Asparagus season is underway ’round these parts, and I always try to make it a point to keep some on hand. They make a great last-minute side dish or even light meal, and require so little prep work. It’s the quintessential spring vegetable, and there are so many asparagus dishes here that look amazing, like creamy soup, risotto, and even asparagus fries. They all sound so good!
So asparagus is our topic this week: growing, storing, preparing, cooking, you name it. Tell us:
Do you have any favorite asparagus tips (ha!) or recipes?
I usually try to keep it simple. I like to quickly cook fresh asparagus on a grill or a very hot pan, just to get a bit of char in them without losing all that lovely crispness. Toss with some garlic and oil, season with salt and pepper, and squeeze some lemon juice over the whole thing. Done!
I have some really nice asparagus here right now but I think I want to try something new this time. Any recommendations? What’s your favorite way to enjoy asparagus? Do you have any recipes or links to share? Or maybe you have a tip for growing it and keeping it healthy, or can tell us what we should look for when buying asparagus in the store. Come share below!
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KathyMH on 4.10.2015
I learned to eat asparagus in the Netherlands, where white asparagus is common green is, well, hardly ever seen. My hostess steamed the asparagus and sprinkled it with chopped hard-cooked egg and melted butter. When I returned home, I used green because that’s what was available. I think there is nothing better; if I had to choose a “last meal,” this would be it.
Teresa C on 4.10.2015
I am always looking for appetizers, and this one is a favorite in the spring:
Heat the oven to 400°F.
Unfold 1 sheet of puff pastry on a lightly floured surface. Cut sheet into 2 or 3 rectangles.
Spread 3/4 c gruyere cheese on the pastry, leaving 1 inch margin around the edge clear of cheese.
Trim aspargus spears and place in bowl. Toss with 1 teaspoon olive oil, then lay spears on the prepared puff pastry sheet. (I like to alternate the direction of the spears for a pretty presentation)
Bake 10-12 minutes until the pastry is lightly browned.
Wait 10-15 minutes to slice and serve.
Ja Ella on 4.9.2015
I used to buy 20-30 lbs of asparagus from a local farmer, picked that day. I brought it home & refrigerated all but 10 pounds. Then I would fill up one side of my sink with clean water (after scrubbing the sinks very well!!). If it hadn’t rained in a few days, this was a much easier process, as her soil was sandy. I would rinse the asparagus in one sink, using my hands to move it around & then transfer it to the other sink filled with fresh water & do the same thing. I repeated back & forth from sink to sink, until no sand appeared. I then laid fresh bath towels on the counter & spread the spears out so that they could dry, occasionally turning them. Once they were dry I put them in ziplock freezer bags, in quart & gallon size bags. Into the freezer they would go! I would do this each night, after work, for every 10 pounds. I was able to thaw, dry & then roast or steam all year long! Her plants finally gave up, but I plan to call her this week & see if she’s back in business, as our season is just now beginning. It is my FAVORITE veggie!!
Jen Y on 4.9.2015
I am very blessed to have an asparagus patch in my garden. I’ve harvested from it for 25 years & it was well established when we bought our house. I love asparagus season! I’m in the process of planting a new bed though because my harvest hasn’t been as good the last two to four yrs.
My favorite ways to cook it: 1) Chopped, sauteed in butter(or EVOO) with a little salt & pepper 2) Chopped, sauteed with mushrooms & onion the use that to top scrambled eggs, baked potatoes, a garden salad – whatever 3) roasted pretty much the same as described already many times 4) sauteed in evoo with mushroom, onion & tomatoes then used in a quiche 5) raw in a salad
Elaina on 4.9.2015
Asparagus, purple onion and mushrooms sauteed in your favorite fat (EVOO, ghee, etc). Easy, quick and delicious! Great for a side dish.
Anne Murphy on 4.9.2015
My favorite was is roasted, but I made Emeril’s asparagus soup and WOW. It was SO SIMPLE and SO FLAVORFUL, I’ll definitely make it again (but double the batch). Used milk instead of cream and cooked it w/ a parmesean rind.
http://www.foodnetwork.com/recipes/emeril-lagasse/asparagus-soup-recipe.html
cal on 4.8.2015
After stirring it around in a frying pan as you mentioned, make a beautiful quiche or frittata by laying the stalks on top in a nice pattern right before throwing it in the oven.
