What are your favorite asparagus recipes? Here's one of mine: Roasted Asparagus with Crisp Shallots

M

meryl

Well-known member
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.

Roast 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.

 
My all time favorite, REC: Penny's Norwest Pickled Asparagus

I just made a batch of these and I am kicking myself for not making more. Asparagus was on sale for $.99/lb and my stepdaughter ate a whole jar in one sitting. Delicious in a Bloody Mary. The other way I love it is tossed with olive oil, salt and pepper and grilled on the bbq.

* Exported from MasterCook *

PENNY'S NORTHWEST ASPARAGUS Small Batch

Recipe By :penny Evans
Serving Size : 18 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes

Amount Measure Ingredient -- Preparation Method

2 pounds fresh asparagus
1 teaspoon dill seed
1 teaspoon mustard seed
1/8 bunch fresh dill
1/2 teaspoon red pepper flakes
2 chili peppers
4 cloves garlic
BRINE:
2 cups white vinegar
2 cups water
2 teaspoons sugar
2 teaspoons salt -- no iodine

Place asparagus into pint jars. Into each jar place: Divide the herbs and spices equally among the two pint jars (or all into on container). Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 2 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.


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* Exported from MasterCook *

PENNY'S NORTHWEST ASPARAGUS

Recipe By :penny Evans
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes

Amount Measure Ingredient -- Preparation Method12 pounds fresh asparagus
2 tablespoons dill seed
2 tablespoons mustard seed
3/4 bunch fresh dill, -- if desired
1 tablespoon red pepper flakes, and/or
12 chili peppers -- dried
24 cloves garlic
BRINE:
1 quart white vinegar
1 quart water
1/4 cup sugar
2 tablespoons plain salt or canning salt

Place asparagus into pint jars. Into each jar place: 1/2 t dill seed, 1/2 t mustard seed, 1/4 t red pepper flakes, 2 garlic cloves, and/or 1 dried chile pepper. Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 12 pints.

This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.



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Asparagus Salad with Sweet Balsamic Vinegar (always a hit)

ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR

Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid.

Can be prepared in 45 minutes or less.

1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic

2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted

Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

Serves 4.

Bon Appétit
October 1997

 
In addition to those Shaun linked to above we like this Rec: Scallops with Asparagus

Scallops with Asparagus

Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

Makes 4 servings.

1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.

Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).

Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.

Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)

Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.

Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.

Serve scallops topped with asparagus and sauce.

Source: 4/07 Gourmet http://www.epicurious.com/recipes/food/views/238094

Pat’s notes: Verrrry good. And so easy. One time I followed another reviewers advice and sprinkled scallops with Creole seasoning. It boosted the flavor but colored the “beurre blanc”...verry tasty.

 
Rec: Gingered Beef with Leeks and Asparagus I love asparagus, this is a main dish we really enjoy.

Most leeks are quite large, I use two or three.

Gingered Beef with Leeks and Asparagus

You've undoubtedly had beef with broccoli, an old faithful of Chinese-American cuisine. The dish can be very good, but I much prefer this take on it, with asparagus in place of the broccoli. Leeks, which are seldom used in Chinese cooking, add their subtle taste and texture to this simple but flavorful dish. Serve this with rice, of course

6 1/8-inch-thick slices fresh ginger
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper
1/4 cup canola oil
1/4 cup soy sauce
1/2 cup Shaoxing wine or dry red wine
1 pound flank steak, cut against the grain into 1/8 - inch slices (substitute 4 medium
portabello mushrooms)
1 pound asparagus, ends trimmed and cut into 2-inch pieces

Leeks

1 tablespoon canola oil
4 medium leeks, white parts only, well washed and julienned
1 tablespoon finely chopped garlic
2 tablespoon finely chopped fresh ginger

Salt and freshly ground black pepper
In a dish large enough to hold the beef, combine the ginger, sesame oil, pepper, canola oil, soy sauce, and wine. Stir to blend, add the beef, turn to coat, and marinate, covered, at least 1 hour and preferably overnight.


Bring a large quantity of salted water to a boil. Fill a large bowl and add ice. Add the asparagus to the boiling water and cook until tender-crisp, 4 to 6 minutes. Transfer to the bowl of ice water to cool. Drain well and set aside.

To make the leeks, heat a wok or large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the leeks, garlic, and ginger and cook, stirring, until soft, about 3 minutes.

Drain the beef and stir-fry just cooked through, about 4 minutes. Add the asparagus and stir-fry until thoroughly heated. Season with the salt and pepper to taste and serve immediately.

http://www.mingspantry.com/gingeredbeef.html

 
Here'smine: Steamed asparagus with fried eggs

I learned to serve asparagus like this by a great cook and friend of mine. I have made it many times and my girl friends love to have it for lunch.

You'll need:

One bundt asparagus
two eggs
flaked salt
freshly grated parmesan cheese.

Steam asparagus for 3-4 minutes (Make sure you don't overcook them!)

In the meantime, fry the eggs in butter in a pan.

Arrange the asparagus side-by-side (and a few across on top) on the plate. Sprinkle some flaked salt on the asparagus. Place the fried egg on top of the asparagus and sprinkle with freshly grated parmesan cheese (I'd say 1-2 teaspoons.)
Serve while it's warm.

