In Season: Ontario Asparagus

This is a sponsored post written by me on behalf of Loblaws Companies Inc.. All opinions are 100% mine.

Grilled Asparagus & Potato Salad with Lemony Scallion & Charred Garlic Vinaigrette

Vegetables at their peak – is anything more beautiful? I’m sure by now you’ve spotted vibrant bundles of Ontario asparagus lining the produce shelves of your grocery store. We can’t seem to get enough of it here at home; grilled, pan fried, roasted, raw & shaved… any way we can get it, sweet, grassy asparagus is on our plates from late May to early July.

When picking asparagus, which you should do before it’s gone for another year, look for straight, crisp spears with tightly bundled green or purple tips. Although it’s best eaten fresh right away, you can refrigerate for 2-3 days before consuming. Asparagus also freezes well; just trim the tough ends, blanch in boiling water for 1 minute followed by a plunge in an ice bath. Dry off and place in a freezer bag for up to 1 year.

Grilled Asparagus & Potato Salad with Lemony Scallion & Charred Garlic Vinaigrette

If you head on over to the produce aisle at your local Loblaws, you’ll no doubt find bundles upon bundles while it lasts. And what’s better – they want to pay for your grocery trip (up to $250). It’s easy to enter, too!

  • Follow @LoblawsON on Instagram (please ensure that your Instagram account is public)
  • Upload an original picture to your Instagram page highlighting the monthly Food Alert Item (June is Asparagus, of course)
  • Include the campaign hashtags #WeLoveFood and #ShareTheFoodLove

How easy is that? If nothing else, you’ll be eating a delicious dish of asparagus! If you’re looking for even more inspiration, head to their website for some asparagus recipes!

Grilled Asparagus & Potato Salad with Lemony Scallion & Charred Garlic Vinaigrette

Grilled Asparagus & Potato Salad with Lemony Scallion & Charred Garlic Vinaigrette
serves 4 as a side dish

4 cups New Potatoes (alternatively, any local baby potato), sliced in half
2 tbsp olive oil
salt and pepper, to taste
2 large cloves garlic
1 bundle Ontario asparagus, ends trimmed
1/2 small red onion, left in one chunk
salt and pepper, to taste
1/4 cup olive oil
juice from 1/2 lemon
zest from 1/2 lemon
4 large scallions, sliced thin
1 tsp sweet grainy mustard
pinch red pepper flakes (more if you like it spicy)
salt and pepper, to taste
2 cups arugula

Bring a pot of salted water to a boil. Add your sliced potatoes and let them cook until almost fork-tender, 5-6 minutes. Strain and toss with olive oil and a few pinches of salt and pepper.

Preheat your grill to medium-high heat and let it get nice and hot. Place your precooked potatoes cut-side down on the grill and cook until they’ve become nicely charred, about 5 minutes. Remove to a large mixing bowl. With the BBQ still going, place your garlic cloves on the grill for about 1 minute per side. They should be lightly charred and fragrant. Remove and set aside. Toss your asparagus spears and red onion with a tbsp of olive oil and a pinch of salt and pepper and place on the grill taking care not to let them slip between the grates. Cook asparagus for 1-2 minutes before turning over and cook for another minute. Let the onion get nice and charred on both sides, remove and cut both the onion and asparagus into bite-sized chunks and add to the potatoes in the mixing bowl.

In a smaller mixing bowl, whisk together the 1/4 cup of olive oil, lemon zest and juice, scallions, mustard, pepper flakes and a few pinches of salt and pepper. Get your charred garlic and mince it until it’s almost a paste. Whisk into the vinaigrette. Taste for seasoning and add more lemon or salt and pepper, if needed.

Add about half of the vinaigrette to the mixing bowl with the potatoes, asparagus and red onion. Add in the arugula and toss everything until combined. Add more of the vinaigrette, if needed.

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