Our Favorite Asparagus Recipes
Roasted Asparagus with Buttery Lemon Breadcrumbs
(Farm News, 5/18/15)
- 2 bunches asparagus, ends trimmed
- 2 tablespoons olive oil
- 1 teaspoon lemon pepper
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2/3 cups panko (Japanese breadcrumbs)
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- Zest of 1 lemon
Preheat the oven to 425 degrees and place a rack in the top third of the oven. Arrange the asparagus on a rimmed baking sheet and drizzle the oil over top. Season with lemon pepper and salt and toss with your hands to coat. Spread the asparagus in a single layer and roast for 12-15 minutes or until the spears are tender and slightly blistered. Cooking time will vary depending on the thickness of the stalks. Transfer to a serving platter.
Meanwhile, melt the butter in a skillet set over medium heat. Add the panko and cook, stirring frequently, until the crumbs are golden brown and toasted, about 6-8 minutes. Stir in the salt, pepper, and lemon zest. Check the seasonings and adjust, if needed. Top the asparagus with the toasted breadcrumbs and garnish with chopped parsley. Serve with lemon wedges, if desired.
Spring Panzanella with Asparagus
(Farm News 6/3/14)
(Panzanella is an Italian salad made with rustic bread and fresh vegetables.)
- 4 large eggs
- 4 slices of rustic bread, torn into 1-inch pieces
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 2 bunch asparagus, trimmed and cut into 2-inch lengths
- 1/4 cup red wine vinegar
- salt and pepper to taste
- 2 cups chopped spinach
- 2 cups chopped lettuce
- grated parmesan for garnish
- chopped green onion for garnish
- chopped dill for garnish
Preheat the oven to 350°. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 7 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp. Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain and cool.
In a small bowl, combine the 1/4 cup of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, spinach and lettuce. Drizzle with the dressing and toss. Garnish with the Parmesan, green onions and dill.
Asparagus and Chicken Enchiladas
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 8 ounces sour cream
- 1/2 cup green taco sauce
- 12 (8-inch) flour tortillas
- 3 cups chicken, cooked & shredded
- 1/2 cup sweet onion, finely chopped
- 12 ounces Monterey Jack cheese, shredded
- 2 1/2 pounds asparagus, trimmed & blanched
- 1 bunch cilantro, chopped
- 1/2 cup Parmesan cheese, grated
Preheat oven to 425 degrees F. Spray two (9x9) glass dishes (or one large 9x13 glass dish) with nonstick spray.
In medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, whisking, until thick (5 minutes). Remove from heat. Whisk in sour cream and taco sauce and set aside.
Lay out tortilla onto working surface. Place 2 Tablespoons of Jack cheese, 1/4 cup chicken, onions and asparagus down the center of the tortilla. Spoon 3 Tablespoons of sauce on top of the mixture. Sprinkle with chopped cilantro. Roll and place seam down. Place 6 enchiladas in each dish. Sprinkle with Jack cheese, sauce and Parmesan. Bake 25 minutes, or until light golden color and bubbly. Garnish with more cilantro.
Poached Eggs with Asparagus and Spring Greens
adapted from Jeanne Kelley's Salad for Dinner
- 1 bunch asparagus
- 1 tablespoon white wine vinegar
- 4 eggs
- 12 cups fresh greens (lettuce, bok choy, arugula, spinach, etc)
- 6 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon grated lemon peel
Fill a large skillet with 1 inch salted water and bring to a simmer over high heat. Add the asparagus and cover and cook until crisp-tender, about 2 minutes. Transfer to a bowl of ice water to cool. Drain the asparagus and pat dry.
Return the skillet of water to a gently simmer. Add the vinegar to the water. Working one at a time, crack an egg into a small bowl and gently slide the egg into the simmering water in the skillet. Poach the eggs, gently pushing simmering water over the tops, until the whites are cooked through but the yolks are not yet set, about 3 minutes. Carefully remove the eggs from the water with a slotted spoon and drain.
Working quickly, toss the greens in a large bowl with 4 tablespoons of the Lemon Vinaigrette. Divide the dressed greens among 4 plates. Top the greens with asparagus, dividing evenly. Carefully place the eggs atop the asparagus. Season the eggs with freshly ground pepper and salt. Drizzle the salads with the remaining vinaigrette.