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For a simple side dish, learn the secrets of roasting and sautéing this spring veggie.See More: Asparagus Recipes
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How to cook asparagus like a pro — plus 7 recipes you'll love
There are a lot of vegetables that herald the arrival of spring (fiddlehead ferns, ramps, early peas), but If there is one universally loved and easy to find vegetable that shouts “spring!” the loudest it’s probably asparagus. Although you can find asparagus year-round, the growing season in this country is February through June so when those first spears appear in the markets, you know for sure the winter is in the rear-view mirror.
There's nothing like the first bite of asparagus in spring. This classic seasonal vegetable, with its sweet yet slightly bitter taste, is fresh and delicious no matter how it is prepared.
For a quick and easy vegetable side, simmer the asparagus stalks for a few short minutes and then toss with melted butter. Ready in 10 minutes, it couldn't be easier. Note that the cook time will vary depending on the size of your veggies. Asparagus can range in size from super thin to super thick stalks. Start checking really thin stalks after just a minute of simmering.
This side dish recipe doesn't need any other seasoning, although you could add some fresh thyme or dill if you'd like. Make sure that the asparagus is fresh. When you buy it, it should be firm, with no soft or wet spots. The tips should be tightly closed with no flowers showing.
Serve asparagus as a side dish to ham, steak, chicken breasts, and more. It pairs nicely with potato dishes like mashed potatoes or scalloped potatoes.
Buying and Storing Asparagus
Asparagus is in peak season from March through June, but you&aposll find this popular vegetable in markets year-round. Look for firm, bright green spears with compact, closed tips that are not mushy. Spear size ranges from fat (older plants) to pencil-thin. Whether you choose skinny or thick asparagus spears is a personal preference, but be sure to select uniform spears for even cooking.
Plan on cooking asparagus the day you purchase if possible. If not, store asparagus in a damp paper towel, place in a plastic bag, and refrigerate for up to three days. You can also stand asparagus spears upright in a container filled with 1 inch of water. Cover the asparagus and the container with a plastic bag. Then you just have to choose how to cook asparagus your favorite way. Wondering how much asparagus to buy for your next meal? One pound of asparagus equals 18 to 24 spears or four servings.
One of the most common questions we get asked is: Should I choose thick or thin asparagus spears? And lucky for you, there is no wrong answer. Each of these types of asparagus has its fans. Thin asparagus is tender with a slightly crisp center thick asparagus has a meatier center and therefore more crunch and texture. For thick asparagus spears, peel off the woody outer part (about 2 inches up the stem end) with a vegetable peeler.
Trim the tough root ends from the asparagus spears, then cut them into 2-inch lengths. Place in a microwave-safe bowl with a lid.
Sprinkle the asparagus with the kosher salt, onion powder, and garlic powder.
Pour in the lemon juice and dot with the butter.
Cover with a lid and microwave on high power for 2 to 3 minutes.
Stir to distribute seasonings.
Cook another 2 to 3 minutes until the asparagus is tender. Stir once more before serving.
- Microwaving asparagus works best with thin to medium-sized spears thicker stalks will take longer to cook and may cook unevenly.
- Check the tenderness of the asparagus after the first 2 to 3 minutes since microwaves can cook at different rates.
- After rinsing the asparagus, leave any water that clings to the spears this will help them steam.
Asparagus is a delicious and nutritious vegetable. It's a great source of fiber, folate, vitamins A, C, E, and K, and is full of antioxidants. This spring vegetable should be a part of any healthy diet.
Ways to Serve
This seasoned microwaved asparagus can be served hot, room temperature, or cold. In addition to a side dish, the seasoned microwaved asparagus can be part of a variety of recipes. Use in an asparagus pie, risotto, a cold pasta salad, or stir-fry. The microwaved asparagus can also be a pizza topping, added to vegetable lasagna, as part of a veggie wrap, or the star of a vegetable salad.
Amazing Asparagus Recipes
As fancy as it might look on the plate, asparagus is far from fussy or difficult to cook. From simple, roasted sides to elegant risottos, see why it's well worth learning to cook and enjoy asparagus at home.
