Tips for Enjoying Seasonal Asparagus with Aspiring Recipe Ideas
Spring heralds the dawn of the fresh new season asparagus, either home grown or bought at you local farmers market or store. Asparagus is very versatile, especially when fresh. Learn to choose the best asparagus. How to prepare and cook asparagus, and how to serve it .
Asparagus can be served raw in salads and added to pizzas and sauces. It can be steamed, sautéed, roasted, grilled, boiled, stir-fried and deep-fried. It can be puréed and added to dips, sauces and soups. Asparagus can be baked in pies, tarts, flans, custards, omlettes and soufflés.
Try the delightful collection of stellar recipes that showcase the wonders of fresh, new season asparagus.
Choosing the Best Fresh Asparagus
Start with the color of the asparagus. Green is the most common. Purple and white varieties are also available. White varieties can be more fibrous and look for variations in the types available. Thicknesses is the next thing to consider. Your choice depends on what you intend to do with your asparagus.
Very thin pencil-like spears are best raw for salads and when adding to baked dishes.
Medium stalks sold in bunches of 12 to 15 spears are very versatile and can be steamed a served as aside dish.
Large and thick asparagus stalks are ideal for grilling and serving on a plate with meat and other vegetables, with three to four in a serving.
Storing Asparagus
Try to use your fresh asparagus quickly after the stalks are picked or you buy a bunch. However, asparagus will remain firm and lively for a few days when stored in the refrigerator wrapped in a damp paper or a damp cloth towel. You can also stand the stalks up in a container in the refrigerator with about two inches (5 cm) of water in the bottom.
Preparing Asparagus for Use
Except for very thin and pre-trimmed asparagus, the woody end of each stalk should be broken off at the natural break point. Peel the top 2/3 of the larger stalks using a vegetable peeler if needed. The simplest way to cook asparagus, while retaining all the delicate aroma and taste is to steam or boil the asparagus until barely tender. Thicker and alder stalks should be more thoroughly cooked and perhaps sliced length-ways.
Serving Asparagus
There is a huge array of specialized asparagus tools and servers including forks, tongs and other devices. These add to the enjoyment of serving and eating the larger spears.
Stellar Asparagus Recipe Collection
Thin-Sliced Asparagus With Arugula and Parmesan
Ingredients
- Salt
- 3 slices of prosciutto
- 1/2 cup Parmesan, shaved
- 6 ounces arugula, washed and dried
- Freshly Ground Black Pepper to taste
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons fruity extra-virgin olive oil
- 1/2 lb (250 g) large or medium fresh asparagus, in season
Method
Snap off the tough ends of the asparagus and discard. Using a mandolin or a thin-bladed knife, slice the asparagus lengthwise into very thin ribbon slices and set aside. Using a small bowl, whisk together the olive oil and lemon juice to make a dressing. Season to taste with salt and freshly ground black pepper. Then, transfer the asparagus ribbons to shallow serving bowl. Season lightly with salt and pepper sprinkle half the dressing over the top. Add the arugula, tossing gently to mix the asparagus through the dish. Drizzle the remainder of the dressing on top. Using a vegetable peeler or very thin knife, shave thin curls of Parmesan from the block over the salad. Add a few slices prosciutto, and fresh herbs.
Simple Asparagus With Brown Butter Recipe
Ingredients
- 1/2 cup water
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 2 tablespoons finely chopped parsley
- 1 teaspoon freshly ground black pepper
- 24 large asparagus stalks with tight, firm tips (about 1-5 pounds; 750 g; 4 per person)
Method
Gently peel the bottom end of the asparagus stalks with a vegetable peeler. Boil the asparagus, arrayed in a single layer, in a large deep saucepan for about 6 minutes, or until just starting to become tender. Use tongs to remove the asparagus from the water and arrange on a serving platter. Sprinkle lightly with salt and freshly ground black pepper. Next, heat the butter in a skillet over moderate heat until it is light brown in color. Pour the hot butter over the asparagus. Garnish with chopped parsley and other fresh herbs, and serve immediately.
