Chicago Chef Shares Incredible Farmers Market-Inspired Dish

on Apr30

30 April 2018 | 3:57 pm

Green City Market days will soon return to Chicago and city chefs are already preparing new ways to use produce sold at the market for delicious meals at home. 

Green City Market operates three farmers markets in Chicago, offering up locally-sourced produce and prepared foods with chef demonstrations. 

Chef Sandra Holl, owner of Floriole Cafe & Bakery, shared with NBC Chicago’s Cafe 5 her recipe for “roasted asparagus with salsa verde, whipped goat cheese and toasted sourdough.” 

The market runs on Saturdays and Wednesdays from May 5 through Oct. 28 in Lincoln Park, on Saturday from June through October in the West Loop and on select Thursday from May through September in the Park at Wrigley. 

Full schedule here.


Ingredients and directions: 

1 pound asparagus

2 tablespoon olive oil

Salt and pepper

Wash and dry the asparagus. Snap off the fibrous ends and discard. Slice the spears into 2” pieces. Toss together with olive oil salt and pepper. Spread onto a parchment lined sheet on and roast in oven preheated to 450F for 15 minutes or until lightly charred. Set aside.

1/2 cup fresh goat cheese

1 tablespoon olive oil

1 tablespoon cream

Stir together until homogenous. Season with salt and pepper.

Small bunch of parsley, washed, leaves plucked from stems

8 mint leaves

Zest of 1/2 lemon

1/2 cup olive oil

1 tablespoon capers

1 clove garlic

2 teaspoons red wine vinegar

Salt and pepper

Combine all ingredients in blender and blend. Season with salt and pepper.

Toasted sourdough bread

To assemble:

Smear goat cheese in plate

Top with asparagus

Drizzle with salsa verde

Serve with sourdough

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