Sautéed Asparagus with Pancetta
Paired with buttery leeks and delicate pine nuts, tender-crisp asparagus is topped with Italian pancetta for extra wow.
Ingredients:
1 pound asparagus, trimmed and sliced into 2-inch pieces
4 ounces pancetta, diced
1 tablespoon butter
1 ¼ cup leek, thinly sliced
2 cloves garlic, minced
1 tablespoon lemon zest
1 teaspoon orange zest
2 tablespoons toasted pine nuts
Sea salt and fresh ground pepper
Method:
1. In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
2. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
3. Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
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Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Ingredients:
1½ pounds asparagus, trimmed of tough stems
3 duck eggs
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Cut the asparagus into 2-inch pieces. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Place the asparagus in the pan and season with salt and pepper, tossing to coat asparagus in oil. Spread out evenly and pop the pan in the oven under the broiler, cooking about 3 minutes or until the asparagus just starts to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.
4. Squeeze the lemon juice over everything in the pan and give the pan another sprinkle of salt. To serve, top a generous helping of asparagus with a duck egg and serve with a side of toasted bread to sop up the excess yolk.
Variation: This dish is also lovely topped with a pat of fresh spring herb butter. To prepare combine, ¼ cup room temperature butter with 2 tablespoons of mixed, chopped herbs and a sprinkle of sea salt. Refrigerate until ready to use.
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Roasted Asparagus with Taleggio Cheese & Walnut Sauce
Topped with melted Taleggio cheese and flavorful walnut sauce, this asparagus recipe will have them coming back for seconds.
Ingredients:
1 pound asparagus stalks
2 tablespoons olive oil
Thinly-sliced Taleggio cheese
¼-½ cup F&L walnut sauce
¼ cup walnuts, toasted and chopped
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Spread out the asparagus stalks in a large sheet pan and drizzle with the olive oil, seasoning well with salt and pepper. Roast the asparagus until tender, about 8-10 minutes, then remove from the oven.
2. While the asparagus is still hot, top the stalks with the slices of Taleggio and then place under the oven broiler to melt the cheese, about 1-2 minutes.
3. Remove from the oven and transfer to a serving platter. Drizzle the asparagus with the walnut sauce and top with chopped walnuts. Serve immediately.
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Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Ingredients:
1½-2 pounds asparagus, trimmed and peeled
4 tablespoons unsalted butter
1 cup heavy cream
½ teaspoon salt
¼ teaspoon fresh ground pepper
Method:
1. Preheat oven to 250º. Cook the asparagus in boiling, salted water, or steam, until just tender. Place the drained asparagus in a shallow serving dish, and keep it warm in the oven.
2. In a small saucepan, heat the butter with ¼ cup heavy cream over low heat. Stir and pour over the asparagus; return the asparagus to the oven.
3. Beat the remaining ¾ cup cream with the salt and pepper until soft peaks form. Spoon over the hot asparagus. Serve immediately.
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Asparagus with Salt and Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Ingredients:
1½-2 pounds asparagus, trimmed and peeled
4 tablespoons unsalted butter
1 cup heavy cream
½ teaspoon salt
¼ teaspoon fresh ground pepper
Method:
- Preheat oven to 250º. Cook the asparagus in boiling, salted water, or steam, until just tender. Place the drained asparagus in a shallow serving dish, and keep it warm in the oven.
- In a small saucepan, heat the butter with ¼ cup heavy cream over low heat. Stir and pour over the asparagus; return the asparagus to the oven.
- Beat the remaining ¾ cup cream with the salt and pepper until soft peaks form. Spoon over the hot asparagus. Serve immediately.
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Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Ingredients:
2 pounds asparagus, trimmed
1 garlic clove, minced
Juice of 1 Meyer lemon, plus 2 teaspoons lemon zest
½ cup olive oil, plus 1 tablespoon
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together the olive oil, lemon juice and zest, and garlic. Check for seasoning and add salt and pepper, as needed. Set aside.
2. Set a grill cooking grate or basket in place, cover grill and allow to preheat for 5 minutes. While the grill is preheating, place asparagus in a large bowl and toss with the tablespoon of olive oil, coating evenly. Season with salt and pepper.
3. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and drizzle the vinaigrette over the top. Serve immediately.
Variation: Make it a meal by adding flaked smoked salmon and a fried duck egg to each portion of asparagus!
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Asparagus & Mushroom Frittata
This lovely, springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!
Ingredients:
1 tablespoon olive oil
1 large bunch fresh asparagus
6 ounces wild mushrooms
1 cup onion, peeled and thinly sliced
8 large eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
1. Heat oil in a large, oven-safe skillet over medium heat. Add the asparagus, onion and mushrooms, then cover and cook until onions and vegetables are tender, but not brown, about 4-5 minutes; remove from heat.
2. Set aside 4-6 asparagus spears and a few of the mushrooms. Cut remaining asparagus into thirds and return to the skillet.
3. In a separate bowl, beat together eggs, ricotta cheese, lemon juice, salt and pepper until everything is blended nicely. Pour the mixture over vegetables and reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes.
4. Preheat the broiler while eggs are cooking. Remove pan from heat, uncover, and arrange reserved asparagus and mushrooms over the eggs. Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges to serve.
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Roasted Asparagus with Creamy Eggs
This classic recipe from The Splendid Table’s How to Eat Supper will soon be a household favorite.
Ingredients:
1½ pounds asparagus, trimmed of tough stems
½ cup finely-chopped white spring onion
4 eggs
Juice of ½ lemon
4 slices rustic bread, such as Pain au Levain
Olive oil
Sea salt and fresh ground pepper
Method:
1. Place the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Drop asparagus and onion into the pan, and season with salt and pepper, tossing to coat vegetables in oil. Spread out evenly and pop pan in the oven under the broiler, cooking about 3 minutes until vegetables just start to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the 4 eggs into that space. Broil 1 more minute. Immediately, and carefully, remove the pan from the oven.
4. Squeeze the lemon juice over vegetables and eggs and then sprinkle with salt. To serve, layer bread slices with a large helping of asparagus and a fried egg on top; as you eat the asparagus, dip them in the egg yolk, sopping up juices with the bread.
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Asparagus & Pea Risotto with Mint
One of two risotto ideas this week, this recipe is bright with asparagus, peas and mint.
Ingredients:
1 bunch asparagus stalks, cut into 1-inch pieces
2-3 cups freshly-shelled English peas
8 tablespoons butter
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic (if desired)
⅔ cup freshly-grated Grana-style cheese
2 tablespoons fresh mint leaves, minced
Method:
1. Bring a large pot of salted water to a rolling boil, then drop in asparagus and quickly blanch for about 2 minutes until asparagus pieces are bright green and just tender (you want them to still have a little bite, so watch closely.) Remove from pot, and place in an ice bath to stop cooking. Pat dry and set aside.
2. Meanwhile, in a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the shallots until soft but not brown.
3. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
4. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.
5. Stir in the remaining butter and season with salt and pepper to taste. Then add the peas and asparagus to the pan. Allow to heat through, then add the cheese and mint. Stir to combine and serve immediately.
Variation: This risotto is also lovely topped with an olive-oil fried egg.
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Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.
Ingredients:
2 garlic cloves, finely minced
¼ cup finely chopped flat-leaf parsley
2 teaspoons finely chopped Meyer lemon zest
2 pounds asparagus, trimmed
Salt & freshly ground pepper to taste
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Method:
1. To make the gremolata, finely chop the garlic, parsley and lemon zest together on a cutting board until well combined. Transfer to a bowl. (You can prepare the gremolata an hour or two before you cook the asparagus.)
2. Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
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