Let’s see – stir fried asparagus, asparagus egg drop soup, roasted asparagus, steamed asparagus, asparagus quinoa pilaf, asparagus risotto, asparagus stew, cream of asparagus soup, gifts for friends, snacks for the dog, etc., etc.
If you’re lucky enough to have a patch of asparagus (thanks Noel) you are probably inventing new ways to serve those lovely green spears. We eat it every day for 3-4 weeks this time of year. Last night it was blanched & cooled asparagus on a bed of greens with avocadoes, onions & cheese.
Roasted asparagus is a favorite of ours. The spears are tossed with olive oil, minced fresh garlic, salt and pepper (or use your favorite vinaigrette) – and roasted at 375 degrees for 20 minutes or to your desired doneness. The more asparagus you roast the longer it might take to caramelize a little bit due to excess steam in the oven. I like it when the tops get a little crispy but to each his/her own. Roasted asparagus pieces tossed with roasted potatoes and a balsamic dressing make a very tasty salad and a lighter alternative to the mayo variety.
I haven’t had much luck preserving this spring delight to our pleasant satisfaction other than a pureed soup frozen in quart containers to pull out as a winter ‘fast food.’ If anyone has a success story in this department I’d love to hear about it. Happy munching!!