Photo By: Tara Donne ©Tara Donne
Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.
Photo By: Kana Okada ©Kana Okada 2012
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved
Photo By: Antonis Achilleos
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved
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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Bacon Wrapped Asparagus Bundles
Make a simple but impressive side for a dinner party in under 20 minutes with these bacon-wrapped bundles.
Cavatelli with Asparagus
Asparagus and Parmesan feel right at home when nestled in a bed of ricotta-based cavatelli.
Roasted Asparagus with Lemon Vinaigrette
Dress up roasted asparagus with a simple lemon vinaigrette for bright pops of flavor.
Cream of Asparagus Soup
This creamy soup is easy to make and so vibrant in color.
Kick off a party with these easy toasts topped with fresh ricotta and sliced asparagus.
Warm Asparagus Salad
The salad that is great for any season. Whether you have leftover asparagus from a holiday meal or simply want to add more greens to your meals, Kardea&rsquos salad makes for a lovely addition to the table.
Asparagus and Cheese Tart
Stalks of asparagus take center stage in this eye-catching tart, which comes together easily thanks to store-bought puff pastry and a quick cheesy custard.
Asparagus Fettuccine Carbonara
Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.
Sauteed Asparagus with Olives and Basil
Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.
Smoked Salmon and Asparagus Puffs
Spears of asparagus elevate both the look and flavor of Valerie's crowd-pleasing puffs, made with store-bought crescent roll dough and a tangy smoked salmon dip.
With more than 350 reviews, Ina's top-rated recipe for easy, roasted asparagus is a trusted standby for cooks at every skill level.
Slow-Cooker Asparagus Barley Risotto
This creamy rice dish is usually made with Arborio rice, but we love it with the toothsome nuttiness (and fiber) of barley. Serve with wedges of lemon for an extra pop of brightness.
Eggplant and Asparagus Napoleons
For these party-ready stacks, Giada uses grilled slices of eggplant to sandwich layers of asparagus with a creamy ricotta spread.
Asparagus with Roasted Red Peppers
This simple side is fast, easy and delicious, thanks to roasted red peppers and crumbled feta cheese.
Frittata with Asparagus, Tomato and Fontina
Giada dices up asparagus to help them cook faster before adding in tomato, cheese and eggs for a quick and versatile frittata that's good hot or cold.
Tyler roasts asparagus at a higher oven temperature than you might be used to &mdash all you need is 10 minutes for his perfectly roasted asparagus.
Chicken and Asparagus Crepes
Asparagus, shallots and herbs are cooked in chicken broth to serve as both a sauce and a side in this dressed-up shortcut dish made with store-bought crepes and rotisserie chicken.
No need to pre-heat the oven here. A quick steam and a drizzle of olive oil and lemon are all you need for this 10-minute asparagus side.
Asparagus and Corn Fritters
Filled with sweet corn and tedner spring asparagus, these golden-brown fritters make eating your veggies a treat.
Trisha's egg and cheese-filled casserole is a perfect make-ahead dish for Easter or any springtime gathering. In addition to the bed of asparagus in the base of the casserole, asparagus "broth" or cooking liquid goes into the cheese sauce for extra flavor.
Asparagus, Pea and Zucchini Soup
Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.
Asparagus with Prosciutto and Pickled Shallots
Dress up basic broiled asparagus with salty prosciutto and sweet pickled shallots.
Asparagus and Chicken Stir-fry
Skip the take-out tonight and make your own stir-fry starring asparagus and chicken in a flavorful soy-ginger marinade.
Chilled Asparagus Salad
Alex Guarnaschelli blanches and shocks asparagus to make a crispy, refreshing asparagus salad with a honey mustard vinaigrette.
Summer Veggie Flatbread
Trade your pizza dough for naan! Trisha heats hers up with asparagus, zucchini ribbons and grated parmesan for a flavorful and delicious flatbread.
Asparagus with Serrano Ham
Replace your average breadsticks with these thin and crispy stalks of asparagus bundled with slices of tasty serrano ham. You&rsquoll definitely want a double batch!
Asparagus, prepared simply, shines in Valerie's 10-minute side dish.
Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.
