by Kate Heyhoe
This season's asparagus crops have been especially tasty, plentiful, and so far, affordable. After the first month of the harvest, I've pretty much gorged myself on plain, simple steamed asparagus, with just butter and perhaps a shot of lemon juice.
By now, I'm ready to embark on a more adventurous culinary journey with these luscious green spears. I'm tossing asparagus into pastas, risotti, and salads. Steaming gives way to roasting, baking, and blanching. Flavorings range from Asian sesame to Italian gorgonzola.
In addition to the dozen recipes below, try serving aspargus in other ways, such as:
Another amazing thing about asparagus: Unlike broccoli, it never seems to be scorned. I'm sure some people out there don't favor asparagus, but I have yet to meet one knowingly. So, whether you're enjoying it for yourself or serving it to others, fresh spring asparagus is the perfect guest, at breakfast, lunch or dinner.
Asparagus Butter Risotto with Shrimp
Asparagus and Cheddar Souffle
Asparagus Cooked Like Ferns
Asparagus with Toasted Breadcrumbs
Asparagus with White Miso Vinaigrette
Baked Asparagus with Toasted Walnuts
Grilled Potatoes and Asparagus
Microwaved Asparagus with Sauces
New Potato and Asparagus Salad
Pasta with Lemon and Roasted Asparagus
Soba Noodles with Grilled Vegetables and Sesame-Ginger Dressing
Spring Asparagus Salad with Sesame Seeds
Tagliatelle Pasta with Asparagus and Gorgonzola Sauce
Copyright © 2003, Kate Heyhoe. All rights reserved.
This page created April 2003
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