Wednesday, February 28, 2007

Asparagus Recipes

Asparagus season has started and, seemingly overnight, those tender green spears are everywhere. For this simple stir-fry, I simply sauted garlic, asparagus, kale, broccolini, and tofu in peanut oil and added soy sauce, red chili oil, and Nasoya's vegan Sizzling General Gao sauce. Served over jasmine rice, it was toothsome and satisfying.

I'm looking forward to trying some new asparagus recipes this season. Here's some of my favorite discoveries from last season:

Asparagus & Cilantro Soup

Goat Cheese & Asparagus Pizza

Spring Asparagus with White Bean Sauce

Feel free to share your favs in the comments!


Blogger Anna Haight said...

Asparagus happens to be my favorite vegetable, so I'm glad to hear it's back in abundance. Your first recipe reminds me of a favorite veggie entree that a lot of my friends (non-vegetarians as well) rave over -- asparagus sauteed with tofu and shitake mushrooms, scented with ginger. Your asparagus with white bean sauce looks too good too! What an interesting pairing!

12:10 AM  
Blogger Lydia said...

My new favorite way to prepare asparagus is to toss it -- absolutely naked -- on the grill for 2-3 minutes, until it's just slightly charred on the outside. No seasoning necessary -- it's delicious just as it is!

4:10 AM  
Anonymous Anonymous said...

i love them, i like to stem them and eat them with a little salt and lemon juice!

6:04 AM  
Blogger cookiecrumb said...

Aw, ya beat me to it, Catherine. I'm headed over to the market later this morning. I wonder if Zuckerman's crop (local) is in yet.
Anyway: One of my favorite easy ways to eat asparagus (you reminded me with your pizza) is on toast, perhaps with a fried egg on top.
Yay spring!

8:24 AM  
Blogger Linda said...

i adore asparagus. thanks for the recipe round up. it really is always best to have veggies in their prime. ill have to pick some up tomorrow at the market!

10:59 AM  
Blogger Rachael said...

I love asparagus too (who doesn't?), though I have always wondered if there's a way to get rid of its rather immediate "side effect" - which actually bugs me so much as to make me think twice at the supermarket! Usually I buy the asparagus anyway and steam it, tossing it with just a little lemon and fresh grated pepper. Perfection. Thanks for hte recipes!

1:47 PM  
Blogger Marc said...

I like to roast asparagus. It's quick and brings out some interesting flavors. After cutting the aspargus into bite size pieces, toss with olive oil, salt and pepper. Then roast at 450 F for a few minutes. A toaster oven works nicely for small batches.

I'll also be eating asparagus in the Japanese Spring Vegetable Chowder along with carrots, mushrooms, and snap peas. (recipe from the Washoku cookbook here at Mental Masala)

10:39 PM  
Blogger Catherine said...

Thanks to you all for your comments and asparagus ideas. I really like grilled asparagus and will have to try cookie's asparagus with egg on toast. Marc's soup looks awesome too.

Keep the ideas coming!

8:54 AM  
Blogger bazu said...

Oh my goodness- you are so lucky- asparagus season for us doesn't start for another 2 months! It's got to be one of my all-time favorite veggies, though, so I'm going to keep your recipes in mind for sure.

4:12 PM  
Blogger cookiecrumb said...

Aw, you're super!

5:27 PM  
Blogger Catherine said...

cookie - I remembered how much I liked this photo!

6:18 PM  

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