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Asparagus is the true harbinger of spring in the Pacific Northwest. While everyone thinks apples when you mention Washington state, it’s actually the #1 producer of domestic asparagus with 23 million pounds harvested in 2017. The minute the local asparagus hits we’re drizzling it with olive oil, salt and pepper and grilling or roasting it. But if you need another alternative that’s just as addictive, try this asparagus pasta salad with cheese tortellini.<\/p>\n
No lie, it’s the asparagus pasta salad you’re going to want to have every week until the end of the season. PCC is featuring this pasta in their deli section as part of their “Spring Reign” celebration of local asparagus, but lucky for us, the recipe is also available on their website<\/a>. I made a few tweaks, using tortellini instead of ravioli and reducing the oil, to suit our tastes.\u00a0I typically haven’t been much of a fan of filled pastas in salads, but cheese tortellini gives this salad a nice heft that makes it a filling and healthy lunch or a light supper.<\/p>\n Speaking of PCC,\u00a0I took a tour of my nearest grocery stores this week, and so far only Metropolitan Market ($4.99\/lb.) and PCC ($3.99\/lb.) are stocking Washington grown asparagus. At Fred Meyer and Safeway, it was still from California and Mexico. Keep your eyes peeled for it over the next couple of weeks.<\/p>\n If you’re looking for more asparagus ideas, we’re just getting started. Check out the recipes in the archive — from pizza and flatbread<\/a>\u00a0to salads<\/a> to tamales<\/a>.<\/p>\n\t\r\n\t
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