Enjoy a taste of springtime with asparagus

A sure sign of the season is the appearance of fresh asparagus, both in local grocery stores and gardens.

This delicately flavored vegetable is low in calories and 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 and 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.

Asparagus is virtually always cooked. It’s usually boiled or steamed, but can also be microwaved, stir fried or roasted.

Try serving 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 1 pound of thin spears on a baking sheet, then drizzle it with 1 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 www.seriouseats.com.

 

 

Quick-Pickled Asparagus With Tarragon and Shallot

1-1/2 cups white wine vinegar

1-1/2 cups water

1/4 cup sugar

1 tablespoon kosher salt

1 3/4-ounce bunch tarragon

1 large shallot, thickly sliced

1 pound asparagus, woody ends trimmed

In a medium saucepan, combine vinegar, water, sugar and salt. Bring to a boil, stirring, until solids are dissolved. Remove from heat and add tarragon and shallot. Let stand five minutes.

Arrange asparagus in an even layer in a baking dish. Pour brine on top. Press paper towels against surface to submerge asparagus, then let stand until cooled.

Transfer asparagus and brine to a large sealed container and refrigerate for as long as three weeks.

 

 

Flipped Frittata With Asparagus, Spinach, Ham and Cheese

6 eggs

Kosher salt

Freshly ground black pepper

4 tablespoons extra-virgin olive oil

4 stalks asparagus, sliced on a bias into 1-inch pieces

6 shishito peppers or one green bell pepper, diced

1/2 medium red onion, sliced

3 medium cloves garlic, sliced

1 cup packed spinach leaves, roughly chopped

3 ounces sliced ham, cut into 1/2-inch pieces, optional

4 ounces medium-firm cheese such as cheddar or Jack, cut into 1/2-inch cubes

Lightly beat eggs with a large pinch of salt and a few grinds of black pepper in a large bowl. Set aside.

Heat one tablespoon olive oil in a 10-inch non-stick, cast iron or carbon steel skillet over medium-high heat until shimmering. Add asparagus and peppers, season with salt and pepper and cook two minutes, tossing and stirring frequently, until asparagus is tender-crisp. Transfer to the bowl with the eggs.

Heat one tablespoon oil in the now-empty skillet over medium-high heat until shimmering. Add onions and cook two minutes, stirring, until starting to brown around the edges. Add garlic and cook one minute, stirring, until onions and garlic are lightly browned. Add spinach and cook another minute, stirring, until wilted. Transfer to the bowl with the eggs. Add ham and cheese to the eggs and stir until evenly combined.

Wipe out skillet. Add remaining oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook three minutes, swirling and shaking pan rapidly, until bottom and sides begin to set. Using a heatproof spatula, press the edges in to begin to form a puck shape. Continue to cook three more minutes, adjusting heat to prevent bottom of frittata from burning, until it begins to set around edges.

Place a large overturned plate or lid on top of skillet and, in one quick motion, invert frittata onto it. Carefully slide frittata back into skillet and continue to cook two minutes, until second side begins to firm up. Use rubber spatula, press the sides in to form rounded puck shape. Cook two minutes, until lightly browned on second side but still tender in the center when pressed with a finger.

If desired, flip two to three times during these last minutes of cooking to cook the center more evenly and reinforce the shape.

 

 

Sautéed Asparagus

2 tablespoons vegetable oil

1 pound asparagus, woody ends trimmed

Kosher salt

Freshly ground black pepper

For caraway yogurt sauce:

1 tablespoon  extra-virgin olive oil

1/2 teaspoon coarsely ground caraway seed

1/2 teaspoon minced fresh thyme leaves

1/2 cup full-fat plain yogurt

Large pinch fresh lemon zest

Kosher salt

Freshly ground black pepper

To make sauce, heat oil in a medium skillet over medium-high heat until shimmering. Add caraway and cook 30 seconds, stirring, until seeds sputter and smell toasty. Add thyme and cook 30 seconds, stirring, until fragrant.

