Now that it’s officially asparagus season, we’re coming up with fun ways to use it.

This spring we’re transforming our spears into a light and refreshing seasonal salsa!

You’ll be surprised at how delicious this recipe comes out, we promise.

Prep Time: 5 minutes Total Time: 7 minutes

Serves 6-8 small portions

• 1 lb asparagus, trimmed and chopped (save the ends for soup stock)
• 2 tomatoes, chopped
• 2 limes
• 2 T fresh cilantro, chopped
• 3 scallions, chopped
• 2 T olive oil
• 1 garlic clove, minced
• 1 small jalapeño pepper, minced (seeds removed)
• Salt to taste

Directions:

1) Mix: Combine all ingredients in a large bowl. Mix well, and chill in your refrigerator (or eat right away).

2) Serve: Serve salsa with tortilla chips, over quesadillas, tacos, or chili!

Photo courtesy of Liz West

One of the easiest ways to incorporate rhubarb into your diet once it becomes available in Spring is to make a 10 minute compote.

You can make a high end looking and tasting dessert with this easy recipe. Get ready to woo your family with your seasonal cooking skills!

Prep Time: 1 minute Total Time: 10 minutes

Serves 2

Ingredients:

• 2 medium stalks of fresh rhubarb, chopped
• 2 handfuls of frozen strawberries (or fresh if in season)
• 1/2 C water
• 1-2 T coconut sugar or maple syrup
• 1/2 squeeze of lemon or a dash of balsamic reduction

Directions:

1) Prep: Rinse and chop your rhubarb into small pieces.

2) Cook: In a saucepan add all of your ingredients. Bring to a boil, then down to a simmer. Simmer for 10 minutes, mixing and smashing strawberries until mashed well.

3) Serve: Let compote cool. Add to the bottom of a small bowl, then layer with chocolate or vanilla ice cream, and top with a crumble of your favorite ginger cookie. Or eat all on its lonesome!

We hope you enjoy this seasonal treat!

Posted by Flora McKay, Director of Community & Nutrition 

Photo courtesy of Patrice Beaulieu