Driftless Foodie: Asparagus . . . part three

By Jessica Woodward

By now, your patches should have gone to seed in preparation for next year’s harvest. It is safe to say that our stalks are officially taller than I am.

But while it’s still abundant, I like to share my harvest with friends, coworkers, and family alike. And, I must say, having our own patch that’s about 20 feet long by 7 feet wide, I’m about asparagus-ed out at this point. However, for all of you who don’t have such a large patch, don’t fear! Asparagus is still bountiful at the market and at our local grocery stores. 

And the final recipe of this three-part asparagus madness will incorporate various other produce items that you can find alongside that beloved asparagus at the farm stands. This is my favorite time of year, as local produce becomes more constant and more recipes include all things fresh and yummy.

One of my favorite things to pair with asparagus is mushrooms. And this third recipe will not disappoint. It is not heavy, there’s no cream or a bunch of cheese — it’s great for hot evenings. In fact, it’s the perfect recipe to make if you have a flat-top grille outside. No need to stand inside over the stove. Think of it as a twist on fried rice!

Well, now that part three is done, it’s on to the next adventure as we added a flock of chickens to our home!


Almond Asparagus Rice Dish

Almond Asparagus Rice Dish



2 small leeks, white and green parts only, cut into half-moons

2 cups of asparagus, cut on the bias in 1-inch pieces

1 pint of mushrooms, sliced

1/2 cup of sliced almonds

2 cloves of garlic, shaved

2 cups of cooked rice

1 pound of ground sausage

Zest of one lemon

2 tablespoons of chives

2 tablespoons of butter

Salt and pepper


How to

In a large skillet, brown the sausage, remove, drain and set aside.

Add 1 tablespoon of butter and the leeks to the skillet with a pinch of salt and caramelize for about five minutes.

Add mushrooms and brown 3-5 minutes.

Add asparagus and garlic, season with a pinch of salt and cook for 2-3 minutes.

Add the remaining butter, rice and cooked sausage back to the skillet. Stir and cook together for 3-5 minutes.

Taste and season with pepper and salt if needed.

Stir in the lemon zest and top with chives and almonds.

Submit A Comment

Fill out the form to submit a comment. All comments require approval by our staff before it is displayed on the website.

Notify of
0 Comment
Inline Feedbacks
View all comments