While visiting my local farmer’s market, I came across a vendor that sold very unusual vegetables.
He asked me to try several of these “different” treats. One of them was a long, very thin vegetable that resembled asparagus, yet it was much smaller with several stalks emanating from the main one. It was called “Sea Asparagus”, sometimes referred to as beach asparagus, sea beans, sea fennel, or marsh samphire.
It was a delightful and delicious surprise! It had a crunchy texture and a salty flavor that reminded me of the ocean. This is because they grow in sea marshes. They are small with jointed stems and small branches. Their harvest time is during the summer months of June and July.
After tasting this, I knew I had to buy it and try it out in a recipe.
I found this recipe on “gourmetfury.com”, which I altered a bit. It was simple, fast and had a gorgeous presentation. The balsamic figs were heavenly and they created a delicious mix of salty and sweet.
So, the next time you are at the farmer’s market, look for this flavorful vegetable. It is definitely worth it.
The recipe did not indicate the number of servings, but I would estimate it serves 4-5 people.
Ingredients for the Tomato and Sea Asparagus with Balsamic Glazed Figs
2 tomatoes on the vine
2 yellow tomatoes
10 cherry tomatoes
1/2 lb fresh sea asparagus
1/2 lb. figs, quartered
10 large bocconcini (small mozzarella)
8 fresh basil leaves
1 cup Balsamic vinegar
Extra Virgin Olive Oil
Kosher salt
Black pepper
Slice both the red and yellow tomatoes into thin circles and place them on paper towels to absorb the juices.
Cut the cherry tomatoes in half.
Blanch the sea asparagus in a pot of boiling water for about 1 minute. Immediately drain and place in a bowl of ice water to stop cooking process. When it is thoroughly chilled, place on a paper towel to dry.
Place balsamic vinegar in a pot over medium het on the stove. Bring to a boil and let it reduce by half, about 5-8 minutes.
Take the balsamic vinegar off the heat and toss in the figs. Set aside.
Tear the bocconcini into small pieces.
Cut the basil leaves into thin slices.
Arrange the yellow tomato slices in a circle on a round serving plate.
Place the red tomato slices in a smaller circle inside the yellow tomato slices.
Drizzle with a small amount of olive oil, salt and pepper.
Toss the basil and sea asparagus with a drizzle of olive oil and place in center of tomato slices.
Place the bocconcini, figs, and cherry tomatoes around the tomato slices and sea asparagus.
Drizzle with the balsamic reduction, add a small amount of salt and pepper.
It’s that simple!