Asparagus and Bread Soup with Pancetta
Geoffrey uses asparagus, spinach and bread to create this creamy pureed soup. Top with crispy pancetta, creme fraiche and chives for an Iron Chef-style presentation.
Lemon-Herb Asparagus Crostini
Impress your guests with these gorgeous crostini baguettes. They're topped with a bright and flavorful asparagus topping that no one will believe came together in just 15 minutes.
Creamy Farfalle with Cremini, Asparagus, and Walnuts
Walnuts, asparagus and cremini mushrooms lend this quick and hearty dinner its rustic appeal.
Cheesy Asparagus Tart
Ree&rsquos asparagus tart will have everyone looking forward to eating their veggies. She pairs the bright green stalks with buttery pie crust and a blend of fontina and ricotta cheeses. Yum!
Pesto and Prosciutto Asparagus
Elevate simple grilled asparagus with store-bought pesto and crispy prosciutto.
Cream of Asparagus Soup
Asparagus gives this creamy soup a pleasant pop of color &mdash and lots of fresh, spring flavor.
Asparagus, Bell Pepper and Mozzarella Quesadillas
This vegetarian-friendly quesadilla calls for a sweet and crunchy mixture of bell peppers and asparagus.
Risotto with Asparagus
In addition to the asparagus tips that top the dish, asparagus bottoms (which are normally tossed out) are used to create a flavored broth for cooking the risotto.
Shorter cuts help the s auteed asparagus cook faster in the pan for a 4-ingredient side that's ready in under 10 minutes.
Asparagus Egg Salad Tea Sandwiches
Whether you're treating yourself to afternoon tea or lunch al fresco, these dainty egg-and-asparagus sandwiches are a must-try.
Orecchiette with Truffle Asparagus Pesto
You'll find an unexpected umami flavor in this asparagus and basil pesto thanks to truffle pecorino cheese, plus a bit of texture from toasted hazelnuts.
Not much of a veggie person? Sneak some green into your diet by adding bite-size pieces of asparagus to your shrimp dumplings!
Take bacon-wrapped asparagus to the next level with a mouthwatering brown sugar glaze.
Want to health-ify pizza night a little bit? Top your homemade pies with fresh asparagus.
Shaved Asparagus and Prosciutto Salad
Although most recipes call for roasting, steaming or grilling asparagus til it's tender, you can also eat it uncooked! Shaving asparagus with a vegetable peeler turns it into crunchy ribbons, which can be dressed simply with lemon and olive oil, and paired with prosciutto and shaved Parmesan for a refreshing salad.
Cut your asparagus cook time down to 10 minutes by using the broiler. The result? Slightly charred asparagus that goes perfectly with a dressing of red wine vinegar and olive oil.
Quinoa Salad with Asparagus, Goat Cheese and Black Olives
Bobby uses quinoa as the base of a healthy make-ahead salad with grilled asparagus, olives, goat cheese and a red wine vinaigrette.
Asparagus and Spinach Frittata
For this deliciously green frittata, Katie Lee mixes asparagus and spinach (feel free to toss in other leftover veggies!) with creamy goat cheese and salty Parmesan, and cooks the mixture in a springform pan for a brunch-worthy presentation.
Roasted Asparagus with Hollandaise
Hollandaise can go on more on just eggs! The next time you roast asparagus, whip up a quick sauce in your blender to add to the dish.
Orecchiette with Asparagus and Peas
Lidia Bastianich builds a simple, springy pasta dish with classic Italian ingredients &mdash garlic, olive oil and fresh pepper &mdash alongside in-season asparagus, peas and a generous topping of grated cheese.
Asparagus Pesto Pasta
Pesto is so flavorful you'll never even know the asparagus is in there, making this dish perfect for kids who aren't sure about eating green veggies.
Go vegetarian on taco night with this perfect-for-spring version. Charred asparagus, cotija cheese and salsa verde give this meatless meal tons of flavor.
Cream of Asparagus Soup
Sunny builds a creamy and satisfying asparagus soup with the help a few aromatics, chicken stock and sour cream.
