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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. Â
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. Â
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. Â
Chile and Honey Asparagus
Yield: 3 or 4 servings  Â
Ingredients
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 lemonÂ
Directions:Â
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.Â