Posts Tagged asparagus

Roasted Asparagus with Shallots and Parmesan

April 2, 2009 at 8:00 pm · Filed under Vegetable Recipes ·Tagged , , , , ,

As I was driving through the downtown district in Apex, I saw the sign for the Farmer’s Market that will open here this Saturday, April 4.  According to our local weather report we’re supposed to have beautiful weather this weekend which means a local outing with the kids to pick up some farm-fresh vegetables and other homemade treats.

I’m not sure if we’ll see any asparagus this weekend, but I picked some up yesterday and plan to roast it and serve it as part of our dinner this evening.  The fresh-grated Parmagiano-Reggiano cheese makes it even better for both the adults and the kids.  With asparagus coming into season right now, this is one of the best times to begin using it in your menu planning.

Roasting asparagus is simple to prepare and always yields delicious results.

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Ingredients

1 bunch asparagus, washed and trimmed

1 medium shallot, minced

1 tbsp good quality olive oil

3 tbsp freshly grated Parmagiano-Reggiano cheese

Kosher salt and freshly ground black pepper

Method

Pre-heat oven to 400.

Toss asparagus with olive oil, shallot and grated cheese on baking sheet (jelly roll pan).  Using your hands is the easiest for this step, though messy.  Season with salt and pepper.  Spread asparagus out on pan and into one layer.  Roast in oven for 10 minutes or until asparagus is tender when pierced with a fork and cheese is melted.

Yield:  4 servings

Kitchen Note:  Leftover roasted asparagus is especially good on a salad the next day or inside of a cheese omelet (consider gruyere for this).

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Easy Roast Asparagus

December 14, 2008 at 4:59 am · Filed under Vegetable Recipes ·Tagged , , , , , ,

And minimal clean-up (really).   Can you tell I’m on an asparagus kick this week?  I went to the grocery store this afternoon and saw some fresh asparagus, but wanted little fuss for prep and clean-up.  I decided to roast it in a foil packet in my oven, which worked beautifully and is very easy to replicate in your own kitchen.

All ingredients lined up on the foil.

All ingredients lined up on the foil.

Ingredients

 

1 lb fresh asparagus, tough ends trimmed

1 tbsp extra-virgin olive oil

juice of 1 small lemon (approximately 1 tbsp)

1 tbsp flat leaf parsley, chopped

fresh ground black pepper

Method

Preheat oven to 350 degrees.  Place asparagus in a single layer on enough aluminum foil to make a packet.  Add olive oil and lemon juice.  Add chopped parsley and then fresh ground pepper.  Fold aluminum foil over aparagus and seal edges to create packet.  Place sealed packet onto baking sheet and then into oven for 15 minutes (thinner spears will cook a bit quicker).

Sealed packet to be placed onto baking pan.

Sealed packet to be placed onto baking pan.

The finished asparagus.

The finished asparagus.

By the way if you’re feeling a lot of love for this tasty veggie, you should plan to attend (or at least visit the website) for the Stockton Asparagus Festival which began 23 years ago.  Check it out at www.asparagusfest.com.  It could be a fun roadtrip if you live in California!  And, while you’re at it look up all of the great recipes on the California Asparagus Association’s website (yes, a whole website devoted to this veggie) at www.calasparagus.com.  I think I’ll try the asparagus with blue cheese and pine nuts.

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Egg and Asparagus on Toast with Chevre

December 12, 2008 at 10:06 pm · Filed under Breakfast, Vegetable Recipes ·Tagged , , , ,

Asparagus is one of my favorite vegetables; about 35 calories per one cup serving, high in vitamins A, B, and C, and a good source of potassium and iron.  Just like most other veggies in my history of enjoying food, I stayed far away as a child but grew to love it in my 20’s.  Typically when I make asparagus at dinnertime, my Mom runs over to get a serving because I can’t get anyone else in my household to try it.  Oh well, maybe in their 20’s (wink)….

I wanted to share my Mom’s method of making asparagus.  This is typically how I make it as well unless I’m going to roast it, which I highly recommed trying if you haven’t already. 

Mom’s Method

Wash asparagus under cool water and pat dry.  Cut off tough, woody ends and discard.  Add one tablespoon unsalted butter to a saute pan over medium heat.  When butter melts, add asparagus (preferably in one layer) to pan and about 3/4 Cup water (asparagus should not be immersed in water; just come about 1/2 way up; adjust quantity of water if needed).  Simmer asparagus for 10 minutes or until fork tender.  Season to taste with coarse salt and freshly ground black pepper.

december-2008-051Now for my delightful lunch this afternoon, I prepared one scrambled egg  which I seasoned with freshly chopped parsley and then placed onto one piece of toast.  I trimmed three asparagus spears to fit on top of the egg and then place two slices of chevre onto the opposite piece of toast.  The combination of egg, asparagus and chevre is a simple and easy meal.

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