Easy Asparagus Recipe With Mustard Vinaigrette
Ingredients
- Salt to taste
- 4 large eggs
- Freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1 small shallot, finely diced
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chives, finely cut
- 1.5 lb (750 g) of large or medium freshly picked asparagus
Method
Snap off the tough bottom ends of each asparagus spear, and discard. Peel the lower ends of large spears with a vegetable peeler.
Bring a medium-size saucepan, half-filled with water to a boil. Carefully slide the whole eggs into the water and simmer briskly for 8-10 minutes. Se the eggs aside a bowl of ice water to cool. Remove the shells from the eggs and set aside. Next make the vinaigrette by placing the vinegar, shallots, and a pinch of salt in a small bowl. Stir and set aside for 5-7 minutes. Add the mustard and stir to dissolve. Then, pour in the olive oil and whisk the mixture to make a thick dressing. Season to taste with salt and freshly ground black pepper.
Boil the asparagus in a large pot of water for 3-5 minutes, until just tender. Remove asparagus with a large strainer or tongs. Spread the asparagus out on a large baking sheet lined with a clean kitchen towel to dry. Then place the asparagus spears on individual plates or a platter. Pour the vinaigrette over the asparagus. Garnish with quartered or sliced eggs. Sprinkle with chives and fresh herbs.
Creamy Fresh Asparagus Pasta with Seaweed
Ingredients
- 1 lb (500 g) rigatoni
- 1 1/2 cups heavy cream
- 1 teaspoon rice vinegar
- 1 tablespoon kosher salt
- Fresh herbs, for serving
- Flaky sea salt, for serving
- 1 tablespoon toasted sesame oil
- Thin red chilli slices for serving
- 3 large garlic cloves, finely grated
- 1 small red onion, halved and thinly sliced
- 1/2 lb (250 g) asparagus, thinly sliced at an angle
- 20 g (3/4 oz) gim, often labelled as roasted seaweed
- 2 (4-inch; 10 cm) squares kombu or dasima (dried kelp)
- 1 teaspoon freshly ground black pepper, plus more to taste
Method
Fold the gim in half and cut into thin strips with a very sharp knife. Set aside for serving. Add 8 cups cold water into a large deep pot or Dutch oven large pot and add one dasima square to the pot. Bring the pot to the boil and season with the kosher salt. Gently slide in the pasta and cook for about half the recommended time on the package. Drain the pasta, reserving 1 cup of the pasta water. Then, add the pasta back to the pot. Add the remaining dasima square, garlic, black pepper, cream and red onion and the reserved pasta water to the pot. Bring to a boil over high heat, then reduce the heat to a gentle simmer. Cook the pasta, stirring occasionally, until the onion and cream sauce has thickened considerably, coating the noodles (about 4-5 minutes). Turn off the heat. Add the asparagus and vinegar, and mix well for about 1 minute. The residual heat from the hot pasta will cook the asparagus until it is to tender. Stir in the sesame oil and season with extra black pepper. Discard the dasima.
Provide a portion of the pasta into each serving dish, and sprinkle with the reserved gim, fresh herbs and flaky sea salt. Serve immediately with grated Parmesan cheese as an option.
Asparagus With Morels, Mushrooms and Tarragon
Ingredients
- Salt to taste
- 1/4 cup heavy cream
- 1/2 cup chopped shallots
- 1/4 cup ( 1/2 stick) butter
- Freshly ground black pepper to taste
- 1 1/2 lb (750 g) asparagus, trimmed, cut into short lengths
- 1/2 oz dried morels or porcinis, or similar strong tasting fungi
- 1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil
- 1 lb fresh shiitake or brown mushrooms or a combination, cleaned, trimmed and sliced
Method
Place the porcinis and/or morels in a bowl with very hot water to cover and soak for about 15-20 minutes, until soft. Drain and reserve soaking liquid. Cut the morels and porcinis into medium size pieces. Next, melt butter in a large deep frying pan or Dutch oven over moderate to high heat. Add shallots, morels, porcinis and fresh mushrooms to pan. Cook for about 10 minutes to soften the mushrooms.
