Add a bit of spring to meals with asparagus

A sure sign of spring is the appearance of asparagus in local gardens and grocery stores.

This tasty vegetable is low in calories and is a good source of a number of vitamins and minerals, including vitamins A, B6, C, E and K, calcium, magnesium, zinc and potassium.

It’s also a good source of dietary fiber.

When picking asparagus, select firm, straight, smooth, rich green stalks with tightly closed tips.

The tough, woody ends will snap off with a little pressure. Some people prefer to cut off less of the stalk, but instead peel the tough skin off the lower part of the stems. These trimmings can be blanched, frozen and used later in stocks or soups.

Remember to wash asparagus well, because dirt and sand often collect on the bottom of the stalks.

To store fresh asparagus, clean it, trim the stem by about 1/4 inch and pat it dry. Wrap a moist paper towel around the stem ends or stand asparagus in about two inches of water. Refrigerate and use it within two or three days.

Some people swear that raw is the best way to enjoy asparagus. To do this, they trim the woody ends and then use a vegetable peeler to create ribbons of asparagus.

These ribbons can be used in a salad or in eggs, particularly omelets or scrambled eggs. Top toast with asparagus, topping toast with a mixture of mashed avocado, ricotta or peas and then the asparagus ribbons. Or pair the ribbons with cooked fettuccine, bacon and shaved pecorino for a satisfying springtime dinner.

If you’re not into raw asparagus, you can boil, steam, microwave, stir fry, grill or roast it.

Try serving cooked asparagus with lemon and butter; tossed with Parmesan cheese or a creamy pasta; or marinated and served warm or cold in a salad.

To roast asparagus, place one pound of thin spears on a baking sheet, then drizzle it with one tablespoon extra virgin olive oil. Toss the asparagus to coat it with the oil, then arrange it in a single layer. Spread one  ounce of shaved Parmesan cheese over the top, season with freshly ground black pepper and bake for 12 to 15 minutes in a 450-degree oven, until the cheese is melted and the asparagus is tender but crisp. Sprinkle with balsamic vinegar and serve.

Following are a few asparagus recipes from thekitchn.com.

 

 

Cheesy Baked Asparagus

1 pound medium asparagus

1 teaspoon olive oil

1 ounce Parmesan cheese

1 clove garlic

1 tablespoon unsalted butter

1 tablespoon flour

1 cup whole or 2% milk

1/4 teaspoon kosher salt

Freshly ground black pepper

Trim the ends from asparagus and place on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Arrange so the spears are in a single layer side-by-side and touching.

Grate Parmesan cheese on the small holes of a box grater into fine shreds. Grate garlic on the same holes of the grater or mince.

Melt butter in a small skillet over medium heat. Add garlic and cook 30 to 60 seconds, until fragrant. Sprinkle in flour and whisk for 30 to 60 seconds, then slowly pour in milk while whisking constantly. Continue whisking occasionally until smooth and simmering. Cook two to three minutes, stirring constantly, until sauce is slightly reduced and thickened enough to coat the back of a spoon.

Remove pan from the heat, add kosher salt and two-thirds of the Parmesan and stir until melted and smooth.

Pour sauce across the center of the asparagus, covering most of it. Sprinkle evenly with remaining Parmesan.

Roast in the upper third of a 425-degree oven 10 to 12 minutes, until asparagus is crisp-tender, then broil on high one to two minutes, until the top is golden-brown in spots. Top with a few grinds of freshly ground black pepper before serving.

 

 

Ham, Asparagus and Gruyère Tart

1 14 to 17-ounce package frozen puff pastry (preferably all-butter), thawed in the refrigerator

1 pound asparagus, preferably thin

2 large eggs

1/3 cup whole or 2% milk

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 cup small-dice cooked ham

1 cup grated Gruyère cheese

Trim the woody stems from the asparagus. Pat asparagus dry with paper towels and halve lengthwise if the asparagus is thick. Set aside.

If puff pastry is folded, let sit at room temperature about 15 minutes to soften slightly.

Line a large, rimmed baking sheet with parchment paper., then move parchment to a work surface. Unfold puff pastry onto the parchment (if the package has two sheets, place them side by side, slightly overlapping, and press together). Using a rolling pin, roll pastry into a rectangle about the size of the baking sheet. Transfer the pastry on the parchment to the baking sheet.

