Asparagus is the quintessential spring vegetable. High in folic acid, asparagus offer a good source of potassium, fiber, thiamin, vitamins A, B6 and C, and are low in calories. Asparagus is delicious roasted, baked, grilled or steamed.
When choosing asparagus, I prefer thin stalks. They are the most tender. The thicker the stalk, the reedier the vegetable. And steer away from limp or wilted asparagus. Asparagus is anything but subtle. They possess a strong, earthly flavor.
Perfect with pasta, try asparagus and pea tagliatelle with parmesan and a dash of lemon, or a savory tart with asparagus and gruyere cheese. And asparagus is absolutely divine in a risotto dish.
Asparagus aren’t just green. They can also be purple or white. They can grow wild or in a garden and have been around for centuries. The first known depiction of asparagus was found in Egyptian architecture that dates back to 3000 BC and it was first cultivated by the ancient Romans. The vegetable was common in Syria, Spain and Greece. In ancient Greece, the asparagus was considered a sacred plant with aphrodisiac qualities.
One of my favorite asparagus recipes is baked asparagus with garlic, butter and parmesan cheese. Feature this veggie for breakfast, in scrambled eggs, frittatas, quiche or with eggs benedict and hollandaise sauce. Consider starting your evening with an asparagus appetizer, you’ll wow family and friends at the next physically distanced potluck or dinner party. My top apps include bacon-wrapped asparagus, baked parmesan encrusted asparagus, breaded and fried asparagus with horseradish sauce, or grilled asparagus, ricotta, and pesto on a garlic sourdough crostini.
Asparagus are also great in soups and salads. Cream of asparagus soup is delicious, or asparagus vichyssoise can be a starter or main course, topped with a drizzle of extra virgin olive oil and croutons. For salads, shave asparagus for a unique and flavorful addition to mixed greens or try grilled asparagus and arugula salad with goat cheese and a tangy vinaigrette.
Perfect with pasta, try asparagus and pea tagliatelle with parmesan and a dash of lemon, or a savory tart with asparagus and gruyere cheese. And asparagus is absolutely divine in a risotto dish. As a side, asparagus goes with almost any meal. I especially love asparagus with grilled fish or steak and topped with a bearnaise sauce.
Asparagus tips
The best way to store asparagus is to cut off or break off the ends, and then place them vertically in a cup of water, cover them with a plastic bag and place them in the refrigerator.
Before cooking, prep your asparagus by washing and breaking off the ends. There is a natural breakpoint if you bend the stems.
Cooking asparagus
Sauté | Heat olive oil and garlic, a touch of salt, and add asparagus to a hot pan. Turn occasionally cooking until spears are tender, about 6 to 8 minutes on medium heat. A squeeze of lemon is lovely on asparagus.
Roast | Preheat the oven to 375 degrees Fahrenheit. Place the asparagus on a baking tray or glass baking dish and add a little olive oil and/or butter, garlic and salt (lemon pepper is an excellent addition). Roast for 10 to 12 minutes until tender.
Steam | Insert a steam basket in a medium pot and add water until it reaches the base of the steamer. Add asparagus and cover. Steam for 4 to 6 minutes until tender. Do not overcook. Serve with butter and salt.
Grilled | Preheat the grill. Brush asparagus with olive oil and sprinkle with salt. Grill for 4 to 6 minutes, turning occasionally.
The exceptional and healthy asparagus is a top choice any time, on any table, for any meal.
Baked Garlic Asparagus and Parmesan
From the kitchen of Priya Hutner
1 lb. asparagus, washed & trimmed
2 t butter
3 cloves garlic, minced fine
1 t kosher salt
½ t coarse ground pepper
¼ cup parmesan cheese
Preheat oven to 375 degrees.
Place asparagus in a glass baking dish and drizzle with olive oil, add minced garlic, salt and pepper. Mix to coat evenly. Bake for 6 minutes, and turn gently. Layer Parmesan cheese over asparagus, bake for 5 to 7 minutes until cheese melts and asparagus are tender and al dente.
