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Recipe Roundup: Best of Asparagus

By Kate Rowe, April 21, 2010  |  Meet the Blogger  |  More Posts by Kate Rowe
Is asparagus on your menu these days? If not, it should be! This spring treat is easy to cook and extremely versatile—it can be boiled, steamed, grilled or roasted. Lightly steamed asparagus is wonderful with just a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. Look for asparagus that’s evenly green from top to bottom and choose bunches with stalks that are uniform in size to ensure even cooking. To prepare asparagus for cooking, simply take a stalk in your hands and bend until the woody end snaps off. Cook just the tender top spears, and compost the ends or use them when making vegetable stock. Need any more reasons to take advantage of peak-season asparagus? It’s a good source of vitamin C and also supplies iron, folate, beta-carotene and glutathione (an antioxidant). Now, let’s talk recipes! Here are some of our favorite ways to enjoy this classic spring vegetable. Salads, Soups and Simple Sides Pastas and Risottos Oven-Roasted Dishes, Stratas and Quiches Now it’s your turn to tell us: what’s your favorite way to enjoy asparagus? Post a note in the comments below to share your idea!
Category: Food & Recipes

 

12 Comments

Comments

amy says ...
A delicious twist on asparagus...simply steam and chill, then drizzle with a light lemon viniagrette made with fresh lemon juice, olive oil, fresh garlic, dijon, a bit of honey and salt & pepper. Top with a relish of finely diced red bell pepper, shallots and green olives. Refreshing and delicious as a salad or side. Enjoy!
05/04/2010 9:29:51 PM CDT
Kathy says ...
I love asparagus anyway you can make it but my favorite way for breakfast is an egg white/asparagus and feta cheese omelet with a little salt and pepper it is light and filling at the same time. If I don't make it a point to make some extra the night before I boil it just a few minutes to soften up little before frying it the omelet pan. add the egg whites and the feta cheese last to melt and get creamy....um um um yummy
05/04/2010 9:30:24 PM CDT
Fair Trade says ...
I'm really looking forward to my first asparagus of the season... and now my mouth's watering and it's an hour or two till lunchtime!
04/21/2010 5:39:38 AM CDT
Darla Wilkerson says ...
I've pickeled asparagus before and it's great. It stays firm and can last years.
04/24/2010 2:34:15 PM CDT
Lynn Robertson says ...
I also like roasted asparagus. My recipe is similar to your "Roasted Asparagus with Garlic and Parsley,", but, instead of sliced garlic, I use minced and I leave out the parsley. The main difference, though, is that, in addition to the olive oil, I add balsamic vinegar and stir the asparagus to coat before roasting. Also, toss/turn the asparagus about halfway through the roasting. The balsamic vinegar gives a salty taste without salt -- which is great for those of us who are trying to cut down salt consumption!. Gives a nice tang, too! Don't use the super expensive balsamic vinegar for this -- save that for drizzling over things, AFTER the cooking is done, or for salad dressings and such. It's a waste of the very fine balsamic to use in cooking!
04/30/2010 11:31:06 PM CDT
beckerb says ...
When I'm steaming or grilling asparagus, I always make extra, so I can enjoy the leftovers in a salad, omelette, frittatta, or simply topped with a couple of eggs over easy.
04/21/2010 11:46:45 AM CDT
Marianne says ...
I love asparagus in almost any way - but lately, I blanch it, cut it in pieces about 1 to 1-1/2 inches in length, cut up some cherry tomatoes to mix with the asparagus, drizzle it with balsalmic vinegar and then top with a few shavings of parmesan-reggiano cheese! Fabulous light lunch or great side dish to just about anything!
04/21/2010 3:16:35 PM CDT
Margo says ...
My favorite way to eat asparagus is extremely simple. I like it lightly steamed - so it still has some crunch to it - then prepared with a bit of salt, olive oil and a sprinkling of finely grated mizithra cheese. Try it - you're sure to fall in love!
04/22/2010 1:23:21 PM CDT
parkerj says ...
Coat with a little bit of olive oil, dust it with some Reggiano Parmesan and slap it on the grill (indirect heat) - Yum!
04/28/2010 11:57:41 AM CDT
Jenny says ...
I like to serve it steamed with a drizzle of olive oil, lemon, freshly grated parmesan and topped with an over-easy egg.
04/28/2010 4:53:34 PM CDT
David Ehrlich says ...
I was surprised that you had no recipes for Asparagus in pastry. I can think of half a dozen offhand -- Asparagus wrapped in puff pastry - with or without prosciuto; Asparagus calzones (I am thinking of the small fried ricotta filled breads); Asparagus, escarole and leek tart. You can add meat (and other vegetables) to these; you must add anchovies to them.
04/28/2010 8:11:22 PM CDT
Trina says ...
I make a to-die-for creamy asparagus risotto - some of it pureed before going into the dish - inspired by a trip to Tuscany. It's a celebration of spring.
04/29/2010 1:27:18 PM CDT