(Mass Appeal) – Farmers markets are opening up throughout the state where you can get healthy, fresh fruits and vegetables. Asparagus is in season, so Connie Adams of Yellow Stonehouse Farms in Westfield, shares a few tips and recipes for cooking asparagus.

Strawberry Asparagus Salad
Ingredients
Spring Mix
Strawberries
Grilled Asparagus
Feta
Homemade Croutons
Sliced Almonds
Poppy seed dressing
Grilled Chicken (optional)

Preparation
Layer ingredients in a bowl & serve with dressing on the side.

Asparagus Quiche
(Serves 8)
Ingredients
4 eggs
1 cup milk
1 TBL chopped green herb
1 partially baked pie crust
1 cup shredded sharp cheddar
½ tsp freshly grated nutmeg
Salt & pepper to taste
1 cup asparagus spears, cooked & sliced – reserve 10 thin slices to decorate the top
½ cup chopped allium of your choice – ramps, onions, chives
1 TBL chopped parsley or lovage

Preparation

1. Preheat oven to 350 degrees.
2. Beat eggs with milk & nutmeg until well blended.
3. Fold in the chopped fiddleheads, ramps, parsley, and half the shredded cheese.
4. Season with salt & pepper to taste.
5. Turn into a partially baked shell and sprinkle with remaining cheese.
6. Decorate the edge with the whole cooked fiddlehead.
7. Bake 40 minutes or until set. Use a toothpick to check.
8. Let rest for 10 minutes before serving.