Asparagus?

[MINESAPINT]

200 asparagus crowns in full production now. Recipe suggestions please.

Thanks

[Lady Willow]

Griddled Asparagus Spears with Sesame Seeds and Tamari

900g fat green asparagus, trimmed
3 tbsp light olive or groundnut oil
Toss together then throw onto a very hot griddle pan and wait until asparagus is charred on all sides, tossing.

2 cloves garlic, sliced finely
2 tbsp sesame seeds, toasted
2 tbsp tamari
2cm ginger, grated and squeezed
1 small piece red chilli, chopped very finely
Add the garlic when very nearly ready. Stir in the sesame seeds and toss vigorously for a moment. Adding the tamari, ginger juice and chilli just before removing from the heat.

Lime wedges
Serve immediately with lime wedges and crusty bread.


Asparagus Salad with Rocket

500g asparagus
Blanch in salted water for 1-2 minutes depending on size – peel stems if necessary.

75ml olive oil
1 tsp grain mustard
1 tbsp balsamic vinegar
1 clove garlic, crushed
Seasoning
Quickly combine and pour over the warm asparagus immediately.

250g rocket
Toss in and serve at once.



Asparagus, Fennel and Walnut Salad

2 medium potatoes, cooked
finely grated zest and juice 2 oranges
3 tbsp yoghurt
2 tbsp walnut oil
To make the dressing, blend until smooth and season.

1 bunch asparagus, 3cm pieces
2 fennel bulbs, thinly sliced
Steam asparagus for 2 minutes, refresh in ice-cold water, drain well. Steam the fennel for 2 minutes and set aside.

1 curly endive
6 walnuts, roasted and quartered
6 tbsp parsley, chervil, coriander
juice of 1 orange
Tear the heart of the curly endive into small pieces and mix with the walnuts and chopped herbs. Toss in the orange juice. Arrange in the centre of a serving dish and pile the steamed asparagus and fennel atop. Spoon over some of the dressing an coarsely ground black pepper. Serve remaining dressing separately.


Creamy Asparagus Soup

680g asparagus, tough ends trimmed
Cut of the tips and steam for 2-3 minutes until tender. Thinly slice the stems diagonally and steam for 4-5 minutes.

3 cups potatoes, ½ inch cubes
2 cups onion, diced
1 tablespoon garlic, crushed
1 tablespoon lemon juice
Use the water from the steaming and add enough to bring to 7 cups, then add these ingredients. Bring to the boil, reduce heat to low and simmer for 20 minutes until tender.
When cooked strain, reserving the liquid, and place the vegetables in the blender – add half of the asparagus stems and blend until smooth.

¼ cup chopped parsley
3 tablespoon chopped basil
salt and white pepper
1 cup soya milk
3 tablespoon nutritional yeast flakes
1½ tablespoon cornstarch or arrowroot, mixed with water
Add the herbs to the liquid and stir well. Add the pureed mixture, the steamed tips and remainder of stems, and the milk and yeast flakes. Stir well and leave for 5 minutes before serving




Asparagus Risotto

125g asparagus tips
1 litre stock
Cook in boiling stock for 3-4 minutes.

2 tbsp olive oil
2 onions, chopped finely
2 cloves garlic, crushed
3 sticks celery, chopped finely - or 3 carrots, grated
Cook for a minute or two.

320g risotto rice
Add and stir well.

1 glass white wine (optional)
Add and sizzle, stirring constantly. Start adding the hot stock a ladle at a time, stirring well. Should take about 20-25 minutes.

250g frozen peas
Five minutes before the end of cooking time, add the peas and asparagus and allow to warm through. Remove from heat.

Handful of basil leaves, torn
Fold in, season with black pepper and serve.



Warm Asparagus and Pan-fried Potato Salad with Baby Spinach

750g thin-stemmed asparagus
Plunge into a pan of boiling water for no more than 3 minutes and drain.

1 red pepper
Grill until charred on all sides, then peel, de-seed and cut into thin slices. Fry in a dry pan for a few seconds until they begin to char slightly.


350g small new potatoes
Place in a pan of cold salted water, bring to boil and cook for 15-20m minutes until tender. Drain and refresh. Cut all but smallest in half.

1 ½ tbsp olive oil
1 large red onion, large chunks
Sauté quickly so onion retains shape and colour. Set aside.

1 ½ tbsp olive oil
Heat and add the potatoes and fry until crisp and golden.

6 tbsp balsamic
1 tbsp tamari
3 tbsp cognac
3 cloves garlic, crushed
Add and sauté over a brisk heat, without allowing juices to evaporate – add a little water if needed. Remove from heat.

750g baby spinach
Add and stir to wilt it. Add the onion and asparagus and toss quickly. Add the slivers of red pepper and serve.



OK, I'd better stop now!

[eccentric_emma]

I've been living on asparagus risotto for the past couple of weeks thoroughly recommended!

[the.fee.fairy]

i only had 8 spears this year, but i like my asparagus really simple:

Take fresh asparagus, add to a pan of hot butter. Sprinkle on a pinch of rock salt and cracked black pepper. Wait til they've gone a deep green.

Tip onto a plate, wait to cool and eat!

Yummy!