Recipe Corner: Asparagus Two Ways

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Asparagus is a versatile spring and summer vegetable that can be cooked and served in a variety of ways. But asparagus is also perfect when cooked on its own, with just a little olive oil, salt and pepper. Roast, broil, braise, grill, stir-fry, there’s really no end to the creative ways you can cook asparagus.

Asparagus Parmesan

Ingredients:

1 1/2 pounds fresh asparagus

1 cup dry California white wine

1/2 cup water

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1/4 cup melted butter (or a little more)

2 tablespoons olive oil

1 tablespoon za’atar spice

1/2 teaspoon Kosher salt

1/4 teaspoon coarse black pepper

1/2 cup grated parmesan cheese

Topics: Asparagus

1 teaspoon lemon zest

Juice of 1 lemon

Olive oil

Preparation:

Wash asparagus and snap off less tender ends of stalks. Simmer asparagus in a pot covered in wine, water, and 2 tablespoons olive oil until tender, 8-10 minutes, and drain.

Place asparagus on a heat-proof serving platter. Pour melted butter over asparagus, and toss with seasonings. Sprinkle with cheese and place under a broiler for 2-3 minutes. Garnish with lemon zest and lemon juice, or drizzle with olive oil.

*If you are grilling asparagus: heat grill (or grill pan) to medium-high. In a large bowl, toss asparagus lightly in oil, then season with salt and pepper. Grill until tender and charred on all sides, 3 to 4 minutes, turning occasionally. If roasting asparagus, preheat oven to 400º. On a large baking sheet, toss asparagus with olive oil and season with salt and pepper. Roast until tender and slightly charred, 20-25 minutes.

Serves 4-6.

 

Pan Fried Asparagus

Ingredients:

1 1/2 pounds fresh asparagus, tough ends removed, sliced diagonally

12 cherry or grape tomatoes, cut in half

2-3 cloves garlic, minced

1/2 medium onion, chopped

Olive oil

Kosher salt, coarse black pepper, crushed red pepper flakes

Crumbled feta cheese or grated parmesan cheese

2 tablespoons each chopped parsley and black olives

1 lemon, cut in wedges

Preparation:

Sauté the garlic and onions in a few tablespoons of oil until onions are translucent.

Add asparagus, toss, and cook until tender, for about 5-8 minutes. Add tomatoes and toss, cook over medium heat, stirring, until tomatoes are soft but still retain their shape. Add seasonings, and toss again.

Garnish with cheese, parsley, black olives, or lemon wedges. Also serve this asparagus dish over hot cooked pasta or rice.

Serves 4.

 

Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/

 

 

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