Local asparagus is still at farmers’ markets, and that’s where we were inspired to play a little with a simple, tasty dish.
In a booth at the Greenport Farmers’ Market on the North Fork of Long Island, there was Noah Schwartz, chef and owner of Noah’s Restaurant in Greenport, cooking small plates to support farm-fresh products. He handed us a dish of warm asparagus he had just tossed with goat cheese. (It was great, Noah.)
Destined for a large dinner party that night, my partner and I bought lots of farm-fresh local asparagus, and after roasting and chopping it, we added aged grated goat cheese from local Catapano Farm, fresh lemon juice, and topped it with some toasted bread crumbs that we had drizzled with olive oil and sea salt. (You can skip the bread crumbs if you’d like; we like the texture.) But here comes the key to it all…at the last minute, drizzle the asparagus with some truffle oil, toss quickly and serve. What a taste of spring. — Cheers from Faith