8 recipes to celebrate asparagus season


Before I knew better, my favorite thing about asparagus was that it was socially acceptable to eat it with your fingers. Of course, there are more important reasons to worship these spring shoots. In addition to being delicious, asparagus is a nutritional powerhouse. It is full of folic acid, glutathione, vitamin A and vitamin C, minerals and vitamins that help prevent birth defects, maintain healthy vision, support the immune system, and promote growth, development, and repair of body tissues. Chef Yotam Ottolenghi calls asparagus “a god among vegetables” and often lectures on its splendor to anyone who will listen. It can be prepared in many ways, there is very little waste, and it goes well with others. Whether thick or thin, green, white or purple asparagus – it’s in season now. These recipes offer a range of techniques and treatments for this popular delicacy.

If you’re focusing on the asparagus itself, and perhaps want to serve it as a starter or main course, cook thicker spears whole and serve with a suitable sauce. Boil them and garnish them with a mimosa herb sauce. Pan fry them to bring out the flavor and present them with a creamy hollandaise sauce. Steam them and drizzle with a lemony, herbed brown butter sauce, or top them with a fried egg and let the runny yolk coat the stalks.

Use thinner, trimmed stalks in dishes with other ingredients, such as B. this spring sauté. It celebrates the season with tender baby artichokes, fresh field beans, green garlic and peas. Grill asparagus stalks and incorporate into a tostada along with fresh herbs, cotija cheese and a charred tomatillo chermoula sauce. Mix them – sliced ​​but not cooked, into a frittata with some diced ham for a flavorful brunch dish, or mix them into a risotto with shrimp (use the trimmed ends of the stalks along with the shrimp shells to make a broth) .

Asparagus goes just as well with a mix of ingredients as it does as the star of the dish.

Cook or steam thick jumbo asparagus with this classic garnish. The yolks of the chopped, hard-boiled eggs make the vinaigrette creamy.

Time20 minutes

incomeFor 6 to 8 people

Pan frying the asparagus brings out the flavor of the vegetable while retaining its lovely crispiness. The hollandaise seasoned with finely chopped dill goes well with the asparagus.

Time40 minutes

incomeServed 6

Jumbo asparagus are quickly steamed, brushed with a lemon-brown butter and sprinkled with fresh, chopped chervil and parsley.

Time40 minutes

incomeServed 6

The toasted breadcrumbs add crunch to the eggs and the vinegar finish keeps them from becoming too rich. The runny yolk and vinegar are like a sauce for the steamed asparagus.

Time25 minutes

income2 serves

Everything in this dish is green, albeit in different shades. Shapes vary, including the intricate artichoke, layers of asparagus tips, and hidden geometry of peas.

Time1 hour

incomeMakes 4 to 6 cups of mixed vegetables

Grilled asparagus makes a smoky topping for tostadas, livened up with tomatillo chermoula.

Time1 hour 30 minutes

incomeFor 4 to 6 people

Asparagus is sliced ​​and sautéed with diced ham and parsley, mixed into lightly beaten eggs, boiled until eggs are set, topped with Parmesan cheese and grilled until just brown.

Time45 minutes

incomeFor 6 to 8 people

The secret of this risotto is a flavorful broth. Use the asparagus ingredients and shrimp shells to prepare it.

Time1 hour 10 minutes

incomeFor 4 to 6 people

I still love that I can’t be penalized for eating asparagus with my fingers, but now I enjoy it even more.


Comments are closed.