Asparagus
252 recipes found
Spring Vegetable Soup
You need not (and may not want to) use all the vegetables below at once; try mixing and matching. All measurements approximate.
Risotto with Asparagus and Pesto
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese. This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green. The risotto would also work with green beans or peas, or with no added vegetable at all.
Fava Bean and Asparagus Salad
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
Roasted Asparagus and Scallion Quiche
I’ve made many a spring quiche filled with asparagus and herbs, yet I’d never thought about roasting the asparagus instead of steaming it. But lately I’ve been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn’t lost even when the sliced stalks are hidden inside a quiche.
Lasagna With Asparagus and Chives
Lasagna doesn’t always have to be assembled and baked; it can be thrown together quickly, like a regular pasta dish. Use no-boil lasagna noodles for this deconstructed lasagna. Despite the name, they do require boiling here, but they will be lighter than regular lasagna noodles.
Pan-Seared Hake and Asparagus With Aioli
In this light, flavorful weeknight meal, mild hake fillets are pan-fried in butter with plenty of sweet scallions, and served with crisp green asparagus cooked in the same pan. Then, everything is drizzled with a thin, garlicky aioli, which acts as a pungent sauce. If you can get green garlic (often in season at the same time as asparagus), use it in the aioli. It gives a more rounded, gentle flavor, but regular garlic works nicely, too, packing more of a punch. If you can’t get hake, this dish will work with cod, flounder, black fish and the like. Just be sure to adjust the cooking time, adding or subtracting a minute or two if the fillets are thicker or thinner.
Buckwheat Crepes With Asparagus, Ham and Gruyère
In Brittany, large buckwheat crepes are known as galettes and are filled with all sorts of savory ingredients. A classic one is made with ham and cheese. This scaled-down rendition adds sweet asparagus, which goes well with the nutty flavor of buckwheat flour. Traditionally they are served with a glass of sparkling cider. Have them as a first course or alongside fried eggs for a more substantial meal.
Blanquette of Scallops
Spring for me means discarding dark sauces and turning toward ingredients that are light and green. Here I’m inspired by the French blanquette, a stew, usually veal, in a creamy white sauce. I replaced the veal with plump sea scallops and brightened the whole thing with verdant, seasonal asparagus. Traditionally a blanquette is thickened with egg yolks and has pearl onions and often button mushrooms in the mix. The onion is in my version, but minced. I also omitted the mushrooms and used new potatoes that, unlike the mushrooms, help thicken a sauce made without the egg yolks. The result is a dish that’s fancy enough for guests yet easy enough for a weeknight.
Asparagus 'Guacamole'
Asparagus With Prosciutto and Egg
Eggs Baked With Asparagus
Simple Spicy Asparagus in a Wok
Asparagus doesn’t have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That’s fine for the first week or two of the season, but then it’s time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn’t overwhelm it at all, at least if you don’t overcook the spears. Instead, the vegetable’s sweetness becomes accentuated by contrast.
Pickled Spring Onions and Asparagus
Asparagus Alla Fontina
Much like a quiche without a crust, this dish is equally good as an appetizer, or as the late main course for brunch, lunch or a late dinner.
Fettuccine, Smoked Trout And Asparagus
Fettuccine with Ham and Asparagus
Linguine With Shrimp and Asparagus
Asparagus Three Ways: Raw, Cooked, Puréed
Pickled Asparagus
Preserving food cannot be considered new and trendy, no matter how vigorously it’s rubbed with organic rosemary sprigs. But the recent revival of attention to it fits neatly into the modern renaissance of handcrafted food, heirloom agriculture, and using food in its season. Like baking bread or making a slow-cooked tomato sauce, preserving offers primal satisfactions and practical results.
Asparagus With Goat Cheese Dressing
Farro Salad
Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.
Farfalle With Asparagus And Wild Mushrooms
Asparagus and Farfalle With Lemon And Pepper
