lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg\" alt=\"Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-109128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Savory breakfast lovers unite! Here’s a hearty and scrumptious way to eat salad for breakfast. This is an easy and flavorful dish to make for a Mother's Day Brunch!","status":"publish","parent":0,"modified":1526138759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":711},"headData":{"title":"Celebrate Mother’s Day with a Breakfast Salad! | KQED","description":"Savory breakfast lovers unite! Here’s a hearty and scrumptious way to eat salad for breakfast. This is an easy and flavorful dish to make for a Mother's Day Brunch!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109087 http://ww2.kqed.org/bayareabites/?p=109087","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/07/celebrate-mothers-day-with-a-breakfast-salad/","disqusTitle":"Celebrate Mother’s Day with a Breakfast Salad!","path":"/bayareabites/109087/celebrate-mothers-day-with-a-breakfast-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Salad for breakfast? It’s not as strange as it might sound. And while I’m a big fan of the occasional sweet breakfast (I love me some blueberry pancakes and crisp bacon from \u003ca href=\"http://www.stfrancisfountainsf.com/\" target=\"_blank\">St. Francis Fountain\u003c/a> in San Francisco!), I really love savory breakfasts. Besides, my husband—a Brit—doesn’t understand the “American obsession with dessert for breakfast” so we eat a LOT of eggs in our house.\u003c/p>\n\u003cp>Because of this, I’m always looking for creative ways to serve eggs for breakfast, beyond the usual fried over medium, soft-boiled, hard-boiled, poached, or softly scrambled. I’m inspired by innovative brunch offerings at some of my favorite cafes.\u003c/p>\n\u003cp>More and more popular brunch spots are offering up savory, salad-y, egg-topped dishes for us early risers. On a recent trip to L.A. I discovered an amazing breakfast spot (adored by many LA brunchers): an adorable café called \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl\u003c/a>. At Sqirl, they serve up a crave-worthy, vinegar-laced crispy brown rice “salad” with runny egg, avocado, plenty of herbs, and salty sausage. There’s also a terrific breakfast-y salad at my beloved local breakfast bakery, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>.\u003c/p>\n\u003cp>This version is perfect for springtime (or Mother’s Day), with plenty of tender greens, earthy asparagus, and salty bacon. All topped with a soft-boiled runny egg. \u003c/p>\n\u003cp>When making boiled eggs, if you have an egg poker it works wonders for getting the peel cleanly off. Soft boiling eggs is a bit trickier, and every second matters, so pay close attention to the timing.\u003c/p>\n\u003cfigure id=\"attachment_109142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-final4.jpg\" alt=\"Mother's Day Breakfast Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-final4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother's Day Breakfast Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Breakfast Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>1 lb asparagus, trimmed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>4 large eggs (depending on how many you want)\u003c/li>\n\u003cli>4 cups fresh baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the vinaigrette\u003c/em>\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\u003c/li>\n\u003cfigure id=\"attachment_109149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg\" alt=\"To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-dressing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a small jam jar with a screw-top lid, add the ingredients for the vinaigrette. Cover and shake well until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the asparagus and cook, stirring occasionally, until crisp-tender. Drain in a strainer set in the sink. Run under cold water to stop the cooking and drain again.\u003c/li>\n\u003cfigure id=\"attachment_109480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg\" alt=\"Add the asparagus and cook, stirring occasionally, until crisp-tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-asparagus-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the asparagus and cook, stirring occasionally, until crisp-tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a frying pan over medium heat, cook the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003cfigure id=\"attachment_109147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg\" alt=\"Cook the bacon until crisp.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the bacon until crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bring the saucepan, two-thirds filled with water, to a boil over high heat, then reduce the heat to medium so that the water is simmering. Gently lower the eggs into the water using the slotted spoon. Cook for a few seconds more than 7 minutes (this should give you a very slightly runny yolk; if you like it less runny, cook it for another minute or two). Remove the eggs with the slotted spoon and run under cold water. Gently crack the egg shells, then peel. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg\" alt=\" Gently lower the eggs into the simmering water using the slotted spoon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently lower the eggs into the simmering water using the slotted spoon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg\" alt=\"Cook for a few seconds more than 7 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-eggs-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook for a few seconds more than 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg\" alt=\"Gently crack the egg shells, then peel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently crack the egg shells, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Tear the bacon into bite-sized pieces and add to a mixing bowl. Add the salad greens and asparagus and drizzle with some of the vinaigrette. Toss to coat, then divide between individual plates. Place an egg on each salad and cut in half lengthwise. Season with a little salt and pepper and serve, with more vinaigrette alongside.\u003c/li>\n\u003cfigure id=\"attachment_109164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg\" alt=\"Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-plated-whole-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat with vinaigrette, then divide between individual plates. Place an egg on each salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg\" alt=\"Cut the egg in half lengthwise\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-egg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the egg in half lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg\" alt=\"Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-109128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/breakfast-salad-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Breakfast Salad with Baby Greens, Soft Boiled Eggs, Asparagus, and Thick-Cut Bacon with Lemon-Pepper Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109087/celebrate-mothers-day-with-a-breakfast-salad","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_828","bayareabites_278","bayareabites_477","bayareabites_15447","bayareabites_33","bayareabites_3992","bayareabites_16157","bayareabites_1815","bayareabites_11793"],"featImg":"bayareabites_109137","label":"bayareabites"},"bayareabites_107936":{"type":"posts","id":"bayareabites_107936","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107936","score":null,"sort":[1458927427000]},"guestAuthors":[],"slug":"springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","title":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce","publishDate":1458927427,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m a little obsessed with \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>. I love their bread, I love their pastries, but I especially love their savory brunch and lunch items. Anytime I have guests come visit, we head there for the always-popular brunch, and I almost always get their fabulous “Eggs Bennie” with spinach.\u003cbr>\n[aside postID=\"bayareabites_107926,bayareabites_94456\"]\u003cbr>\nThis is my take on their gorgeous dish – complete with thick slices of crunchy country-style toast, excellent-quality ham, and a lemony hollandaise. I use their Meyer lemon-rosemary bread for the base, but you can use any great bread that you love: levain, sourdough, etc. \u003c/p>\n\u003cp>To cut down on the time this takes, I also worked in some time-saving steps. Hollandaise doesn’t have to be a chore over the stovetop when you can make it in a snap in a blender. And instead of poaching the eggs, I just fry mine, which takes less time and effort. \u003c/p>\n\u003cp>To make this a great dish for entertaining, such as a celebratory Easter brunch, I chose to add roasted fresh asparagus. Not only do I simply adore asparagus, but it also happens to go exceedingly well with lemon, hollandaise, and eggs. \u003c/p>\n\u003cp>This makes 4 to 8 servings, depending on how hungry you are. One was plenty for me, but if you are hungry by all means eat two!\u003c/p>\n\u003cul>\n\u003cstrong>Here are some ideas for personalizing your dish:\u003c/strong>\n\u003cli>Swap out sautéed spinach for the asparagus\u003c/li>\n\u003cli>Leave out the ham for vegetarian version\u003c/li>\n\u003cli>Use bacon or pancetta in place of the ham\u003c/li>\n\u003cli>Use toasted English muffins in place of the bread\u003c/li>\n\u003cli>Poach the eggs instead of frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg\" alt=\"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Eggs Benedict with Asparagus\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-recipe.pdf\" target=\"_blank\">Printer-Friendly Recipe\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 4 to 8 servings, depending on how hungry you are\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Quick Lemony Hollandaise Sauce (makes about 1 cup)\u003c/em>\u003c/strong>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 lb medium asparagus spears, tough ends snapped off\n\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>8 slices good-quality, thinly sliced ham (I used \u003ca href=\"http://www.forkintheroad.com/eat-savor-share/deli-meats/uncured-black-forest-ham\" target=\"_blank\">Fork in the Road Black Forest ham\u003c/a> from Whole Foods)\u003c/li>\n\u003cli>8 large organic eggs\u003c/li>\n\u003cli>8 slices your favorite country-style crusty bread (I used Della Fattoria’s Meyer lemon-rosemary bread)\u003c/li>\n\u003cli>1 tablespoon finely chopped chives\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg\" alt=\"Snap off the tough ends of the asparagus before roasting.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Snap off the tough ends of the asparagus before roasting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>To make the Hollandaise sauce, put the egg yolks, lemon juice, and salt in a blender jar or the bowl of a small food processor. In a small saucepan, heat the butter until melted and hot. Secure the lid of the blender or processor, and, turn the machine on. With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. Transfer to a heatproof bowl set over a pan of hot water (or a saucepan over low heat); cover the bowl and set aside to keep warm, stirring occasionally.\u003c/li>\n\u003cfigure id=\"attachment_108020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg\" alt=\"Separate the egg yolks and add them to the blender to make the Hollandaise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Separate the egg yolks and add them to the blender to make the Hollandaise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-blender.jpg\" alt=\"With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg\" alt=\"Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. (\u003cstrong>Note:\u003c/strong> the amount of time it takes depends on the thickness of your spears; its best to err on the side of more crisp spears as they will remain in the warm oven for a few minutes while you finish the other components of the dish.)