Add the asparagus and 1/2 cup reserved liquid to pan with the mushroom. Bring the pot to a boil, then reduce heat and simmer gently for an extra 2-4 minutes, or until asparagus is just tender. Add the tarragon or chervil, cream and continue cooking, uncovered, until the sauce thickens (about 4 minutes extra). Season with salt, fresh ground black pepper and fresh herbs and serve.
Grilled New Season Asparagus with Vegetable Crumble and Paprika Dressing
Ingredients
For the paprika dressing
- 2 teaspoons lemon juice
- 1/2 teaspoon smoked paprika
- 3 tablespoons extra virgin olive oil
For the hard-boiled eggs and grilled asparagus
- 2 large free-range eggs
- 90–120 ml (3–4 fl oz) extra virgin olive oil
- 20 green asparagus spears, woody ends removed
For the vegetable crumble
- pinch of salt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 1 red chilli, finely chopped
- 5 g (1/4 oz) chives, chopped
- 10 g (1/2 oz) flat-leaf parsley, chopped
- 30 g (1 oz) banana shallot, finely chopped
- 80 g (3 oz) cauliflower, pulsed in a food processor for 30 seconds
- 80 g (3 oz) (about 2½) baby zucchini (courgettes), pulsed in a food processor for 30 seconds
Method
Prepare the paprika dressing by combining all the ingredients together in a small bowl and set aside. Next, boil the eggs for 12 minutes. Then, remove the eggs and quickly immerse in cold water to cool. Peel the eggs, refrigerate and once cold, separate the yolks and whites. Coarsely grate each part, keeping them separated, and then set aside.
Lay 5 asparagus spears side by side and run thin metal skewers through them to form a 'raft' shape, ready for grilling. Repeat with the remaining asparagus. Blanch each spear 'raft' in a large saucepan of boiling water for about 2-3 minutes, immediately plunging them into cold water to stop the cooking process. Dry the asparagus well with paper towels, leaving them on the skewers.
Next, brush the skewered spears lightly with olive oil and grill on a barbeque or hot griddle, in batches, over high heat for about 1-3 minutes a side. Remove the skewers and keep the cooked asparagus spears warm in an oven.
Prepare the vegetable crumble by heating the olive oil a large frying pan, sauté pan or Dutch oven over high heat. Stir-fry the shallot, chilli, zucchini, cauliflower, paprika and a pinch of salt for 1-2 minutes. Add 80 ml (3 fl oz) water, parsley, chives, the lemon juice and grated egg white. Boil for about 5-15 seconds then remove from the heat. Stir in the egg yolk and adjust the seasoning.
Serve by placing a spoonful of vegetable crumble onto each plate. Add a share of the grilled asparagus on top as a stack. Add a drizzle of the paprika dressing and a sprinkling of fresh herbs.
One-Pan Asparagus Frittata Recipe
Ingredients
- 1 tablespoon grated parmesan
- 2 teaspoons extra virgin olive oil
- 3 free range eggs at room temperature
- 4 asparagus spears, trimmed, sliced on an angle
Method
Preheat your barbecue or grill to high. Whisk together the Parmesan with the eggs in a bowl. Season well with salt and freshly ground black pepper. Add 2 teaspoons water and mix through. Heat the olive oil in a frying pan over moderate to high heat and cook asparagus, flipping over several times, until the asparagus is just becoming tender. Reduce the heat to moderate. Pour in the eggs, gently scraping the bottom of the pan with a spatula, to stop the egg mixture from burning (similar to when cooking an omelette). Just before the eggs are cooked through, place pan under grill to brown the top. Serve immediately sprinkled with pepper and fresh herbs.