My City May 2023

Celebrate ASPARAGUS! BY ERIN CAUDELL One of the joys of springtime in Michigan is the availability of locally-grown asparagus. The short-lived season is when asparagus lovers “overdose” on the gorgeous, green spears – baked, grilled and sautéed. Adding lemon or a balsamic dress ing really makes the green, fresh flavor pop.

Lemon Asparagus Pasta Ingredients • 1 cup dry orzo pasta • 1 lb fresh asparagus cut into 1-inch pieces

This dish can be enjoyed cold or warm and highlights what’s best about asparagus. The simplicity of the recipe allows for many variations; try it with different herbs like oregano and parsley.

• ¾ cup fresh grated Parmesan cheese • 1/3 cup fresh basil, finely chopped • ¼ cup fresh dill, chopped • 3 Tablespoons olive oil • 1 medium lemon, zested & juiced • 1 clove garlic, grated • 1/3 teaspoon crushed red pepper flakes • 2 Tablespoons butter To Make

Boil water and add orzo according to instructions. In the last two minutes of cooking the pasta, add the as paragus. Drain all and put back into the pot with butter. Stir until butter melts. In a medium bowl add oil, lemon juice and zest, Parmesan, herbs, garlic and pepper flakes. Whisk together and stir into pasta. ◆ Enjoy!

Erin Caudell is co-owner of The Local Grocer, a horticulturalist, herbalist and farmer.

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