 
Rec: Pie-Pan Asparagus from the very old Farm Journal Best Vegetable Recipes...

Don't overcook the asparagus. I like low-sodium chicken broth.

Pie-Pan Asparagus

1/4 c. butter
1/4 c. flour
3/4 c. chicken broth
3/4 c. milk
1/2 c. grated Cheddar cheese
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
2 lbs freshly cooked medium asparagus spears

2 tblsp. grated Parmesan cheese

Melt butter in saucepan; blend in flour. Add chicken broth and milk and cook, stirring constantly, until mixture is thick and bubbly. Add Cheddar cheese, 1/4 c. Parmesan cheese, salt, and pepper; stir until cheeses melt. Place asparagus in 10" pie pan. Pour sauce over the asparagus. Sprinkle with 2 tablespoons Parmesan cheese. Broil until bubbly. Makes 6 servings.

 
Re: Open-face Asparagus-Egg Sandwiches from the FJ Best Vegetable Recipes

The flavor here comes from really flavorful asparagus. I like medium to small spears. Again, don't overcook. The original recipe calls for 1 tablespoon instant minced onion, I never have it on hand, so used minced fresh instead.

Open-face Asparagus-Egg Sandwiches

1/4 cup butter or margarine
1/4 cup flour
1 cup chicken broth
1 cup milk
6 hard-cooked eggs, sliced
2 tablespoons finely minced onion
1 teaspoon salt
1/8 teaspoon pepper
4 cups cooked asparagus, cut into 1 1/2 inch pieces (2 pounds)

6 hamburger buns, split and toasted

9 slices bacon, chopped, fried crisp and drained

Melt butter in a sauce pan and saute onion gently until it is soft but not brown; blend in flour. Add milk and broth; cook, stirring constantly, until mixture is thick and bubbly. Add eggs, onion, salt, pepper and asparagus. Heat thorougly. Serve on toasted bun halves. Sprinkle bacon over top. Makes 6 servings.

 
Among the faves...Chard-wrapped Asparagus Dumplings

Chard-wrapped Asparagus Dumplings

Sauce
2 cups canned low-salt chicken broth
3/4 cup whipping cream
1/8 t. ground nutmeg
1/8 t. ground cloves
1 bay leaf
1t. cornstarch dissolved in 2 T. water

Dumplings
2/3 cup whole milk
1/2 cup chopped fresh chives
1 large egg
3 T. chopped fresh mint
2 T. chopped fresh parsley

1 cup 1/2-inch pieces asparagus tips
20 medium-size chard leaves, stems trimmed

1 3/4 cups all purpose flour
1 T. baking powder
1 t. sugar
1/2 t. salt
1/4 t. ground black pepper
1/4 cup chilled unsalted butter, cut into 1/2-inch pieces

nonstick vegetable oil spray

1 cup freshly grated Gruyere cheese

Sauce
Boil first 5 ingredients in heavy medium saucepan until reduced to 1 cup, about 10 minutes. Add cornstarch mixture; boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Discard bay leaf. (sauce can be made 1 day ahead. cover; chill. Rewarm before using.)


Dumplings
Whisk first 5 ingredients in small bowl. Cover milk mixture; chill 2 hours.

Cook asparagus in pot of boiling salted water 1 minute. Using slotted spoon, transfer asparagus to bowl of ice water. Drain. Return water in pot to boil. Add chard; cook until wilted, about 1 minute. Drain. Open chard leaves flat and pat dry.

Mix flour, baking powder, sugar, salt and pepper in large bowl. Rub in butter until mixture resembles coarse meal. Add milk mixture and asparagus; fold gently until dough is moistened. Flour hands. For each dumpling, roll 1 very rounded T. dough between palms into 2 1/2-inch-long oval. Place 1 dumpling in center of each chard leaf and fold leaves over dumpling to form packets.

Spray steamer rack with nonstick spray. Working in batches, place dumplings, seam side down, on rack. Cover; steam dumplings until dry inside, about 10 minutes. Arrange in 13x9x2-inch baking dish. (Can be made 2 hours ahead. Set aside.) Preheat oven to 400º. Pour sauce over dumplings. Sprinkle with cheese. Bake until heated through, about 15 minutes.

10 first course servings
from Bon Appétit June 2002

 
I've tried it so many ways.....but my fave is still fat, spring asparagus steamed to al dente,

dipped into a bit of Best Food's Mayo. As I said, I have roasted it, grilled it, marinated, served cold, room temp and hot. With parmesan, balsamic, shallots, so many recipes.
I drop into boiling water, cook a few minutes to al dente then drop into ice water. I love that the bright green color remains and so does the crunch.
We love asparagus in an omelette, as well.

 
nice fat juicy raw spears included on a vegetable platter with a nice viniagrette or dip. so sweet.

 
I think it's not for everyone Joe. It has a very subtle and interesting flavour...the combo of

chives, mint and asparagus. I think it's worthwhile but it's a lot of work.

And oddly, I couldn't find it listed in epi any more.

 
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