Enjoy a taste of spring with fresh asparagus

A sure sign of the season is the appearance of fresh asparagus, both in local grocery stores and gardens.

This delicately flavored vegetable is low in calories and a good source of a number of vitamins and minerals, including vitamins A, B6, C, E and K, calcium, magnesium, zinc and potassium.

It’s also a good source of dietary fiber.

When picking asparagus, select firm, straight, smooth, rich green stalks with tightly closed tips.

The tough, woody ends will snap off with a little pressure. Some people prefer to cut off less of the stalk and instead peel the tough skin off the lower part of the stems. These trimmings can be blanched, frozen and used later in stocks or soups.

Remember to wash asparagus well, because dirt and sand often collect on the bottom of the stalks.

To store fresh asparagus, clean it, trim the stem by about 1/4 inch and pat it dry. Wrap a moist paper towel around the stem ends or stand asparagus in about two inches of water. Refrigerate and use it within two or three days.

Asparagus is virtually always cooked. It’s usually boiled or steamed, but can also be microwaved, stir fried or roasted.

Try serving asparagus with lemon and butter, tossed with Parmesan cheese or a creamy pasta, or marinated and served warm or cold in a salad.

To roast asparagus, place 1 pound of thin spears on a baking sheet, then drizzle it with 1 tablespoon extra virgin olive oil. Toss the asparagus to coat it with the oil, then arrange it in a single layer. Spread one  ounce of shaved Parmesan cheese over the top, season with freshly ground black pepper and bake for 12 to 15 minutes in a 450-degree oven, until the cheese is melted and the asparagus is tender but crisp. Sprinkle with balsamic vinegar and serve.

Following are a few asparagus recipes from www.whatsgabycooking.com.

 

 

Panko Parmesan Asparagus

1 pound asparagus, ends trimmed

1 tablespoon olive oil

1 teaspoon Herbs de Provence

1 tablespoon butter

1/2 cup panko bread crumbs

1 lemon, zested and juiced

2 tablespoons freshly grated Parmesan cheese

1 tablespoon freshly grated Pecorino Romano cheese

Kosher salt

Freshly cracked black pepper to taste

Lay asparagus on a baking sheet and drizzle with olive oil. Sprinkle Herbs de Provence on top and roast in a 425-degree oven for 15 minutes, until just tender.

Melt butter in a small saucepan. Add panko and stir three to four minutes, until panko is golden brown. Remove from the heat and add lemon juice and zest. Stir and let cool.

Transfer asparagus to a serving platter and sprinkle with panko mixture. Top with Parmesan and Pecorino Romano cheeses and season with salt and pepper. Serve immediately.

 

 

Spring Avocado Toast (4 ways)

For each piece of toast:

1 piece organic bread, toasted

1 avocado

Freshly squeezed lemon juice

Kosher salt

Freshly cracked black pepper

For avocado toast with asparagus:

Roasted asparagus tips

Freshly shaved Parmesan

Lemon zest

Kosher salt

Freshly cracked black pepper

For avocado toast with caprese salad:

1/2 cup cherry tomatoes halved

1/4 cup fresh mozzarella balls

Kosher salt

Freshly cracked black pepper

Fresh basil leaves, for garnish

For avocado toast with blanched peas, mint and radishes:

1/4 cup blanched peas

Fresh mint leaves

1/2 breakfast radish, thinly sliced

Kosher salt

Freshly cracked black pepper

For avocado toast with fried egg and chives:

1 egg, fried

Fresh chives, snipped

Red pepper flakes

Kosher salt

Freshly cracked black pepper

Toast bread until just golden brown.

Remove pit from the avocado and discard. Remove avocado from the skin and  place flesh in a medium bowl. Squeeze fresh lemon juice into bowl and mash with a fork. Season with salt and pepper.

Slather mashed avocado on top of the toast, followed by various toppings. Serve immediately.

 

 

Ham and Cheese Crepes

For crepe batter:

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Additional butter for coating the pan

For the filling:

Shredded gruyere cheese

Thinly sliced prosciutto

For topping:

Shaved asparagus

Shaved radish

Olive oil

Kosher salt

Freshly cracked black pepper

Place batter ingredients in a blender and process 10 seconds, until smooth. Refrigerate batter for one to 48 hours.

Heat a small nonstick skillet over medium high heat and add butter. Place 1/4 cup batter in the center of the pan and swirl to create a large circle. Cook 30 seconds, then flip. Cook 15 seconds, and then remove and place on a clean flat surface. Continue with remaining batter.

Fill each crepe with prosciutto and cheese. Fold crepe in half and then half again. Transfer finished crepe to a baking sheet. Once all the crepes are stuffed, bake in a 350-degree oven three minutes, until cheese has melted.

Toss shaved asparagus and radishes with a bit of olive oil, salt and pepper and serve on top.

 

 

Asparagus, Basil and Corn Salad

4 ears corn, husks removed

2 tablespoons butter

1 bunch asparagus

1 tablespoon olive oil

1/2 cup mozzarella balls, cut in half

10 basil leaves, torn

1 cup heirloom plum tomatoes, quartered

1 teaspoon kosher salt

3/4 teaspoon freshly cracked black pepper

1 tablespoon balsamic vinegar

1 tablespoon olive oil

Rub ears of corn with butter and place on grill, rotating every few minutes until corn is lightly charred. Remove and let cool. Cut off kernels and place in a large bowl. Set aside.

