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I’ve been working on an article this past week about farm-fresh foods that will run in a magazine in April. It can be hard to think about spring vegetables when it’s September, but I took an inspirational trip around Fresh Market.
Which is always problematic for me.
Fresh Market always smells like cinnamon, at least around the fall, and I am pretty sure they put some chemicals in that scent that make you want to spend all your money there. Unfortunately, it’s right by my gym, so when I am leaving the gym and starving I think, “Hmmm … I could just stop by Fresh Market and grab a $9 sandwich!”
Anyway, I get paid for these articles so I figured it was OK to spend money on good produce with which to experiment. I got a little happy, though, and came home with every spring-type thing I could find: asparagus, beets, leeks, strawberries, broccoli, and radishes. For three recipes.
This asparagus recipe is one I decided was a little too upscale in taste for a magazine aimed at parents. I really don’t know what I was thinking, other than I wanted to use asparagus and was hungry. If your kids will eat asparagus and goat cheese, more power to you! When I was chatting about this on Facebook, one of my friends said his kids thought it looked “hairy” with the dill. Ha! Oh, children. Maybe some day.
So while this recipe is delicious, I am 100% positive my children wouldn’t touch it with a 10-foot pole. Sigh. Oh well, all the more for me.
(I am certain this would also be delicious as a quiche, and that was my original intent, but then I got lazy. A quiche will need to bake longer, though, usually 45-60 minutes at 350 in my experience.)