Asparagus

Asparagus is one of those spring vegetables that most people can’t wait to enjoy. When shopping, select those spears that are smooth and round with tips closed. Add it to your chicken salad for a little more zing to your sandwich. Mix it with your favorite pasta and white sauce for an easy meal.

Bread spears for asparagus “fries” as a side to your grilled burger or chicken.

Cream of Asparagus Soup

Ingredients:

• 2 bunches (about 2 pounds) asparagus, trimmed and cut in half
• salt and pepper to taste
• 6 tablespoons butter
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 7 tablespoons all-purpose flour
• 3 sprigs parsley
• 3 sprigs thyme
• 1 bay leaf
• ½ cup heavy cream
• 1 tablespoon dry white vermouth

Directions:

• Bring a large pot of water to a boil. Meanwhile fill a bowl with salted ice water. Working in batches, add asparagus to the boiling water and cook until just tender. Using a slotted spoon, transfer the asparagus to the ice water. Drain. Reserve 7 ½ cups of cooking liquid.
• For garnish, thinly slice 18 of the asparagus tips on the diagonal.
• Chop remaining asparagus into small pieces.
• Melt butter in a large pot. Add onion, celery, and carrots; cook until soft. Add flour and cook, stirring, for about 2 minutes.
• Add cooking liquid in three batches, whisking constantly.
• Tie parsley, thyme, and bay leaf together and add to the soup. Simmer for 10 minutes.
• Add chopped asparagus and bring to a boil. Remove from heat and allow to cool.
• Remove and discard herb bundle.
• In batches, transfer mixture to a blender and puree until smooth or use an immersion blender. Strain through a sieve. Return puree to the pot and reheat.
• Whisk in heavy cream, vermouth, and salt and pepper to taste.

Slow-cooker Asparagus-Barley Risotto

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• salt and pepper to taste
• 1 ½ cups pearled barley
• 2 sprigs thyme
• 3 cups vegetable broth
• 1 bunch (about 1 pound) asparagus, trimmed and cut into 1-inch pieces
• 2/3 cup parmesan
• zest of one lemon
• ¼ cup flat leaf parsley, rough chopped
• ¼ cup mint, rough chopped

Directions:

• Heat oil in a skillet; add onions; season to taste; cook until lightly brown. Add barley and thyme and cook until barley is golden.
• Transfer mixture to a slow cooker and add broth, 1 ½ cups water, and season to taste. Cover and cook on high until liquid is absorbed and barley is tender, or about 3 hours.
• Discard thyme. Add asparagus. Re-cover and cook until asparagus is tender, about 30 minutes.
• Add parmesan, lemon zest, and season to taste. Add warm water to thin out risotto to the desired consistency. Add parsley and mint and serve with lemon slices as a garnish.

Frittata

Ingredients:

• 6 eggs
• 2 tablespoons whipping cream
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 12 ounces asparagus, trimmed and cut into ½ inch pieces
• 1 tomato, seeded and diced
• 3 ounces fontina cheese, diced

Directions:

• Whisk together eggs, cream, salt and pepper. Set aside
• Heat oil and butter in a non-stick, ovenproof skillet. Add asparagus and saute until crisp and tender. Raise to medium-high heat and add tomato and season to taste.
• Pour in egg mixture and cook until eggs just start to set. Sprinkle with cheese. Reduce heat until almost set but still slightly runny.
• Place under a preheated broiler until top is golden brown.

Beef and Asparagus Noodles

Ingredients:

• 14 ounces rice noodles
• ¼ cup apple cider vinegar
• 1 lime, zested and juiced
• 2 tablespoons brown sugar
• ½ teaspoon chili powder
• 4 cloves garlic, minced or pressed
• 2 teaspoons vegetable oil
• 1 pound ground beef
• ½ teaspoon five-spice powder
• salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 3-inch pieces
• 1 tablespoon minced ginger
• ¼ cup chopped cilantro
• ¼ cup unsalted peanuts, coarsely chopped

Directions:

• Place noodles in a large bowl of hot water and set aside until noodles are soft.
• Mix vinegar, lime juice and zest, brown sugar, and chili powder; set aside.
• Heat oil in a skillet. Add beef, five-spice powder, and season to taste. Cook until meat is browned.
• Add asparagus, garlic, and ginger and cook until asparagus is bright green.
• Drain noodles and combine with beef and asparagus mixture.
• Add sauce and toss to coat. Garnish with peanuts and cilantro.

Fritters

Ingredients:

• ½ bunch asparagus, trimmed and thinly sliced
• ¾ cup corn, frozen or fresh, preferably fire-roasted
• 2 eggs
• ¾ cup pepper jack cheese, grated
• ¼ cup flour
• ½ teaspoon salt

Directions:

• Saute asparagus and corn in a large skillet until tender. Transfer to a separate bowl. Allow to cool.
• Stir in 2 beaten eggs, cheese, flour, and salt.
• Heat 2 tablespoons oil in the skillet. Drop the batter (about 2 tablespoons each) into the skillet. Flatten and cook until golden.