Asparagus season in Michigan

8:36 PM, May 27, 2013   |    comments
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(WZZM) Grand Rapids, Mich. - It's the middle of asparagus harvesting season in Michigan.

West Michigan is home to a lot of asparagus farms and Jaime Paquin, of the retaurant Mia and Grace in Muskegon, used the veggie as a main ingredient in this week's Get Fit healthy dish.

Here is the recipe for the asparagus and shrimp dish.

If you would like to watch Jaime make this dish click the video link.

Asparagus, Shallot and Walnut Farro, Sauteed Shrimp, Mint Pesto
Yield: 4-servings

Sauteed Shrimp
- 1/2 teaspoon minced garlic
- 2 tablespoons white wine
- 1/4 cup olive oil
- 16-20 shrimp, peeled and deveined
- Salt and pepper, to taste

1. Season shrimp with salt and pepper.
2. Heat a non-stick sauté pan over medium-high heat. Add olive oil.
3. When oil is hot, add shrimp. Cook for 2-3 minutes per side or until pink and cooked through.
4. Add garlic and a splash of white wine, cook for 30 seconds more.
5. Set aside until ready to assemble your dish.

Asparagus, Shallot and Walnut Farro
- 2 cups cooked farro, drained, cooled
- 1 shallot, finely chopped
- 1/4 cup carrot, finely diced
- 1/4 cup toasted walnuts, chopped
- 1/4 cup fennel, shaved
- 1 cup asparagus, thinly sliced
- Walnut oil, as needed
- Zest of half a lemon
- Salt and pepper, to taste
- 2 tablespoons olive oil

1. In a sauté pan over medium heat, add olive oil.
2. Add asparagus, carrots, and shallots. Sauté for 3 minutes.
3. Add farro and walnuts. Season with salt and pepper.
4. When vegetables are to desired doneness and farro is heated through, take off the heat. Toss with walnut oil and lemon zest.

To assemble the dish:
Place farro and vegetables on plate, top with shrimp and drizzle with your favorite pesto. Enjoy!

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