Farm | Food

Seasonal Recipe: Chile and Honey Asparagus

Spring has sprung across the Lowcountry, bringing with it sunny, mild weather, bright palettes of floral blooms and a wide variety of delicious fruits and vegetables that are now in season. From sweet strawberries to brightly hued beets, the season ushers in some of our favorite seasonal ingredients.  

One of the springtime vegetables that ranks above the rest is the ever-versatile asparagus. Harvested from late February to June, asparagus are a great source of nutrients and pack a powerful punch of healthy vitamins and minerals. In fact, Kiawah River residents just may start to notice these nourishing vegetables in their CSA program deliveries in the coming weeks.  

Asparagus is delicious when simply roasted with olive oil, salt and pepper, but those looking for a real treat can try this simple chile and honey asparagus recipe courtesy of Garden and Gun by Chef Charles Hunter III.  

Chile and Honey Asparagus
Yield: 3 or 4 servings   

1 lb. asparagus, trimmed and cut into halves or thirds
½ Vidalia onion, julienned
3 tbsp. olive oil
¼ tsp. chile flakes
1 tsp. red wine vinegar
1 tsp. honey
2 cloves garlic, minced
Kosher salt
Black pepper
1 lemon 

Place asparagus, onion, olive oil, and chile flakes in a sauté pan. Cook over medium heat, stirring occasionally, until asparagus begins to brown, and onions become tender, about 4 or 5 minutes. Add vinegar, honey, and garlic. Stir for 2 minutes to ensure everything is evenly coated. Season with salt and pepper to taste. Serve over risotto, creamy grits, or mashed potatoes with a squeeze of lemon.