Asparagus
252 recipes found
Roasted Asparagus and Scallion Salad
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it’s best to roast the asparagus and scallions within an hour of serving. Don’t use pecorino Romano here, it’s too sharp. If you can’t find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.
Braised Halibut With Asparagus, Baby Potatoes and Saffron
The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don’t add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.
Roasted Asparagus With Buttered Almonds, Capers and Dill
Cooking asparagus is one of the easiest kitchen tasks around. There is almost no preparation, the asparagus is roasted plain in the oven, and all that's left to do is fry some almonds and capers to spoon on top. This can be served as part of a festive spread of salads and seasonal dips. It also works well as a side for meat, fish or grain dishes.
Penne With Ricotta and Asparagus
Spring-Vegetable Risotto
Asparagus With Morels and Tarragon
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
Chinese Steak With Asparagus and Rice
Asparagus and Parmesan Omelet
This is a favorite omelet of mine. I make folded French omelets for one or two, and larger frittatas for a crowd.
Spring Salad With Bagna Cauda Dressing
Bagna cauda is a traditional Italian sauce that prominently features anchovy and garlic, often used as a dip for raw vegetables. Here it dresses a fresh spring salad. Use the quantities given and suggested vegetables as a guide, choosing whatever crisp offerings are available. Serve with a crusty baguette or hearth-baked loaf.
Balsamic-Glazed Asparagus
Mustard Salmon With Spring Vegetable Stew
Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon’s sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil — the technique called tadka in Indian cooking— supplies a welcome spicy finish.
Purée of Asparagus Soup
By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here’s another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.
Fettuccine With Asparagus And Shiitake Mushrooms
Mustard And Chive Butter Garnish With Asparagus
Sea Bass With Tomato Coulis, Basil and Asparagus
Fried Asparagus With Caesar Dressing
Asparagus, Green Beans and Potatoes With Green Mole Sauce
Mole sauce, which is thickened with nuts or seeds, is as wonderful with vegetables as it is with meat or fish, something I was reminded of recently when I had a main dish of mole with vegetables at El Naranjo, the chef Iliana de la Vega’s restaurant in Austin, Tex. Green mole especially lends itself to vegetables. At this time of year I’m buying asparagus and green beans. They should not be too crunchy – five minutes was just the right amount of cooking time.
Stir-Fried Asparagus with Pork
Spring Antipasto Platter
The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better. The idea is to let customers serve themselves (or be served by the maître d’) a few spoonsful of room temperature vegetable preparations—grilled eggplant, roasted peppers, marinated mushrooms—along with a little cheese and salumi. It’s an easy concept to adopt at home for a dinner party. Serve it buffet style, on a platter, or on individual plates as a first course. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions. Choose the very freshest mozzarella, burrata or ricotta, and thinly sliced prosciutto, salame, mortadella or lardo.
Spring Soba With Tinned Fish
While tinned mackerel and sardines may look like they’re hibernating, they’re actually hard at work, their confident flavors intensifying in that salt and olive oil. In this recipe, that seasoned oil is used to fry capers, char scallions and sauce whole-grain noodles. It’s balanced with spring’s sweetest vegetables: thinly sliced asparagus, crunchy snap peas or snow peas, slackened only slightly by salt and residual heat from the pan. Feel free to trade the scallions for garlic scapes or leeks, add fava beans or peas to the noodles in their final minutes of boiling or top the finished dish with pea greens or soft herbs.
Celery Soup With Lima Beans, Asparagus and Peas
Crab and Asparagus Tart
A savory tart, its silky custard thickly studded with crab meat to pick up the sweetness of the wines, and asparagus to tame tropical fruit and citrus flavors with vegetal, mineral notes and a hint of bitterness, will make for a lovely lunch or a predinner snack. Come summer, some diced zucchini can replace the asparagus. It also delivers a kick, not in the filling but in the pastry. There’s no heat from the subdued alcohol in the bottle. The cayenne in the crust makes up for it.
White Asparagus With Cashew Cream Sauce
