We know spring is here when asparagus makes its annual debut. But these handsome stalks have more to offer than a cameo appearance in antipasto platters. Trim the tough, woody ends from each spear, then turn up the heat and get cooking.
1. Marinated asparagus Steam 1 pound asparagus for 5 minutes, or until crisp-tender. Plunge in ice water. Drain well. Place asparagus in baking dish and pour ¾ cup balsamic vinaigrette on top. Mix well. Cover and refrigerate for 5 hours. Serve cold.
2. Pesto Steam 1 pound asparagus for 5 minutes, until crisp-tender. Purée in a food processor. As asparagus begins to break down, add: 1 cup freshly chopped basil, 1/3 cup freshly chopped parsley, 2 garlic cloves, ¼ cup chopped walnuts. Slowly add ¾ cups extra virgin olive oil. Process until smooth. Transfer to a bowl and fold in ½ cup Parmesan and season with salt and pepper. Use with pasta, or serve as a spread or dip with bread, crackers or veggies.
3. White frittata Drain 1 jar white asparagus. Cut stalks in half. In a skillet over medium heat, saute 1 small peeled and thinly sliced potato. When potato begins to soften, add half of a finely diced large yellow onion and 1 minced garlic clove. Saute until onion is translucent. In a bowl, beat 9 egg whites. To bowl, add 1 cup shredded fontina and 2 tablespoons chopped parsley. Mix well. Add potato-onion-garlic mixture and season with salt and white pepper. Stir well. Fold in white asparagus. Re-heat skillet and coat with olive oil. Add egg mixture to skillet. Cook until frittata begins to take shape. Transfer skillet to 350-degree oven. Bake, covered, for 20 minutes. Uncover. Bake 5 minutes, or until frittata is cooked through and top begins to brown.
4. Crispy shaved asparagus Use a potato peeler to shred asparagus stalks into thin strips 1 to 2 inches in length. Fry strips in hot oil until crisp. Drain. Use as garnish for salads and soups.
5. Soup Trim roots from 2 leeks. Remove leafy part, leaving some green portion. Slice in half lengthwise, then crosswise into very thin half-circle strips. Soak in cold water to remove grit. Drain. Cut 1 pound asparagus into 2-inch lengths. In a large pot, saute leeks and asparagus over medium heat until they begin to soften. Add 4 cups ham (or beef) stock. Bring to a boil. Add 1 medium peeled and diced potato. Cook over medium heat for 15 minutes. Remove from heat and purée with immersion blender. Add 1/3 cup heavy cream. Stir well. Season with salt and pepper. Garnish with crispy shaved asparagus.
6. Roasted with poached egg Combine 2 tablespoons softened unsalted butter with 1 tablespoon minced dill and 1 teaspoon fresh lemon juice. Mash until soft. Season with kosher salt and black pepper. Form into a ball, cover with plastic wrap and refrigerate. Drizzle 1 bunch asparagus with extra virgin olive oil. Season with salt and pepper. Roast at 425 degrees for 10 to 15 minutes. Meanwhile, poach 2 eggs. Remove with slotted spoon onto a paper towel. Transfer to a plate and top with lemon-dill butter and poached eggs. Serve with toast.
7. Pizza Preheat the oven to 450 degrees and let pizza dough (either homemade or store-bought) come to room temperature. Thinly slice 4 green onions lengthwise. Cut 6 ounces asparagus in half lengthwise, then crosswise into 2- to 3-inch pieces. Roll and stretch pizza dough into a 16-by-11-inch oval. Place on cornmeal-dusted baking sheet. Brush 2 tablespoons olive oil over dough. Leaving a ½-inch border, sprinkle dough with half of sliced green onions, ½ cup grated fresh mozzarella, 2 ounces crumbled soft goat cheese, asparagus and ¼ cup grated Parmesan. Season with kosher salt and pepper. Bake for 18 to 20 minutes, or until asparagus is fork-tender. Sprinkle with remaining green onions and season. Cut and serve.
This article appears in April 2012.
