Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
So this past weekend was the Stockton Asparagus Festival. Did you go?
When I first moved to Stockton, 6 years (!) ago, I remember googling the city from the East Coast trying to decide if this was the job move from me.
The claim to fame in lil old Stockton? (Besides #1 in auto thefts & a crumbling housing market?)
…An annual Asparagus Festival! Ah, if only I wasn’t so blinded by food.
While I have since high-tailed it out of Stockton, I am happy that I ended up making the decision to live there for a period of time. Besides being able to meet my darling, BL, I also enjoy eating my body weight in Asparagus every April.
Lightly steamed, dressed in a light lemon-tarragon dressing. I’ll skip the festivities and enjoy this in the comfort of my own home. Perfect as a side, or as a light lunch or dinner. The below photo is about how many spears were left after I finished taking my photos. A bite here, a bite there… whoops. Thank goodness for the rule of thirds 😉
1 lb. asparagus
3 tbsp. extra virgin olive oil
1 large lemon, zested and juiced
2 tsp. chopped tarragon
1/2 tsp. dijon mustard
1/2 tsp. minced garlic
Steam the asparagus until just tender. You want a little bite left.
Whisk together the lemon juice, garlic, dijon mustard. Add the olive oil and whisk until smooth. Stir in the tarragon. Season with salt and pepper to taste.
Drizzle over the steamed asparagus.
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