help..need asparagus ideas for Easter!
I'm assigned to whip up an asparagus dish at my future mother in laws, for Easter. Trouble is that I don't care for asparagus- so I'm not really sure how to make it tasty for those who do enjoy it. Any suggestions from you asparagus lovers out there? (FYI I'm to prepare it at her house- so simple recipes would be great! Also, ham is the main dish) Thanks for your help!
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43 Comments:
Get a grill pan, toss asparagus with Olive oil, garlic powder, salt and pepper. Cook it until they get a little wobbly when you pick them up with tongs. Squeeze a little fresh lemon juice over it and enjoy.
nelson5757 at 1:18PM on 03/19/08
I concur with the previous comment - the only thing I would add personally is a grating of parmesan cheese over all that before popping it under the broiler. Yum. I believe that traditionally asparagus is sometimes served with Hollandaise sauce - I've never been a fan of this preparation.
Given you are not a huge asparagus fan, another option is to stir fry cut pieces of asparagus with other veggies (onions, red peppers, perhaps brocolli) and toss in a tangy soy and pineapple juice-based sauce (the pineapple would complement the ham)..... But perhaps future MIL would find that outside the box (grin).....
Maureen at 1:25PM on 03/19/08
I love both those ideas. and @Maureen- my bf's family is 1/2 chinese- so if I do the stir fry... I get extra points! ( I might even enjoy it too cause it's not so "asparagus forward") Thanks!
bisbee at 1:33PM on 03/19/08
I just toss with olive oil and salt and pepper and put them in the oven at 400 for 8 min and they are perfect. Everyone I've made this for only use this recipe now.
malenky at 1:34PM on 03/19/08
If you'd like a cold preparation I'd suggest Paula Deen's Marinated Asparagus Salad http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33301,00.html we usually just marinate the asparagus and eat it without the salad as an appetizer. Very easy, and quite tasty, you may become an asparagus lover!
I also agree with the roasted asparagus. I do a balsamic reduction- bring 1 cup (or more) of balsamic vinegar to a boil, lower heat and simmer for around 20 minutes until reduced by 1/2 to 2/3 depending on how thick you want it. Pour over roasted asparagus, top with shaved parmesan cheese. I think I could eat this daily, I cannot wait for springtime fresh asparagus!
bobcatsteph3 at 1:44PM on 03/19/08
There's a reason asparagus with hollandaise is classic... it's SSSOOOOO good that way! If you're not afraid of making a hollandaise, I'd consider doing that with the roasted asparagus... nom, nom...
LoCo at 1:51PM on 03/19/08
Or, steam,roast, or broil them, squeeze lemon, sprinkle seasalt, and top with hardboiled egg yolks that have been pressed through a fine sieve: Asparagus Mimosa! Bonus: the egg topping can be made ahead, unlike hollandaise. A little orange zest might be good, too, and nice with the ham.
Cary at 2:01PM on 03/19/08
I'm serving asparagus roasted (just like malenky described) and dressed with lemon and a scattering of goat cheese. Delicious hot or at room temp.
SSMom at 2:28PM on 03/19/08
Our family steams the asparagus, then piles on bread crumbs and melted butter. As a child, it was the only way I would even touch a green vegetable.
LiveToEat at 2:28PM on 03/19/08
Roasted Asparagus with Balsamic Browned Butter from Cooking Light is our top favorite way to eat it. Takes just a few minutes to roast at 400 and dressed with the browned butter - really delicious.
auntcy1 at 2:33PM on 03/19/08
If you are going to go the stir fry route: Asparagus and mushrooms love each other! You might consider stir frying an assortment of mushrooms and some asparagus with some scallions, ginger, garlic and a touch of sesame oil and soy sauce.
In the non-stir fry range: grilled or roasted asparagus with sauteed mushrooms and shallots in a sherry mustard vinaigrette with pecorino cheese shaved over it is a divine salad that can be served warm or room temperature (so it holds well while you work on other things).
Amandarama at 3:03PM on 03/19/08
wow... these all sound great! You might make a asparagus convert out of me yet! Thanks for all your helpful suggestions!
bisbee at 5:29PM on 03/19/08
You can also make asparagus bundles and roast/bake them. Wrap a portion in partially cooked bacon, or wrap in pastry - phyllo would work. I usually steam them for a couple of minutes and let cool, then wrap and finish where they'll be served.
I second the Hollandaise idea, and roasted asparagus is great. Taking it elsewhere, I'd cook it at home and reheat. Oven time and space is often an issue for a holiday meal.
