Recipe: Roasted Asparagus Leek Salsa Verde
This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farms and Isadore Farm.
IngredientsFarm fresh local green tomatoes
Farm fresh local asparagus
Farm fresh local wild leek bulbs
Farm fresh local jalapeno
Wild leek infused olive oil (recipe link)
Farm fresh local sorrel
DirectionsPreheat over to 450 degrees.
Slice two small green tomatoes into quarters. Husk, rinse and slice six tomatillos in half. Place green tomatoes and tomatillos in a large glass mixing bowl. Slice the woody ends off of ten large asparagus spears. Slice asparagus in two inch sections and place in bowl. Remove roots from four wild leek bulbs, slice in half and place in bowl. Remove seeds from jalapeno, slice jalapeno in four sections and place in bowl. Stir one tablespoon wild leek oil to vegetables and spread vegetables on to a metal baking sheet. Bake vegetables for twelve minutes.
Zest lime, mince zest, juice lime and reserve. Remove stems from one half cup sorrel leaves and reserve. Remove vegetables from oven and let cool for ten minutes.
Place half the roasted vegetables to into the glass container of an electric blender and blend for fifteen seconds. Place the other half of the roasted vegetables into the blender and blend for fifteen seconds. Stir in lime zest, lime juice, sorrel, one tablespoon wild leek oil and one quarter teaspoon sea salt. Blend the salsa verde for thirty seconds in a covered electric blender, scrape down the sides of the blender and blend for thirty additional seconds.