A big Thank You to Slow Farm for starting the U-Pick season so early this year!
We had a fantastic experience picking asparagus and eating not just a few shoots fresh on the field 🙂
They were juicy, tender, and mild – the perfect companion to a bold, fresh taste like mango. Which we had for dinner.
Enjoy this super-simple recipe!
And the baby birds are all exploring the wide blue skies of Michigan on their own now. It was lovely to see them grow up so close to us!
- 1/2 lb asparagus
- 1 ripe mango
- 1 cup white rice
- 1/2 tsp salt
- 3 cardamom pods
- Place the rice, spices and 1 1/2 cups water in a medium-sized pot. Bring to a boil, reduce heat to a simmer, and cook until all water has been absorbed, about 20 minutes.
- In the meantime, wash the asparagus. If it is not tender enough to be eaten raw, steam it for 5 minutes.
- Peel and cube the mango.
- Plate the rice first, adding the asparagus shoots and mango cubes on top. Serve and enjoy!