Asparagus Recipes

Asparagus Parmigiano

2 pounds asparagus stalks, washed and trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon white wine
1 tablespoon balsamic vinegar
3 garlic cloves, finely minced
1/4 teaspoon ground herbs de Provence
Coarse kosher or sea salt
Coarsely ground black pepper
1/4 cup or more grated Parmigiano-Reggiano cheese
Lemons wedges for garnish

Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.

Make marinade by combining olive oil, white wine, balsamic vinegar, garlic, salt, and pepper. Pour marinade over asparagus, turning to coat. Let marinate for a couple of 2 to 3 hours.

Preheat oven to 400 degrees F. When ready to bake, sprinkle Parmigiano-Reggiano cheese over the top of the asparagus. Bake approximately 8 to10 minutes (depending on thickness of the asparagus stalks) or until lightly browned. Remove from oven and transfer asparagus to a serving platter. Garnish with lemon wedges.

Makes 4 to 6 servings.

Asparagus with Balsamic Vinaigrette

This vinaigrette is also excellent with green beans!

2 pounds asparagus stalks, washed and trimmed*
3 tablespoons good-quality balsamic vinegar
2 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
Coarse kosher salt to taste

  • A mixture of green and white asparagus will make a beautiful presentation!

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.

In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.

Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.

Makes 4 servings.

Asparagus with Lemon Vinaigrette

1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon kosher salt
Pinch freshly cracked black peppercorns
2 pounds asparagus stalks, washed and trimmed

In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.

Makes 4 to 6 servings.

Asparagus with Orange Dressing & Toasted Hazelnuts

2 tablespoons finely chopped hazelnuts
1 1/2 to 2 pounds asparagus stalks, washed and trimmed
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse kosher salt
Coarsely ground black pepper

Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.

Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander. Transfer hot asparagus to serving platter or individual serving plates.

In a small bowl, whisk together orange zest, orange juice, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.

Makes 4 servings.

Green Beans or Asparagus Wrapped in Carrot Rings

1 large fat carrot, peeled (the largest carrot you can find)
Small fresh green beans or pencil size fresh asparagus
Coarse kosher salt and pepper
Butter

Cut four (4) notches around the carrot lengthwise with a sharp knife so that it looks notched; then slice crosswise into about 1/2-inch rounds. Ream out the center of each carrot round, being careful not to break the ring.

If using green beans, snip the stem end off each bean. If using pencil sized asparagus, use the tips only, and cut them approximately 4 inches long.

Put the beans (or asparagus) inside the carrot ring (usually 2 to 4 beans or asparagus will fit into a carrot ring). Steam them until tender crisp; toss gently being careful not to break the carrot ring, with salt, pepper, butter and serve.

Asparagus with Lemon-Mustard Dressing
(low fat & low calorie recipe)

12 fresh asparagus spears, washed and trimmed
2 tablespoons light mayonnaise
1 tablespoon sweet brown mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest, divided

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Cover and refrigerate until chilled.

In a small bowl, combine mayonnaise, mustard and lemon juice; blend well. Stir in 1/2 teaspoon lemon peel; set aside.

Divide asparagus between 2 individual serving plates. Spoon 2 tablespoons dressing over top of each serving; sprinkle each with 1/4 teaspoon lemon peel. Garnish with carrot strips and edible flowers, such as pansies, violets or nasturtiums, if desired.

Makes 2 servings.

Grilled Asparagus with Bacon And Eggs

2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)
Olive Oil
Salt and freshly ground pepper to taste
1 hard-cooked egg, chopped
2 sliced bacon, cooked crisp and chopped
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1 small piece of Parmesan cheese, room temperature

Preheat barbecue grill. Oil hot grill to help prevent sticking. Brush asparagus with olive oil and season with salt and pepper. Place asparagus spears onto hot grill and cook 5 to 7 minutes or until crisp-tender (skin will shrivel a bit and char lightly). Remove from grill onto a large serving platter.

