What you might not know about Ontario’s asparagus crop
Before we dip into our June recipe for Grilled Prosciutto and Asparagus Bundes, we would like to serve you some news on Ontario’s farm workers.
(NC) Ontario farmers rely on a network of 20,000 seasonal and temporary foreign workers to harvest fresh produce, including the asparagus featured in this appetizer recipe from Foodland Ontario.
For about two months starting in early May, asparagus is cut, washed, sorted, graded, packed and shipped daily – and helping to make all that happen are farm workers like Errol Williams from Jamaica.
He’s been coming to Ontario annually for more than a decade to work at a southern Ontario asparagus and watermelon farm. This has let him send his children to college: one of his daughters is now in law school, another is a teacher, and his son is a computer technician.
“In Jamaica, it’s very tough. I came here to make life better for me and my family. I couldn’t have helped them without this job,” Williams says, adding that he’s also been able to start his own business. “Canada is a wonderful country. From the day I stepped here, I love it.”
Errol Williams, Ontario farm worker from Jamaica
International farm workers like Williams come to Ontario under the Seasonal Agricultural Worker Program, or the agricultural stream of the federal government’s Temporary Foreign Worker program.
Once here, government regulations mean these workers have the same employment-related rights and benefits as local workers doing the same work, and farm employers are subject to frequent federal, provincial and foreign government compliance inspections to ensure the rules are being followed.
Learn more about the Seasonal Agricultural Worker Program at morethanamigrantworker.ca.
You can buy Ontario grown Asparagus and slices of Prosciutto at local grocery stores to try this recipe. Shop locally at Big Red Market or Thorold Foodland for these ingredients
Recipe:
Grilled Prosciutto and Asparagus Bundles
Prep time: 5 minutes
Cook time: 5 minutes
Makes: 12 servings
Ingredients:
36 thin spears fresh Ontario asparagus (about one bunch)
Olive oil
Salt and pepper
12 thin slices prosciutto
Directions:
Wash and break asparagus stalks where they snap easily, discard ends. Dry and toss with oil and season with salt and pepper. Bundle three spears together; wrap one piece of prosciutto around asparagus bundle. Repeat with remaining spears.
Place bundles on greased grill over medium to medium-high heat; grill, turning occasionally, until asparagus is bright green and tender and prosciutto is crisp, about 5 minutes. Drizzle bundles with olive oil and serve.