Spring Farmers Market Pasta With Fresh Asparagus and Peas

 There is nothing quite like the beginning of the summer farmers market season. As the days turn warmer and May arrives, many Chicago-area markets begin to open. Markets follow their own schedules, and each one is unique, with most run by the communities that host them. A searchable map of farmers markets is available at ilfma.org/find-a-market.

When heading to a farmers market, it is recommended to bring a reusable bag and be prepared with the forms of payment vendors accept. Since COVID-19, many vendors accept electronic payments in addition to cash. For those eligible for a Link card through the Supplemental Nutrition Assistance Program (SNAP), many markets accept Link and participate in Link Match. This program provides a dollar-for-dollar match for each dollar spent on a Link card, supporting additional fruit and vegetable purchases. For more information and a list of markets that accept Link and Link Match, visit ExperimentalStation.org/linkup-overview.  

Spring is an exciting time, with fresh products appearing every week. This recipe highlights early farmers market finds such as asparagus and green onions. Enjoy the fresh flavors of the season. I often find local asparagus to be more tender, with little of the stalk going to waste. You may be lucky enough to find purple asparagus alongside the more traditional green variety. Roasting asparagus enhances its flavor. 

SPRING FARMERS MARKET PASTA

YIELD: 6-8 SERVINGS

1 lb orzo, cooked according to package directions and drained

1 lb fresh asparagus*, trimmed

4 Tbsp butter or extra-virgin olive oil (plus additional for
  the asparagus)

½ cup fresh shredded Asiago or Parmesan cheese

1 package frozen peas (no need to cook) or fresh peas*,
  steamed if available

6-10 fresh green onions, chopped*

Fresh thyme*

Kosher salt and pepper to taste

* Items may be available at local farmers markets in May and June

Preheat oven to 400° F. To roast the asparagus, trim the ends and place on a parchment-lined sheet pan. Drizzle with extra-virgin olive oil and toss with clean hands until evenly coated. Season with kosher salt and roast until the tips begin to brown. Remove from the oven, cut into bite-size pieces and set aside. 

Cook the orzo according to package directions, drain and set aside.  

Once all ingredients are prepared, combine the orzo, asparagus and peas in a large serving bowl. Drizzle with 4 tablespoons of olive oil or butter and add the cheese. Season with salt and pepper to taste. Garnish with chopped green onions and fresh thyme. Adjust seasoning as needed and serve.

Janie Maxwell, MS, RDN, is the executive director of the Illinois Farmers Market Association (ILFMA). ILFMA supports local food and food systems by giving Illinois farmers markets and producers access to resources, education and connections to grow healthier and economically vibrant communities. For more information, visit ilfma.org.