Sprinkle chopped egg and chopped bacon over the top. Drizzle with olive oil and lemon juice. Season with additional pepper.

Pull a cheese planer or use a vegetable peeler across the top of the piece of Parmesan cheese to produce wide shavings. Arrange several shavings on top of the asparagus. Serve at once.

Makes 4 servings.

Canyon Ranch Guacamole
(low fat, low calorie, low carbohydrate recipe)

2 cups (approximately 1 pound) chopped lightly steamed asparagus*
2 1/4 teaspoons fresh lemon juice
3 tablespoons chopped onion
1 large tomato, chopped
3/4 teaspoon salt, optional
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 garlic garlic, pressed or minced
Dash Tabasco sauce
1/3 cup light sour cream

*If you’re using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).

Combine all the ingredients in a blender and blend until smooth.

Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving.

Makes 3 cups, or 12 (1/4-cup) servings

Roasted Asparagus Parmigiano

2 pounds asparagus stalks, washed and trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon white wine
1 tablespoon balsamic vinegar
3 garlic cloves, finely minced
1/4 teaspoon ground herbs de Provence
Coarse kosher or sea salt
Coarsely ground black pepper
1/4 cup or more grated Parmigiano-Reggiano cheese
Lemons wedges for garnish

Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.

Make marinade by combining olive oil, white wine, balsamic vinegar, garlic, salt, and pepper. Pour marinade over asparagus, turning to coat. Let marinate for a couple of 2 to 3 hours.

Preheat oven to 400 degrees F. When ready to bake, sprinkle Parmigiano-Reggiano cheese over the top of the asparagus. Bake approximately 8 to10 minutes (depending on thickness of the asparagus stalks) or until lightly browned. Remove from oven and transfer asparagus to a serving platter. Garnish with lemon wedges.

Makes 4 to 6 servings.

Roasted Asparagus with Goat Cheese and Bacon

2 pounds asparagus stalks, washed and trimmed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt
Coarsely ground black pepper
1 (3 1/2- to 4-ounce) log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel (zest)

Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.

Position rack in center of oven and preheat to 500 degrees F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes.

Remove from heat and arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)

Makes 6 servings.

Truffled Asparagus with Parmesan Cheese

2 pounds asparagus stalks, washed and trimmed
2 to 3 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, finely chopped
Coarse kosher or sea salt
Coarsely ground black pepper
1/4 cup or more grated Parmigiano-Reggiano cheese or similar grating cheese
White Truffle Oil

Preheat oven to 400 degrees F. Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan. Toss the asparagus with the olive oil; chopped garlic, salt, and pepper.

Bake approximately 8 to 10 minutes (depending on thickness of the asparagus stalks) or until lightly browned. Remove from oven and toss with the Parmigiano-Reggiano cheese; letting it sllightly melt. Transfer asparagus to a serving platter and sprinkle with truffle oil. Serve immediately.

Makes 4 to 6 servings.

Wilted Spinach Salad with Asparagus

2 cups fresh spinach leaves, washed, dried, and chilled
1 pound asparagus stalks, washed and trimmed
3 tablespoons good-quality balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons minced red onion
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
1 hard-cooked egg, chopped

Remove stems and veins from spinach and tear into bite-sized pieces; place spinach on individual serving plates.

Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain and dry well; set aside.

In a large frying pan over medium heat, whisk together balsamic vinegar, olive oil, red onion, garlic, and pepper; heat balsamic mixture until hot, stirring occasionally. Add cooked asparagus spears to dressing mixture, tossing to coat and reheat.

Remove from heat. Place asparagus spears over the top of the spinach. Pour warm dressing over asparagus and spinach. Sprinkle with chopped eggs and serve immediately.

Makes 2 servings.

