Asparagus is only available to the Spring Greens Share. Why?, you ask...because it is only in season in the spring and has a harvest window of about 4 weeks. That's right, when you eat the asparagus from the farm is super fresh which means it is crisp, slightly sweet, and not stringy at all like the crap you buy at the grocery store. So stick with asparagus in season and it will provide plenty of vitamin K, fiber, potassium and a slew of other nutrients.
QUICK IDEAS: trim ends and saute in olive oil adding sliced almonds at the end; do a quick refrigerator pickle; add to your seasonal stir-fry
Asparagus With Fried Eggs And Cheese: Serves 2
From Moosewood Cooks from Home
1 pound fresh asparagus
1 TB butter
1/2 TB olive oil
4 large eggs
salt and freshly ground black pepper to eats, snap off the taste
1/4 - 1/2 cup grated Parmesan or Pecorino Cheese
In a wide pot, bring several inches of water to a boil. While the water heats, snap off the fibrous tough ends of the asparagus spears. Cook the asparagus in the boiling water for 5 to 8 minutes, until just tender.
While the asparagus cook, heat the butter and olive oil in a heavy skillet. Crack the eggs into the skillet. Cover and cook until the whites are firm and crisp around the edges and the yolks are partially cooked but not hard-set. Arrange the hot asparagus on warmed serving plates, top with fried eggs, and sprikle with salt, pepper and grated cheese. Serve immediately.
1 pound asparagus, ends snapped off
2 teaspoons extra virgin olive oil
1 teaspoon fresh thyme leaves (optional)
Fresh lemon juice or apple cider vinegar (optional)
1) Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer.
2) Place the asparagus in the dish, and toss with the olive oil, salt and pepper.
3) Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
4) Remove from the heat, toss with the thyme and season with lemon juice if desired (right before serving).
***Other options: use this recipe, but grill the asparagus or wrap bacon around the asparagus before roasting (make sure to cook long enough so that the bacon is a little crispy.
Asparagus Yogurt Soup: Serves 2-3
1 pound asparagus stalks, root end trimmed if they are woody
1 bunch scallions, trimmed
1 tablespoon unsalted butter
Freshly ground black pepper
1-2 cups vegetable or chicken broth
1/2 cup plain yogurt
1/8 cup extra-virgin olive oil, plus more for drizzling
1/2 tablespoon fresh lemon juice or apple cider vinegar
1 tablespoon chopped mint
1) Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready.
2) Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve.
3) Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to a blender or food processor.
4) Set aside 2 whole scallions, sliced.
5) Heat 1 tablespoon butter in a large skillet over medium-high heat. Add remaining scallions and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned.
6) Transfer to blender. Add broth and yogurt to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.
7) With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.
8) Transfer to a medium saucepan and heat, stirring frequently. When ready to serve, stir in lemon juice.
9) Melt remaining butter in a large skillet. Sautée remaining scallions and asparagus tips until lightly browned then transfer to a plate.
10) Ladle soup into individual bowl. Garnish with sauteed scallions, asparagus, chopped mint, and an extra drizzle of olive oil (be generous). Serve immediately.
Roasted Asparagus Frittata
8 to 12 medium to fat asparagus spears, trimmed
Salt and black pepper
¼ to ½ cup parsley (optional)
½ cup finely grated Parmesan (optional)
1) Heat oven to 450 degrees. Spread asparagus on a baking sheet and toss with olive oil, salt and pepper. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes.
2) Beat the eggs with salt, pepper, half the parsley (and half the cheese, if you like).
3) Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet. Drizzle with more olive oil and set over medium heat.
4) Pour the egg mixture over the asparagus. Use a spatula if necessary to make a round frittata. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.
5) When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan. Let cook for just a few seconds, then flip out onto a plate. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.
6) Sprinkle with the remaining parsley and cheese and serve hot, warm or at room temperature.
Asparagus Soup with Dill Oil
from: 20 dollar, 20 minute meals by Caroline Wright
2 tbsp salted butter
1 tbsp fresh lemon juice
1 large potato, peeled and coarsely grated
1 medium onion, peeled and coarsely grated
2 strips lemon zest
2 bunches asparagus, trimmed and cut into 2- inch pieces
1/3 cup olive oil
1/2 cup fresh dill fronds
1. Bring the vegetables and 6 cups water to a boil in a medium saucepan over high heat; season with salt and pepper. Cook until the vegetables are tender, 5-10 min. Stir in 2 tbsp butter.
2. Use a blender to puree soup in batches, adding more water if necessary until the soup has the consistency of heavy cream. Stir in lemon juice and add salt and pepper to taste.
3. Just before serving, place olive oil and dill in a blender and blend until smooth. Spoon the dill oil over the soup. Serve with salad and crusty bread if desired.