\u003c/li>\n\u003cfigure id=\"attachment_108016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg\" alt=\"Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. When the asparagus is ready, turn off the oven and leave the door closed to keep warm while you finish making the rest of the dish.\u003c/li>\n\u003cfigure id=\"attachment_108015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg\" alt=\"Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the asparagus is roasting, toast the bread and make the eggs. Using two large frying pans, warm 1 tablespoon butter or olive oil in each pan over medium heat (unless you have a griddle and can fit all 8 eggs on that). Fry the eggs to medium (I made mine sunnyside up, just cover the pan to help the tops of the whites cook through).\u003c/li>\n\u003cfigure id=\"attachment_108021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg\" alt=\"Fry the eggs to medium.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the eggs to medium. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While you are plating, re-warm the Hollandaise gently over the pot of hot water if necessary.\u003c/li>\n\u003cli>Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. Top each slice with a fried egg, then spoon some Hollandaise over the top. Garnish with the chopped chives and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_108018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg\" alt=\"Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg\" alt=\"Top each slice with a fried egg, then spoon some Hollandaise over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with a fried egg, then spoon some Hollandaise over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg\" alt=\"Garnish with the chopped chives and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the chopped chives and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Roasted asparagus pairs beautifully with both eggs and Hollandaise sauce, so it’s a natural in this updated version of Eggs Benedict.","status":"publish","parent":0,"modified":1554151029,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":983},"headData":{"title":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce | KQED","description":"Roasted asparagus pairs beautifully with both eggs and Hollandaise sauce, so it’s a natural in this updated version of Eggs Benedict.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107936 http://ww2.kqed.org/bayareabites/?p=107936","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/25/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce/","disqusTitle":"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce","WpOldSlug":"easter-brunch-springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","path":"/bayareabites/107936/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a little obsessed with \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>. I love their bread, I love their pastries, but I especially love their savory brunch and lunch items. Anytime I have guests come visit, we head there for the always-popular brunch, and I almost always get their fabulous “Eggs Bennie” with spinach.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_107926,bayareabites_94456","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is my take on their gorgeous dish – complete with thick slices of crunchy country-style toast, excellent-quality ham, and a lemony hollandaise. I use their Meyer lemon-rosemary bread for the base, but you can use any great bread that you love: levain, sourdough, etc. \u003c/p>\n\u003cp>To cut down on the time this takes, I also worked in some time-saving steps. Hollandaise doesn’t have to be a chore over the stovetop when you can make it in a snap in a blender. And instead of poaching the eggs, I just fry mine, which takes less time and effort. \u003c/p>\n\u003cp>To make this a great dish for entertaining, such as a celebratory Easter brunch, I chose to add roasted fresh asparagus. Not only do I simply adore asparagus, but it also happens to go exceedingly well with lemon, hollandaise, and eggs. \u003c/p>\n\u003cp>This makes 4 to 8 servings, depending on how hungry you are. One was plenty for me, but if you are hungry by all means eat two!\u003c/p>\n\u003cul>\n\u003cstrong>Here are some ideas for personalizing your dish:\u003c/strong>\n\u003cli>Swap out sautéed spinach for the asparagus\u003c/li>\n\u003cli>Leave out the ham for vegetarian version\u003c/li>\n\u003cli>Use bacon or pancetta in place of the ham\u003c/li>\n\u003cli>Use toasted English muffins in place of the bread\u003c/li>\n\u003cli>Poach the eggs instead of frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg\" alt=\"Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Springtime Eggs Benedict with Asparagus, Ham, and Quick Lemony Hollandaise Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Eggs Benedict with Asparagus\u003c/h3>\n\u003cp>[\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-recipe.pdf\" target=\"_blank\">Printer-Friendly Recipe\u003c/a>]\u003c/p>\n\u003cp>\u003cem>Makes 4 to 8 servings, depending on how hungry you are\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Quick Lemony Hollandaise Sauce (makes about 1 cup)\u003c/em>\u003c/strong>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons unsalted butter\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 lb medium asparagus spears, tough ends snapped off\n\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>8 slices good-quality, thinly sliced ham (I used \u003ca href=\"http://www.forkintheroad.com/eat-savor-share/deli-meats/uncured-black-forest-ham\" target=\"_blank\">Fork in the Road Black Forest ham\u003c/a> from Whole Foods)\u003c/li>\n\u003cli>8 large organic eggs\u003c/li>\n\u003cli>8 slices your favorite country-style crusty bread (I used Della Fattoria’s Meyer lemon-rosemary bread)\u003c/li>\n\u003cli>1 tablespoon finely chopped chives\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_108008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg\" alt=\"Snap off the tough ends of the asparagus before roasting.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Snap off the tough ends of the asparagus before roasting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425F.\u003c/li>\n\u003cli>To make the Hollandaise sauce, put the egg yolks, lemon juice, and salt in a blender jar or the bowl of a small food processor. In a small saucepan, heat the butter until melted and hot. Secure the lid of the blender or processor, and, turn the machine on. With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. Transfer to a heatproof bowl set over a pan of hot water (or a saucepan over low heat); cover the bowl and set aside to keep warm, stirring occasionally.\u003c/li>\n\u003cfigure id=\"attachment_108020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg\" alt=\"Separate the egg yolks and add them to the blender to make the Hollandaise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-eggyolks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Separate the egg yolks and add them to the blender to make the Hollandaise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-blender.jpg\" alt=\"With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With the machine running, slowly pour the melted butter in through the plug. Blend until the butter is incorporated and the sauce thickens, about 30 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg\" alt=\"Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a heatproof bowl set over a pan of hot water or a sauce pan over low heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. (\u003cstrong>Note:\u003c/strong> the amount of time it takes depends on the thickness of your spears; its best to err on the side of more crisp spears as they will remain in the warm oven for a few minutes while you finish the other components of the dish.)\u003c/li>\n\u003cfigure id=\"attachment_108016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg\" alt=\"Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-roasted-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the asparagus on a baking sheet, drizzle with a few teaspoons olive oil, and sprinkle with a little salt and pepper. Toss to coat. Roast, stirring once, until crisp-tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. When the asparagus is ready, turn off the oven and leave the door closed to keep warm while you finish making the rest of the dish.\u003c/li>\n\u003cfigure id=\"attachment_108015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg\" alt=\"Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108015\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-asparagus-ham-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just before the asparagus is ready, push it over to the side of the baking sheet, and add the ham slices, spreading them out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the asparagus is roasting, toast the bread and make the eggs. Using two large frying pans, warm 1 tablespoon butter or olive oil in each pan over medium heat (unless you have a griddle and can fit all 8 eggs on that). Fry the eggs to medium (I made mine sunnyside up, just cover the pan to help the tops of the whites cook through).\u003c/li>\n\u003cfigure id=\"attachment_108021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg\" alt=\"Fry the eggs to medium.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-fried-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the eggs to medium. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While you are plating, re-warm the Hollandaise gently over the pot of hot water if necessary.\u003c/li>\n\u003cli>Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. Top each slice with a fried egg, then spoon some Hollandaise over the top. Garnish with the chopped chives and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_108018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg\" alt=\"Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-combine-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the toast between warmed individual plates, using 1 or 2 slices per plate. Top each slice with a slice of ham, then divide the asparagus between the toasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg\" alt=\"Top each slice with a fried egg, then spoon some Hollandaise over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-hollandaise-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with a fried egg, then spoon some Hollandaise over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg\" alt=\"Garnish with the chopped chives and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-benedict-add-chives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the chopped chives and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107936/springtime-eggs-benedict-with-asparagus-ham-and-quick-lemony-hollandaise-sauce","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_828","bayareabites_477","bayareabites_1368","bayareabites_2044","bayareabites_15370","bayareabites_15374","bayareabites_14738","bayareabites_8986"],"featImg":"bayareabites_108004","label":"bayareabites"},"bayareabites_95118":{"type":"posts","id":"bayareabites_95118","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95118","score":null,"sort":[1430150592000]},"guestAuthors":[],"slug":"fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley","title":"Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley","publishDate":1430150592,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/em>\u003c/p>\n\u003cp>I’m always looking for a new twist on salads, and when springtime rolls around, I’m always looking for a new way to serve asparagus. I just can’t get enough of it, but I’m afraid my family grows weary of my love of the roasted or grilled vegetable.\u003c/p>\n\u003cp>So, while we are in the midst of the always fleeting asparagus season, snap it up at the market and use it in the fresh, raw salad, which for me is the epitome of spring.