Asparagus, Leek and Potato Soup

¼ cup & 2 tablespoons butter
3 large leeks (white part and only 1-inch of green part), chopped
½ teaspoon thyme or fine herbs, crumbled
1 bay leaf
6 cups chicken stock or canned chicken broth
1 & ½ pounds small new potatoes, quartered
1 pound asparagus, trimmed and cut into 1-inch pieces
Salt and pepper to taste

Melt ¼ cup butter in a heavy saucepan over low heat. Add leeks, thyme and bay leaf. Cover and cook till leeks are soft, stirring occasionally, about 10 minutes. Add asparagus and simmer until tender, about 5-8 minutes. Discard bay leaf. Puree soup in batches in a blender or food processor. Add salt and pepper to taste. Add remaining butter if desired. Reheat and serve hot. Serves 6-8.

Steamed Asparagus with Ginger Garlic Sauce

2 lbs. asparagus, trimmed and cut diagonally into ½-inch thick slices.
2 tsp. cornstarch
½ cup water
2 Tbs. soy sauce
1 Tbs. medium-dry Sherry
1 tsp. sugar
½ tsp. salt
1 tsp. sesame oil
1 Tbs. vegetable oil
2 Tbs. minced peeled fresh gingerroot
1 ½ Tbs. minced garlic
2 Tbs. sesame seeds, toasted lightly
Cooked rice, if desired.

Add asparagus to a pot of rapidly boiling water and cook till crisp-tender, 2-4 minutes. Transfer asparagus to a bowl of ice water for a few minutes, then drain well.

In a small bowl stir together cornstarch and water till dissolved and stir in soy sauce, Sherry, sugar, salt and sesame oil.

Heat a large heavy skillet or wok over high heat till hot and add vegetable oil. Heat vegetable oil till hot but not smoking, and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, ad stir-fry mixture till asparagus is well coated. Sprinkle asparagus with sesame seeds and toss. Serves 4-6.

Sesame Asparagus

1 lb. fresh asparagus, trimmed and cut diagonally into thirds
½ teaspoon vegetable oil
½ cup finely diced red bell pepper
1 Tbs. soy sauce, regular or low-sodium
½ tsp. sesame oil
2 tsp. sesame seeds, toasted*

Cook asparagus in a large pot or frying pan of boiling water till crisp-tender, about 3-5 minutes. Drain and rinse asparagus under cold water. Drain well.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add bell pepper and stir 1 minute. Add asparagus and sauté till heated through, about 2 minutes. Add soy sauce and sesame oil. Toss till asparagus and bell pepper are coated. Transfer to platter and sprinkle with sesame seeds.

  • To toast sesame seeds, place them in a toaster oven on a metal pan and toast 1-2 cycles, till lightly browned and popping. Alternatively, place in a frying pan over medium heat and cook, stirring, till lightly browned and popping.

Serves 4.

Asparagus-Parmesan Tart

1 all ready pie crust ( ½ of 15 oz package) room temperature, or 1 recipe of homemade pie crust for a 9" open-faced pie
1 tsp. flour
1 lb. asparagus, each spear trimmed to 3"
1 cup half and half
2 eggs
½ cup fresh grated Parmesan cheese (about 4 oz.)
1 Tbs. chopped fresh tarragon or 1 tsp. dried
½ tsp. salt

Preheat oven to 450° . Place rolled out crust on work surface. Rub with flour. Arrange dough, flour side down, in a 9-inch diameter tart pan with a removable bottom. Press dough into pan.

Fold excess dough border over to form double-thick sides. Pierce dough all over with a fork. Bake till golden, about 15 min. Cool on rack. Reduce oven temperature to 375°.

Cook asparagus in boiling salted water till just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half & half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake till tart puffs and top browns, about 35 minutes. Cool slightly. 4 servings.

Asparagus and Olive Tortellini

12-oz. package spinach or cheese tortellini
1 Tbs. olive oil
1 large red onion, very thinly sliced
1 lb. Asparagus spears, trimmed and cut into 2-inch pieces
¼ lb. Greek-style oil-cured black olives, pitted and coarsely chopped
Salt and freshly ground black pepper to taste
½ cup plain yogurt or 2 Tbs. grated Parmesan cheese

Bring salted water to a boil; cook tortellini till al dente , about 8 minutes. Drain. Transfer to bowl and toss with a little oil. Keep warm.