PerkyMac at 5:44PM on 03/19/08
Hi -- if you can detach your asparagus dish from a surrounds-for-ham you might consider turning it into a good cold HD -- blanch pencil thin asparagus, drain and chill. Remove crusts from any good bread, cut into rectangles and roll very thin with a rolling pin. Slick butter on one side of the bread, then add a thin coating of lemony aioli, or a Dijon/mayo spread - all highly seasoned. Put an asparagus stalk on one edge of the prepared bread, ends sticking out, and roll it up tightly. Cover and chill over night.
LeeClark at 5:53PM on 03/19/08
I just bought some beautiful thin asparagus today. Olive oil, a little S&P and either grill or grill pan. Squeeze on a little fresh lemon juice and a little of the lemon zest. Yummy!
crazyspice at 6:02PM on 03/19/08
I concur with the phyllo wrapped asparagus; but, I would add a little roasted red pepper and goat cheese. I feel I would serve it with a smoked chipolte aioli too
jasonjklaus at 7:09PM on 03/19/08
I cut it into 1" pieces that I slice at a diagonal. Then I sautee it with salt and pepper in olive oil - just for about 2 minutes. I then add a little bit of balsamic and sugar. Last second, I toss in some toasted chopped pecans.
This is pretty much the recipe that I remember from a Molly Katzen cookbook. I don't look at the book these days, I just play it by ear.
I gave my mom this recipe last year to bring to a friend's house and it was a big hit there too.
puppymomma at 7:10PM on 03/19/08
If you are comfortable in the kitchen, here's a link to a great recipe from food writer Marlena Spieler for Asparagus Sformato:
http://marlenaspieler.com/recip200304.shtml
They are like mini-quiches without the crust.
It makes for a very impressive presentation is pretty easy to make, enjoyable for someone like you who doesn't really like asparagus, & can be garnished with leftover sauteed asparagus tips for the asparagus purist.
You'll have to pick your mother-in-law up off the floor because she would have fainted from how good it is. Good luck!
lgvw1963 at 7:46PM on 03/19/08
Where are you getting your asparagus and why the pressure to use it on Easter? Asparagus season, at least in the Northeast, is still a few weeks off. A locavore alternative could use any number of greenhouse greens that are widely available at farmers markets, from arugula to lettuces to bok choys. There are also local radishes, cellared cabbage, and plenty of apples available.
Brian Halweil at 9:13PM on 03/19/08
Asparagus risotto is very tasty and has a nice look if you cut them on a bias.
You can also wrap asparagus in prosciutto and grill them for just a minute. Blanch and shock them first. Hollandaise is a nice sauce for this.
Keep it simple and let the asparagus flavor speak for itself.
SheikBLoco at 11:04PM on 03/19/08
Three recipes, one post. If you go with the simple roasted prep, use olive oil, coarse salt, pepper and balsamic vinegar. The vinegar really helps caramelize the asparagus, which is what you are after when you are roasting. It also adds a nice tang. Other recipes in this link:
http://expatriateskitchen.blogspot.com/2007/05/three-recipes-two-kinds-of-asparagus.html
ExpatChef at 11:14PM on 03/19/08
I like the above idea of wrapping the steamed or roasted asparagus spears in prosciutto with maybe a little smear of mascarpone to keep the little package together but never grill or heat prosciutto, it gives it a really off flavor.
Just wrap it in room temperature prosciutto or even wrap the cooked asparagus in smoked salmon slices with a squeeze of Meyer lemon, smear of creme fraiche inside the wrap & few chopped chives or dill. Can you tell my hubby is out of town & I have nothing else to do tonight?
lgvw1963 at 11:17PM on 03/19/08
to answer Brian's question regarding where am I getting the asparagus? why isn't it local? why there is pressure to use it on Easter? and why I'm not acting like a "loco-vore" (...and yes I'm aware that is not how it is spelled)
When the hostess who happens to be your future MIL says she is "buying asparagus for you to prepare at her house on Easter." You don't go into a fit about any of it. Not the part about not liking asparagus, it's lack of local seasonality, the fact that you have to prepare it outside of your own kitchen, the fact that you really don't celebrate Easter because you're not really Christian (nor is your boyfriend for that matter) You don't say any of this of even question it because a) your momma didn't raise you that way and b) it's rude and c) why rock the boat over stupid fricken asparagus?
Instead you enslist your wonderful friends on SE to give you a little help in the aspargaus recipe arena, show up with your smile, prepare the damn asparagus from Bolivia or wherever, and have a cocktail or five, remarking on how delicious her ham is.