\u003c/p>\n\u003cp>When shaving the veggies, you’ll inevitably be left with a portion of the vegetable that you can’t quite shave down. I just chop it up finely and throw it into the salad for a different texture.\u003c/p>\n\u003cp>You can easily turn this gluten-free dish vegan by omitting the cheese or substituting a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/05/its-here-vegan-cheese-that-actually-tastes-good/\">vegan cheese\u003c/a> in place of the ricotta salata. (Ricotta salata by the way is a pressed ricotta that is drier and easier to shave or crumble.)\u003c/p>\n\u003cfigure id=\"attachment_95645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg\" alt=\"Rainbow baby carrots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow baby carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch medium to large asparagus (about 1 lb)\u003c/li>\n\u003cli>1 bunch baby carrots (about 1/2 lb)\u003c/li>\n\u003cli>Zest and juice of 1 lemon\u003c/li>\n\u003cli>Ricotta salata, shaved\u003c/li>\n\u003cli>1/4 cup chopped toasted, salted almonds\u003c/li>\n\u003cli>2 tbsp chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg\" alt=\"Fresh springtime asparagus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh springtime asparagus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap the tough ends off the asparagus. Remove the carrot tops and wash and trim the carrots. Using a sharp vegetable peeler, peel long ribbons of asparagus and carrots into a shallow salad bowl or onto a platter. For the very end pieces which are difficult to ribbon, either finely chop them and add them to the salad, or chop them and sauté them separately for a nice snack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95642,95641,95651,95650,95652\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the lemon zest and juice over the vegetables, drizzle with a little olive oil, and sprinkle with salt. Toss to combine. Set aside for 10 minutes at room temperature to slightly soften the vegetables.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95647,95648,95643,95644\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle some shaved ricotta salata, the almonds, and the parsley over the top and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95649\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\r\n","status":"publish","parent":0,"modified":1556668332,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":420},"headData":{"title":"Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley | KQED","description":"Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95118 http://ww2.kqed.org/bayareabites/?p=95118","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/27/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley/","disqusTitle":"Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley","path":"/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/em>\u003c/p>\n\u003cp>I’m always looking for a new twist on salads, and when springtime rolls around, I’m always looking for a new way to serve asparagus. I just can’t get enough of it, but I’m afraid my family grows weary of my love of the roasted or grilled vegetable.\u003c/p>\n\u003cp>So, while we are in the midst of the always fleeting asparagus season, snap it up at the market and use it in the fresh, raw salad, which for me is the epitome of spring.\u003c/p>\n\u003cp>When shaving the veggies, you’ll inevitably be left with a portion of the vegetable that you can’t quite shave down. I just chop it up finely and throw it into the salad for a different texture.\u003c/p>\n\u003cp>You can easily turn this gluten-free dish vegan by omitting the cheese or substituting a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/05/its-here-vegan-cheese-that-actually-tastes-good/\">vegan cheese\u003c/a> in place of the ricotta salata. (Ricotta salata by the way is a pressed ricotta that is drier and easier to shave or crumble.)\u003c/p>\n\u003cfigure id=\"attachment_95645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg\" alt=\"Rainbow baby carrots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow baby carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch medium to large asparagus (about 1 lb)\u003c/li>\n\u003cli>1 bunch baby carrots (about 1/2 lb)\u003c/li>\n\u003cli>Zest and juice of 1 lemon\u003c/li>\n\u003cli>Ricotta salata, shaved\u003c/li>\n\u003cli>1/4 cup chopped toasted, salted almonds\u003c/li>\n\u003cli>2 tbsp chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg\" alt=\"Fresh springtime asparagus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh springtime asparagus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap the tough ends off the asparagus. Remove the carrot tops and wash and trim the carrots. Using a sharp vegetable peeler, peel long ribbons of asparagus and carrots into a shallow salad bowl or onto a platter. For the very end pieces which are difficult to ribbon, either finely chop them and add them to the salad, or chop them and sauté them separately for a nice snack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95642,95641,95651,95650,95652","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the lemon zest and juice over the vegetables, drizzle with a little olive oil, and sprinkle with salt. Toss to combine. Set aside for 10 minutes at room temperature to slightly soften the vegetables.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95647,95648,95643,95644","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle some shaved ricotta salata, the almonds, and the parsley over the top and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95649\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_828","bayareabites_16397","bayareabites_1893","bayareabites_16396"],"featImg":"bayareabites_95646","label":"bayareabites"},"bayareabites_81342":{"type":"posts","id":"bayareabites_81342","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81342","score":null,"sort":[1399651324000]},"guestAuthors":[],"slug":"springtime-frittata-with-asparagus-leeks-and-herbs","title":"Springtime Frittata with Asparagus, Leeks, and Herbs","publishDate":1399651324,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg class=\"size-full wp-image-81700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Slice of Springtime Frittata. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice of Springtime Frittata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Eggs pose a big problem when you are serving brunch for a whole lot of people. They tend to need to be cooked last minute, and generally need to be served hot. So poached, fried, even scrambled is usually off my list.\u003c/p>\n\u003cp>[contextly_sidebar id=\"BWueW9TPatHIDgwVFydogwqjOPQOuQn9\"]\u003c/p>\n\u003cp>I like frittata because it is one of the most versatile, easy, and so-not-time-consuming ways to serve eggs at brunch. Not only that, but you can serve it hot or at room temperature and no one will get annoyed that it’s not hot enough. That means you can make it ahead of time, or at least pop it in the oven just when your guests arrive (or wake up, depending).\u003c/p>\n\u003cp>Part of the whole versatile draw is also that you can throw JUST ABOUT anything into them. No, really. Bacon, ham, chicken, sausage, crab, potatoes, roasted peppers, corn, cherry tomatoes, broccoli, peas, the world is your oyster. Hell, you can even throw in some oysters and do a crazy Hangtown fry-inspired frittata.\u003c/p>\n\u003cp>This one is a favorite of mine. It’s the epitome of springtime, and it just looks pretty to boot. Loaded with asparagus, one of my absolute favorite vegetables, and plenty of herbs, buttery leeks, and tangy goat cheese, this would be a very welcome addition to my breakfast-in-bed on Mother’s Day. Ahem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feel free to use this as a starting off point and create your own frittata with your favorite ingredients!\u003c/p>\n\u003cfigure id=\"attachment_81699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\" alt=\"Springtime Frittata ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Frittata ingredients. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Springtime Frittata\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 lb medium-sized asparagus, tough ends snapped and cut into 3/4-inch pieces\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>12 large eggs\u003c/li>\n\u003cli>2 tbsp finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>1 heaping tsp finely chopped fresh tarragon, plus more for garnish\u003c/li>\n\u003cli>6 oz fresh goat cheese, ideally garlic-herb, crumbled\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 leek, white and pale green parts only, halved lengthwise, rinsed well, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81710,81709,81711\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F. Fill a saucepan half full of salted water and bring the water to a boil over medium-high heat. Add the asparagus and boil for about 2 minutes, just until crisp-tender. Drain and rinse under cold water to stop the cooking.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs, chives, tarragon, 1 tsp salt, and a few grinds of pepper.\u003c/li>\n\u003cli>In a 10-inch heavy, ovenproof frying pan over medium heat, warm the olive oil with 1 tbsp butter. When the butter is melted, add the leek and a pinch of salt and cook until the leek is tender, about 6 minutes. Add the asparagus and remaining butter and stir to combine, cooking until warmed through, about 1 minute.\u003c/li>\n\u003cli>Re-whisk the egg mixture and gently pour it over the vegetables in the pan. Cook until the eggs at the edge of the pan begin to set, running a heatproof rubber spatula along the edge to let the egg slide under the frittata, about 2-3 minutes.\u003c/li>\n\u003cli>Sprinkle the goat cheese evenly over the top of the frittata.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81720,81721,81722\"]\u003c/p>\n\u003col>\n\u003cli>Put the pan in the oven and bake until the eggs are set, about 10 minutes. Turn on the broiler and broil the frittata for a few minutes to brown the top, if you like. Check for doneness by cutting a slit in the center of the frittata; it should be just set. Let cool for about 5 minutes, then slice into wedges and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_81715\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\">\u003cimg class=\"size-full wp-image-81715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\" alt=\"Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\" alt=\"Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Eggs can be a problem when serving brunch for lots of people. Enter the versatile, amazing, and delicious frittata, all gussied up for springtime.","status":"publish","parent":0,"modified":1550267629,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":637},"headData":{"title":"Springtime Frittata with Asparagus, Leeks, and Herbs | KQED","description":"Eggs can be a problem when serving brunch for lots of people. Enter the versatile, amazing, and delicious frittata, all gussied up for springtime.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81342 http://blogs.kqed.org/bayareabites/?p=81342","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/","disqusTitle":"Springtime Frittata with Asparagus, Leeks, and Herbs","path":"/bayareabites/81342/springtime-frittata-with-asparagus-leeks-and-herbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg class=\"size-full wp-image-81700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Slice of Springtime Frittata. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice of Springtime Frittata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Eggs pose a big problem when you are serving brunch for a whole lot of people. They tend to need to be cooked last minute, and generally need to be served hot. So poached, fried, even scrambled is usually off my list.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I like frittata because it is one of the most versatile, easy, and so-not-time-consuming ways to serve eggs at brunch. Not only that, but you can serve it hot or at room temperature and no one will get annoyed that it’s not hot enough. That means you can make it ahead of time, or at least pop it in the oven just when your guests arrive (or wake up, depending).