Five-Ingredient Grilled Asparagus with Pecorino and Pine Nuts
This easy recipe starts with a grill hack courtesy of Geoffrey. If you're worried about losing asparagus through the grates, flip a cooling rack upside down and put it straight on the grill to hold the stalks while they cook. Meanwhile, you can prepare what GZ calls a Caesar-style vinaigrette (sans egg and anchovies) with four ingredients: olive oil, lemon, Pecorino-Romano and pine nuts. When the asparagus is done cooking, serve it with a drizzle of dressing and a generous sprinkle of cheese and pine nuts.
Asparagus Pasta Salad
Asparagus, endive, red bell pepper and green peas add wonderful color and texture to this vegetarian pasta salad.
Asparagus with Mustard Hollandaise
Tender asparagus and creamy hollandaise sauce are a classic pair &mdash and, for good reason: the notes of butter and lemon in the sauce give this simple side dish rich flavor with just the right amount of lift.
Use your vegetable peeler to turn asparagus into "noodles" and toss with a homemade pesto for healthy dish in 30 minutes.
The tastiest way to eat veggies? Fry them up! Coat each asparagus stalk in the batter and fry in batches in hot vegetable oil until crisp. Crunchy and tender &mdash almost like vegging out on French fries.
Mushroom Barley and Roasted Asparagus Salad
Pile fragrant seasoned barley and button mushrooms on top of roasted asparagus for a guilt-free indulgence.
Trisha cooks up a quick breakfast frittata on the stove with just a handful of ingredients &mdash asparagus, onion, feta, egg and heavy cream &mdash before setting it under broiler for a few minutes until it's golden brown and ready to serve.
White Bean and Asparagus Salad
You'll be surprised at how easy it is to make the long, beautiful ribbons of asparagus that make this salad special. Simply shave each spear with a vegetable peeler.
Looking to up your brunch game? This open-faced, cheesy melt is the new avocado toast! With tender asparagus, crab meat and a cheesy topping, what&rsquos not to love?!
How to Cook Asparagus - Recipes
Spring, or more accurately May and June, is white asparagus season throughout Europe. I’m from Switzerland, but have been living abroad for 20+ years and I truly like asparagus sautéed or grilled, in salads or as a vegetables. However, the tender white asparagus are still my most favorite.
During my apprenticeship, it was our job to peel up to 40 kg of white asparagus per day during the peak season. We had gotten pretty good at it and had a little annual competition of who could peel a crate of white asparagus the fastest and cleanest.
This is what’s so important with white asparagus, the peeling must be impeccable as the skin can not be eaten and stays tough and the cooking has to be thorough as they must be tender to develop their full taste. White asparagus and asparagus in general, are very healthy as well. They contain no fat or cholesterol, have very low sodium content, and are a good source of fiber and potassium. Asparagus are beneficial to bladder and kidney functions.
1. Buying Tips for White Asparagus
3. Peeling White Asparagus
5. How to Cook White Asparagus
- There are asparagus steamers available, but if you do not have one, please ensure that your cooking pot is large enough that asparagus bundles have enough space to “swim” loosely.
- Bring all ingredients except the asparagus bundles to boil. Add the asparagus bundles, bring the water back to boil and lower the heat to a simmer.
- White asparagus will need to cook for 12 -19 minutes depending on the thickness of the stems. White asparagus need to be cooked soft and should not be al dente. Under cooked asparagus they will be stringy and unpleasant to eat.
- Cover the asparagus with a white kitchen towel during the cooking process. This will ensure that the asparagus are equally cooked even though they are swimming on the surface.
Once the white asparagus are soft, remove them from the cooking liquid gently and place on a large tray. Cool down the stock over ice or in a blast chiller and store them in the cool cooking liquid covered with a moist towel.
7. White asparagus recipes suggestions
- Check out our white asparagus with seared scallops recipe.
- White asparagus can be served chilled as part of a salad, with herb vinaigrette, with Parma ham or air dried meats. Click here for our Asparagus and Prosciutto Bites with Reduced Balsamic recipe. (can be cooked with white asparagus as well).
- To serve the asparagus warm, saute them gently in little butter and heat them through by adding a little of the original cooking liquid. Click here for our Truffle Marinated Asparagus.
