With two CSA boxes I can’t keep up with the asparagus. We’ve had hot with butter, cold in vinaigrette, dipped in aioli, frittata, gratin with ham and bechamel. What else can I do?
Maybe tonight I’ll make penne or rigatoni with asparagus, ham, and cream.
Tempura
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Soup…I had a glut a couple weeks ago and ended up making this recipe from Epicurious. It was easy to make, quick and it uses 2 lbs of aparagus, which helped clear out my excess. I liked it and would make it again. Altho’ it doesn’t use them, any herbs that pair well with apsaragus would go well in the soup.
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What about some dip of some sort? or asparagus toast?
or
since I’m a Julia Child fanatic
Julia Child’s Asparagus Simmered In Onions, Garlic, And Lemon
4 Servings
Ingredients
- 24 fat fresh asparagus spears
- 1 cup thinly sliced onion
- 1/3 cup good quality olive oil
- 2 -4 large garlic cloves, peeled and thinly sliced
- 1 lemon, zest of
- 1/2 teaspoon thyme or herbs, mixture such as italian or herbes de provence 1 bay leaf peppercorn 1/2 cup dry white wine or 1/2 cup dry white french vermouth 1/4 cup fresh lemon juice 2 cups water salt fresh minced parsley
- 1 bay leaf
- 1/2 teaspoon peppercorn
- 1/2 cup dry white wine or dry white french vermouth
- 1/4 cup fresh lemon juice
- 2 cup water
- 1/2 teaspoon salt
- fresh minced parsley
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That soup looks amazing. This is gilding the lily a bit but I wonder if instead of saving the tips to blanch (as they suggest) you could give them a quick, batter-less fry to have a crispy contrast.
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Tasty-sounding idea, though it won’t use up much asparagus.
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Not beyond the basics, but we frequently roast ours.
I could eat boxes just oven roasting or grilling with olive oil until I get some char. My favorite.
Sorry, I’m of no help.
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I actually just cooked the tips in with the rest of the soup. I think croutons would be better as the crunchy element
Me too. When I can get fresh, local asparagus I don’t need to do anything other than enjoy it…and then stop eating it when it’s no longer local.
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It really is so different when it’s fresh. Love the fat jumbo stalks. So sweet.
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We moved from SF to a semi-small town in OR. Our Saturday market had one vendor who cut it that morning and brought it there. As you can imagine, there was always a line and it sold out quickly. MMM
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Love Asparagus in Stirfry. It lends itself to the salty fermented stirfry sauces like Oyster and Hoisin with a kiss of chili crisp.
Cut on the Bias… nice fatty spears… more surface area for them to get nice and chary in the wok…
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Oooh, yeah.
Fatty Asparagus is the best asparagus! I perfer these with the classic Hollendaise and Ham combo. Blender Hollendaise. A Steam and then shock of the asparagus, it’s an excellent decadent but still fresh/summer type of dish…
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Frittata
Wrapped with bacon and grilled/baked
Add it to a stir fry
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He said beyond the basics people!