\u003c/p>\n\u003cp>Part of the whole versatile draw is also that you can throw JUST ABOUT anything into them. No, really. Bacon, ham, chicken, sausage, crab, potatoes, roasted peppers, corn, cherry tomatoes, broccoli, peas, the world is your oyster. Hell, you can even throw in some oysters and do a crazy Hangtown fry-inspired frittata.\u003c/p>\n\u003cp>This one is a favorite of mine. It’s the epitome of springtime, and it just looks pretty to boot. Loaded with asparagus, one of my absolute favorite vegetables, and plenty of herbs, buttery leeks, and tangy goat cheese, this would be a very welcome addition to my breakfast-in-bed on Mother’s Day. Ahem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feel free to use this as a starting off point and create your own frittata with your favorite ingredients!\u003c/p>\n\u003cfigure id=\"attachment_81699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\" alt=\"Springtime Frittata ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Frittata ingredients. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Springtime Frittata\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 lb medium-sized asparagus, tough ends snapped and cut into 3/4-inch pieces\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>12 large eggs\u003c/li>\n\u003cli>2 tbsp finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>1 heaping tsp finely chopped fresh tarragon, plus more for garnish\u003c/li>\n\u003cli>6 oz fresh goat cheese, ideally garlic-herb, crumbled\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 leek, white and pale green parts only, halved lengthwise, rinsed well, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81710,81709,81711","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F. Fill a saucepan half full of salted water and bring the water to a boil over medium-high heat. Add the asparagus and boil for about 2 minutes, just until crisp-tender. Drain and rinse under cold water to stop the cooking.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs, chives, tarragon, 1 tsp salt, and a few grinds of pepper.\u003c/li>\n\u003cli>In a 10-inch heavy, ovenproof frying pan over medium heat, warm the olive oil with 1 tbsp butter. When the butter is melted, add the leek and a pinch of salt and cook until the leek is tender, about 6 minutes. Add the asparagus and remaining butter and stir to combine, cooking until warmed through, about 1 minute.\u003c/li>\n\u003cli>Re-whisk the egg mixture and gently pour it over the vegetables in the pan. Cook until the eggs at the edge of the pan begin to set, running a heatproof rubber spatula along the edge to let the egg slide under the frittata, about 2-3 minutes.\u003c/li>\n\u003cli>Sprinkle the goat cheese evenly over the top of the frittata.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81720,81721,81722","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Put the pan in the oven and bake until the eggs are set, about 10 minutes. Turn on the broiler and broil the frittata for a few minutes to brown the top, if you like. Check for doneness by cutting a slit in the center of the frittata; it should be just set. Let cool for about 5 minutes, then slice into wedges and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_81715\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\">\u003cimg class=\"size-full wp-image-81715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\" alt=\"Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\" alt=\"Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81342/springtime-frittata-with-asparagus-leeks-and-herbs","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_828","bayareabites_33","bayareabites_1290","bayareabites_13328","bayareabites_3992","bayareabites_16157","bayareabites_8986"],"featImg":"bayareabites_81729","label":"bayareabites"},"bayareabites_79238":{"type":"posts","id":"bayareabites_79238","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79238","score":null,"sort":[1395237491000]},"guestAuthors":[],"slug":"the-true-cost-of-asparagus","title":"The True Cost of Asparagus","publishDate":1395237491,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79242\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/asparagus_zuckerman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/asparagus_zuckerman.jpg\" alt=\"Zuckerman Farms asparagus. Photo: CUESA\" width=\"610\" height=\"410\" class=\"size-full wp-image-79242\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zuckerman Farms asparagus. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/true-cost-asparagus\" target=\"_blank\">CUESA \u003c/a>(3/14/2014)\u003c/p>\n\u003cp>The first tender spears of asparagus are always a welcome sight at the farmers market, a sign that spring is on its way. But some of that seasonal excitement is fading, now that bunches can be found on grocery store shelves throughout the winter.\u003c/p>\n\u003cp>“Asparagus has become available year round, whereas before it was just a springtime crop in the United States,” says Roscoe Zuckerman of \u003ca href=\"http://www.cuesa.org/seller/zuckermans-farm\">Zuckerman’s Farm\u003c/a>, whose asparagus season typically runs about 16 weeks, from February through May.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.thepacker.com/fruit-vegetable-news/Glut-of-Mexican-asparagus-depresses-the-market-247661241.html\">recent influx of Mexican asparagus\u003c/a> has farmers like Roscoe worried about the future. A fourth-generation asparagus and potato grower in Stockton, he farms about 260 acres of asparagus, a number that has been decreasing over the years as the wholesale market has shifted. He grandfather once grew 4,500 acres of green and white spears.\u003c/p>\n\u003cfigure id=\"attachment_79244\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/zuckerman_roscoe_tory_putnam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/zuckerman_roscoe_tory_putnam.jpg\" alt=\"Roscoe Zuckerman. Photo: Tory Putnam\" width=\"250\" height=\"250\" class=\"size-full wp-image-79244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roscoe Zuckerman. Photo: Tory Putnam\u003c/figcaption>\u003c/figure>\n\u003cp>On the shelf, imported asparagus may be as cheap as $2 a pound. At such prices, it’s nearly impossible for domestic growers to break even. “Mexican asparagus is being bought wholesale at around $0.64 a pound,” Roscoe says. “My cost this time of year is about $1.03 a pound for harvesting and packing, and that’s without growing costs.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because the costs of harvest are so high, he has been cutting his losses by doing something no farmer wants to do: disking viable crop, which means cutting spears and leaving them in the field. “How can you grow a crop and not be able to sell it?” he laments.\u003c/p>\n\u003ch3>Loss of Market Share\u003c/h3>\n\u003cp>Asparagus was \u003ca href=\"http://www.calasparagus.com/ConsumerInformation/FAQs.html\">first planted in California\u003c/a> in the 1850s in the fertile Sacramento-San Joaquin River Delta, and the state still leads the nation in asparagus production. But acreage has been in decline in recent years. According to the \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/California_Ag_Statistics/Reports/2012cas-all.pdf\">National Agricultural Statistics Service\u003c/a>, there were 12,000 acres of asparagus in 2012, down from 29,000 in 2003.\u003c/p>\n\u003cp>“The asparagus industry in our area is dying a slow death,” says Roscoe.\u003c/p>\n\u003cp>Over the last two decades, free trade agreements like NAFTA have contributed to this shift, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/09/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet/\">dramatically changing what’s on the American plate\u003c/a>. The glut of imports has created a year-round expectation for cheap asparagus, tomatoes, raspberries, and other seasonal crops.\u003c/p>\n\u003cp>While global trade seems like a win in terms of food availability and access, particularly in colder parts of the US, the elimination of tariffs means that wholesale prices have fallen, making it difficult for US growers to compete with countries like Mexico and Peru. Today, more and more Americans are eating asparagus, but it is estimated that imports make up as much as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289607183/top-5-ways-asparagus-a-rite-of-spring-can-still-surprise\">90 percent\u003c/a> of the market.\u003c/p>\n\u003ch3>Food of the Kings\u003c/h3>\n\u003cp>Though it is referred to in the industry simply at “grass,” asparagus has historically been considered an aristocrat of the plant kingdom, commanding higher prices than most vegetables. Few consumers understand the patience and hard work that go into growing this unusual perennial crop.\u003c/p>\n\u003cp>Planting asparagus “crowns” is a significant time investment for farmers, as new plants must establish themselves for two or three years in the ground before producing harvestable shoots. Once mature, the plants may be harvested for up to 20 years, but only about half a pound of spears may be picked from each plant over the course of a season.\u003c/p>\n\u003cp>It’s a demanding plant that requires vigilant attention from growers. “Asparagus is temperature- and light-driven,” Roscoe explains. “For example, during a full moon, you have water that’s coming up in the soil, which gives the plants more oomph. You’ve also got light from the moon, so production usually spikes.”\u003c/p>\n\u003cp>On hot days, asparagus can grow upwards of 7 inches a day, which means that Roscoe may be sending workers out into the field to harvest from the same plants within 18 to 24 hours.\u003c/p>\n\u003ch3>Fair Share for Labor\u003c/h3>\n\u003cp>Harvesting asparagus is one of the more labor-intensive jobs in agriculture. Roscoe estimates that every spear is touched by human hands about 20 times from field to market, as it is cut, picked up, passed down rows, put in piles, and eventually sorted by size in the packing shed. Thick shoots come from younger, stronger plants, while the thin shoots are from older plants.\u003c/p>\n\u003cfigure id=\"attachment_79243\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/thaddeus_barsotti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/thaddeus_barsotti.jpg\" alt=\"Thaddeus Barsotti. Photo courtesy of Capay Organic\" width=\"250\" height=\"250\" class=\"size-full wp-image-79243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti. Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>Second-generation farmer Thaddeus Barsotti of \u003ca href=\"http://www.cuesa.org/seller/capay-organic\">Capay Organic\u003c/a>, which grows 60 acres of organic asparagus for direct sales as well as wholesale markets, estimates that his asparagus harvest costs are 30 to 50% of the total production cost.\u003c/p>\n\u003cp>A discrepancy in labor standards is a significant factor in the higher price of locally grown asparagus. Zuckerman’s conventionally grown asparagus sells for $3.50 a bunch at the farmers market, while Capay’s organic asparagus is $5.\u003c/p>\n\u003cp>“In California, we’re required to pay minimum wage and we have \u003ca href=\"http://www.dir.ca.gov/dosh/employerresponsibilities.htm\">Cal/OSHA\u003c/a> responsibilities,” explains Thaddeus. “These things are important, and they are also expensive.” According to Roscoe, a Mexican laborer gets paid $10 a day.\u003c/p>\n\u003ch3>Taking “Stalk” in Direct Markets\u003c/h3>\n\u003cp>In a depressed wholesale asparagus market, both Zuckerman’s Farm and Capay Organic rely heavily on farmers markets and CSAs to keep their sales afloat. “The only business that I can make money at is farmers markets, which includes restaurant trade,” says Roscoe. He estimates that farmers markets make up half of his business.\u003c/p>\n\u003cp>Farmers markets also offer the opportunity to communicate the freshness of a locally grown product that is harvested the day before market, in contrast to asparagus that has traveled thousands of miles and may be a week old before it hits market shelves.