- They are excellent with hollandaise, grilled seafood or roasted veal. Check out our peppered tuna salad with grilled asparagus recipe or char grilled asparagus with roasted almonds.
Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.
What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.
For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.
Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.
I love that you have provided us with the whole package: all the buying, storing, peeling, bundling, and cooking tips. I have cooked white asparagus before but I sure did not know all these tricks and had no idea that adding sugar would make it that much tastier. Thank you very much for the tips!
I have always wanted to try out white asparagus but never had any idea on how to prepare it and with what to serve it. These recipes all sound amazin, so far I have only tried the seared scallops and I absolutely loved it! Can't wait to try out every single one of them!
I learned a lot from this article starting from buying the right asparagus to how to peel and cook it. Thank you for this post!
How to Peel Asparagus
Peeling presents a challenge. It does take a bit of practice, but the final meal is worth it.
- Lay the spear in one hand and using potato peeler, gently peel, starting just below the head.
- Keep turning and peeling the spear until it is done. Be careful not to snap the spear.
- Cut about one inch off the bottom.
- The stalk is ready to be cooked.
- The peels and the bottoms can be saved for use in making veggie broths.
Farms, such as the one we visited just outside of Walsrode, use machines such as this Schäl-Automat above. It makes quick work of this time-consuming job. Wouldn’t it be great to have a home version of this?
Grab your copy of Oma's favorite asparagus recipes inਊ is for Asparagus eCookbook.
Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!
Best asparagus recipes
Make the most of asparagus this spring with our vibrant recipes, whether fried in Thai spices with crunchy noodles, dressed with tarragon salsa verde, or combined with other spring greens and eggs for the ultimate shakshuka
Published: April 4, 2019 at 2:03 pm
Want to know how to cook asparagus? Try our best asparagus recipes to make the most out of the British asparagus season (asparagus is in season from the end of April until June). We have plenty of light, spring recipes such as Thai asparagus with crunchy noodles, freekeh risotto with spring greens and our show-stopping ham, egg and asparagus tart.
We’ve also updated classics with an asparagus twist, for example our summer carbonara and asparagus and crab lasagne. Find your new favourite asparagus recipe here.
How to cook asparagus
Asparagus is really good griddled or roasted from raw as it intensifies the natural flavour.
How to grill asparagus: To griddle toss in olive oil and seasoning then add in a single layer to a hot griddle pan. Keep turning and cooking until the spears are grill marked and the spears are tender.
How to roast asparagus: To roast, heat the oven to 190C/fan 170C/gas 5. Put the asparagus in a large baking tray or baking dish and add a little oil and seasoning (you can also add aromatics when roasting like garlic cloves, woody herbs or spices). Toss the roast for 10-15 minutes until tender.
How to boil asparagus: The easiest way to blanch or boil asparagus is to use a deep, wide frying pan. Bring salted water to a rolling boil then drop in the asparagus. Blanch for 1 minute then drop into iced water to stop cooking. To cook fully boil for 3-4 minutes depending on thickness then drain.
How to cook asparagus on the BBQ: Asparagus is also great on the BBQ in the summer. Choose thicker stems as they will stand up to higher heat. Brush with oil and seasoning then lay directly on the BBQ. Cook for 2-3 minutes turning until grill marked. Alternatively you can make foil parcels with spears, olive oil, garlic and cherry tomatoes and roast for 5-7 minutes over indirect heat. The asparagus will steam and cook inside the parcels and merge with the flavourings.
How to prepare asparagus (before cooking)
If your asparagus is young and the spears are slim you just need to give it a good wash before cooking and trim the very ends. Thicker and older asparagus can get tougher at the end of the stems. You can break these off (there is a natural break point if you bend the stems) and use for soup or a less wasteful method is just to use a peeler to shave the bottom few centimetres to reveal the tender inner.
The benefits of asparagus
Our nutritionist, Kerry Torrens, on the benefits of asparagus… “Rich in folate, asparagus is great if you’re pregnant or planning a pregnancy. It also contains vitamin K, which builds strong bones and helps wounds and bruises heal. It’s packed with a fibre called inulin, which boosts friendly gut bacteria – these fibres are reduced during cooking, so try raw in a salad. Look out for the purple variety which contains protective compounds called anthocyanins.”
