Good Food
Market Report - Asparagus and Artichokes
Laura Avery visits with Phil Green, who offers up fresh artichokes and asparagus from his stand at the Farmer’s Market. While both are available all year, the crops are a little lighter than usual due to cold weather. Evan Kleiman was at the market and has some suggestions for preparing both vegetables: Roasting asparagus is simple, quick…
By Evan Kleiman • • 1 min readLaura Avery visits with Phil Green, who offers up fresh artichokes and asparagus from his stand at the Farmer’s Market. While both are available all year, the crops are a little lighter than usual due to cold weather. Evan Kleiman was at the market and has some suggestions for preparing both vegetables:
Roasting asparagus is simple, quick and delicious -- start by cutting the bottom inch off the stalks, then toss with olive oil and salt. Put the asparagus on a cookie sheet and roast in a 400-degree oven for about 10 to 15 minutes. Voila!
Carciofi alla Romana Artichokes, Roman Style
Serves 4
The full episode
1 of 8
Vegan Twinkies; Handcrafted Salami; No Knead Bread- 1:00Market Report - Asparagus and ArtichokesYou’re reading this
- 8:00Restaurant Trends in Los Angeles
- 15:00Dana Harris - The Knife
- 22:00Hand-crafted Salami
- 29:00Vegan Twinkies
- 36:00No Knead Bread
- 43:00The Improvisational Cook
- 50:00Peter McNee - Truffles
The full episode
1 of 8Vegan Twinkies; Handcrafted Salami; No Knead Bread- 1:00Market Report - Asparagus and ArtichokesYou’re reading this
- 8:00Restaurant Trends in Los Angeles
- 15:00Dana Harris - The Knife
- 22:00Hand-crafted Salami
- 29:00Vegan Twinkies
- 36:00No Knead Bread
- 43:00The Improvisational Cook
- 50:00Peter McNee - Truffles