Baja Son Growers

ANTIOXIDANT RICH

vegetables are nutritious and lower the risks of some diseases

Excellent Source of Vitamin K

supports normal blood clotting

Good Source of Vitamin C

helps maintain a healthy heart

Good Source of Iron

helps carry oxygen in the body aiding in respiration

Rich Source of Vitamin A

supports healthy vision and good eye health

All in All

excellent source of fiber, folate, vitamins A, C, E, K, and chromium

BASIC COOKING TECHNIQUES

Steamed

1

asparagus held in a basket to cook gently over steaming water

Boiled

1

cover asparagus ½ inch with salted water, bring to a boil, and cook until tender

Blanched

1

drain the asparagus and place it in a large bowl or pan of ice water to stop cooking.

Microwaved

1

2 tablespoons of water, covered and microwaved for 3 minutes, stir and microwave for another 2 to 3 minutes, drain and cool.

Oven Roasted or Baked

1

single layer on a shallow pan & cooked in the oven at high heat

Pan-Fried or Sauteed Asparagus

1

cooked in oil or butter in a skillet.

HOW TO STEAM ASPARAGUS

1

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

2

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

3

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

HOW TO STEAM ASPARAGUS

1

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

2

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

3

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

HOW TO STEAM ASPARAGUS

1

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

2

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

3

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

HOW TO STEAM ASPARAGUS

1

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

2

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

3

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

HOW TO STEAM ASPARAGUS

1

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

2

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

3

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Num quid tale Democritus? Apparet statim, quae sint

Asparagus Caprese Salad
{
- Basil Pesto:
- 1 cup (250 mL) packed fresh basil leaves
- 2 tbsp (30 mL) toasted pine nuts
- 1 clove garlic, halved
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) olive oil
- 1/3 cup (75 mL) grated Parmesan cheese
- 1 tsp (5 mL) white wine vinegar
- Asparagus:
- 2 bunches Baja Son Growers Asparagus, woody ends trimmed and spears halved
- 1 cup (250 mL) halved cherry tomatoes
- 1 cup (250 mL) halved cocktail bocconcini cheese
- 1 shallot, thinly sliced
With asparagus as the base and a topping of homemade basil pesto, this satisfying take on a caprese salad is fresh and flavorful.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serves: 4

Basil Pesto: In food processor, blend basil, pine nuts, garlic and salt until blended. Add oil, Parmesan and vinegar; pulse until smooth.

Asparagus: In boiling salted water, cook asparagus, stirring occasionally, for 2 to 3 minutes or until just tender. Drain and pat dry.

Arrange asparagus on serving plate. Top with tomatoes, bocconcini and shallot. Drizzle with basil pesto.

Tip: For added zing, drizzle with balsamic vinegar.
Asparagus & Mushroom Gnocchi
{
- 16 Ounces Ricotta Cheese
- 1 large egg
- 1/2 cup Parmesan Cheese (Fine)
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 bunch asparagus, trimmed
- Kosher salt
- 2 tablespoons olive oil
- ¼ pound fresh mushrooms
- 1 shallot, chopped finely
- 1 cup peas or frozen peas, thawed
- 1/4 stick unsalted butter
- Freshly ground black pepper
- Chopped chives
- Parmesan
- Lemon zest
Gnocchi Let ricotta drain by spooning the cheese onto paper towels, allowing the cheese to sit for at least 20 minutes. Using a food processor, combine ricotta, eggs, Parmesan cheese, and kosher salt. While pulsing, season with pepper until the mixture is smooth. Continue pulsing while adding flour to make a smooth and moist mixture. Transfer the contents of the processor into a pastry bag and create a round tip to shape the gnocchi. Vegetables and Assembly Boil salted water and add asparagus. Cook until vibrant green and cooked to your preference of crisp-tender. This process takes about 1 minute. Blanch in a bowl of ice water, and drain. Slice vegetables into small pieces, leaving the tips intact. Reduce the heat to a simmer and pipe dough into the pot cutting the mixture at 1” lengths using a knife. Cook the pasta about 3 minutes, until it doubles in size. Transfer the gnocchi into an oiled baking sheet, straining excess water. Make sure to keep at least ¼ of the pasta water! Heat 2 Tbsp. oil in a large skillet over medium heat. Cook mushrooms, stir the pasta and cook for about 5 minutes until softened. Add shallot to pan and continue tossing for about 5 minutes. Combine gnocchi, asparagus, peas, butter, and reserved cooking liquid to pan with mushrooms. Cook two minutes while gently tossing until vegetables are warm and sauce has thickened seasoning with salt and pepper. Top with chives, Parmesan cheese, and lemon zest to your liking.
Asparagus Frittata
{
- 8 large eggs
- 4 large egg whites
- 1 cup (packed) basil leaves, thinly sliced
- Kosher salt, freshly ground pepper
- 2 tablespoons olive oil
- 2 cups thinly sliced asparagus (from about 1 bunch)
Preheat oven to 400°. Whisk eggs and egg whites in a medium bowl until frothy; mix in basil and season with salt and pepper.

Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add asparagus and cook, tossing occasionally, until beginning to soften, about 2 minutes. Reduce heat to medium and add egg mixture, stirring to combine

Cook, shaking pan occasionally, until egg mixture is set around edges, about 4 minutes. Transfer skillet to oven and cook frittata until top is puffed and completely set, 10–15 minutes.

Run a heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges.
Baja Son’s Garlic-Parmesan Crusted Asparagus
{
- 1 pound fresh asparagus
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 6 cloves minced garlic
- 5 Tablespoons parmesan cheese
- Olive Oil
Preheat oven to 425 degrees. Line a baking sheet to the rim with aluminum foil.

Rinse the asparagus and trim off bottom two inches of the spear. Spread vegetables in a thin layer on top of the baking sheet.

Lightly coat the asparagus olive oil and incorporate. Mix salt, pepper, garlic, and parmesan cheese together in a bowl and use your hands to incorporate the asparagus with mixture. Lay in an even layer and make sure there is enough olive oil on top of the coating.

Bake in the preheated oven for 8 minutes, remove and serve. Enjoy!
Asparagus Salad with Gruyere & Herbs
{
- Raw asparagus
- Olive oil Fresh lemon juice
- Herbs of Basil, Cilantro, or Dill
- Gruyère, shaved Kosher salt and freshly ground black pepper
Shave asparagus lengthwise

Toss asparagus with oil, lemon juice, and herbs in a medium bowl. Top with Gruyère; season with salt and pepper. Garnish with radish and Lime
Chicken Asparagus & Wild Mushroom Stir Fry
{
- 3 tablespoons extra-virgin olive oil, divided
- 1 bunch asparagus, trimmed, cut into 2-inch pieces
- Kosher salt
- 1 pound assorted wild mushrooms (such as chanterelle, oyster, and shiitake)
- 1/4 cup minced shallot (from about 1/2 large shallot)
- 4 garlic cloves, minced
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2 inch strips
- 1/4 teaspoon piment d'Espelette or a pinch of cayenne pepper
- 1/3 cup dry white wine or dry vermouth
- 1/3 cup heavy cream
- Freshly ground black pepper
Heat 1 Tbsp. oil in a large heavy skillet over medium-high heat. Add asparagus; season with salt and toss to evenly coat asparagus with oil

Add 3 Tbsp. water, cover, and steam until water evaporates and asparagus is just tender, 4–5 minutes. Transfer asparagus to a medium bowl.

Heat 1 Tbsp. oil in same skillet. Add mushrooms; season with salt and sauté until tender, 8–10 minutes. Transfer mushrooms to another medium bowl.

Heat remaining 1 Tbsp. oil in same skillet. Add shallot and garlic and sauté until just tender, about 2 minutes.

Add chicken; season with salt and sprinkle with piment d'Esplette. Sauté until chicken is almost cooked through, 4–6 minutes. Add wine and cream; bring to a boil and cook until sauce thickens slightly, about 2 minutes.

Return asparagus and mushrooms to skillet and toss until coated.

Season to taste with salt and black pepper. https://www.bonappetit.com/recipe/chicken-asparagus-and-wild-mushroom-stir-fry
Asparagus, Peas, and Morels
Gnocchi

4 cups ricotta (from two 16-oz. containers)

2 large eggs

1 cup finely grated Parmesan

2 teaspoons kosher salt

Freshly ground black pepper

1 cup all-purpose flour

Vegetables and Assembly

1 bunch asparagus, trimmed

Kosher salt

2 tablespoons olive oil, plus more

¼ pound fresh morel mushrooms

1 small shallot, finely chopped

1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed

¼ cup (½ stick) unsalted butter

Freshly ground black pepper

Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)
Fried Rice with Spring Vegetables & Fried Eggs
{
- 1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated
- 2 tablespoons vegetable oil, plus more for drizzling 1 small shallot, thinly sliced
- ½ serrano chile, thinly sliced
- 1 ½-inch piece ginger, peeled, grated
- 1 large egg, beaten to blend
- 3 cups leftover cooked rice or other grain
- ½ bunch asparagus, sliced into 1-inch pieces on a diagonal
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 1 tablespoon (or more) white or regular soy sauce
- 4 Olive Oil–Basted Fried Eggs (for serving)
Cut ramp bulbs in half and slice greens into 1" pieces. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Cook ramp bulbs, shallot, chile, and ginger, stirring occasionally, until fragrant and just softened, about 2 minutes. Add beaten egg and stir to break up; cook just until set, a matter of seconds. Add rice; toss everything together, then let cook without disturbing until rice begins to crisp, about 1 minute. Add asparagus, peas, and three-quarters of ramp greens and toss, breaking up rice as needed. Cook until vegetables are softened, about 4 minutes. Add soy sauce and toss to coat. Give it a taste; you may want to add a little more soy sauce.

