Chef Michael Cimarusti of Providence loves Zuckerman Farms’ asparagus. This week on the Market Report, he calls it a “world-class ingredient.” He buys their jumbo asparagus and prepares it in several ways:
1. Raw – Shave the asparagus and dress it with olive oil, lemon juice and sea salt.
2. Grilled – Peel and blanch the asparagus and then put it on the grill.
3. Roasted – Peel and blanch the asparagus, then roast in a high-heat oven (or broiler). Brown butter in a pan and toss in the roasted asparagus. Michael likes to sprinkle them with smoked sesame seeds. Or you can finish it by sprinkling with Parmigiano-Reggiano and putting it under the broiler. The cheese will add a nice crust.