In many of our plantings, we include small trial areas for new varieties and/or new crops altogether. Generally we select the varieties we want to try, but sometimes they are selected by the seed and transplant company we work with. Such was the case with the celery that made its way to our field this winter. In with our broccoli, cabbage, and leafy greens we found a tray of celery starts that we happily put in the ground. We watched and waited all winter long (it’s a very slow crop), until finally we had the most beautiful lush bunches come spring.

They matured just in time to be paired with our (late-to-start) fresh asparagus, so surely there must be a way to enjoy the two together. There is! An excitedly quick Google search for “celery asparagus recipe” introduced me to this delightful Asparagus, Celery and Lemon salad from La Cucina Italiana.

When trialing new varieties or crops (and when enjoying beginning/peak season produce in general), we like to eat them in their simplest form so that we can get the best idea of their flavor and eating qualities. We can certainly do that by munching these new delights fresh from the field, but it’s also fun to bring them inside and play with them in the kitchen. This salad was perfect for that.

So, that brings us back to this recipe: both the celery and asparagus are kept raw (we love a good raw asparagus salad), sliced thinly, and dressed minimally. Their flavors are enhanced by the sweetness of the raw almonds and mint, and brightened with a shower of lemon juice. I used Meyer lemons, which I would strongly recommend (another seasonal treat in our area right now!).

Despite all my waxing poetics on the beauty of just-in-season produce, I think the cheese might be my favorite part of the salad. But that’s only because it’s such a beautiful counterpart to the crunch and freshness of the produce (or is it because I love cheese…?). I used a marinated sheep & goat cheese, but I think any kind of soft, crumble-able, salty cheese would be great. The salad can stand on it’s own just fine without cheese, so if you don’t have it (or don't want it?), you’re still in for a delightful seasonal salad. The almonds, however, do add a lot so I wouldn’t skip them unless you have an allergy.

If you’re not a fan of mint, go ahead and leave it out (like the cheese, it’s not part of the original recipe), or swap it for a different fresh herb you enjoy. Dill, anyone? (dill and asparagus are always a winning combination)

Not only was this salad so enjoyable that everyone in the farm office who tried it liked it, but I also made it for myself for dinner two nights in a row and was thrilled to eat it for lunches in between.

I hope you’ll give it a try and that you enjoy it as much as we have been!

Fresh Asparagus & Celery Salad

This recipe is adapted from La Cucina Italiana’s Asparagus, Celery and Lemon Salad. The quantities here serve 4 as a side, but to scale up, just keep the 2:1 ratio of asparagus:celery. Adjust the quantities of nuts, herbs, and cheese to your liking. I used a mix of purple and green asparagus for a nice pop of color (and because we’re all excited about our new purple asparagus), but it’s just as beautiful and delicious made with all green.

Ingredients:

6 oz. Asparagus (this is about 1/2 a bunch)

3 oz. Celery (1-2 stalks)

1/4 cup Almonds, slivered or roughly chopped (raw will give a sweeter flavor)

Juice of 1 Lemon (if you love lemon, use the zest too!)

Olive oil (to taste ~1-2 Tablespoons)

Salt

Pepper

1/4 cup mint leaves, chopped (or any other tender herb)

Cheese, to top (optional)

Method:

Trim or snap the tough ends off the asparagus stalks and slice thinly on a diagonal, saving the buds. Place sliced asparagus in a medium-large bowl (big enough for tossing). Quarter or halve the buds (see photos above) and add to the bowl with the rest of the asparagus.

Thinly slice the celery lengthwise into strips and add to asparagus (I found it easier to prepare & eat if I halved the celery stalks first).

Toss the asparagus and celery with the lemon juice until well coated. Season with salt and pepper to taste.

Divide into serving bowls or plates and drizzle with olive oil. Top with chopped almonds, mint, and cheese.

Serve & Enjoy!