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O/T It's Asparagus Time Again

thinkthrice's picture

I have a 20' by 4' asparagus patch with established asparagus (OMG the WEEDING!).  Any way, any asparagus recipes out there?  I prepare them the way Jacque Pepin does them (asparagus with foaming butter) but am open to new ideas.  I have frozen them in the past after briefly blanching for soup and the like.  And of course the old standby, hollandaise sauce...


TheAccidentalSM's picture

Aspargus risotto with mint and lemon

Bacon wrapped aspargus

Aspargus and pea pasta

Salmon and aspargus tart

Gimlet's picture

Risotto  <3

That tart also sounds amazing.

CLove's picture

With butter and garlic salt. The saltiness really ups things for me.

I also like to sautee the tips with shrimp and fresh garlic.

Cover1W's picture

It's great in a prawn/shrimp stir fry with a little black bean sauce.  Now I know what I'm making for dinner tomrrow!

Cover1W's picture

Oh yes, lightly tossed with olive oil, salt and pepper (no garlic as I think that overwhelmes the flavor) and grilled on the BBQ. My favorite way.

TheAccidentalSM's picture

I was looking at the menu of a place I'm going to soon and this is one of the appetizers

  • asparagus cooked over charcoal, raw juice of the stem, toasted hazelnuts & this morning’s ricotta

ESMOD's picture

Scampi style with lemon zest and garlic butter.

Bacon wrapped.

Crab and Asparabus quiche

Asparagus soup (cream of)

In asian stir fry

ProbablyAlreadyInsane's picture

Touch of olive oil, salt, pepper, garlic, Throw it on the grill.  Or bake them. Super yummy.

24 years as a SM's picture

I am hooked on eating steamed asparagus with a dripping sauce made out of mayo and soy sauce. Friends of ours are from Japan, got me started with the mayo and soy sauce drip. Yuko makes a killer wrap with Nori, sushi rice, steamed asparagus, and seared Ahi tuna, then dip into the mayo/soy sauce. Yummy!

WarMachine13's picture

Got this from Aniki.

Shaved Asparagus with Parmesan Vinaigrette

4 servings

  • 12 large asparagus spears (about 1 lb.), trimmed and peeled
  • 1/3 cup finely grated Parmesan, plus a piece for shaving
  • 1-1/2 Tbsp lemon juice (fresh is best)
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshley ground black pepper
  1. Working with one asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings.
  2. Transfer to a medium bowl (the tips will snap off as the spears get thinner: add to bowl).
  3. Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended.
  4. Season vinaigrette over shaved asparagus and toss to coat.
  5. Use peeler to shave more Parmesan over salad (you can do this over each individual plate).

Winterglow's picture

Flans d'asperges

Cut the asparagus into half inch pieces and cook in a little milk (no more than necessary). Sieve them and keep the cooking liquid. Add beaten eggs and a little cream, salt, pepper and a very, very tiny amount of chili pepper to the sieved asparagus and milk. Pour into buttered ramekins, cover and steam until set. Eat cold or at room temperature.