What's YOUR Favorite Asparagus Recipe?
May 11, 2012 by Rachel VanDuzer
It's asparagus season! Thankfully this uniquely flavored vegetable has a pretty long season in Pennsylvania - from April to June. It seems like everyone has their favorite way of preparing asparagus, so we asked our Facebook fans how they liked to eat asparagus. Little did they know their recipe suggestions would be featured on our blog! Here's what they said:
- Grilled and brushed with homemade lemon garlic butter. - Maureen
- Drizzle with olive oil, sea salt and fresh cracked pepper (and fresh minced garlic if desired) and oven roast at 450 for 8 to 10 minutes. - Tonya and Shelly
- With scrambled eggs, smoked salmon and cream cheese - Tonya
- Spritz with olive oil, garlic and onion powder, and then topped with sliced almonds, bake for 15 min. - Sara
- White asparagus steamed or roasted w/ sauce hollandaise along with potatoes and rolled up in fried ham. - Olivia
- Steamed with lemon pepper and shaved Parmasen cheese. - Robin
I thought I'd also weigh in with two ways I've enjoyed asparagus this season: pasta primavera and spring mix, strawberry and asparagus salad. Pasta primavera was the first meal I ever made for my now husband when we were dating, almost 7 years ago!
- 16 thin stalks fresh asparagus
- 8 ounces dried long fusilli or ziti pasta
- 1 tablespoon olive oil
- 2 teaspoons bottled minced garlic
- 1/4 teaspoon freshly ground white pepper
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 3 small red, orange, and/or yellow tomatoes, seeded and cut up
- 1 tablespoon butter or margarine
- 1/4 cup shredded fresh basil
- Snap off and discard woody bases of fresh asparagus. Rinse. Cut or snap off the tips; set aside. Bias-slice asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
- Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir for 30 seconds.
- Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and asparagus tips; cook, uncovered, for 1 minute more or until the tomatoes are heated through. Remove from heat; stir in butter.
- Drain pasta; add pasta and basil to vegetables in skillet. Toss gently to combine. Makes 4 servings.
Spring Mix Strawberry Asparagus Salad from Food.com
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon fresh coarse ground black pepper
- 8 cups mixed baby lettuces and spring greens
- 3 cups sliced fresh strawberries
- 1/2 small red onion, thinly sliced
- 1/2 cup chopped pecans, toasted
- 2 tablespoons balsamic vinegar
- 2 teaspoons sugar
In a bowl, toss the asparagus with 1 tablespoon oil. Spread in a single layer in a greased 15x10-inch baking pan. Sprinkle with salt and pepper.
Bake at 400°F for 15-20 minutes or until tender.
In a large salad bowl, toss greens, strawberries, onions, pecans and asparagus.
In a small bowl, whisk the vinegar, sugar and remaining oil. Drizzle over the salad and toss to coat.