I grew up on the coast of northeastern North Carolina. My family lived in a fairly rural area, and from the time I can remember, I had chores. 

One to three days a week I was usually assigned some type of yard work on our four-acre piece of land. I was bestowed the position of “family gardener” by the age of eight and, frankly, resented my father for assigning me the title. Mowing grass, harvesting fruit and vegetables, raking leaves, planting flower bulbs, and chopping wood -- there was always a chore to be done. I eventually grew to enjoy being the gardener. It actually laid a foundation for working hard that eventually led me to become a chef.

My favorite time to toil in the yard was the spring. This was when I would begin the planting in our half-acre garden. Ironically, we would receive the first harvest before the seeds ever touched the soil. It was from the asparagus crop whose perennial roots would lie dormant all winter. As soon as the crocuses began to bloom, the asparagus spears would begin shooting out of the ground. By July, we would be receiving our largest yield, so much that we would have to give much of it away to family and friends.

Asparagus with Shiitake Bacon (Serves 4-6) 

Chef Wil developed this recipe in response to 10,000 Couples Magazine’s search for healthy living. Enjoy!

Ingredients:

• 1/4 pound shiitake mushrooms, stems removed
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika or smoked pimenton
• Juice of 1/2 lemon
• 1 pound asparagus, bottoms trimmed and cut into 2” lengths
• 1 small shallot, minced
• 2 tablespoons soft butter
• Salt and pepper to taste

Set oven at 350 degrees, Fahrenheit.

Now get your apron on!

Fill a 4-quart pot with water. 

Add salt and bring to a boil on the stovetop.

In a medium bowl, whisk well olive oil, salt, paprika, and lemon juice. 

Toss shiitake mushroom caps in the mixture until mushrooms are evenly coated and have absorbed all of the marinade. 

Place caps right-side-up on a sheet pan lined with aluminum foil and bake until the caps are dry-ish, around 40-45 minutes. Once done, remove caps from tray and slice into 1/2-inch-thick strips.

Add asparagus to boiling salted water, cooking to desired doneness.

Meanwhile, in a large frying pan, cook minced shallots until softened. 

Add blanched asparagus into the pan; toss until evenly coated with the butter, and toss again with the shiitake mushrooms. 

Season to taste with salt and pepper.

Visit our Downloadable Recipes page to download this and more amazing recipes.

Click here to send in your own recipe to share. We'd love to try it.

By Chef William Crutchley

Wil Crutchley is a New York City-based chef hailing from the coast of North Eastern North Carolina.  He is known for creating flavorful, cohesive cuisine with an emphasis on innovation and clean flavors.  His masterful technique incorporates international ingredients into his style while highlighting the intrinsic integrity of the ingredients in his dishes.  Wil's food is natural in approach, possessing touches of whimsy and finishing off with universal appeal.  Visit him on the web at: www.wilcrutchley.com

More Featured Articles