Getting a bit of an early start for our ingredient of the month this month since it is a long weekend here in the UK this week. In May we will be cooking with asparagus. In the UK, the asparagus season officially runs from May to June, but there has been local asparagus around this April as well. The British Asparagus association also has some delicious recipes for: Asparagus and cheese muffins, Asian-style carrot and asparagus salad, asparagus, red bream and potatoes en papillote, and Somerset-style fondue with asparagus.
We got the asparagus month off to a light start last night, grilling some young thin stems with a little bit of oil and balsamic syrup and making a harissa-yogurt dip, which completed a very satisfying side dish.
Here is what David Tanis recommends doing with asparagus in the spring in A Platter of Figs:
Warm Asparagus Vinaigrette
You’ll need:
- 4-5 lbs fresh green asparagus
- 2 small shallots, finely diced
- 2-3 tbsps red wine vinegar
- salt & pepper
- 3/4 cup olive oil
1. Break off the rough ends of the asparagus spears and discard. If the spears are quite thick, peel them with a vegetable peeler. Fill two large pots with 4 quarts of water each, salt the water heavily and bring to a rolling boil.
2. While you’re waiting for the water to boil, make the vinaigrette. In a small bowl, macerate the shallots in the red wine vinegar with a little salt for a few minutes. Then whisk in the olive oil briskly and add a little fresh ground pepper. Taste and re-season as necessary.
3. Just before you’re ready to eat, put the asparagus in the boiling water and let simmer briskly for 3-8 minutes, depending on their size/thickness. Remove them when they are firmly al dente (not just for pasta!) and still bright green. And yes, the best way to make sure is just to take one out and take a bite. Lift the asparagus out of the water with a large strainer and drain.
4. Pile the asparagus spears onto a platter. Sprinkle lightly with salt and pepper. Whisk the vinaigrette and spoon over the asparagus.
There will be more asparagus recipes to come this month and, as always, we also want to hear some of your own!
my friend linda was the one who introduced me to asparagus/never tasted it while in moscow/. that”s how she cooked it. takes less than 10min. wash and cut off the toughest part only/if there is any/, less than 1cm. put on a slightly greased /with olive oil/ oven tray in one layer, drizzle a little with olive oil and salt , put into a pre-heat oven and shake every 2-3min. so it get cooked all through. it should be slightly crunchy, dark green in colour. very simple and absolutely delicious!! p.s. that is if it was american, green, not white—haha!
wonderful! Easy and so healthy. I think asparagus makes a great snack.
There will be an upcoming post – early next week I think – about green vs white asparagus so, watch for it!
spring salad with asparagus and radishes/from ‘cooking light’ mag. spring 2000/ :
Whether they are thick or thin, use asparagus sticks of appr. the same size, so they will cook evenly. you”ll need:
1.one cup diagonally sliced asparagus
2. 3 cups gourmet salad greens
3. 3 thinly sliced radishes
4. 1+1/2 tablespoons fat free red wine vinaigrette
5. 1/2 teaspoon country-style dijon mustard
6.1=1/2 tablespoons finely crumbled feta cheese.
preparation: steam the asparagus, covered, 3 minutes or until tender. rinse with cold water and pat dry. combine asparagus, greens and radishes in a large bowl. combine dressing and mustard in a small bowl, stir well with a whisk. add the vinaigrette and feta to salad, tossing gently to coat. yield 2 servings/serving size:1+1/2cup. calories 58/29% from fat.
thanks for sharing!
Asparagus With Garlic-Dill Mayonnaise.
I tried this recipe last week and it turned out absolutely delicious!(I used parmessan cheese).
Makes 6 servings
4 cloves garlic
1 1/4 cups mayonnaise (preferably homemade)
2 tablespoons minced fresh dill
1 tablespoon fresh lemon juice
1 1/2 pounds fresh asparagus, woody ends removed
3/4 cup shredded kasseri cheese* or 3/4 cup Parmesan
Roast unpeeled garlic cloves in a small skillet over medium-low heat until tender. Flip cloves frequently to prevent burning. Peel and finely mince. Combine mayonnaise, garlic, dill and lemon juice.
Simmer asparagus in water in a large skillet until tender. Drain and pat dry. Arrange spears in a shallow baking dish, spread with mayonnaise and sprinkle with shredded cheese, then broil until cheese browns. Serve immediately.
*Kasseri cheese is available at specialty markets.
ooospy the website gave me an error but ended up posting the 1st one, desolee!
Thank you, Alenka!:)
i have never tried asparagus. will try it with the dip. let you know how it goes zoya.
Had some delightful grilled asparagus tonight just marinated in olive oil, salt, and pepper and thought of you! One of my favorites is asparagus with a dip of mayo, dijon, and lemon juice. The same dressing is also great with steamed artichokes.
mmmm steamed artichokes. Maybe we should make some for Supper Club? Though I hate peeling/cleaning them haha.