Amazing asparagus four ways
Bring 2.5cm of water to the boil in a large pan. Meanwhile, pick the leaves from 4 sprigs of fresh rosemary, slice 4 rashers of quality smoked streaky bacon into matchsticks, and halve 4 large ripe tomatoes. Grate the tomato halves cut side down on a fine grater, discarding the skins. Put 500g of washed asparagus (woody ends snapped off) into a colander and place over the pan of boiling water. Cover with a lid or tin foil and cook for 3 to 4 minutes, or until just tender. Meanwhile, put a large frying pan on a high heat. Add a lug of olive oil and the sliced bacon. Once the bacon is crispy, add the rosemary leaves and cook for about 40 seconds, then remove both to a plate. Add a knob of butter to the same pan, then add the tomato, bring to the boil and season well. Move the asparagus to a serving platter, pour over the hot tomato sauce, scatter over the crispy bacon and rosemary and serve.
2. WORCESTERSHIRE ASPARAGUS & MUSHROOMS ON TOAST
Peel and finely slice 4 cloves of garlic. Put a large frying pan on a high heat and add a good lug of olive oil. Whack 4 slices of nice bread into the toaster. Slice 2 handfuls of mushrooms (brushed clean) and 500g of washed asparagus (woody ends snapped off) into bite-sized chunks. Add them to the hot pan with the sliced garlic and toss and fry for around 4 minutes. Finely chop a small handful of fresh flat-leaf parsley and add most of it to the pan, along with 8 tablespoons of Worcestershire sauce and a knob or two of butter. Take the pan off the heat and shake and stir around for 30 seconds, or until the sauce has reduced down. Season to taste, then spoon over the slices of hot toast and top with the rest of the parsley.
3. LEMON BUTTERED GRILLED ASPARAGUS & SHAVED LANCASHIRE CHEESE
Put your griddle pan on a high heat. Place 500g of washed asparagus (woody ends snapped off) on the dry griddle pan. Turn and lightly char on both sides until just tender (roughly 2 to 3 minutes on each side), then toss in a large bowl with a knob of butter, a good squeeze of lemon juice and a pinch of salt and pepper. Divide between plates or serve on a big platter. Toss 2 large handfuls of salad leaves with a little extra virgin olive oil, a pinch of salt and pepper and a good squeeze of lemon juice. Use a speed-peeler to shave over a nice crumbly British cheese like Lancashire or Ticklemore, and serve.
4. MINTED RAW ASPARAGUS SALAD WITH BABY SPINACH & FRESH GARDEN PEAS
Put 2 large handfuls of washed baby spinach leaves and 2 large handfuls of freshly podded spring peas into a salad bowl. Finely slice a handful of fresh mint leaves and add to the bowl, then use a speed-peeler to shave 8 large spears of raw washed asparagus (woody ends snapped off) into ribbons. Season with a good pinch of salt and pepper. Squeeze in the juice of 1 lemon, and drizzle over three times as much extra virgin olive oil. Crumble over a small handful of soft goat’s cheese, then toss and serve on a platter. The peas always fall to the bottom of the bowl, so pick them up, scatter them over the top and serve.
10 Easy Asparagus Recipes
Are you an asparagus fan? This healthy green vegetable is feared because of its bitter flavor, but when cooked correctly asparagus can be irresistibly tasty. Combine it with the fresh flavors of lemon and Parmesan, and it’s absolutely fantastic. It’s good for you (one of the best vegetables to eat), loaded with fiber and vitamins C, A and K. Pair with risotto or mac and cheese to add a boost of fiber to the meal! It’s seasonal in the spring and often eaten in that season, but is typically available throughout the year.
Asparagus is not just for side dishes: it’s great as the star ingredient of a main dish. Add it to pasta with lemon and Parmesan and you’ve got a tasty dinner recipe! Throw it into a quiche or frittata, or alongside goat cheese scrambled eggs for brunch. And did we mention it is fantastic raw shaved into ribbons? Let’s get to the recipes.