Spring asparagus from farm to table

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Delicious spring asparagus cooked up street-corn style. —Courtesy Chef Spring Sheldon/Farm.Field.Sea.

Nevette Previd from Farm.Field.Sea. let us share this beautiful recipe for Grilled Asparagus Esquite by Chef Spring Sheldon, who she’s collaborating with on weekly roving culinary feasts this summer.

“This is a great backyard dish by our #MakersTablemv collaborator Chef Spring Sheldon utilizing fresh spring asparagus instead of corn. When corn season arrives, you can use this recipe too! Make sure you get thicker asparagus for the grill, and trim off the woody ends,” Nevette writes.

Grilled Asparagus Esquite (street-corn style)

1 bunch asparagus
Cojita cheese, or freshly grated parmesan
* Cojita cheese is hard cow’s milk cheese, for Islanders you can find it at Tisbury Market on State Road
1/2 cup sour cream
1/4 cup mayonnaise
juice of 1-2 limes, wedges of one lime
1 Tbsp. chipotle pepper powder
2 Tbsp. chopped cilantro

Toss the asparagus in a little olive oil and salt and pepper. Place asparagus on a medium hot grill and grill until just tender, you do not want to overcook or else it will get mushy!

Mix together sour cream, mayonnaise, lime juice, and chipotle pepper. Plate up your asparagus, spoon sauce mixture over, crumble as much cheese as you would like on top and garnish with chopped cilantro and lime wedges.

For more festive, yummy inspiration check out Chef Spring Sheldon here.