I know asparagus is one of the real spring vegetables, and believe me I ate plenty of it this spring, but I seem to have been hit with a second coming of asparagus addiction this year.
Asparagus can of course be prepared and served in a lot of different ways, but for some odd reason I have gotten stuck on blanching them and drizzle sea salt or freshly grated parmigiana over them. I guess its because I really like them that way.
I keep doing this with certain dishes at restaurants to. Whenever I enter these restaurants I get an immediate craving for a particular dish I have eaten there before. The result is that I keep going back for the same wonderful dish and miss out of the rest of the potentially equally delicious dishes at the menu.
So I figured I had to start preparing asparagus in some other ways as well, so I wouldn’t miss out on all the other wonderful ways to enjoy this green sprout. I turned to the knowledgeable foodies at twitter and asked for their advice regarding asparagus dishes, and here are some of the yummy suggestions I received:
- @Margie1110@yummit Roasted!
- @cdkitchen@yummit roasted? that’s how I love asparagus – roasted, tossed with olive oil and a sprinkle of kosher salt
- @ChefMelissa
@yummit Steam w/wedge of lemon in the water. Roast w/sea salt & cracked pepper. Large-dice & sautee w/olive oil & balsamic reduction. - @MDTeresa@yummit they are yummy roasted w/a little olive oil and then sprinkled w/feta after you take them out of the oven!
- @MommyImHungry@yummit try roasted asparagus! Mmm! Or with a penne alfredo.
- @kimberlykeith@yummit I marinate asprgus w olive oil, lemon juice, garlic, and cumin then top w parm and broil 1 min. Lil crunchy, yum.
- @KAHUNA75@yummit for asparagus I marinate in S&P,thyme,lemon,garlic,grapeseed oil in zip lock bag then grill them
- @KAHUNA75@yummit asparagus chopped saute w/garlic,olive oil remove add red pep flake some butter then toss in tortolini cook add aspa. add ricotta
- @thekeylime@yummit, it’s also good with lemon like so http://whatscookingamerica…. (can also add grated parm)
- @ohitsclaire@yummit asparagus: makes a happy base for poached eggs. plays well with the grill as well. Which is how I spent july 4 w/ a side of snapper
- @chefgwen@yummit My fav asparagus is grilled. Here’s post I wrote (http://eaturl.info/fhmm) Also like to wrap prosciutto around them for appetizer.
- @Bookie15@yummit: Sounds divine! Also love it roasted with olive oil and garlic.
- @lonebaker@yummit Grt sauce for asparagus from JPepin: 1/2cmayo, 2Tdijon, 2Twater, 1Tredwinevinegar, salt and pepper: garnish chopped hb eggs, chives.
- @elena_ohsnoes@yummit Blanch or steam them for a minute or two, then coat them in some flavored olive oil and grill them. So yummy.
- @chefgwen@Rubee100 Thanks for white truffle butter tip w/ prosciutto wrapped asapargus; passing on to @yummit: http://bit.ly/QQj5Q
- @DocDamo@yummit They’re amazing in risotto, just arborio rice, white wine, asparagus, and possibly some fresh mint – large knob of butter just before serving – just sublime!
- @triciarobey@yummit Toss asparagus in EVOO, season w/ salt & pepper, roast in oven just long enough for tips to crispen. Garnish w/ toasted pine nuts.
- @tamarakong@yummit i chop it and fry up with garlic/butter to top on almost anything (eggs, pasta, salad). A little crunchy and loads of flavor.
- @KitchenDani@yummit my favourite is blanched on top of poached eggs and sourdough with hollandaise.
- @LovingLocalFood@yummit stir fry the asparagus with sreak and serve over quinoa
- @ohitsclaire@yummit yes! please do! in frittatas, omelets, or use them as a bed for the poached or fried one, top w/ hollandaise
This afternoon I am going to a bbq, venturing away from the blanched asparagus and bringing marinated asparagus to put on the grill! I am also planning to try some of the asparagus & pasta suggestions for tomorrow’s meatless Monday
After the 4th of July weekend, and gorging on barbecued ribs, hot dogs, grill spears, and home made burgers, both me and my belly felt heavy. I was ready for something a little lighter and fresher, and along came “meatless-Monday”.