Roll about 1/2 inch of each side in toward the center to form the outer rim. Poke the bottom of the crust with a fork, then bake in a 425-degree oven 15 minutes, until the edges puff and the top is a pale golden-brown.

Place eggs, milk, Dijon, salt and pepper in a medium bowl and whisk to combine. Set aside.

Place baking sheet on a wire rack. Sprinkle crust evenly with ham and half the cheese. Slowly pour egg mixture evenly over the crust. Lay asparagus spears over the egg mixture in a single layer. Sprinkle with remaining cheese.

Bake 35 to 40 minutes, until the edges are puffed and the bottom is crisp and golden-brown. If there is moisture on the top, blot gently away with paper towels. Cut into pieces and serve warm or at room temperature.

 

 

 

Mushroom-Asparagus Frittata

1 tablespoon olive oil

1/4 medium red onion, thinly sliced

1 clove garlic, minced

2 cups thinly sliced white button, cremini or baby bella mushrooms

1 bunch asparagus, cut into 1-1/2-inch pieces

1 tablespoon fresh thyme leaves

6 large eggs

1/2 cup feta cheese, cubed

Salt

Pepper

Heat olive oil in a 10-inch cast iron skillet over medium heat. Add onions and cook five minutes, until fragrant and translucent. Add garlic and mushroom slices and cook five minutes, until soft. Toss in asparagus and thyme leaves and cook three minutes. Season to taste with salt and pepper.

Whisk eggs, then fold in cubed feta. When veggies are ready, pour egg-cheese mixture over the top, making sure the eggs coat the vegetables evenly. Once the edges firm up, transfer skillet into a 400-degree  oven and bake eight to 10 minutes, until the center is no longer wobbly and the top is golden.

 

 

 

Roasted Asparagus

1 pound asparagus

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon coarsely ground black pepper

1 medium lemon, optional

Snap off the woody ends from asparagus and discard. Place asparagus in a single layer on a rimmed baking sheet and drizzle with olive oil. Toss asparagus to evenly coat. Season with kosher salt and black pepper. Arrange in a single layer.

Roast in the top of a 425-degree oven for 10 to 15 minutes. For crisp-tender asparagus, check at 10 minutes. For a more roasted flavor and tender asparagus, roast for 15 minutes.

If desired, finely grate the zest of lemon and squeeze the juice from half the lemon over the asparagus before serving.

 

 

 

Easy Cream of Asparagus Soup

2 pounds asparagus

1 medium yellow onion, finely chopped

2 cloves garlic, minced

2 tablespoons unsalted butter

1-1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

4 cups low-sodium chicken or vegetable broth

1/2 cup heavy cream

Trim about one inch off the ends of asparagus and discard. If desired, cut tips from 12 of the asparagus spears into two-inch pieces and reserve to garnish the soup. Cut remaining stalks into one-inch pieces and set aside.

Melt butter in a Dutch oven or large pot over medium heat. Add onion and sauté three to five minutes, until softened. Add asparagus stalks, garlic, kosher salt and black pepper and cook five minutes, stirring occasionally, until crisp tender.

Pour in broth and bring to a boil. Reduce heat to maintain a simmer, and simmer uncovered eight to 12 minutes, until asparagus is very tender but still bright green.

Working in batches if needed, carefully transfer the soup to a blender and blend until completely smooth or use an immersion blender to puree soup.

Return the soup to the pot and stir in heavy cream. Ladle soup into bowls and top with the reserved raw asparagus tips, if desired.

 

 

Stir-Fried Beef and Asparagus

For beef and sauce:

8 ounces flank steak, trimmed of excess fat and sinew

2-1/2 tablespoons Shaoxing wine or dry sherry

2 tablespoons soy sauce or tamari

1-1/2 teaspoons cornstarch

1 teaspoon vegetable oil

1 teaspoon rice vinegar

1 teaspoon packed dark brown sugar

1/2 teaspoon toasted sesame seed oil

For stir fry:

3 teaspoons vegetable oil

8 ounces fresh brown or porcini mushrooms, halved or quartered if large

Kosher salt

1 bunch asparagus, ends trimmed and cut into 1-inch pieces

2 teaspoons peeled, minced fresh ginger

2 cloves garlic, finely chopped

1/4 cup water

1 teaspoon toasted sesame seeds, optional

Steamed white rice or brown rice, for serving

Cut flank steak crosswise into two to three-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick pieces. Place beef into a medium bowl. Set aside.

