Tis the season to find asparagus! This veggie is one who most people either love or strongly dislike. To most of us though it's a spring vegetable to look forward to and savor when it's plentiful, because there is no comparison to local, freshly picked asparagus.
My favorite way to make asparagus is on the grill. I wash and trim a couple handfuls of asparagus, place it in a foil packet with a drizzle of olive oil, a couple pats of butter and either Cy Salt or regular ol' salt and pepper and put it on the grill for 10-15 minutes. You want to cook asparagus till it's crisp tender to get the most enjoyable eating experience.
If you want to try something more creative with your asparagus I've included a couple delicious recipes below!
How do you like to cook and/or eat your asparagus? Let us know in the comments!
Gingered beef stir-fry (Taste of Home April/May 2009)
3 T. reduced-sodium soy sauce, divided
1 T. sherry
1/4 t. minced fresh ginger root or dash or ground ginger
1/2 lb. beef flank steak, cut into thin strips
1 t. cornstarch
1/2 c. beef broth
1 1/2 t. hoisin sauce
1/8 t. sugar
2 T. canola oil, divided
2 lbs. fresh asparagus, trimmed and cut into 1 inch pieces
1 garlic clove, minced
3 c. hot cooked rice
In a large resealable plastic bag, combine 2 T. soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes.
In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.
Creamy Fresh Asparags Soup (Taste of Home April/May 2014)
2 T. butter
2 lbs. fresh asparagus, trimmed, peeled and coarsely chopped
1 large sweet onion, coarsely chopped (about 2 cups)
1 carton (32oz) reduced-sodium chicken broth
1 T. lemon juice
1 t. minced fresh tarragon or 1/4 t. dried tarragon
3/4 t. salt
1/8 t. freshly ground pepper
1/4 c. plain Greek yogurt
1/2 t. grated lemon peel
In a dutch oven, heat butter over medium-high heat. Add asparagus and onion; cook and stir 10-12 minutes or until asparagus is crisp-tender.
Add broth; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until asparagus is tender. Remove from heat; cook slightly. Stir in lemon juice, tarragon, salt and pepper.
Process in batches in a blender until smooth. Serve with yogurt and lemon peel.
My favorite way to make asparagus is on the grill. I wash and trim a couple handfuls of asparagus, place it in a foil packet with a drizzle of olive oil, a couple pats of butter and either Cy Salt or regular ol' salt and pepper and put it on the grill for 10-15 minutes. You want to cook asparagus till it's crisp tender to get the most enjoyable eating experience.
If you want to try something more creative with your asparagus I've included a couple delicious recipes below!
How do you like to cook and/or eat your asparagus? Let us know in the comments!
Gingered beef stir-fry (Taste of Home April/May 2009)
3 T. reduced-sodium soy sauce, divided
1 T. sherry
1/4 t. minced fresh ginger root or dash or ground ginger
1/2 lb. beef flank steak, cut into thin strips
1 t. cornstarch
1/2 c. beef broth
1 1/2 t. hoisin sauce
1/8 t. sugar
2 T. canola oil, divided
2 lbs. fresh asparagus, trimmed and cut into 1 inch pieces
1 garlic clove, minced
3 c. hot cooked rice
In a large resealable plastic bag, combine 2 T. soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes.
In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.
Creamy Fresh Asparags Soup (Taste of Home April/May 2014)
2 T. butter
2 lbs. fresh asparagus, trimmed, peeled and coarsely chopped
1 large sweet onion, coarsely chopped (about 2 cups)
1 carton (32oz) reduced-sodium chicken broth
1 T. lemon juice
1 t. minced fresh tarragon or 1/4 t. dried tarragon
3/4 t. salt
1/8 t. freshly ground pepper
1/4 c. plain Greek yogurt
1/2 t. grated lemon peel
In a dutch oven, heat butter over medium-high heat. Add asparagus and onion; cook and stir 10-12 minutes or until asparagus is crisp-tender.
Add broth; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until asparagus is tender. Remove from heat; cook slightly. Stir in lemon juice, tarragon, salt and pepper.
Process in batches in a blender until smooth. Serve with yogurt and lemon peel.
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