10 WAYS WITH
ASPARAGUS 1. Shaved Asparagus Salad
6. Asparagus Omelet or Frittata
Shave the stems and refresh in ice water to make them curl up. Scatter over spinach leaves, shaved ricotta salata (or parmesan for a sharper taste), sunblush tomatoes and dress with a few drops of balsamic vinegar.
Pair asparagus and cheddar or creamy havarti in a rich and satisfying omelet or frittata with your choice of fresh herbs.
2. Roasted Asparagus Line a baking tray with foil and line up the asparagus. Pour over some olive oil and balsamic vinegar, season well, then roll the asparagus around until coated. Roast in a hot oven for 5 – 10 minutes depending on the thickness of the stems.
3. Asparagus Lemon Risotto Make a risotto. Add thinly sliced asparagus (disks) when you stir in the butter and cheese at the end. The heat of the rice will cook the asparagus. Grate over lemon zest and squeeze in some lemon juice to freshen up the flavor. Scatter a generous amount of chopped mint and parsley on top.
4. Asparagus Lemon Penne Cook the penne until 2 minutes before it’s supposed to be done according to the box. Add asparagus chopped into 1 inch sticks and cook for another minute. Drain (not too well, the water helps the sauce) and return to the pan. Add the juice of a lemon, 4 tbsp of cream and a handful of grated parmesan. Season well.
7. Grilled Spiced Asparagus Take the cleaned asparagus, drizzle lightly with olive oil and dust with cumin. Grill for 5-10 minutes until nicely charred and fork tender, turning them every few minutes so that they brown relatively evenly.
8. Prosciutto Wrapped Asparagus Tightly wrap cleaned asparagus with prosciutto and grill until fork tender and prosciutto is fully cooked. Serve with a light balsamic dressing.
9. Classic Grilled Asparagus with Hollandaise Build your classic hollandaise sauce and serve aside fresh steamed or sautéed asparagus.
10. White Asparagus with a Light Lemon Sauce Peel and simmer white asparagus until tender. Remove form water and sauté quickly with the juice of 2 lemons, a dash of salt and 3 tablespoons of butter.
5. Sauté Asparagus with a Light Dijon Dressing Cut 1 bunch asparagus into 1cm pieces, steam or sauté and toss with a light dressing of dijon mustard, extra-virgin olive oil, red or white wine vinegar, sea salt and freshly ground black pepper. Sprinkle with flat-leaf parsley, mint or basil.
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