Right now asparagus is plentiful in farmers markets. Nutritious, delicious and loaded with healthy minerals, asparagus can be enjoyed raw or cooked, as a salad or a side dish to add zest to a backyard barbecue or afternoon lunch.
Raw Asparagus Salad
Serves 4
Ingredients
1/2 pound asparagus, washed, white ends trimmed plus an additional 2" cut off and discarded
1 tablespoon olive oil
Sea salt and pepper to taste
Directions
Slice in half the long way the larger stalks just before serving. Just before serving, toss the asparagus with the seasoned olive oil.
Variations
To add heat, dust with a pinch of cayenne or 1/4 teaspoon pepper flakes.
Sprinkle 2 tablespoons flaky goat cheese over the asparagus.
Finely chop 1 garlic clove and lightly sauté until brown, sprinkle over the asparagus.
Grilled Asparagus
Use any size asparagus you like.
Serves 4
Ingredients
1 pound asparagus, washed, white ends trimmed plus an additional 2" cut off and discarded
1 tablespoon olive oil
Sea salt and pepper to taste
Directions
Heat the grill on a medium flame.
Toss the asparagus in the seasoned olive oil and place on the grill.
Tongs will help turn the asparagus on the grill. Be careful to brown but not burn the tender stalks. Serve warm.
Variations
Grill with carrots (sliced or whole baby carrots) and serve as a vegetable course or as a side dish.
To add heat, dust with a pinch of cayenne or an additional 1/4 teaspoon freshly ground black pepper.
Steamed or Sautéed Asparagus with Caramelized Garlic, Shallots and Almond Slivers
Use any size asparagus you like. I prefer large or medium sized stalks, cut in half the long way so I can caramelize inside the asparagus.
The dish is as delicious whether you steam or sauté the asparagus. The choice is yours.
Blanched, raw slivered almonds are widely available in supermarkets. From my experience, Trader Joe's has good quality, affordable almonds.
To deceive the eye, the shallot and garlic clove should be sliced to resemble the almond slivers. The surprising sweet-savory/soft-crunch contrast adds to the fun of the dish.
Serves 4
Ingredients
1 pound asparagus, washed, white ends trimmed plus an additional 2" cut off and discarded
1/4 cup blanched, raw almond slivers
1 large shallot, washed, peeled, root end removed, thin sliced
1 large garlic clove, washed, peeled, root end removed, thin sliced
1 tablespoon olive oil
Sea salt and black pepper to taste
Directions
Heat a large frying pan with the olive oil, seasoned with sea salt and black pepper. Add the asparagus, cooking in batches if necessary. Don't crowd them in the pan so they cook evenly. Use tongs to turn them frequently to brown and avoid burning.
Remove the cooked stalks to a plate lined with a paper towel.
In the same pan, cook the shallot, garlic and almonds until lightly browned. Add a touch of olive oil if needed. Season with black pepper.
Either add the cooked asparagus back into the pan with the almond mixture and toss well or plate the asparagus and top the stalks with the almond mixture.
Serve warm.
