TEN
DELICIOUS WAYS
TO DRESS UP
SPRING ASPARAGUS
By ALISON LADMAN
Associated Press
The fact that decent asparagus is now
available all year doesn’t really matter.
We’ve been programed to think of it as
something we must eat in spring. And so
we shall.
The good news is that asparagus
is wildly versatile. It’s delicious raw
(and, so long as you don’t mind the
cliche, wrapped in prosciutto), roast-
ed, shaved, sliced, chopped, even pu-
reed (think creamy soup). Its assertive
flavor means it pairs well with robust
meats (everything from the roasts of
early spring to the barbecue of early
summer), but it still is light and fresh
enough to work in a salad (farro and
feta would be nice).
So to help you get spring off to a great
start, here are 10 fresh, easy ideas for eat-
ing more asparagus.
10 FRESH IDEAS
FOR ASPARAGUS
SOUP: Cut 1 bunch of asparagus into
1/2-inch pieces. Steam until just tender and
still bright green. Reserve 1/2 cup of pieces,
then blend the remaining asparagus with 1
cup warmed half-and-half and 1 cup warmed
low-sodium chicken broth or stock. Season
with salt and pepper and a pinch of cayenne.
Spoon into bowls and top with the reserved
pieces of asparagus and a sprinkle of crum-
bled feta cheese.
AP Photo/J.M. Hirsch
Asparagus is a spring vegetable that pairs as well with
seasonal roasts as with lighter fare.
22 | April 14, 2016 | coastweekend.com
AP Photo/J.M. Hirsch
Asparagus bruschetta combines thinly sliced raw asparagus with chopped roasted red peppers, fresh mozzarella and torn basil.
ROASTED: Toss asparagus lightly with oil,
then season with salt and pepper. Spread on a
rimmed baking sheet and roast at 400 F until
browned and tender. Bigger stalks are best for
this. Sprinkle with crumbled blue cheese and
toasted walnuts.
PILAF: In a skillet, cook 2 chopped shallots
in 3 tablespoons butter. Add 1 bunch aspara-
gus (chopped small) and 1/2 cup chopped pe-
cans. Cook until tender and lightly browned.
Add 2 cups cooked rice and 1 tablespoon
chopped fresh thyme. Season with salt and
black pepper.
GLAZED: In a skillet, melt 2 tablespoons
butter. Add a bunch of asparagus and 2 table-
spoons maple syrup. Cook until the asparagus
is tender and the sauce is slightly reduced.
Season with salt and pepper, then stir in the
zest of 1/2 lemon.
PIZZA: Arrange thin asparagus spears
over a prepared pizza crust. Top with slices
of brie and pieces of torn prosciutto. Bake at
400 F until the crust is golden and the cheese
is melted, about 10 minutes. Drizzle with
balsamic glaze.
NOODLES: Using a paring knife or peeler,
cut a bunch of asparagus lengthwise into thin
strips. Boil 8 ounces of fettuccini pasta, adding
the asparagus during the last minute of cook-
ing. Drain and toss with butter, 1 minced clove
garlic and grated Parmesan cheese. Season
with salt and pepper.
PANINI: Assemble a sandwich of sundried
tomato pesto, cooked bacon, asparagus
spears and fontina cheese. Butter the outsides
of the bread and pan fry, pressing with a
spatula until the cheese is melted and the
sandwich is heated through.
IN A JACKET: Microwave a baking potato
until tender. Cut in half and scoop out the
middle, leaving enough potato fl esh to keep
the shape. Mash the scooped out middle and
stir in a handful of shredded cheddar cheese,
chopped fresh chives and chopped lightly
AP Photo/J.M. Hirsch
Using a vegetable peeler to shave asparagus into thin strips
makes it fast and easy to cook in the pan during the fi nal
minute of boiling the pasta in this fettuccine dish.
steamed asparagus. Spoon back into the po-
tato skins and place on a baking sheet. Bake
at 400 F for 15 minutes, or until the cheese is
melted and lightly browned.
BRUSCHETTA: Thinly slice a bunch of
asparagus diagonally. Combine with 1 cup
chopped roasted red peppers, 1 cup diced
fresh mozzarella cheese, 1/4 cup torn basil
leaves, 1 minced clove garlic, 2 tablespoons
olive oil, 2 tablespoon red wine vinegar and
1 tablespoon Dijon mustard. Season with salt
and black pepper. Serve over slices of rustic
bread.
SALAD: Boil 1 pound fi ngerling potatoes
in salted water, then drain and cool. Slice the
potatoes into 1/4-inch-thick slices. Combine
with 1 bunch asparagus, lightly steamed and
cut into 2-inch pieces. Dress with 1/2 cup
creme fraiche, 1 tablespoon Dijon mustard,
1 tablespoon lemon juice, 2 tablespoons
chopped chives, 1 tablespoon fi nely minced
fresh rosemary, salt and pepper.