Asparagus a Dozen Ways
by Kate Heyhoe
This season's asparagus crops have been especially tasty, plentiful, and so far, affordable. After the first month of the harvest, I've pretty much gorged myself on plain, simple steamed asparagus, with just butter and perhaps a shot of lemon juice.
By now, I'm ready to embark on a more adventurous culinary journey with these luscious green spears. I'm tossing asparagus into pastas, risotti, and salads. Steaming gives way to roasting, baking, and blanching. Flavorings range from Asian sesame to Italian gorgonzola.
In addition to the dozen recipes below, try serving aspargus in other ways, such as:
• with a splash of truffle oil
• on a pizza
• in a frittata or omelet
• as a creamy soup
• in a clear Asian broth
• in a stir fry
• in a curry
• in a sandwich
• wrapped in prosciutto
• baked in puff pastry
• in a chicken pot pie...
Another amazing thing about asparagus: Unlike broccoli, it never seems to be scorned. I'm sure some people out there don't favor asparagus, but I have yet to meet one knowingly. So, whether you're enjoying it for yourself or serving it to others, fresh spring asparagus is the perfect guest, at breakfast, lunch or dinner.
- A Dozen Asparagus Recipes
Asparagus Butter Risotto with Shrimp
Asparagus and Cheddar Souffle
Asparagus Cooked Like Ferns
Asparagus with Toasted Breadcrumbs
Asparagus with White Miso Vinaigrette
Baked Asparagus with Toasted Walnuts
Grilled Potatoes and Asparagus
Microwaved Asparagus with Sauces
New Potato and Asparagus Salad
Pasta with Lemon and Roasted Asparagus
Soba Noodles with Grilled Vegetables and Sesame-Ginger Dressing
Spring Asparagus Salad with Sesame Seeds
Tagliatelle Pasta with Asparagus and Gorgonzola Sauce
Kate's Global Kitchen for April 2003:
4/04/03 Asparagus a Dozen Ways
4/11/03 Easter Holiday Special
4/18/03 Spring Lamb and Ham
4/25/03 Sesame Seasoning Blends
Copyright © 2003, Kate Heyhoe. All rights reserved.
Current Kate's Global Kitchen
Kate's Global Kitchen Archive
This page created April 2003
Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions & Charts
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
IACP Cookbook
Award Winners
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
JBF Cookbook
Award Nominees
Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees
Classic Cookbooks
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Copyright © 1994-2008,
Forkmedia LLC
