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Easy, tasty asparagus recipes to try

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I’ve been looking through my numerous cookbooks for new asparagus recipes. My asparagus is just now beginning to produce. It was three weeks earlier last year.
I planted an asparagus bed in 1991, and in the years since, the birds have spread it for me. I have an unexpected asparagus patch by the front porch, in the backyard fence line, in a flower bed, under the stile, and a few other places up and down my road. I could tell you where, but then I’d have to kill you. I actually made myself a map a couple years ago so I wouldn’t forget where all the good places were, but I lost it.
Here are some asparagus recipes I’ve tried, and liked.

Roasted Asparagus Parmesan
2 bunches asparagus
4 T. olive oil
2 T. grated Parmesan cheese
½ t. chopped thyme
Salt, pepper to taste
Trim the woody ends from asparagus; rinse and dry.  Put asparagus on baking sheet in single layer.  Drizzle with olive oil; turn spears so all are coated with oil.  Sprinkle with Parmesan cheese, thyme, salt, and pepper.  Pre-heat oven to 425 degrees.  Roast, turning the asparagus spears once or twice, until asparagus is tender with a crisp coating of Parmesan, about 15 minutes.  Serves four.

Chilled Asparagus with Mustard Herb Vinaigrette
2 lb. asparagus, trimmed and cut in 2-inch pieces
2 T. cider vinegar
2 t. Dijon mustard
1 t. parsley
½ t. tarragon
Salt, pepper to taste
Dash onion powder
Dash garlic powder
¼ c. extra-virgin olive oil
Bring a large pot of salted water to a rolling boil.  Add the asparagus pieces and cook until just tender, about five minutes.  You just have to test it; the time depends on the thickness of the stalks.  Drain and rinse with cold water.  You can dress and serve now, or it can be put in the refrigerator in a covered container for at least six hours.  To make the dressing, whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic powder till blended.  Add the oil in a thin stream, whisking constantly.  Taste and see if it needs more salt or pepper.  Toss the asparagus and the vinaigrette together.  Serves eight.