In Season: Asparagus
Photograph from itsjustanalias on Flickr
Asparagus is the vegetable that most signals the arrival of Spring to me—its arrival means other green goodies are not far behind! A member of the lily family, asparagus is nutrient-dense—high in folic acid and a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. Look for firm, fresh, spears with closed, compact tips and uniform diameter, so that all spears will cook in the same amount of time. I like to "hammer" my spears following Gina DePalma's instructions—so simple and delicious.
Asparagus Recipes
Asparagus with Gruyère and Smoked Ham
Lazy Asparagus Omelet
Asparagus and Mushroom Tart
Pasta with Asparagus and No-Cook Goat Cheese Sauce
Browse all asparagus recipes » or Browse asparagus recipes on Photograzing »
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6 Comments:
Asparagus season here in Portland coincides with the beginning of grilling season, so I've taken to skewering asparagus spears, brushing them with olive oil, seasoning with kosher salt and pepper, and then grilling them alongside the main course. Running two parallel skewers through a bunch of asparagus (like this makes it easy to flip.
Each week asparagus is in season, my roommates and I probably go through about half a dozen bunches (sometimes more!) prepared this way. And when asparagus season is over, we'll switch over to broccoli or zucchini from our garden, done in exactly the same way. Why blanch and risk bitterness when you can preserve crispness and flavor with grilling or roasting?
impeh at 7:10PM on 05/03/09
Check out these two asparagus recipes. I haven't made the wrap yet, but the melt was outstanding. http://veryculinary.com/_blog/?p=1472
Hummingbird at 11:02PM on 05/03/09
i still remember my first asapragus sandwich...
And now I enjoy them grilled...
MadelynRodriguez at 2:19PM on 05/04/09
Asparagus is such an underated veggie. My family don't like it, but I always trie and get some especially with a nice piece of salmon!
SimeyC at 4:05PM on 05/04/09
I love asparagus as a starter, especially for a romantic meal. Grill them in a hot pan until just cooked, season with pepper and a squeeze of lemon, and eat the stalks with your fingers, dipped in sauce. You can use anything...classic hollandaise, aioli, even hummus.
It also makes a fantastic soup when creamed with mushrooms and stock (let some chunks through) and served with a dollop of cream, and some croutons. The best are pieces of bread rubbed with garlic butter and blue cheese before being baked and cut into cubes.
I also like 'eggs asparagus'...a poached egg on top of chopped sauteed asparagus and thick-cut bacon on a toasted, buttered muffin.
Actually, there's probably an infinite number of ways asparagus and poached eggs can go together...
NotAmerican at 7:30AM on 05/06/09
Had wonderful fried asparagus at NY's Cookshop Restaurant. Crispy and delicious. I love that they use seasonal ingredients.
Rebgilad at 11:39AM on 05/12/09