Drizzle asparagus with olive oil. Grill until just charred. Cut asparagus into one-inch pieces and add to the bowl of corn.

Add the mozzarella, basil, tomatoes, salt, pepper, balsamic and olive oil to bowl. Gently combine with a fork and serve at room temperature.

 

 

 

Blueberry and Grilled Asparagus Salad

For salad:

1/2 pound asparagus, ends trimmed

1 tablespoon olive oil

1 pint blueberries

4 tablespoons crumbled goat cheese

1 handful small basil leaves

3 cups farmers market lettuce

Corn cut from the cob in chunks

For champagne vinaigrette:

2 garlic cloves, finely chopped

1 tablespoon Dijon mustard

1/4 cup champagne vinegar

2 tablespoons fresh lemon juice

2 tablespoons honey

1 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

To make vinaigrette, combine all ingredients except olive oil in a medium bowl and whisk together. Once combined, stream in olive oil while whisking until the vinaigrette comes together. Taste and adjust salt and pepper as needed.

Heat a barbecue or indoor grill over medium high heat. Drizzle asparagus with olive oil and grill four to five minutes, until there are grill marks on all sides. Remove from the heat, season with salt and pepper and set aside to cool.

Once cooled, cut asparagus into one-inch pieces.

In a large bowl, toss blueberries, goat cheese, basil leaves, lettuce and corn. Add asparagus pieces, then drizzle with vinaigrette and toss to combine. Serve immediately.

Reserve extra vinaigrette for another use.

 

 

Asparagus and Parmesan Risotto

1 pound asparagus, trimmed

2 tablespoons butter

1 small onion, finely chopped

2 garlic cloves, finely chopped

2 cups arborio rice

3/4 cup dry white wine

7 cups chicken stock

1 cup shredded Parmesan cheese

3 tablespoon mascarpone

1/3 cup chives

Lemon wedges

Coarse salt

Freshly cracked black pepper

Cut asparagus into one-inch pieces and place in boiling water about 90 seconds. Remove asparagus and place in an ice bath, then set aside.

Melt butter in a large heavy-bottom pot over medium high heat. Add onion and cook four to five minutes, until the onion is translucent. Add garlic and stir to combine.

Add rice and stir to coat with butter. Cook two minutes, until the outer edges of the rice are translucent but the middle is still white. Pour in wine and deglaze the pan. Cook until the wine has evaporated.

Add one cup chicken stock and cook until the stock has evaporated. Repeat until you’ve used all the stock. The rice should look almost like porridge and have a slight bit of a bite when tasted.

Add Parmesan cheese, mascarpone cheese and chives and stir to combine. Add lemon juice to taste. Stir in some asparagus and top with asparagus. Season with salt and pepper to taste and serve immediately.

 

 

Asparagus and Gruyere Tart

1 sheet puff pastry

1/2 cup shredded Gruyere cheese

1/4 cup shredded Parmesan cheese

1 bunch skinny asparagus, ends trimmed

1 tablespoon olive oil

Kosher salt

Freshly cracked black pepper

Pea shoots or micro greens, for garnish

1 lemon, juiced and zested

Thaw puff pastry. Unfold and roll out slightly to get rid of the seams. Transfer puff pastry dough while still on the parchment paper to a baking sheet.

Sprinkle half the Gruyere and Parmesan cheeses on the puff pastry. Line asparagus on top of the cheese. Scatter remaining cheese on top of the asparagus and drizzle with olive oil. Bake  in a 400-degree oven for 20 minutes, until dough has puffed and asparagus is roasted and cooked through.

Sprinkle with salt, black pepper, lemon zest and juice and pea shoots before serving.

 

 

Asparagus and Snap Pea Pizza

2 tablespoons olive oil

1 pound pizza dough

4 asparagus stalks, sliced in half lengthwise, and then cut into 1-inch pieces

1-1/2 cups Taleggio or fontina cheese, shredded

1-1/2 cups mozzarella cheese, shredded

1 ball burrata cheese

1 cup sugar snap peas, opened and separated

4 ounces prosciutto

For roasted garlic paste:

4 to 5 tablespoons olive oil

1 head garlic

1 lemon, zested

Pinch chili flakes

3 tablespoons shredded Parmesan

Trim the head of garlic to expose the tops of the garlic cloves. Place on a piece of aluminum foil and drizzle with one tablespoon olive oil. Wrap in the foil, then roast in a 450-degree oven for 40 minutes.

Pop individual garlic cloves into a bowl. Add remaining olive oil, lemon zest red pepper flakes and Parmesan cheese and mash with a fork.

Divide pizza dough into two even pieces. Stretch each piece of dough in a circular motion, then lay both on a flat surface and flatten with a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched dough on the peel.

Use a spoon to spread roasted garlic paste all around the dough, leaving a little clear edge for the crust.

Top each pizza with shredded cheeses, asparagus and snap peas. Bake in a 500-degree oven for 12 to 13 minute, until crust is golden and cheese is bubbling.

Top with torn burrata and prosciutto. Season with salt and pepper and additional red pepper flakes, if needed. Slice and serve.