Penny's Northwest Pickled Asparagus is an awesome recipe and quite easy. that's what I'll be up to on Saturday morning.http://www.eat.at/swap/forum12/10_REC__Pennys_Northwest_Pickled_Asparagus
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Asparagus is flooding the market up here, with pretty good price 1.28-1.98 lb. time to pickle
- Thread starter angak1
- Start date
Try this recipe - It's great: Roasted Asparagus with Crisp Shallots:
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from my files.
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from my files.
G
Guest
Guest
Asparagus pesto
was favorite new dish tried last year. The first time I made it with the trimmed ends I accumulated in the freezer until I had a pound. I liked it so much I now buy a pound just for making pesto. An added bonus - it stands up to whole wheat pasta, in fact it's a good combination.
was favorite new dish tried last year. The first time I made it with the trimmed ends I accumulated in the freezer until I had a pound. I liked it so much I now buy a pound just for making pesto. An added bonus - it stands up to whole wheat pasta, in fact it's a good combination.
mariadnoca
Moderator
After your post above I was shocked it was $7.99 per lb at WF today. Eeek!
that is probably local. we only get shipped in asparagus, so wherever it's from, it's a deal right
now. we just can't grow asparagus up here, at least not outside of a very protected garden. So, I buy whatever comes up if it looks good---can't be too terribly picky about veggies and organic and local when you live up here, or we would eat next to nothing in the winter.
now. we just can't grow asparagus up here, at least not outside of a very protected garden. So, I buy whatever comes up if it looks good---can't be too terribly picky about veggies and organic and local when you live up here, or we would eat next to nothing in the winter.
G
Guest
Guest
here's a link and a recipe
I have linked to the original recipe and copied my adaptation below:
Asparagus Pesto on Whole Wheat Pasta
Adapted by Cindy Alexander from a Michael Chiarello recipe
This is a great way to use asparagus ends!
1 lb asparagus
1 cup (lightly packed) basil leaves
2 tablespoons pine nuts, toasted
2 cloves garlic, sliced
Salt and freshly ground pepper to taste
About 1/2 cup extra virgin olive oil
About 1 cup freshly grated Parmesan or Pecorino cheese
1 box (13.258oz) dried whole wheat rotini or other pasta
Boil the asparagus in salted water until very tender. Drain, reserving the water, and cool slightly. Put in a food processor with the all of the other ingredients except the oil, and puree well. With the machine running, slowly add the olive oil. Taste and adjust for seasonings and consistency. It should be about the thickness of mayonnaise.
Return the water used for cooking the asparagus to a boil and cook pasta. Drain, reserving about 1/2 cup of the pasta cooking water. Mix the pasta and pesto, thinning with the pasta cooking water as necessary. Taste and adjust seasonings.
http://www.foodnetwork.com/recipes/michael-chiarello/asparagus-pesto-with-tiny-potatoes-and-pasta-recipe/index.html
I have linked to the original recipe and copied my adaptation below:
Asparagus Pesto on Whole Wheat Pasta
Adapted by Cindy Alexander from a Michael Chiarello recipe
This is a great way to use asparagus ends!
1 lb asparagus
1 cup (lightly packed) basil leaves
2 tablespoons pine nuts, toasted
2 cloves garlic, sliced
Salt and freshly ground pepper to taste
About 1/2 cup extra virgin olive oil
About 1 cup freshly grated Parmesan or Pecorino cheese
1 box (13.258oz) dried whole wheat rotini or other pasta
Boil the asparagus in salted water until very tender. Drain, reserving the water, and cool slightly. Put in a food processor with the all of the other ingredients except the oil, and puree well. With the machine running, slowly add the olive oil. Taste and adjust for seasonings and consistency. It should be about the thickness of mayonnaise.
Return the water used for cooking the asparagus to a boil and cook pasta. Drain, reserving about 1/2 cup of the pasta cooking water. Mix the pasta and pesto, thinning with the pasta cooking water as necessary. Taste and adjust seasonings.
http://www.foodnetwork.com/recipes/michael-chiarello/asparagus-pesto-with-tiny-potatoes-and-pasta-recipe/index.html