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.
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.
What about some dip of some sort? or asparagus toast?
since I’m a Julia Child fanatic
Julia Child’s Asparagus Simmered In Onions, Garlic, And Lemon
- 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
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.
Jim Lahey has a lovely asparagus pizza recipe, https://www.seriouseats.com/recipes/2012/03/jim-lahey-birds-nest-pie-pizza.html.
Tasty-sounding idea, though it won’t use up much asparagus.
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.
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.
It really is so different when it’s fresh. Love the fat jumbo stalks. So sweet.
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
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…
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…
Wrapped with bacon and grilled/baked
Add it to a stir fry
He said beyond the basics people!