...anyhow thanks everybody for all your tasty suggestions hope you all have a great Easter dinner if that's what you do!
bisbee at 11:33AM on 03/20/08
Excellent response, bisbee. Besides, asparagus is a very traditional Easter food because it is, by definition, an early spring vegetable (one of the earliest, in fact).
Rest assured, asparagus is already very much in season in the warmer parts of the country. I'm in California, where spring doesn't give a hoot about calendars and the vernal equinox, and has already been here for several weeks. We can get super slender, delicate, CA-grown shoots for $1/lb right now (woo hoo!). Anyway, it's almost certainly USA-grown, so don't sweat the locavore issue. It hasn't traveled any further than stuff like citrus always travels to reach most of the country.
Good luck with the prep. I hope you wow your FMIL, and maybe even discover a way to enjoy this wonderful veg!
LoCo at 11:46AM on 03/20/08
BTW, if the asparagus is very young and tender, it's actually quite delicious raw. It has a subtle sweet nutty flavor. I often slice it into very small pieces and toss it into a green salad. I've also had great success adding it to marinated antipasto type salads (think along the lines of four-bean salad, escabeche, marinated mushrooms, etc.). You can do a very brief blanch to make it a prettier brilliant green while keeping the crisp raw texture.
LoCo at 11:51AM on 03/20/08
Thanks Lo Co! I hope I didn't come off too crabby there- getting a cold. grr!
I'm hoping to find a way to enjoy the asparagus it seems the rest of the planet does- with all these awesome recipes there seems hope!
...and heck if I was waiting to have local vegetables in Denver from a farmers market I'd have to wait till at least June. I could get scurvy before then! LOL.
bisbee at 12:02PM on 03/20/08
All good points, bisbee, and I didn't mean to pry or be self-righteous. Eating is about the company, of course, and the context and respecting the traditions, flavors, habits of others, especially when it comes to family holidays, which can already be stressful despite the presence of good food.
And I'm also glad to know how widely spread seriouseaters are geographically. In my town's supermarket, the California asparagus is pretty mediocre looking right now, so I suppose I was being a little self-centered. Sorry.
Brian Halweil at 1:22PM on 03/20/08
For something lighter, you might try Simply Recipe's version. All you do is parboil and toss with some olive oil, lemon, salt, and parm. It's amazing!
http://www.elise.com/recipes/archives/001146asparagus.php
pookywookyster at 1:46PM on 03/20/08
Martha Stewart has a very simple asparagus and gruyere tart that gets raves whenever I've served it. Just cheese, asparagus, puff pastry, and a little oil to dress it. It's on her website.
haneway at 3:12PM on 03/20/08
I like to roast my asparagus at 425 with kosher salt, cracked pepper, olive oil, and strips of zest from 1 or 2 lemons. I let them go in the oven until the tips are a little black and they're very tender. They are delicious served as is or with a shaving of good Parm.
In lieu of hollandaise, I also like to blanch asparagus and serve at room temperature with a light Dijon vinegarette. The vinegarette is especially nice if it's a little bit warmer than your spears.
I could eat asparagus EVERY day! Yum!
nosillak at 3:23PM on 03/20/08
How about an asparagus frittata? Eggs are a good spring thing as chickens start laying more with the longer days. It's also pretty simple and gives lots of opportunities for food art by laying the spears in the quiche pan radiating from the center.
My basic recipe involves turning up the oven to 400, pouring some olive oil, sea salt, pepper, and chopped onions into a quiche pan and putting the pan in the oven until the onions are browned. Then lay in the asparagus and pour on the eggs. The asparagus comes out nice and crunchy since it hasn't been cooked before.
Brian Halweil at 4:08PM on 03/20/08
@Brian I'm glad you saw the light. Your comment about greens "widely available at farmers markets" certainly doesn't ring true where I am (not far from bisbee, apparently). At this time of the year, all my produce comes from a grocery store of some description, there simply aren't any farmer's markets around until at least May, and then you're looking at bedding plants and perhaps some lettuce. So yeah, it's non-local produce or scurvy for me, too.
And to be honest, I like citrus, pineapples, avocados, coffee, tea, spices, black pepper, salt, bananas, seafood and all sorts of other items that aren't grown and/or harvested in the local area.