Heat oil in large nonstick frying pan over medium-high heat; cook onion 6 minutes, stirring occasionally. Add asparagus and olives; cook, stirring till asparagus is crisp-tender, 3-4 minutes. Add tortellini, salt and pepper. Stir to mix.

Transfer mixture to serving platter. Top with yogurt of cheese. Serves 4.

Rolled Chicken and Asparagus

2 whole chicken breasts, boned and skinned
24-30 fresh asparagus spears
2 tablespoons fresh lemon juice
1 & ½ tablespoons olive oil
¼ cup chopped green onions
1 teaspoon salt
½ teaspoon pepper
2 tablespoons sesame seed, lightly toasted*

Cut chicken breasts into 8-10 strips, about 1 X 6 inches each. Wrap each strip in a corkscrew fashion around a bundle of 3 uncooked asparagus spears and place in a shallow baking dish. Repeat for all strips. Spoon oil and lemon juice over the bundles, then sprinkle with onion, salt and pepper. Cover and bake in a 350 degree oven for 15 minutes. Remove cover, sprinkle with sesame seeds and bake about 15 minutes longer. Serve hot or refrigerate until chilled and serve cold.
*To toast sesame seeds, place them on the baking tray of a toaster oven which is set on the darkest setting and toast for 1-2 cycles or until golden brown. Alternatively, place the sesame seeds on a baking sheet in a 300-degree oven and heat 10-15 minutes or until golden brown.
Serves 4-5, 2 rolls each.

Fried Asparagus in Beer Batter

1 to 2 pounds asparagus
1 cup flour
1, 12 ounce, can of beer
Salt, pepper, garlic powder, seasoned salt and Italian seasoning to taste
Olive oil

Mix flour and seasonings together. Add beer to dry ingredients, mixing slowly until thick enough to cling to asparagus. Cut asparagus into 2-inch pieces. Heat olive oil. Deep fry the coated asparagus in 2 inches of olive oil until golden brown, turning once.

Asparagus Rollups

14 thin slices of white bread, crusts trimmed
8 slices bacon, cooked till crisp, drained and crumbled
8 ounces cream cheese, room temperature
Finely grated zest of one lemon
28 asparagus spears, cooked crisp-tender
Melted butter

Flatten the bread slices by rolling over them with a rolling pin. Combine the bacon, cream cheese, and lemon zest. Spread an even layer of the cream cheese mixture on each flattened bread slice.

Place 2 asparagus spears, with the tips facing in opposite directions on one end of each bread slice. Roll up each slice like a jelly roll. Cut each roll in half and place seam side down on a lightly greased cookie sheet.
Preheat broiler. Brush the tops and sides of the roll-ups with melted butter. Broil 6 inches from the heat until lightly browned and toasted.

Serve immediately. Makes 28 rollups.***

Asparagus Vinaigrette

½ pound asparagus per person

Italian dressing or French vinaigrette
Fresh Parmesan cheese

Blanch asparagus till almost tender, 3-4 minutes. Drain and rinse with cold water to halt cooking process. Pour Italian dressing over the asparagus. Let it marinate for 4 hours or overnight. Before serving, sprinkle generously with Parmesan cheese.

Asparagus Quiche in Ramekins

14 ounces ham cut into rectangular slices
4 ounces shredded Swiss or Jack cheese
4 large eggs
2 cups whipping cream
1 Tbs. dried onion
Salt & pepper
12 large asparagus spears (about 1 pound), trimmed and cooked till tender-crisp (boiled about 5 minutes)
Parsley

Line 4 buttered oval ramekins with ham, overlapping the slices. Sprinkle each with cheese. Combine the eggs, cream, onion flakes and salt and pepper to taste. Place 3 asparagus spears in each ramekin. Pour egg mixture over asparagus. Bake at 325 degrees 25 to 30 minutes, or until custard is set and mixture is lightly browned. Makes 4-6 servings.