Recipes: The Dawning of the Age of Asparagus

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It’s asparagus season! This fresh vegetable is easy to enjoy with a variety of simple enhancements. It’s packed with vitamins (A, C, E, K and B6) and minerals (folate, iron, copper, calcium) and is a source of protein and fibre. Luckily, it’s also delicious. Try one of these asparagus recipes or share your favourite with us on Facebook, on Twitter @Fresh2home or Instagram as localandfresh.

fresh asparagus

Simple Blanched Lemon & Butter Asparagus – Serves 4
1 lb fresh asparagus
Salt
2 – 3 tsp butter 
1 lemon

Trim asparagus at cut end. Fill a pan large enough to hold the asparagus with about an inch and a half of water. Sprinkle salt in the water and bring it to a boil. Zest and juice the lemon; reserve zest for garnish. When water boils, drop asparagus in; watch and stir occasionally until asparagus turns bright green, about 2 – 3 minutes. Drain, add butter so it melts over the asparagus, and lemon juice to taste (about 1/8 to 1/4 cup usually does it!). Transfer to serving dish, sprinkle with lemon zest and coarse salt and fresh ground pepper if desired. Serve.

Grilled Asparagus – Serves 4
1 lb fresh asparagus
3 tbsp olive oil
2 cloves of garlic, minced
1 teaspoon lemon zest
Salt & pepper

Trim asparagus at cut end. In a small bowl, combine oil, garlic, zest, salt and pepper. Thread asparagus on skewers in groups of four or five stalks to make it easy to turn on the grill, or use a perforated grill pan for vegetables. Cook over medium-low heat, brushing with the sauce as you grill. For crisp-tender asparagus, remove as soon as it turns bright green. For more tender asparagus, wait several more minutes and continue basting with sauce.

Roasted Asparagus – Serves 4
1 lb fresh asparagus
2 tbsp olive oil
salt & pepper

Preheat oven to 400 F. Choose the fattest spears of asparagus for roasting to avoid toughening it in the oven (the skinny ones are great to steam or pickle)! Line a baking sheet with parchment, place asparagus in a line on the sheet. Drizzle with olive oil, salt and pepper and roast until the spears are lightly browned and tender. If you like garlic, add some minced garlic before roasting. When done, serve and enjoy, or try fresh Parmesan cheese grated overtop.

Bon appetit!


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