\u003c/p>\n\u003cp>Direct channels also allow farmers to talk about the true costs of their product. Thaddeus notes, “I think free trade has its place, but it can make things difficult for local ag producers, because when a product comes across the border, people don’t know the story behind it.”\u003c/p>\n\u003cp>“That’s what’s cool about farmers markets, CSAs, and any direct connection farms can have with the consumer,” he continues. “People are willing to pay fair prices for fair food.”\u003c/p>\n\u003cp>\u003cem>Support Zuckerman’s Farm on Saturday, Tuesday, and Thursday and Capay Organic on Saturday at the\u003c/em> \u003ca href=\"http://www.cuesa.org/markets\">\u003cem>Ferry Plaza Farmers Market\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>See for yourself how Zuckerman’s asparagus is grown and harvested on CUESA's next farm tour on April 13.\u003c/em> \u003ca href=\"http://www.eventbrite.com/e/spring-frittata-farm-tour-asparagus-and-eggs-tickets-9684539719\">\u003cem>Buy tickets now.\u003c/em>\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Local California asparagus farmers are concerned about competition from Mexican markets which can supply the vegetable year round and sell it at cheaper costs. Roscoe Zuckerman of Zuckerman Farms and Thaddeus Barsotti of Capay Organic discuss the situation.","status":"publish","parent":0,"modified":1400611546,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1116},"headData":{"title":"The True Cost of Asparagus | KQED","description":"Local California asparagus farmers are concerned about competition from Mexican markets which can supply the vegetable year round and sell it at cheaper costs. Roscoe Zuckerman of Zuckerman Farms and Thaddeus Barsotti of Capay Organic discuss the situation.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79238 http://blogs.kqed.org/bayareabites/?p=79238","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/19/the-true-cost-of-asparagus/","disqusTitle":"The True Cost of Asparagus","path":"/bayareabites/79238/the-true-cost-of-asparagus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79242\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/asparagus_zuckerman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/asparagus_zuckerman.jpg\" alt=\"Zuckerman Farms asparagus. Photo: CUESA\" width=\"610\" height=\"410\" class=\"size-full wp-image-79242\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zuckerman Farms asparagus. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/true-cost-asparagus\" target=\"_blank\">CUESA \u003c/a>(3/14/2014)\u003c/p>\n\u003cp>The first tender spears of asparagus are always a welcome sight at the farmers market, a sign that spring is on its way. But some of that seasonal excitement is fading, now that bunches can be found on grocery store shelves throughout the winter.\u003c/p>\n\u003cp>“Asparagus has become available year round, whereas before it was just a springtime crop in the United States,” says Roscoe Zuckerman of \u003ca href=\"http://www.cuesa.org/seller/zuckermans-farm\">Zuckerman’s Farm\u003c/a>, whose asparagus season typically runs about 16 weeks, from February through May.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.thepacker.com/fruit-vegetable-news/Glut-of-Mexican-asparagus-depresses-the-market-247661241.html\">recent influx of Mexican asparagus\u003c/a> has farmers like Roscoe worried about the future. A fourth-generation asparagus and potato grower in Stockton, he farms about 260 acres of asparagus, a number that has been decreasing over the years as the wholesale market has shifted. He grandfather once grew 4,500 acres of green and white spears.\u003c/p>\n\u003cfigure id=\"attachment_79244\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/zuckerman_roscoe_tory_putnam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/zuckerman_roscoe_tory_putnam.jpg\" alt=\"Roscoe Zuckerman. Photo: Tory Putnam\" width=\"250\" height=\"250\" class=\"size-full wp-image-79244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roscoe Zuckerman. Photo: Tory Putnam\u003c/figcaption>\u003c/figure>\n\u003cp>On the shelf, imported asparagus may be as cheap as $2 a pound. At such prices, it’s nearly impossible for domestic growers to break even. “Mexican asparagus is being bought wholesale at around $0.64 a pound,” Roscoe says. “My cost this time of year is about $1.03 a pound for harvesting and packing, and that’s without growing costs.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because the costs of harvest are so high, he has been cutting his losses by doing something no farmer wants to do: disking viable crop, which means cutting spears and leaving them in the field. “How can you grow a crop and not be able to sell it?” he laments.\u003c/p>\n\u003ch3>Loss of Market Share\u003c/h3>\n\u003cp>Asparagus was \u003ca href=\"http://www.calasparagus.com/ConsumerInformation/FAQs.html\">first planted in California\u003c/a> in the 1850s in the fertile Sacramento-San Joaquin River Delta, and the state still leads the nation in asparagus production. But acreage has been in decline in recent years. According to the \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/California_Ag_Statistics/Reports/2012cas-all.pdf\">National Agricultural Statistics Service\u003c/a>, there were 12,000 acres of asparagus in 2012, down from 29,000 in 2003.\u003c/p>\n\u003cp>“The asparagus industry in our area is dying a slow death,” says Roscoe.\u003c/p>\n\u003cp>Over the last two decades, free trade agreements like NAFTA have contributed to this shift, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/09/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet/\">dramatically changing what’s on the American plate\u003c/a>. The glut of imports has created a year-round expectation for cheap asparagus, tomatoes, raspberries, and other seasonal crops.\u003c/p>\n\u003cp>While global trade seems like a win in terms of food availability and access, particularly in colder parts of the US, the elimination of tariffs means that wholesale prices have fallen, making it difficult for US growers to compete with countries like Mexico and Peru. Today, more and more Americans are eating asparagus, but it is estimated that imports make up as much as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289607183/top-5-ways-asparagus-a-rite-of-spring-can-still-surprise\">90 percent\u003c/a> of the market.\u003c/p>\n\u003ch3>Food of the Kings\u003c/h3>\n\u003cp>Though it is referred to in the industry simply at “grass,” asparagus has historically been considered an aristocrat of the plant kingdom, commanding higher prices than most vegetables. Few consumers understand the patience and hard work that go into growing this unusual perennial crop.\u003c/p>\n\u003cp>Planting asparagus “crowns” is a significant time investment for farmers, as new plants must establish themselves for two or three years in the ground before producing harvestable shoots. Once mature, the plants may be harvested for up to 20 years, but only about half a pound of spears may be picked from each plant over the course of a season.\u003c/p>\n\u003cp>It’s a demanding plant that requires vigilant attention from growers. “Asparagus is temperature- and light-driven,” Roscoe explains. “For example, during a full moon, you have water that’s coming up in the soil, which gives the plants more oomph. You’ve also got light from the moon, so production usually spikes.”\u003c/p>\n\u003cp>On hot days, asparagus can grow upwards of 7 inches a day, which means that Roscoe may be sending workers out into the field to harvest from the same plants within 18 to 24 hours.\u003c/p>\n\u003ch3>Fair Share for Labor\u003c/h3>\n\u003cp>Harvesting asparagus is one of the more labor-intensive jobs in agriculture. Roscoe estimates that every spear is touched by human hands about 20 times from field to market, as it is cut, picked up, passed down rows, put in piles, and eventually sorted by size in the packing shed. Thick shoots come from younger, stronger plants, while the thin shoots are from older plants.\u003c/p>\n\u003cfigure id=\"attachment_79243\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/thaddeus_barsotti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/thaddeus_barsotti.jpg\" alt=\"Thaddeus Barsotti. Photo courtesy of Capay Organic\" width=\"250\" height=\"250\" class=\"size-full wp-image-79243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti. Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>Second-generation farmer Thaddeus Barsotti of \u003ca href=\"http://www.cuesa.org/seller/capay-organic\">Capay Organic\u003c/a>, which grows 60 acres of organic asparagus for direct sales as well as wholesale markets, estimates that his asparagus harvest costs are 30 to 50% of the total production cost.\u003c/p>\n\u003cp>A discrepancy in labor standards is a significant factor in the higher price of locally grown asparagus. Zuckerman’s conventionally grown asparagus sells for $3.50 a bunch at the farmers market, while Capay’s organic asparagus is $5.\u003c/p>\n\u003cp>“In California, we’re required to pay minimum wage and we have \u003ca href=\"http://www.dir.ca.gov/dosh/employerresponsibilities.htm\">Cal/OSHA\u003c/a> responsibilities,” explains Thaddeus. “These things are important, and they are also expensive.” According to Roscoe, a Mexican laborer gets paid $10 a day.\u003c/p>\n\u003ch3>Taking “Stalk” in Direct Markets\u003c/h3>\n\u003cp>In a depressed wholesale asparagus market, both Zuckerman’s Farm and Capay Organic rely heavily on farmers markets and CSAs to keep their sales afloat. “The only business that I can make money at is farmers markets, which includes restaurant trade,” says Roscoe. He estimates that farmers markets make up half of his business.\u003c/p>\n\u003cp>Farmers markets also offer the opportunity to communicate the freshness of a locally grown product that is harvested the day before market, in contrast to asparagus that has traveled thousands of miles and may be a week old before it hits market shelves.\u003c/p>\n\u003cp>Direct channels also allow farmers to talk about the true costs of their product. Thaddeus notes, “I think free trade has its place, but it can make things difficult for local ag producers, because when a product comes across the border, people don’t know the story behind it.”\u003c/p>\n\u003cp>“That’s what’s cool about farmers markets, CSAs, and any direct connection farms can have with the consumer,” he continues. “People are willing to pay fair prices for fair food.”\u003c/p>\n\u003cp>\u003cem>Support Zuckerman’s Farm on Saturday, Tuesday, and Thursday and Capay Organic on Saturday at the\u003c/em> \u003ca href=\"http://www.cuesa.org/markets\">\u003cem>Ferry Plaza Farmers Market\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>See for yourself how Zuckerman’s asparagus is grown and harvested on CUESA's next farm tour on April 13.\u003c/em> \u003ca href=\"http://www.eventbrite.com/e/spring-frittata-farm-tour-asparagus-and-eggs-tickets-9684539719\">\u003cem>Buy tickets now.\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79238/the-true-cost-of-asparagus","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_1962","bayareabites_1874","bayareabites_95","bayareabites_1875"],"tags":["bayareabites_828","bayareabites_13172","bayareabites_13171"],"featImg":"bayareabites_79242","label":"bayareabites"},"bayareabites_63221":{"type":"posts","id":"bayareabites_63221","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63221","score":null,"sort":[1370824601000]},"guestAuthors":[],"slug":"asparagus-helps-lower-blood-pressure-at-least-in-rats","title":"Asparagus Helps Lower Blood Pressure (At Least In Rats)","publishDate":1370824601,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63226\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/asparagus.jpg\" alt=\"In a recent study, rats that munched on asparagus saw their blood pressure drop. Photo: Muffet/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-63226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a recent study, rats that munched on asparagus saw their blood pressure drop. Photo: \u003ca href=\"http://www.flickr.com/photos/calliope/6251277/\">Muffet/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101004/joe-palca\">Joe Palca\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/08/189597443/asparagus-helps-lower-blood-pressure-at-least-in-rats\">The Salt at NPR Food\u003c/a> (6/8/13)\u003c/p>\n\u003cp>Here's another reason to eat asparagus, in case you were looking for one.