Divide fried rice among plates. Top each with a fried egg and shower with remaining ramp greens.

Featured Recipes

Asparagus Caprese Salad

Basil Pesto:
1 cup (250 mL) packed fresh basil leaves
2 tbsp (30 mL) toasted pine nuts
1 clove garlic, halved
1/2 tsp (2 mL) salt
1/3 cup (75 mL) olive oil
1/3 cup (75 mL) grated Parmesan cheese
1 tsp (5 mL) white wine vinegar
Asparagus:
2 bunches Baja Son Growers Asparagus, woody ends trimmed and spears halved
1 cup (250 mL) halved cherry tomatoes
1 cup (250 mL) halved cocktail bocconcini cheese
1 shallot, thinly sliced

With asparagus as the base and a topping of homemade basil pesto, this satisfying take on a caprese salad is fresh and flavorful.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 4

Basil Pesto: In food processor, blend basil, pine nuts, garlic and salt until blended. Add oil, Parmesan and vinegar; pulse until smooth.
Asparagus: In boiling salted water, cook asparagus, stirring occasionally, for 2 to 3 minutes or until just tender. Drain and pat dry.
Arrange asparagus on serving plate. Top with tomatoes, bocconcini and shallot. Drizzle with basil pesto.

Tip: For added zing, drizzle with balsamic vinegar.

Asparagus Caprese Salad

Asparagus & Mushroom Gnocchi

16 Ounces Ricotta Cheese
1 large egg
1/2 cup Parmesan Cheese (Fine)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour
1 bunch asparagus, trimmed
Kosher salt
2 tablespoons olive oil
¼ pound fresh mushrooms
1 shallot, chopped finely
1 cup peas or frozen peas, thawed
1/4 stick unsalted butter
Freshly ground black pepper
Chopped chives
Parmesan
Lemon zest

Gnocchi Let ricotta drain by spooning the cheese onto paper towels, allowing the cheese to sit for at least 20 minutes. Using a food processor, combine ricotta, eggs, Parmesan cheese, and kosher salt. While pulsing, season with pepper until the mixture is smooth. Continue pulsing while adding flour to make a smooth and moist mixture. Transfer the contents of the processor into a pastry bag and create a round tip to shape the gnocchi. Vegetables and Assembly Boil salted water and add asparagus. Cook until vibrant green and cooked to your preference of crisp-tender. This process takes about 1 minute. Blanch in a bowl of ice water, and drain. Slice vegetables into small pieces, leaving the tips intact. Reduce the heat to a simmer and pipe dough into the pot cutting the mixture at 1” lengths using a knife. Cook the pasta about 3 minutes, until it doubles in size. Transfer the gnocchi into an oiled baking sheet, straining excess water. Make sure to keep at least ¼ of the pasta water! Heat 2 Tbsp. oil in a large skillet over medium heat. Cook mushrooms, stir the pasta and cook for about 5 minutes until softened. Add shallot to pan and continue tossing for about 5 minutes. Combine gnocchi, asparagus, peas, butter, and reserved cooking liquid to pan with mushrooms. Cook two minutes while gently tossing until vegetables are warm and sauce has thickened seasoning with salt and pepper. Top with chives, Parmesan cheese, and lemon zest to your liking.

Asparagus & Mushroom Gnoc..

Asparagus Frittata

8 large eggs
4 large egg whites
1 cup (packed) basil leaves, thinly sliced
Kosher salt, freshly ground pepper
2 tablespoons olive oil
2 cups thinly sliced asparagus (from about 1 bunch)

Preheat oven to 400°. Whisk eggs and egg whites in a medium bowl until frothy; mix in basil and season with salt and pepper.
Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add asparagus and cook, tossing occasionally, until beginning to soften, about 2 minutes. Reduce heat to medium and add egg mixture, stirring to combine
Cook, shaking pan occasionally, until egg mixture is set around edges, about 4 minutes. Transfer skillet to oven and cook frittata until top is puffed and completely set, 10–15 minutes.
Run a heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges.