Today, I bought strawberries and asparagus. And they both looked pretty good to me.
dbcurrie at 4:40PM on 03/20/08
@Brian- I'm sorry I didn't mean to be snippish- hope you saw my comment to LoCo about being crabby due to my cold. :)
@dbCurrie- hi neighbor! this is WAY OFF TOPIC didn't you have a post reagrding finding spanish chorizo last week or so? If so ....are you in the Denver area and where did you find it in town? I've looked tons of places- all I can find is the Mexican style. Thanks! -Bisbee
bisbee at 5:47PM on 03/20/08
Wow, there are sooo many great suggestions here! 2 things: I can't wait to try some of these ideas, and... please report back after Easter. Let us know what you chose and how it went over. I'm sure your future family will love that you thought so much of their celebration to make a special dish.
Kerosena at 6:35PM on 03/20/08
@bisbee, I found it first at the Whole Foods in Boulder.
If you know where Longmont is, I also found it there recently at the Cheese Importers Warehouse, and they actually had two varieties -- hot and regular.
dbcurrie at 7:53PM on 03/20/08
I just had asparagus tempura recently, it was very good!
ag3208 at 11:51PM on 03/20/08
My favorite preparation is Jean George's asparagus with morels. I don't know if there is a recipe around but it is the only way to eat it. If not, I agree with getting multiple varieties of types of asparagus. Even with a simple preparation the different types of asparagus will create a different flavor profile.
souldawg at 10:06AM on 03/21/08
@ kerosena- (raising hand) I promise to report back to this particular thread after Easter! I promise not to leave you in suspense. Most likely I will do the 400 degree 8 min roast with the olive oil/salt/pepper treatment. The jury is out over adding the basalmic or the lemon/ goat cheese/ parm. I'm leaning toward the lemon/goat cheese due to its "spring conotations" All of the recipes sounded good & I'm planning on trying a bunch of them as my BF loves aspargus and I'm willing to give "gus" another go due to ya'lls help. (I think I've only had it boiled before- pwwwthwat!)
@dbCurrie THANK YOU for the chorizo help! The DTC Whole foods looked at me weird when I asked for spanish chorizo. I think I've tried every grocer/ meat market this side of Denver. I'll hit the boulder WF next time I'm over there. You are awesome!
bisbee at 11:45AM on 03/21/08
Bumping this thread because I really want to know how bisbee's dinner with FMIL went ... What asparagus dish did you make? What was it like cooking in her kitchen on a holiday?
We love asparagus -- thanks for all the great recipes! My favorite appetizer is an asparagus roll-up:
1/2 lb. thinly sliced prosciutto
24 fresh asparagus spears (young, thin spears work best)
6 oz cream cheese, softened
1 tsp cracked black pepper
1 tsp garlic powder
Mix together cream cheese, pepper, garlic powder; spread on slices of ham. Lay two asparagus spears on cheese and wrap ham around. Place in a shallow baking dish. Cover and microwave on high for two minutes. Serve warm or cold.
Editmom at 10:02AM on 03/24/08
@haneway....thanks for the tip re: Martha's asparagus-gruyere tart using puff pastry! I tried it this weekend and it was fabulous. Simple prep, with a rustic-elegant result. I've already shared the recipe, and a sample of the tart, with a co-worker who is always thrilled with new ideas for easy entertaining.
CheesePlease at 10:52AM on 03/24/08
Asparagus makes my pee smell funny, I avoid it!
drsmoke at 11:00AM on 03/24/08
Okay everybody waiting for my response!
I forgot to mention- I'm doing "Easter" at her house next week because that's when my BF gets his son (the little guy was with his mom for easter). So I promise to come back next week & report on your questions regarding cooking in her kitchen.
I did a test run this Sunday with some asparagus. I used the recipe tossing it in Olive oil and roasting at 400 approx 8 min. From my BF's suggestion (who knew he was a treasure trove of asparagus knowledge as well?) adding a sprinkle of Mc Cormicks Monterey seasoning, I also used the suggestion of roasting some quartered baby portabella mushrooms with same treatment/ time. Everything turned out great! I'm am going to use this recipe next week as it's too easy to fail! Believe it or not somehow I was able to eat about 7 spears without gagging. (usually my response to asparagus) Even though I couldn't shake the unmistakable "green" flavor, it was balanced enough by the seasoning and the roasted mushrooms- I liked it! I would consider eating this again- thanks everybody for helping "expand my palate!"
bisbee at 12:15PM on 03/24/08
(late)Easter went great. No overwhelmingly scary mother in law stories. The asparagus came out delicious (even though I forgot the garlic)
thanks again!
bisbee at 10:50AM on 03/31/08