Pour oil into a medium bowl and add yogurt. Stir in lemon zest and season with salt and pepper. Chill in the refrigerator

In a large cast iron, carbon steel or stainless steel skillet, heat one tablespoon vegetable oil over high heat until shimmering. Add half the asparagus and cook 10 minutes, tossing, stirring and rotating spears frequently until browned all over, charred lightly in spots and crisp-tender within. Lower heat if necessary to prevent burning.

Using tongs, transfer each spear as it’s done to a plate and keep warm. Repeat with remaining vegetable oil and asparagus. Season with salt and pepper.

Arrange asparagus on a serving plate and drizzle with sauce.

 

 

Broiled Asparagus With Cotija Cheese

1 pound asparagus, trimmed and cut into 2-inch pieces

2 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 ounces Cotija cheese, crumbled

1 lime, cut into wedges

Toss asparagus, oil, and two-thirds of the cheese in a large bowl. Season with salt and pepper. Transfer asparagus to a foil-lined rimmed baking sheet.

Broil on high two inches from element for four to eight minutes, until tender and well charred, shaking occasionally. Transfer to a bowl, toss with remaining cheese and serve with lime wedges.

 

 

Asparagus and Tarragon Velouté

2 tablespoons extra-virgin olive oil, plus more for serving

1 large leek, white and pale green parts only, finely chopped

1 fennel bulb, trimmed and thinly sliced, plus a few fennel fronds for garnish

Kosher salt

2 tablespoons flour

4 cups chicken or vegetable stock

2 pounds asparagus, trimmed and cut into 1-1/2–inch lengths

Small handful minced fresh tarragon leaves, plus more for serving

2 tablespoons fresh lemon juice

Freshly ground black pepper

Crème fraîche, optional

Heat olive oil in a large saucepan over medium-low heat until shimmering. Add leek, fennel and a large pinch of salt and cook five minutes, stirring frequently, until fully softened but not browned. Add flour and cook 30 seconds, stirring, until incorporated. Stir in stock and bring to a simmer.

Stir in asparagus and tarragon. Bring to a simmer and cook one minute. Using a slotted spoon, remove a dozen asparagus tips from the pot, split them in half lengthwise, and set aside. Continue simmering soup for five to six minutes, then stir in lemon juice.

Blend soup using a handheld immersion blender or in a countertop blender in batches until it’s as smooth as desired.

Season with salt and pepper and serve, garnishing with reserved asparagus tips, crème fraîche, more chopped tarragon, fennel fronds and more extra-virgin olive oil.

 

 

Cheesy Grits With Spring Vegetables

Kosher salt

16 stalks asparagus, ends trimmed, stalks peeled to just under the head

1 cup shelled fava beans, unpeeled

1 cup snap peas, ends trimmed, cut into 1/2-inch pieces on the bias

1/2 cup fresh or frozen English peas

2 cups whole milk

2 cups water

1 cup coarse ground grits

Freshly ground black pepper

6 tablespoons unsalted butter

4 ounces sharp cheddar cheese

1 ounce grated Parmigiano-Reggiano

2 teaspoons vegetable oil

3 ounces fresh morel mushrooms or 1/2 ounce dried morel mushrooms soaked in warm water for 30 minutes, drained

1 medium shallot, finely minced

1 teaspoon lemon zest

2 teaspoons fresh lemon juice

2 tablespoons minced fresh chives

2 tablespoons minced fresh parsley leaves

2 tablespoons minced fresh tarragon

4 poached eggs, kept warm in a bowl of hot water

Bring a large pot of salted water to a boil and prepare an ice bath. Place asparagus in boiling water and cook two minutes, until bright green and tender-crisp. Transfer to ice bath until chilled, then drain and transfer to a paper towel-lined tray. Repeat with fava beans, snap peas and English peas. Carefully peel outer shells from each fava bean and discard. Set all vegetables aside.

