Seasonal produce was a hot discussion recently on the General Topics board. The rest of the country was pea green with envy over the bounty those of us who live here enjoy. Now it's time to stop gloating and offer up the best from your seasonal menus and markets.
A few things gleaned from casual meal time conversations with friends -
Gravlax from local King Salmon
Asparagus salad at the tail end of the season
Sauteed or grilled baby artichoke hearts
Meyer lemon tarts
Here's the recipe for asparagus salad my cousin Lauren got from Cecilia Chiang.
1 lb. asparagus
dressing of 1 tsp. each sugar, sesame oil and light soy sauce
Peel asparagus and cut into 1/2" lengths on diagonal. Blanch in boiling water for 45 seconds. Drain and rinse with ice water. Blot dry. Toss with dressing. Chill thoroughly to serve.