Whisk wine, soy sauce, cornstarch, vegetable oil, rice vinegar, brown sugar and sesame seed oil in a small bowl until the cornstarch and sugar are dissolved. Transfer one tablespoon of the mixture to the bowl of beef and toss to coat. Set remaining sauce aside.

Heat a large frying pan or flat-bottomed wok over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle in one teaspoon oil, then add beef and spread into an even layer. Cook undisturbed one minute, until beef begins to sear. Using a metal spatula, stir-fry 30 seconds until the beef is lightly browned but not cooked through. Transfer to a large plate.

Drizzle one teaspoon oil into the pan, add mushrooms and season with salt. Stir-fry two minutes, until mushrooms are browned and softened, then transfer to the plate with the beef.

Drizzle remaining oil into the pan, add asparagus, ginger and garlic and season with salt. Stir-fry 30 seconds, until garlic is fragrant. Add water and stir-fry three minutes, until asparagus is crisp-tender and bright green.

Add reserved beef, mushrooms and any juices and stir to combine. Whisk sauce again to recombine and dissolve cornstarch, then add to the pan. Stir-fry one minute, until beef is just cooked through and sauce thickens and is glossy. Transfer to a serving dish, sprinkle with sesame seeds and serve with rice.

 

 

Lemony Baked Ricotta Dumplings with Asparagus and Pea Pesto

1 cup fresh or frozen shelled peas

1 pound asparagus

1/3 cup plus 2 tablespoons olive oil

1-1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 ounces Pecorino Romano or Parmesan cheese, finely grated

1 small lemon

1 15 to 16-ounce container high-quality whole-milk ricotta cheese

1 large egg

1/4 cup flour

1 small clove garlic

1/3 cup shelled, roasted and lightly salted pistachios, coarsely chopped

If using frozen peas, place them in the bowl of a food processor fitted with the blade attachment for about 20 minutes. If using fresh peas, bring a small pot of water to a boil, add peas and cook one minute, until bright green and crisp-tender. Drain and immediately transfer to an ice water bath. Drain again and place in food processor.

Snap the woody ends off asparagus, then cut stalks crosswise on a slight diagonal into two-inch pieces. Place in a 9-by-13-inch or three-quart baking dish. Drizzle with two tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat, then spread in an even layer.

Finely grate Pecorino Romano cheese and place half in a medium bowl and half in the food processor. Finely grate the zest of the lemon into the medium bowl. Halve the lemon and squeeze the juice into the food processor.

Add ricotta cheese, egg, 1/2 teaspoon kosher salt and remaining pepper to the medium bowl and stir to combine. Add flour and stir to just combine. Do not overmix.

Use a size 40 (1-1/2 tablespoon) cookie scoop or two spoons to drop 16 golf ball-size portions of the ricotta mixture two inches apart into the baking dish.

Bake in a 425-degree oven 15 minutes, until tops of the dumplings are firm and asparagus is tender.

Smash and peel garlic clove and add to the food processor with 1/3 cup olive oil and remaining kosher salt. Process 30 seconds, stopping to scrape down the sides of the bowl as needed, until the mixture comes together into a rough paste.

Divide the pea pesto among four shallow bowls and spread in a large, even circle with the back of a spoon. Divide dumplings and asparagus among the bowls, piling it on top of the pesto. Sprinkle with pistachios.

 

 

Asparagus and Prosciutto Pasta Salad

1 pound thin asparagus

1 tablespoon olive oil

1/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

2 cups fresh spinach

3 ounces thinly sliced prosciutto

1 pound dried, short pasta

6 tablespoons store-bought lemon-garlic or Parmesan-garlic vinaigrette

 

Trim asparagus, then drizzle with 1 tablespoon olive oil, season with kosher salt and black pepper and toss to combine. Coarsely chop spinach, cut prosciutto crosswise into thin strips and place both in a large bowl.

Cook pasta to a large pot of heavily salted, boiling water and cook according to package directions until al dente.

Place asparagus in a grill basket or lay perpendicular to grill grates on a medium-high (400 to 450 degree) grill over direct heat, cover and grill two to three minutes, until crisp-tender, bright green and tips are charred. Transfer to a cutting board and cut crosswise into thirds.

Drain and rinse pasta well with cold water. Transfer to the bowl of spinach and prosciutto, add asparagus and vinaigrette, and toss to combine. Taste and season with salt and pepper as needed.

To make the salad in advance, dress with 1/4 cup dressing during assembly. Toss with the remaining dressing just before serving.