\u003c/p>\n\u003cp>Researchers at the \u003ca href=\"http://www.eiyo.ac.jp/english/e_index.html\">Kagawa Nutrition University\u003c/a> in Japan fed a diet consisting of 5 percent asparagus to rats with high blood pressure. As they \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23647085\">report\u003c/a> in the \u003ca href=\"http://pubs.acs.org/journal/jafcau\">Journal of Agricultural and Food Chemistry\u003c/a>, published online on May 30, after 10 weeks, the rats on the asparagus diet had lower blood pressure than the ones fed a standard rat diet without asparagus.\u003c/p>\n\u003cp>The rats on the asparagus diet also had less protein in their urine, a sign of a healthier kidney. And they had less activity of ACE, or angiotensin-converting enzyme. \u003ca href=\"http://www.mayoclinic.com/health/ace-inhibitors/HI00060\">Drugs\u003c/a> that reduce the activity of ACE are used to treat hypertension in humans.\u003c/p>\n\u003cp>The Japanese researchers think a compound found in asparagus called 2\"-hydroxynicotianamine is responsible for inhibiting ACE activity in the rats. There's not a lot of literature on hydroxynicotianamine. It seems to be found in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21897039\">buckwheat sprouts\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19090759\">buckwheat leaves\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16458941\">buckwheat\u003c/a>, where it also seems to be an ACE inhibitor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, it's far too soon to known whether 2\"-hydroxynicotianamine has a similar effect on humans. But if it does, perhaps this could open new vistas in the treatment of hypertension. In fact, for the treatment of high blood pressure, this could be the dawning of the age of asparagus.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"After 10 weeks, hypertensive rats fed a diet consisting of 5 percent asparagus had lower blood pressure than their counterparts fed a standard rat diet.","status":"publish","parent":0,"modified":1370824601,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":256},"headData":{"title":"Asparagus Helps Lower Blood Pressure (At Least In Rats) | KQED","description":"After 10 weeks, hypertensive rats fed a diet consisting of 5 percent asparagus had lower blood pressure than their counterparts fed a standard rat diet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"63221 http://blogs.kqed.org/bayareabites/?p=63221","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/09/asparagus-helps-lower-blood-pressure-at-least-in-rats/","disqusTitle":"Asparagus Helps Lower Blood Pressure (At Least In Rats)","nprByline":"Joe Palca","nprStoryId":"189597443","nprApiLink":"http://api.npr.org/query?id=189597443&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/08/189597443/asparagus-helps-lower-blood-pressure-at-least-in-rats?ft=3&f=189597443","nprRetrievedStory":"1","nprPubDate":"Sat, 08 Jun 2013 08:35:00 -0400","nprStoryDate":"Sat, 08 Jun 2013 08:35:00 -0400","nprLastModifiedDate":"Sat, 08 Jun 2013 08:35:55 -0400","path":"/bayareabites/63221/asparagus-helps-lower-blood-pressure-at-least-in-rats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63226\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/asparagus.jpg\" alt=\"In a recent study, rats that munched on asparagus saw their blood pressure drop. Photo: Muffet/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-63226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a recent study, rats that munched on asparagus saw their blood pressure drop. Photo: \u003ca href=\"http://www.flickr.com/photos/calliope/6251277/\">Muffet/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101004/joe-palca\">Joe Palca\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/08/189597443/asparagus-helps-lower-blood-pressure-at-least-in-rats\">The Salt at NPR Food\u003c/a> (6/8/13)\u003c/p>\n\u003cp>Here's another reason to eat asparagus, in case you were looking for one.\u003c/p>\n\u003cp>Researchers at the \u003ca href=\"http://www.eiyo.ac.jp/english/e_index.html\">Kagawa Nutrition University\u003c/a> in Japan fed a diet consisting of 5 percent asparagus to rats with high blood pressure. As they \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23647085\">report\u003c/a> in the \u003ca href=\"http://pubs.acs.org/journal/jafcau\">Journal of Agricultural and Food Chemistry\u003c/a>, published online on May 30, after 10 weeks, the rats on the asparagus diet had lower blood pressure than the ones fed a standard rat diet without asparagus.\u003c/p>\n\u003cp>The rats on the asparagus diet also had less protein in their urine, a sign of a healthier kidney. And they had less activity of ACE, or angiotensin-converting enzyme. \u003ca href=\"http://www.mayoclinic.com/health/ace-inhibitors/HI00060\">Drugs\u003c/a> that reduce the activity of ACE are used to treat hypertension in humans.\u003c/p>\n\u003cp>The Japanese researchers think a compound found in asparagus called 2\"-hydroxynicotianamine is responsible for inhibiting ACE activity in the rats. There's not a lot of literature on hydroxynicotianamine. It seems to be found in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21897039\">buckwheat sprouts\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19090759\">buckwheat leaves\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16458941\">buckwheat\u003c/a>, where it also seems to be an ACE inhibitor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, it's far too soon to known whether 2\"-hydroxynicotianamine has a similar effect on humans. But if it does, perhaps this could open new vistas in the treatment of hypertension. In fact, for the treatment of high blood pressure, this could be the dawning of the age of asparagus.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63221/asparagus-helps-lower-blood-pressure-at-least-in-rats","authors":["byline_bayareabites_63221"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_828","bayareabites_11800","bayareabites_11799","bayareabites_10921"],"featImg":"bayareabites_63226","label":"bayareabites"},"bayareabites_59637":{"type":"posts","id":"bayareabites_59637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59637","score":null,"sort":[1365458914000]},"guestAuthors":[],"slug":"asparagus-and-eggs-mimosa-salad","title":"Asparagus and Eggs Mimosa Salad","publishDate":1365458914,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-6.jpg\" alt=\"asparagus salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-59639\">\u003c/a>\u003c/p>\n\u003cp>It’s official, spring has sprung and the markets are exploding with asparagus right now. You can’t walk two feet without getting assaulted with these vibrant green spears.\u003c/p>\n\u003cp>I’ve fallen in love with this cold preparation for asparagus salad. It’s perfect for a big brunch or dinner party because you can easily prep it in advance, plus the presentation of the dish with the mimosa of hard-boiled eggs is dramatic. \u003c/p>\n\u003cp>Have you heard of eggs mimosa before? No, this is not some bizarre brunch cocktail with an egg in it. This kind of mimosa is simply finely chopped hard-boiled eggs, often used as a garnish. The preparation gets its name from the yellow blossoms of the \u003ca href=\"http://www.yellowmimosa.com/wp-content/uploads/2010/02/yellow_mimosa.jpg\">mimosa flower\u003c/a>. Spring blooms for a spring meal! \u003c/p>\n\u003cp>Pro tip for prepping your asparagus this season: peel the bottom half of the stalks with a vegetable peeler to remove the tough outer skin. You will end up with a nice tender stalk that’s a gorgeous jade green color.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The beauty of this dish is in its simplicity too. The asparagus gets a quick blanch before getting tossed in a bright citrus dressing, and topped with the mimosa. Scale it up or down as you need to. Easy enough for a weeknight, pretty enough company. Add a slice of EVOO-crisped bread and some creamy burrata, and that could be fully satisfying meal in itself. What I love most about this dish though is that it really lets the fresh sweetness of the asparagus shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-10.jpg\" alt=\"asparagus salad platter\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-59640\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Asparagus Salad with Eggs Mimosa\u003c/strong>\u003cbr>\n\u003cem>Perfect for showcasing sweet spring asparagus, this salad is topped with a beautiful garnish of eggs mimosa (fancy French for chopped up hard-boiled eggs).\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 eggs\u003cbr>\n2 pounds asparagus\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n2 tablespoons minced shallot\u003cbr>\n1 tablespoon white wine vinegar\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring to a boil a pot of salted water large enough to fit your asparagus. Prepare a bowl of ice water.\u003c/li>\n\u003cli>Hard-boil your eggs -- place the eggs in a small saucepan covered with about an inch of cold water, bring to a boil, boil for a minute, turn off the heat, cover and let sit for 12 minutes. Transfer the eggs to ice water until cool enough to handle.\u003c/li>\n\u003cli>Meanwhile, trim the tough ends off the bottom of the asparagus spears. With a vegetable peeler, peel the bottom half of the stalks to remove the tough outer skin.\u003c/li>\n\u003cli>Blanch the asparagus in salted water just until tender (about 3-5 minutes). Drain and shock in ice water to stop the cooking. Roll the asparagus on a sheet pan lined with a towel to dry.\u003c/li>\n\u003cli>Peel the hard-boiled eggs and separate the whites from the yolks. Mince each finely.\u003c/li>\n\u003cli>Whisk together the lemon zest, juice, shallot, white wine vinegar, and extra virgin olive oil. Season to taste with salt and pepper.\u003c/li>\n\u003cli>Gently toss together the asparagus and dressing until evenly coated. Arrange the asparagus on a platter, sprinkle eggs mimosa on top and enjoy!\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Perfect for showcasing sweet spring asparagus, this salad is tossed in a lemony vinaigrette and topped with a beautiful garnish of eggs mimosa.","status":"publish","parent":0,"modified":1550267683,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":537},"headData":{"title":"Asparagus and Eggs Mimosa Salad | KQED","description":"Perfect for showcasing sweet spring asparagus, this salad is tossed in a lemony vinaigrette and topped with a beautiful garnish of eggs mimosa.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59637 http://blogs.kqed.org/bayareabites/?p=59637","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/08/asparagus-and-eggs-mimosa-salad/","disqusTitle":"Asparagus and Eggs Mimosa Salad","path":"/bayareabites/59637/asparagus-and-eggs-mimosa-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-6.jpg\" alt=\"asparagus salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-59639\">\u003c/a>\u003c/p>\n\u003cp>It’s official, spring has sprung and the markets are exploding with asparagus right now. You can’t walk two feet without getting assaulted with these vibrant green spears.\u003c/p>\n\u003cp>I’ve fallen in love with this cold preparation for asparagus salad. It’s perfect for a big brunch or dinner party because you can easily prep it in advance, plus the presentation of the dish with the mimosa of hard-boiled eggs is dramatic. \u003c/p>\n\u003cp>Have you heard of eggs mimosa before? No, this is not some bizarre brunch cocktail with an egg in it. This kind of mimosa is simply finely chopped hard-boiled eggs, often used as a garnish. The preparation gets its name from the yellow blossoms of the \u003ca href=\"http://www.yellowmimosa.com/wp-content/uploads/2010/02/yellow_mimosa.jpg\">mimosa flower\u003c/a>. Spring blooms for a spring meal! \u003c/p>\n\u003cp>Pro tip for prepping your asparagus this season: peel the bottom half of the stalks with a vegetable peeler to remove the tough outer skin. You will end up with a nice tender stalk that’s a gorgeous jade green color.