Nancy on 4.8.2015
We like roasted asparagus like most of the commentary here. BUT, I was also fond of my mother’s asparagus ‘gravy’. She would use half and half cream and make a white sauce and then add the asparagus cut up in about one inch pieces, and simmered til just tender. She would serve this over mashed potatoes. Oh it was so good! If it was lunch time, this was all that was needed to fill us up.
Patricia @ ButterYum on 4.8.2015
Our favorite way to make asparagus is to roast it with a little evoo and salt & pepper. Sometimes I’ll sprinkle on a little parm. We also like to wrap it with a little bacon before roasting. Rather than cut or break off the bottom of the stalks, I prefer to peel the woody outer layer so I can preserve the tender inner layer. Or, sometimes I’ll cut the bottoms into thin rings and add them to soups or casseroles. People have no idea what they are.
Debbie C on 4.8.2015
My mom would boil the poor asparagus until it was limp, lifeless, slimy and tasteless. It made me shiver and gag! 40 years later….I enjoy fresh picked, rinsed off(sometimes) and eaten raw…..I can’t get enough of it now!
Grandma Joan on 4.8.2015
Asparagus is my favorite vegetable! I snap the ends, wash in cool water, and wrap in a damp paper towel. Microwave for 2 -3 minutes, depending on the thickness of the stalk. Unwrap the steaming deliciousness and cover with melted butter and a sprinkle of parmesan cheese. No muss, no fuss, no pans to clean.
Lee Ann on 4.8.2015
Wrap a piece of prosciutto around the stalk, brush the exposed asparagus tip and end with EVOO, grind a little black pepper on it, then grill outside for about 5 minutes. (Or in intrepid weather, put on a roasting pan in the oven on 425 for 5 minutes.) YUMMY!
Rachel on 4.8.2015
I love it on the grill. But if I want to get fancy I love lobster and asparagus risotto.
Emily on 4.8.2015
My ultimate breakfast (I have been eating it daily!) is roasted asparagus with EVOO, sea salt and fresh cracked black pepper, then put that on a slice of toasted ciabatta with some country ham and top with a poached egg. Heaven on a plate.
Shawna C on 4.8.2015
We do it the same way Sue does below (olive oil, salt, pepper, chopped garlic), but we do it on the BBQ in a grill basket.
Believe it or not, this exact method makes delicious carrots too, but it has to cook a little longer.
Yvette K on 4.8.2015
I love it drizzled with canola oil and topped with William’s Sonoma lemon herb seasoning and then grilled so it keeps some crunch
Claudia on 4.8.2015
Love it roasted or grilled, but my favorite this time of year is asparagus lasagna. I have two different recipes, one is made using wontons as the noodles and the other is one of Giada’s recipe using regular lasagna noodles. Both so yummy! Of course asparagus risotto is pretty good also.
Gidget on 4.8.2015
Being from the Northwest… Asparagus is grown everywhere and we look forward to the season! I love grilling in with olive oil and sea salt.. also Asparagus soup..
Jenelle on 4.8.2015
My family isn’t too big on asparagus but they do LOVE it when it is bacon wrapped and placed on the grill for 10-15 min…..I actually cut a bacon strip in half lengthwise and also across…you can kind of stretch the 1/4 piece of bacon and it is plenty for 1 stalk.
Lacey Meier on 4.8.2015
I have always loved asparagus and thought why not grow it myself. Can’t be to hard right?! It is not hard to plant, but requires time and patience. The first 2-3 years you do not harvest it. You let it seed so it continues to multiply and continue cutting it back so it doesn’t just become a huge bush. I planted some 3 years ago in my garden and am hoping to have enough to harvest this year!!! Can’t wait
Patty Paulsen on 4.8.2015
I also love roasting my asparagus. I sprinkle with olive oil, roast it only until it is just barely crisp-tender, then splash balsamic vinegar on it on the hot pan. Shake it up, watch it disappear! Another family favorite is to add to spring risotto along with petite peas and a healthy dose of parmesan. It never goes to waste (or to waist)!
