Local Sea Asparagus (BC Product) / lb

WHAT TO DO WITH SEA ASPARAGUS
Simple Sauté:
Blanch, then quickly sauté in olive oil or butter with garlic or shallots. Serve alongside fish, scallops, or grilled vegetables.

Raw Garnish:
Use fresh (unblanched) on oysters, ceviche, or tartare for a salty crunch.

Seafood Pasta:
Stir into a seafood linguine with lemon, olive oil, and clams or shrimp.

Salads:
Combine with cherry tomatoes, cucumber, and olive oil for a coastal-style salad.
Great with watermelon and feta, too.

Pickled:
Blanch and pickle with vinegar, garlic, and mustard seeds — excellent with charcuterie or grilled fish.

Omelets & Eggs:
Add chopped, blanched sea asparagus to scrambled eggs or an omelet with herbs.

Avoid:
Overcooking — it loses its crisp bite.
Salting before tasting — it’s naturally salty!

Sautéed Sea Asparagus with Lemon & Garlic
Ingredients (Serves 2–4):
1 cup fresh sea asparagus
1 tbsp olive oil
1 small garlic clove, thinly sliced
Zest of ½ lemon
Juice of ½ lemon (to taste)
Freshly ground black pepper
Optional: a pinch of chili flakes or a few halved cherry tomatoes

Instructions:
Rinse
Rinse sea asparagus well in cold water to remove any grit or sand.
Blanch (optional, but recommended)
Bring a small pot of water to a boil.
Blanch sea asparagus for 15–30 seconds, then transfer to a bowl of ice water to preserve color and texture.
Drain and pat dry.
Sauté
In a skillet over medium heat, warm the olive oil.
Add garlic slices and cook for about 30 seconds until fragrant (don’t brown).
Add the sea asparagus and sauté for 1–2 minutes until just heated through.
Finish: Add lemon zest and juice. Toss gently to coat.
Season with black pepper (no extra salt needed — sea asparagus is naturally salty).

Serve warm or at room temperature as a side dish with grilled fish, seafood, or roast chicken.

Variations:
With scallops or shrimp: Sear seafood separately and plate over the warm sea asparagus.
In pasta: Toss with spaghetti, olive oil, and clams or cherry tomatoes.
As a topping: Great over risotto, toast with burrata, or even oysters.

Quick-Pickled Sea Asparagus
Ingredients:
1 cup fresh sea asparagus, rinsed and trimmed
½ cup water
½ cup white wine vinegar (or apple cider vinegar)
1 tsp sugar
½ tsp mustard seeds
½ tsp coriander seeds (optional)
1 small garlic clove, sliced
1 small chili or pinch of chili flakes (optional, for heat)
1 bay leaf
Optional: a few peppercorns, or a sprig of fresh dill or thyme

Instructions:
Blanch the Sea Asparagus
Bring water to a boil.
Blanch sea asparagus for 20–30 seconds, then plunge into ice water to stop cooking.
Drain and pat dry.
Make the Brine:
In a small saucepan, combine water, vinegar, sugar, and all spices/herbs.
Bring to a boil, then simmer for 1 minute to dissolve sugar.
Pack the Jar
Place the sea asparagus in a clean jar.
Pour hot brine (including the spices and garlic) over the sea asparagus.
Tap the jar gently to remove air bubbles. Seal tightly.
Cool & Store
Let cool to room temperature, then refrigerate.
Wait at least 24 hours before using for best flavor. Keeps up to 1 month refrigerated.

How to Use:
As a garnish on seafood dishes, deviled eggs, or canapés
In Bloody Marys or martinis
On cheese and charcuterie boards
Chopped into potato salad or egg salad
With smoked salmon or trout