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The beauty of this dish is in its simplicity too. The asparagus gets a quick blanch before getting tossed in a bright citrus dressing, and topped with the mimosa. Scale it up or down as you need to. Easy enough for a weeknight, pretty enough company. Add a slice of EVOO-crisped bread and some creamy burrata, and that could be fully satisfying meal in itself. What I love most about this dish though is that it really lets the fresh sweetness of the asparagus shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/2013-03-31-asparagus-salad-10.jpg\" alt=\"asparagus salad platter\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-59640\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Asparagus Salad with Eggs Mimosa\u003c/strong>\u003cbr>\n\u003cem>Perfect for showcasing sweet spring asparagus, this salad is topped with a beautiful garnish of eggs mimosa (fancy French for chopped up hard-boiled eggs).\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 eggs\u003cbr>\n2 pounds asparagus\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n2 tablespoons minced shallot\u003cbr>\n1 tablespoon white wine vinegar\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring to a boil a pot of salted water large enough to fit your asparagus. Prepare a bowl of ice water.\u003c/li>\n\u003cli>Hard-boil your eggs -- place the eggs in a small saucepan covered with about an inch of cold water, bring to a boil, boil for a minute, turn off the heat, cover and let sit for 12 minutes. Transfer the eggs to ice water until cool enough to handle.\u003c/li>\n\u003cli>Meanwhile, trim the tough ends off the bottom of the asparagus spears. With a vegetable peeler, peel the bottom half of the stalks to remove the tough outer skin.\u003c/li>\n\u003cli>Blanch the asparagus in salted water just until tender (about 3-5 minutes). Drain and shock in ice water to stop the cooking. Roll the asparagus on a sheet pan lined with a towel to dry.\u003c/li>\n\u003cli>Peel the hard-boiled eggs and separate the whites from the yolks. Mince each finely.\u003c/li>\n\u003cli>Whisk together the lemon zest, juice, shallot, white wine vinegar, and extra virgin olive oil. Season to taste with salt and pepper.\u003c/li>\n\u003cli>Gently toss together the asparagus and dressing until evenly coated. Arrange the asparagus on a platter, sprinkle eggs mimosa on top and enjoy!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59637/asparagus-and-eggs-mimosa-salad","authors":["5037"],"categories":["bayareabites_12","bayareabites_1873"],"tags":["bayareabites_828","bayareabites_33","bayareabites_8988","bayareabites_8986"],"featImg":"bayareabites_59648","label":"bayareabites"},"bayareabites_24664":{"type":"posts","id":"bayareabites_24664","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24664","score":null,"sort":[1300039064000]},"guestAuthors":[],"slug":"green-as-grass-asparagus-salad-for-spring","title":"Green as Grass: Asparagus Salad for Spring","publishDate":1300039064,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>California grass is here! Fat or slender, steamed or roasted, even deep-fried: it's just a week until the official beginning of spring, and that means, after a long winter of kale, kale, collards, and kale, beautiful asparagus--called 'grass' in the produce biz--is reappearing this month, right alongside the daffodils, tulips, and magnolia blossoms brightening every front yard. \u003c/p>\n\u003cp>Asparagus, you might be surprised to find out, used to be considered a member of the lily family (\u003cem>Liliaceae\u003c/em>), which also included onions, garlic, leeks and the rest of the edible and ornamental alliums. But the botanical powers that be have since split that family, making a separate \u003cem>Asparagaceae\u003c/em> genus of some 300 mostly ornamental species. However, unless you have a botany geek among your midst, it's still fun to amaze your friends with your mastery of obscure plant facts by mentioning the asparagus-lily connection, should conversation around the buffet need a goose. \u003c/p>\n\u003cp>What's really interesting, however, is how asparagus grows. It's a perennial plant, for starters, growing from a tangled, ring-like \"crown\" planted some six to eight inches below the surface of the soil. Once an asparagus patch is well established (it generally takes about 3 years to become fully productive), it can last for decades. The asparagus spears work like bulbs--in the same way that tulips and daffodils push up their stems and leaves from their storehouse underground, so an asparagus patch can be bare dirt one day and a forest of insouciant little tips the next. The spears come up in leaps and bounds, an inch one morning and practically full-size the next. \u003c/p>\n\u003cp>Some commercial asparagus growers have to harvest their fields several times a day to keep a consistent size and shape. The spears come up without distraction--no leaves, no flowers, no frills. Once they're long enough to harvest, out come the knives, cutting them off just below soil level. Like peas, asparagus are most tender and succulent straight out of the garden, which makes them worth seeking out straight from the farmer rather than at the supermarket. \u003c/p>\n\u003cp>The stalks should be turgid and smooth, not flaccid, pithy, or ridged. The tiny leaves should still be tight against the stalk, and the tips should be firm, the leaf tips closed with no sign of rot or sliminess at the top. The best way to judge freshness is to look at the base: really fresh asparagus will look moist, almost translucent. A day later, it's chalky; after that, it's solid white, with woodiness moving up the stalk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can feel where the tenderness of an asparagus stalk starts, just by bending it gently about three-quarters of the way down the stalk. Hold it with the tip pointing to your right, and you'll feel it: tender over to the right, woody to the left. Snap it right where the stiffness gives, keeping in mind that the fresher it is, the less you'll have to take off. \u003c/p>\n\u003cp>Cooking asparagus is a lot like cooking corn: you're not so much cooking it as just heating it through, nudging it gently over the line from raw to tender. Asparagus moves very quickly from green and tender to khaki and mush, and once gone, there's no bringing it back. You can steam-simmer it in a wide, flat saute pan, spreading it out in a bare half-inch of boiling salted water, moving it around with tongs to keep it cooking evenly, whisking it out into an ice bath the moment it starts to give. \u003c/p>\n\u003cp>Or you can flash-roast it, my favorite method. Preheat your oven to 450F. Lay your asparagus out on a baking sheet, drizzling olive oil over the tips, rolling the rest of the spears around in whatever's left. Go lightly: you don't want the stalks to dry up like paper in oven's blast of heat, but neither do you want them dripping and soggy with oil. Sprinkle with sea salt and grind on some coarse black pepper. Pop in the oven for 5-7 minutes, depending on your oven. They should be supple with perhaps a little ambered charring here and there. Again, don't overdo it, otherwise the lovely succulent tips will end up shriveled and chewy-brown. \u003c/p>\n\u003cp>To serve them as is, add a generous squeeze of lemon juice and perhaps a little flurry of finely grated lemon rind. (Meyer lemons are very nice, should you have a backyard tree.) Tangerine or even blood-orange juice can make for an interesting change. I find that roasted asparagus tastes best still warm; if you're planning to cook ahead, I'd stick with steaming, and don't put anything acid (citrus juice, vinegar) onto it until just before serving, as the acid will turn your grass from bright green to a muddy pea-soup shade very quickly. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hollandaise sauce, in my opinion, is the most perfect accompaniment to asparagus, a suitably rich gilding for the season's first crop. But with its tricky-to-make reputation and Mad-Men ingredient list (butter, butter, egg yolks, lemon juice, butter), it's pretty much fallen out of favor among home cooks, reserved only for eggs Benedict at birthday brunches. Instead, here's a lovely spring salad to green up your table, just in time for St. Patrick's Day this week.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spring Asparagus Salad\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>Shop the farmers' market to find the freshest and prettiest ingredients for this salad, including tender sweet lettuces (like Little Gems, which look like mini-heads of Romaine), pink-and-purple Easter Egg radishes, perhaps some feathery frisee. If you can find true new potatoes, so fresh from the soil that you can scrape off the skin with a fingernail, cook them in boiling salted water until just tender (they'll cook much faster than regular potatoes). Drain, cool slightly, and add to the salad while still lukewarm. \u003c/p>\n\u003cp>\u003cstrong>Author:\u003c/strong> \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\n \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min \u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/aparagus-chloe-atkins500.jpg\" alt=\"Spring Asparagus Salad. Photo: Chloe Atkins\" title=\"Spring Asparagus Salad. Photo: Chloe Atkins\" width=\"500\" height=\"417\" class=\"alignnone size-full wp-image-24671 photo\">\u003cbr>\n\u003cem>Spring Asparagus Salad. Photo: Chloe Atkins\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">a handful of\u003c/span> \u003cspan class=\"name\">small new or fingerling potatoes\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tbsp (or as needed)\u003c/span> \u003cspan class=\"name\">olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 lb\u003c/span> \u003cspan class=\"name\">asparagus\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">sea salt\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2\u003c/span> \u003cspan class=\"name\">cara cara, navel, or blood oranges\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 head\u003c/span> \u003cspan class=\"name\">green leaf, butterhead, or red-leaf lettuce, washed\u003c/span>, or \u003cspan class=\"amount\">3-4 heads\u003c/span> \u003cspan class=\"name\">Little Gem\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 bunch\u003c/span> \u003cspan class=\"name\">radishes, trimmed and thinly sliced (use a mandolin if possible)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 skinny bunch\u003c/span> \u003cspan class=\"name\">chives\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Vinaigrette:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">juice of 1\u003c/span> \u003cspan class=\"name\">lemon, preferably Meyer\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 tsp\u003c/span> \u003cspan class=\"name\">finely grated lemon rind\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tsp\u003c/span> \u003cspan class=\"name\">white-wine or champagne vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">Dijon mustard\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">salt\u003c/span> \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span> \u003cspan class=\"amount\"> to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">olive oil, or to taste\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450F. In a medium saucepan, cover potatoes with cold water, add several generous pinches of sea salt, and bring to a simmer. Let cook until potatoes are just tender. Drain and let cool.\u003c/li>\n\u003cli>Spread asparagus in a single layer on a baking sheet. Drizzle tips lightly with olive oil. Roll spears around until they are just barely coated. Sprinkle with salt and freshly ground pepper. Slide sheet into oven and roast, checking occasionally, for 5-7 minutes, until spears are tender and just barely browned here and there. Remove from oven, and transfer spears onto a plate to cool.