Asparagus recipes

June 18, 2009 at 9:09 pm 2 comments

asparagus pasta

Asparagus is a delightful vegetable. It’s in season now and we’ve been buying Alberta-grown asparagus from Edgar Farms for the past few weeks from the Calgary Farmers’ Market. I’ve been trying to eat as much of it as possible now – the season is short and the tender, tasty spears we’re enjoying now are incomparably better than the imported variety. My preference is to feast now, freeze some and then wait until next year to enjoy it again. In honour of feast time, here are a few recipe ideas. If you have a great recipe that belongs on this list, please list it in the comments below.

Straight up and simple. Drizzle oil over a bundle of freshly washed asparagus and then saute or grill it for a few minutes until tender. Pile in a long, shallow bowl or serving dish and garnish with fresh cracked black pepper and a generous helping of shaved parmesan. We had local asparagus prepared this way at the River Cafe recently and it was wonderful!

With pasta. Cook enough pasta for 4 people. Linguini or penne are both good (the pasta pictured above is made with gluten free penne). Saute 1 pound of asparagus in 3 tablespoons of oil along with 2 cups of peas, 1 small zucchini, coarsely chopped. 1 cup of fresh spinach and 3 cloves of garlic for about 3 minutes. Add in fresh chives and any other herbs like basil, oregano or thyme that you have on hand. Finely chop 1 cup of almonds and mix in with vegetables. Toss the asparagus mixture with pasta and top with a squeeze of lemon juice, fresh cracked pepper, crushed red pepper flakes and plenty of crumbled goat cheese or grated parmesan cheese.

Omelets. Making omelets is an every weekend brunch or lunch ritual in our house. The omelets I made recently with some leftover steamed asparagus, finely diced mushrooms, red pepper, garden chives and cheddar cheese were excellent and a great way to use up a bit of asparagus from the previous evening’s dinner. Portobello burgers are a favourite dinner and I often have portobello stems leftover – these are perfect chopped up in omelets. Here’s a basic recipe:

Saute vegetables in a generous amount of oil. Whisk together 2 eggs with 1-2 tablespoons of water. We have been buying organic, local eggs from Sunworks Farm, which are available at the Calgary Farmers’ Market.  Pour egg mixture into pan over top of vegetables. Cook until egg is no longer runny. Sprinkle 1 tablespoon of flax seeds over top of omelet along with snipped chives, fresh cracked pepper and grated or thinly sliced cheddar cheese. Fold over the omelet and serve with fresh fruit.

Risotto. Asparagus risotto is one of my favorite things to make for a simple but special supper at home with family and friends. I usually freeze summer asparagus so we can enjoy this a couple of times in the winter months as well. To freeze, just wrap a bundle of fresh, uncooked asparagus in a plastic bag (a bread bag works well) – no need to worry about washing or cooking it until you’re ready to use it.


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Entry filed under: Cooking, Eco, Gluten Free, Kitchen garden, Life. Tags: , , , , , , , , , , , .

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2 Comments Add your own

  • 1. islandgardener  |  June 19, 2009 at 12:56 pm

    I love asparagus in all the ways you mentioned, especially in also omelets (or if I’m lazy, just tossed into scrambled eggs). But, it’s fantastic roasted in the oven, on a cookie sheet, tossed in olive oil, salt and lemon slices. Top with some freshly grated parmesan, if you like, when removed from the oven. 325 degrees until your desired doneness is reached: about 20 minutes for average width spears. This same recipe converts to the charcoal grill (or gas): wrapped in foil, about 10-15 minutes on direct heat. Yum!

  • 2. bbq charcoal grill  |  January 13, 2010 at 6:27 am

    Good instructions for preparing a Asparagus. That’s worth trying. My mother just adds salt and pepper for seasoning and it’s delicious made in the crock pot.

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