Bring milk and water to a boil in a large saucepan over high heat. Whisking constantly, pour in grits. Add two teaspoons kosher salt, reduce to a bare simmer and cook 25 minutes, whisking every two to three minutes, until creamy and tender.

Remove saucepan from heat. Whisk in four tablespoons butter, cheddar and Parmesan cheese. Season to taste with  pepper and salt. Add water or milk to thin if grits are too thick. They should be loose enough to spread out on a plate slowly. Cover pot and set aside.

Heat vegetable oil in a large skillet over high heat until smoking. Add mushrooms and cook, stirring and tossing occasionally, until well-browned on a few sides. Add shallot and cook 30 seconds, stirring constantly, until aromatic. Add blanched vegetables, remaining butter, lemon zest, lemon juice and half the chives, tarragon and parsley. Cook, tossing and stirring constantly, until liquid in the pan is reduced to a saucy glaze. Season to taste with salt and pepper. Remove from heat and set aside.

Stir remaining herbs into grits, reserving some for garnish, then divide grits between four serving plates. Top with sautéed vegetables, then with a poached egg. Garnish with remaining herbs, season egg with salt and pepper and serve immediately.

 

 

Mushroom and Asparagus Risotto

1 quart low-sodium chicken stock

1 ounce dried porcini or morel mushrooms, optional

1-1/2 cups rice, such as arborio or vialone nano

1-1/2 pounds mixed mushrooms, such as shiitake, cremini, oyster and chanterelle, trimmed and thinly sliced

4 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter

Kosher salt

Freshly ground black pepper

1 medium yellow onion, finely chopped

2 medium cloves garlic, finely minced

2 teaspoons soy sauce

1 tablespoon light miso paste

3/4 cup dry white wine

1 pound trimmed asparagus, cut into 1-inch pieces

1/4 cup heavy cream, optional

1 ounce finely grated Parmigiano-Reggiano cheese, plus more for serving

2 tablespoons minced fresh parsley leaves

2 tablespoons minced fresh tarragon leaves

Place chicken stock and dried mushrooms in a microwave-safe container and microwave five minutes on high power, until simmering. Remove from microwave. Using a slotted spoon, transfer rehydrated mushrooms to a cutting board and roughly chop.

Add rice to chicken stock and stir. Strain through a fine-mesh strainer set over a 2-quart liquid cup measure or large bowl. Allow to drain well, shaking off excess liquid.

Heat oil and butter in a heavy 12-inch sauté pan over medium-high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper and cook eight minutes, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned.

Add onion, garlic and chopped rehydrated mushrooms and cook four minutes, stirring frequently, until onions are soft and aromatic. Add rice and cook three to four minutes, stirring, until rice is evenly coated in oil and toasted but not browned. Rice grains should start to look like tiny ice cubes, translucent around the edges and cloudy in the center. Stir in soy sauce and miso paste until evenly incorporated.

Add wine and cook two minutes, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated.

Stir reserved stock, then pour all but one cup over rice. Add a large pinch of salt, increase heat to high and bring to a simmer. Stir rice once, making sure no stray grains are clinging to the side of the pan above the liquid. Cover, reduce heat to lowest possible setting and cook 10 minutes undisturbed. Stir once, shake pan gently, cover and continue cooking about five minutes, until liquid is mostly absorbed and rice is tender with just a faint bite.

Remove lid. Stir remaining stock, then stir it into rice. Increase heat to high, add asparagus and cook, stirring and shaking rice constantly until asparagus is tender-crisp and rice is thick and creamy. Add more stock or water as necessary if risotto becomes too thick and dry.

Remove from heat, add cheese and stir rapidly to thoroughly incorporate. Fold in heavy cream, if desired. Season with salt and stir in the herbs. Serve immediately on hot plates, passing more cheese and olive oil at the table..