\u003c/li>\n\u003cli>Cut a flat slice off the top and bottom of the orange so it sits flat. Moving from top to bottom (north pole to south pole, as it were), slice off peel and white membrane in vertical strips, moving around the circumference to trim off every speck of bitter white pith.\u003c/li>\n\u003cli>Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Slice or wiggle the fruit out so you get a glistening arc of membrane-free fruit.\u003c/li>\n\u003cli>Whisk vinaigrette ingredients together, tasting and adjusting the vinegar/oil balance to your taste. Toss lettuce with just enough dressing to coat. Slice potatoes in half and toss with a little more dressing. Mince enough chives to make about 1 tablespoon.\u003c/li>\n\u003cli>Divide lettuce between four plates. Arrange asparagus, potatoes, radishes, and orange segments on each plate. Drizzle a little of the remaining dressing over each plate. Sprinkle with chives and serve. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"The grass is here! The first crop of California-grown asparagus has arrived. Find out how to choose, cook, and enjoy these succulent spears, with a recipe for \u003cem>Spring Asparagus Salad\u003c/em>. ","status":"publish","parent":0,"modified":1300039204,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1398},"headData":{"title":"Green as Grass: Asparagus Salad for Spring | KQED","description":"The grass is here! The first crop of California-grown asparagus has arrived. Find out how to choose, cook, and enjoy these succulent spears, with a recipe for Spring Asparagus Salad. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"24664 http://blogs.kqed.org/bayareabites/?p=24664","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/13/green-as-grass-asparagus-salad-for-spring/","disqusTitle":"Green as Grass: Asparagus Salad for Spring","path":"/bayareabites/24664/green-as-grass-asparagus-salad-for-spring","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>California grass is here! Fat or slender, steamed or roasted, even deep-fried: it's just a week until the official beginning of spring, and that means, after a long winter of kale, kale, collards, and kale, beautiful asparagus--called 'grass' in the produce biz--is reappearing this month, right alongside the daffodils, tulips, and magnolia blossoms brightening every front yard. \u003c/p>\n\u003cp>Asparagus, you might be surprised to find out, used to be considered a member of the lily family (\u003cem>Liliaceae\u003c/em>), which also included onions, garlic, leeks and the rest of the edible and ornamental alliums. But the botanical powers that be have since split that family, making a separate \u003cem>Asparagaceae\u003c/em> genus of some 300 mostly ornamental species. However, unless you have a botany geek among your midst, it's still fun to amaze your friends with your mastery of obscure plant facts by mentioning the asparagus-lily connection, should conversation around the buffet need a goose. \u003c/p>\n\u003cp>What's really interesting, however, is how asparagus grows. It's a perennial plant, for starters, growing from a tangled, ring-like \"crown\" planted some six to eight inches below the surface of the soil. Once an asparagus patch is well established (it generally takes about 3 years to become fully productive), it can last for decades. The asparagus spears work like bulbs--in the same way that tulips and daffodils push up their stems and leaves from their storehouse underground, so an asparagus patch can be bare dirt one day and a forest of insouciant little tips the next. The spears come up in leaps and bounds, an inch one morning and practically full-size the next. \u003c/p>\n\u003cp>Some commercial asparagus growers have to harvest their fields several times a day to keep a consistent size and shape. The spears come up without distraction--no leaves, no flowers, no frills. Once they're long enough to harvest, out come the knives, cutting them off just below soil level. Like peas, asparagus are most tender and succulent straight out of the garden, which makes them worth seeking out straight from the farmer rather than at the supermarket. \u003c/p>\n\u003cp>The stalks should be turgid and smooth, not flaccid, pithy, or ridged. The tiny leaves should still be tight against the stalk, and the tips should be firm, the leaf tips closed with no sign of rot or sliminess at the top. The best way to judge freshness is to look at the base: really fresh asparagus will look moist, almost translucent. A day later, it's chalky; after that, it's solid white, with woodiness moving up the stalk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can feel where the tenderness of an asparagus stalk starts, just by bending it gently about three-quarters of the way down the stalk. Hold it with the tip pointing to your right, and you'll feel it: tender over to the right, woody to the left. Snap it right where the stiffness gives, keeping in mind that the fresher it is, the less you'll have to take off. \u003c/p>\n\u003cp>Cooking asparagus is a lot like cooking corn: you're not so much cooking it as just heating it through, nudging it gently over the line from raw to tender. Asparagus moves very quickly from green and tender to khaki and mush, and once gone, there's no bringing it back. You can steam-simmer it in a wide, flat saute pan, spreading it out in a bare half-inch of boiling salted water, moving it around with tongs to keep it cooking evenly, whisking it out into an ice bath the moment it starts to give. \u003c/p>\n\u003cp>Or you can flash-roast it, my favorite method. Preheat your oven to 450F. Lay your asparagus out on a baking sheet, drizzling olive oil over the tips, rolling the rest of the spears around in whatever's left. Go lightly: you don't want the stalks to dry up like paper in oven's blast of heat, but neither do you want them dripping and soggy with oil. Sprinkle with sea salt and grind on some coarse black pepper. Pop in the oven for 5-7 minutes, depending on your oven. They should be supple with perhaps a little ambered charring here and there. Again, don't overdo it, otherwise the lovely succulent tips will end up shriveled and chewy-brown. \u003c/p>\n\u003cp>To serve them as is, add a generous squeeze of lemon juice and perhaps a little flurry of finely grated lemon rind. (Meyer lemons are very nice, should you have a backyard tree.) Tangerine or even blood-orange juice can make for an interesting change. I find that roasted asparagus tastes best still warm; if you're planning to cook ahead, I'd stick with steaming, and don't put anything acid (citrus juice, vinegar) onto it until just before serving, as the acid will turn your grass from bright green to a muddy pea-soup shade very quickly. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hollandaise sauce, in my opinion, is the most perfect accompaniment to asparagus, a suitably rich gilding for the season's first crop. But with its tricky-to-make reputation and Mad-Men ingredient list (butter, butter, egg yolks, lemon juice, butter), it's pretty much fallen out of favor among home cooks, reserved only for eggs Benedict at birthday brunches. Instead, here's a lovely spring salad to green up your table, just in time for St. Patrick's Day this week.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spring Asparagus Salad\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>Shop the farmers' market to find the freshest and prettiest ingredients for this salad, including tender sweet lettuces (like Little Gems, which look like mini-heads of Romaine), pink-and-purple Easter Egg radishes, perhaps some feathery frisee. If you can find true new potatoes, so fresh from the soil that you can scrape off the skin with a fingernail, cook them in boiling salted water until just tender (they'll cook much faster than regular potatoes). Drain, cool slightly, and add to the salad while still lukewarm. \u003c/p>\n\u003cp>\u003cstrong>Author:\u003c/strong> \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\n \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min \u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/aparagus-chloe-atkins500.jpg\" alt=\"Spring Asparagus Salad. Photo: Chloe Atkins\" title=\"Spring Asparagus Salad. Photo: Chloe Atkins\" width=\"500\" height=\"417\" class=\"alignnone size-full wp-image-24671 photo\">\u003cbr>\n\u003cem>Spring Asparagus Salad. Photo: Chloe Atkins\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">a handful of\u003c/span> \u003cspan class=\"name\">small new or fingerling potatoes\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tbsp (or as needed)\u003c/span> \u003cspan class=\"name\">olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 lb\u003c/span> \u003cspan class=\"name\">asparagus\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">sea salt\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2\u003c/span> \u003cspan class=\"name\">cara cara, navel, or blood oranges\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 head\u003c/span> \u003cspan class=\"name\">green leaf, butterhead, or red-leaf lettuce, washed\u003c/span>, or \u003cspan class=\"amount\">3-4 heads\u003c/span> \u003cspan class=\"name\">Little Gem\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 bunch\u003c/span> \u003cspan class=\"name\">radishes, trimmed and thinly sliced (use a mandolin if possible)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 skinny bunch\u003c/span> \u003cspan class=\"name\">chives\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Vinaigrette:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">juice of 1\u003c/span> \u003cspan class=\"name\">lemon, preferably Meyer\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 tsp\u003c/span> \u003cspan class=\"name\">finely grated lemon rind\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tsp\u003c/span> \u003cspan class=\"name\">white-wine or champagne vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">Dijon mustard\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">salt\u003c/span> \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span> \u003cspan class=\"amount\"> to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">olive oil, or to taste\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450F. In a medium saucepan, cover potatoes with cold water, add several generous pinches of sea salt, and bring to a simmer. Let cook until potatoes are just tender. Drain and let cool.\u003c/li>\n\u003cli>Spread asparagus in a single layer on a baking sheet. Drizzle tips lightly with olive oil. Roll spears around until they are just barely coated. Sprinkle with salt and freshly ground pepper. Slide sheet into oven and roast, checking occasionally, for 5-7 minutes, until spears are tender and just barely browned here and there. Remove from oven, and transfer spears onto a plate to cool.\u003c/li>\n\u003cli>Cut a flat slice off the top and bottom of the orange so it sits flat. Moving from top to bottom (north pole to south pole, as it were), slice off peel and white membrane in vertical strips, moving around the circumference to trim off every speck of bitter white pith.\u003c/li>\n\u003cli>Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Slice or wiggle the fruit out so you get a glistening arc of membrane-free fruit.\u003c/li>\n\u003cli>Whisk vinaigrette ingredients together, tasting and adjusting the vinegar/oil balance to your taste. Toss lettuce with just enough dressing to coat. Slice potatoes in half and toss with a little more dressing. Mince enough chives to make about 1 tablespoon.\u003c/li>\n\u003cli>Divide lettuce between four plates. Arrange asparagus, potatoes, radishes, and orange segments on each plate. Drizzle a little of the remaining dressing over each plate. Sprinkle with chives and serve. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24664/green-as-grass-asparagus-salad-for-spring","authors":["5038"],"categories":["bayareabites_752","bayareabites_95","bayareabites_12"],"tags":["bayareabites_828","bayareabites_2172","bayareabites_300","bayareabites_1815","bayareabites_200"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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