Vicky C. on 4.8.2015
My favorite way to eat it is just roasted with a touch of olive oil, salt, pepper, and parmesan cheese. Super delicious! I will say though that the best asparagus I’ve ever had was in Germany…I don’t know what the difference is, but theirs is enormous and so flavorful compared to what I find here in the states.
C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 4.8.2015
Our family loves vegetables of all sorts. Asparagus is truly a favorite and I have many recipes in my recipe box already utilizes this versatile veggie. I prefer thin stalks and it is available here in Florida year round. I don’t believe there is any veggie I do not like or have not cooked with. I cook 3 square meals a day, 7 days a week, plus desserts and snacks. Each week several pounds of asparagus make their way home with me. Roasted, steamed, blanched, in casseroles, I am on board the Asparagus lovin” train. Have a great day everyone!
Claudia M. on 4.8.2015
I like to buy asparagus when it’s on sale. I bring it home and chop off the ends. Then I place the asparagus in a tumbler of water, with the water going up a couple of inches over the ends of the stalks, and put it in the refrigerator. Some people like to put a plastic baggie or plastic wrap loosely over the top, but I don’t bother. The asparagus lasts at least a week, or until we can eat it up.
Leslie S on 4.8.2015
I agree!! Roasting, a little EVOO, salt and fresh ground black pepper. I live out in the country and still have neighbors that just burn (no spraying) the ditch banks and can pick fresh asparagus daily. At the peak of the season I can get 5 to 6 pounds a day.. Blanch it for 2 minutes, drain it well, lay it out on a cookie sheet and off to the freezer. After it is frozen bag it up in freezer bags and enjoy it all year long..
Jean A on 4.8.2015
I love asparagus steamed and served with a bit of butter,salt and pepper then topped with a poached or sunny side side up egg and a grating of Parmesan. The broken yolk mixes with the cheese and makes a beautiful sauce for the asparagus. Dee-licious!
tina on 4.8.2015
We love it roasted. A little olive oil and what ever seasoning goes well with dinner. 350 for 20min not only is it a great side, but we find ourselves snacking while it’s cooling.
Sue on 4.8.2015
Love it roasted….place on a cookie sheet, drizzle with olive oil, sprinkle on coarse salt, grind some pepper over them and put some minced garlic all over. Roast in the oven at 450, for about 1/2 hour, rough turning a few times throughout. Yum!
Kelly D on 4.8.2015
I use a cast iron grill pan. Depending on what I have a taste for, as soon as they are done I season with any combination of lemon zest, parmesan cheese, a splash of balsamic vinegar, or salt and pepper. I also love Joanne Weir’s recipe for asparagus soup with lemon creme fraiche.
CQ on 4.8.2015
I’m a big fan of grilled or roasted, but my mother always steamed it gently, then tossed it with butter and soy sauce. Something about that flavor combo is magical!
Beth B. on 4.8.2015
I also oven roast my asparagus, but I toss it in olive oil and season it with lemon pepper and squeeze fresh lemon juice over it, season it well with kosher salt and add lemon slices on top. It is fresh and delicious!
Janet Martin on 4.8.2015
I’m with Darlene on roasting asparagus. I usually do pretty much the same thing as she–it really doesn’t take more oil than the 2 tsp she recommends. I do like to add a little minced garlic, and lemon pepper is a nice seasoning (mostly salt, anyway). In addition to using the leftovers with scrambled eggs or omelets, they are delicious tossed in a green salad. If you peel the bottoms of the stalks, you discard only the light colored bases and get a lot more tender delicious asparagus. That was an old Julia Child method and if you get fatter stalks it only takes a couple of minutes with a vegetable peeler.
Darlene on 4.8.2015
My favorite way to prepare asparagus is to toss 1 pound asparagus with 2 teaspoons olive oil and 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast at 425 degrees for 10 minutes, then toss again and sprinkle evenly with 1/4 cup grated Parmesan or Pecorino Romano cheese. Bake until the cheese melts, about 5 minutes longer. This makes 4 servings and is only 67 calories/serving. Even my sons (who thought they didn’t like asparagus) love it prepared this way. Perfect for any night of the week but super easy to multiply the quantity and serve for company. There are seldom leftovers, but if there are, they are delicious coarsely chopped and mixed in scrambled eggs.