Asparagus Frittata

Baja Son’s Garlic-Parmesan Crusted Asparagus

1 pound fresh asparagus
1 teaspoon salt
1 teaspoon fresh ground black pepper
6 cloves minced garlic
5 Tablespoons parmesan cheese
Olive Oil

Preheat oven to 425 degrees. Line a baking sheet to the rim with aluminum foil.
Rinse the asparagus and trim off bottom two inches of the spear. Spread vegetables in a thin layer on top of the baking sheet.
Lightly coat the asparagus olive oil and incorporate. Mix salt, pepper, garlic, and parmesan cheese together in a bowl and use your hands to incorporate the asparagus with mixture. Lay in an even layer and make sure there is enough olive oil on top of the coating.
Bake in the preheated oven for 8 minutes, remove and serve. Enjoy!

Baja Son’s Garlic-Parme..

Asparagus Salad with Gruyere & Herbs

Raw asparagus
Olive oil Fresh lemon juice
Herbs of Basil, Cilantro, or Dill
Gruyère, shaved Kosher salt and freshly ground black pepper

Shave asparagus lengthwise
Toss asparagus with oil, lemon juice, and herbs in a medium bowl. Top with Gruyère; season with salt and pepper. Garnish with radish and Lime

Asparagus Salad with Gruy..

Chicken Asparagus & Wild Mushroom Stir Fry

3 tablespoons extra-virgin olive oil, divided
1 bunch asparagus, trimmed, cut into 2-inch pieces
Kosher salt
1 pound assorted wild mushrooms (such as chanterelle, oyster, and shiitake)
1/4 cup minced shallot (from about 1/2 large shallot)
4 garlic cloves, minced
1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 teaspoon piment d'Espelette or a pinch of cayenne pepper
1/3 cup dry white wine or dry vermouth
1/3 cup heavy cream
Freshly ground black pepper

Heat 1 Tbsp. oil in a large heavy skillet over medium-high heat. Add asparagus; season with salt and toss to evenly coat asparagus with oil
Add 3 Tbsp. water, cover, and steam until water evaporates and asparagus is just tender, 4–5 minutes. Transfer asparagus to a medium bowl.
Heat 1 Tbsp. oil in same skillet. Add mushrooms; season with salt and sauté until tender, 8–10 minutes. Transfer mushrooms to another medium bowl.
Heat remaining 1 Tbsp. oil in same skillet. Add shallot and garlic and sauté until just tender, about 2 minutes.
Add chicken; season with salt and sprinkle with piment d'Esplette. Sauté until chicken is almost cooked through, 4–6 minutes. Add wine and cream; bring to a boil and cook until sauce thickens slightly, about 2 minutes.
Return asparagus and mushrooms to skillet and toss until coated.
Season to taste with salt and black pepper. https://www.bonappetit.com/recipe/chicken-asparagus-and-wild-mushroom-stir-fry

Chicken Asparagus & Wild ..

Asparagus, Peas, and Morels

Gnocchi

4 cups ricotta (from two 16-oz. containers)
2 large eggs
1 cup finely grated Parmesan
2 teaspoons kosher salt
Freshly ground black pepper
1 cup all-purpose flour

Vegetables and Assembly

1 bunch asparagus, trimmed
Kosher salt
2 tablespoons olive oil, plus more
¼ pound fresh morel mushrooms
1 small shallot, finely chopped
1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
¼ cup (½ stick) unsalted butter
Freshly ground black pepper
Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)

Asparagus, Peas, and More..

Fried Rice with Spring Vegetables & Fried Eggs

1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated
2 tablespoons vegetable oil, plus more for drizzling 1 small shallot, thinly sliced
½ serrano chile, thinly sliced
1 ½-inch piece ginger, peeled, grated
1 large egg, beaten to blend
3 cups leftover cooked rice or other grain
½ bunch asparagus, sliced into 1-inch pieces on a diagonal
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1 tablespoon (or more) white or regular soy sauce
4 Olive Oil–Basted Fried Eggs (for serving)

Cut ramp bulbs in half and slice greens into 1" pieces. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Cook ramp bulbs, shallot, chile, and ginger, stirring occasionally, until fragrant and just softened, about 2 minutes. Add beaten egg and stir to break up; cook just until set, a matter of seconds. Add rice; toss everything together, then let cook without disturbing until rice begins to crisp, about 1 minute. Add asparagus, peas, and three-quarters of ramp greens and toss, breaking up rice as needed. Cook until vegetables are softened, about 4 minutes. Add soy sauce and toss to coat. Give it a taste; you may want to add a little more soy sauce.
Divide fried rice among plates. Top each with a fried egg and shower with remaining ramp greens.

Fried Rice with Spring Ve..