152nd Kentucky Derby & Asparagus

The 152nd Kentucky Derby is happening this Saturday at 6pm. Whether you’re interested in horse racing or not, have a strong opinion on horse racing or not, the Kentucky Derby is steeped in off track tradition that is fun to participate in, especially with food and beverages.

The Mint Julep is iconic but if you’re not into Bourbon (that’s me raising my hand), then let me introduce you to a delicious alternative that is part of the Derby tradition - the Kentucky Oaks Lily. She is ⅓ cup cranberry juice with 3 tablespoons of vodka, 2 tablespoons of fresh lime juice with 2 teaspoons of Triple Sec, shaken vigorously with ice and poured over crushed ice. Garnish her with a lime wheel and enjoy her pretty pink color and enjoyable fresh Spring flavor.  

The Hot Brown is another Kentucky legend, a Louisville legend, as famous as the Mint Julep, and a fun way to join in the Kentucky Derby festivities from your own home while you enjoy the pomp and ceremony on TV, sipping  an Oaks Lily. The Hot Brown was created by the chef at the Brown Hotel in Louisville as a late night, sophisticated “snack” for hotel guests after their famous dinner dances. This “snack” (it’s enough to be a meal) is an open-faced turkey “sandwich” with tomatoes, Mornay (cheese) sauce and bacon. At The Brown Hotel it is served in a silver dish with toast points surrounding a mound of turkey, topped with tomatoes, Mornay sauce and bacon. Generally when it is replicated the turkey, tomato, sauce and bacon are placed on the bread like an open face sandwich. Either way, a knife and fork is required to enjoy it. 

Here is the original recipe from The Brown Hotel.  

Now onto the star of the moment, asparagus! The asparagus is trickling in due to the cold Spring we’re having.  I just have two important notes about asparagus for you. First,  asparagus cooks very  quickly, in 3 to 4 minutes. To overcook it is a crime and will bring out its iron taste. Perhaps that’s why some people don’t enjoy it, they’ve only had it overcooked? Second, asparagus prefers sitting in a “vase” like flowers, with a little water at its feet, sitting on the counter. When you get your asparagus home, give the ends a fresh cut, stand it upright in a container  and let its feet stay wet until you use it. When you’re ready to saute (the best way to cook it in my opinion) or grill it, grab each spear with your left hand on one end and your right on the other and bend the spear. Where it breaks to the tip is the part you should eat. You can compost the bottom, tough part that broke off. Since you’re getting it right from the farmer, there is NO need to peel the stalks. They are perfect and nutritious as they are. 

Here is a collection of asparagus recipes from Food & Wine. There’s definitely something in this collection you’ll enjoy. My favorites are the Asparagus Caesar with Pecorino and Rigatoni with Asparagus-Pistachio Pesto. Buon appetito! 

P.S. Here's what's in season in May in our area and what you'll see at the Doylestown Farmers Market: rhubarb, spinach, asparagus, lettuce, radishes, turnips, strawberries, chives, green garlic, salad mix/greens, heads of lettuce, veg and flower plant starts, kale, Swiss Chard, Asparagus, Scallions, Lehigh Gold Potatoes, Fresh Herbs