spring asparagus (and a couple quasi-rec's)

R

rvb

Well-known member
i love asparagus (especially the pencil-thin spears of spring) and have always steamed or roasted it. this spring i discovered sauteing the thin spears. yum.

my preferred ways of cooking are to either saute it in olive oil and drizzle lightly with balsamic vinegar (time to dig out the good styff) or to marinate it for a few hours with powdered or minced fresh ginger, a little sugar and either rice vinegar or rice wine; and saute in sesame oil.

 
When the stuff is in season you don't have to get a second mortgage...

...in order to purchase a reasonable quantity.

I think we should start an asparagus thread. (Or did you just do that?).

I like mine in a black bean stir fry.

Michael

 
Does anyone grow asparagus? I've wanted to try in my garden but unsure that my climate (Cape Cod)

would sustain it. I believe it is a perennial and I am wondering how much space it needs. Any other specifics?

 
I love asparagus in Pasta; F&W Rec: Penne with Asparagus Cream Sauce

This rec is very forgiving. I often add other ingredients...(pancetta, roasted corn, red pepper, hot pepper flakes, etc...)

Penne with Asparagus Cream Sauce

1 cup onions; chopped
1/2 cup white wine; or chicken broth
2 cloves garlic; minced
1 tbsp butter
1/2 tsp black pepper
2 tbsp olive oil
1 lb asparagus
1 lb penne; uncooked
1/2 cup parmesan cheese; grated
1 cup whipping cream



Heat oil and butter in a 10 inch skillet over medium high heat. Cook onion and garlic for about 5 minutes, stirring occasionally, until tender.

Stir in wine and cook uncovered until liquid has evaporated. Stir in whipping cream, asparagus and black pepper.

Heat to boiling, reduce heat and simmer for about 30 minutes or until sauce has thickened, stirring frequently.

While sauce is simmering, prepare pasta according to package directions. Drain pasta and combine with sauce and 1/4 cup of Parmesan cheese.

Toss until pasta is evenly coated. Sprinkle with remaining cheese and serve.

Makes 6 to 8 servings.

 
I grew asparagus for years on Cape Cod. In fact, Cape Cod was once a prime location for asparagus

because of its sandy soil. Asparagus, turnips and strawberries were widely grown in the "old Days". I bought roots and planted them in a deep trench covering them up as the tips showed thru. Once established they last for years-I think my bed kept up for about ten years with very little care on my part. I don't know why I didn't keep it up but gradually my daylilies have taken over the area. glad to hear you're on the Cape. I thought AGM and myself were the only ones. Good luck

 
We have an asparagus bed in our garden. My husband started it (more)

from seed. It is a row on the end of our garden and it is 35 feet long. I don't think you need to make it that long but I would make it a row so it is easier to week and pick. If you have any questions email me @ atmenard@hotmail.com and maybe you can come see it. Unfortunately it is under 8 inches of snow this morning.

 
I'm in Oregon, far from Cape Cod, but I planted a long row of asparagus crowns last spring.

If you plant crowns rather than seeds, you can start harvesting (lightly) the next year. Otherwise, I think you're supposed to wait two full years before cutting any spears.

 
A fe specifics...I think you need to plant enough so that when you harvest, there is

enough that is ripe at that moment that you can make a good meal of it. It grows very quickly but it needs to be picked when IT is ready, not all the others around it.

It has to be planted deep, so if you have bushes around that tend to send their roots out to welcome all the other plants, the asparagus would want to be well away from them.

It looks after itself wonderfully. But you really do need to wait the 3 years and be patient. After that, it knows what to do. My crop is 20 years old and is still fine.

Also, you need to clearly mark where it is planted so that you don't plant something else there in the Spring, before the aspargus shows itself.

If I thought I would be staying here another 5 years, I'd be putting more in.

 
REC: Asparagus with Parmasan

Mix together to make a marinade:

2 Tbs. olive oil
1 Tbs. dry white wine
1 Tbs. vinegar
3 garic cloves, crushed in a garlic press
1/4 tsp. ground herbs de Provence
Salt and pepper

Pour marinade over:

1-1/4 lbs. asparagus and let marinate 15 minutes.

Preheat oven to 400*F.

Sprinkle on a plate:

1 cup grated Parmesan cheese

Roll the asparagus in the cheese and arrange in a single layer on an ovenproof platter. Pour any remaining marinade over the asparagus and bake in the preheated oven for 15-20 minutes, until lightly browned and sizzling hot. Garnish with:

Lemon wedges
Sprigs of Italian parsley

Serve immediately.

From "Classic Home Cooking" by Mary Berry and Marlene Speiler.

 
REC: Roasted Asparagus With Crispy 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.

 
You must log in or register to reply here.
Back
Top