This warm weather we are having has warmed up the soil and the asparagus has decided that spring is indeed here!! Our first day of picking will be Friday May 16. We will have a little asparagus for the market on Saturday. Watch for us at the Old Strathcona Market plus the Downtown Market on 104th which starts this Saturday.

We had the wonderful privilege of having Judy Schultz come for lunch this last week. She is doing a series of articles in The Edmonton Journal and we were delighted to have been chosen for one that will be in The Journal on May 28. The picture is of Judy and our two adorable granddaughters checking out our wonderful sandy soil that we were planting that next four acres of asparagus into.

We were able to gather a few tips that were about 2” tall before that last frost so that we could prepare some of our favorite asparagus dishes for lunch with Judy. This is one that we prepared:

Asparagus with Cashews

This wholesome hearty dish is so easy to make!  Fresh asparagus sautéed in ginger then tossed with cashews and soy sauce.  Delicious!

1 ½  lb.                   Edgar Farms fresh asparagus

2Tbsp.                  olive oil

2 tsp.                      sesame oil

1 Tbsp.                  fresh ginger root - grated

½ cup                     cashews

1 Tbsp.                  soy sauce

Roast cashews in 350 F. oven for about 15 min. until golden brown. Coarsely chop.

Cut asparagus diagonally into about 3 pieces. 

Heat the oils together in a wok over high heat.  Add the ginger and stir fry for 1 min.   Add the asparagus and stir fry until tender but still crisp, about 4 min.

Stir in the cashews and soy sauce.  Serve immediately.

Serves 6