Cooking Tip of The Month

A perrenial plant that sends up its shoots early in April and May, asparagus is a sumptuous welcoming of the arrival of spring.  Wait for local asparagus to appear (it tastes much better) and eat often while in season.  What follows is a wonderfully tasteful grilled option.


2 lbs asparagus
4 bunches scallions or spring onions  
    finely grated rind & juice of two lemons
½ c cider vinegar                
¼ c honey
5 large cloves garlic, pressed
1 TBS cumin           
2 TBS Dijon mustard
¼ c chopped fresh mint
2 TBS chopped fresh lemon balm
½ c lemon olive oil

Blend ingredients, rind through lemon balm, in blender until smooth.  With blender running, slowly pour oil into the center to emulsify ingredients. Cover asparagus and scallions with marinade for up to two hours.  Preheat grill to medium–hot.  Grill scallions until browned on all
sides, turning and basting with marinade,about 3 minutes.  Grill asparagus until lightly browned, also basting with marinade, about 4-5 minutes.  Serve on top of cooked brown rice or orzo mixed with cooked peas. Serves 8