Asparagus Ideas

Asparagus is very versatile - it can be steamed, boiled, stir fried, grilled or roasted. It is tasty hot, cold or at room temperature. It is in the same family as lily of the valley and comes in thin green shoots, thick shoots that must to be peeled before being cooked, purple tipped with a nice grassy flavor and white (blanched in the same way that endives are).

Aside from some detailed recipes, here´s a list of quick ideas on what can be do with it.

Your choice, hot or cold:

Serve topped with Parmesan shavings, shaved ham or prosciutto.

Dip in a mix of ricotta, pesto, garlic and olive oil or the traditional hollandaise sauce.

Drizzle with olive oil, lay a halved hard boiled egg on the plate and serve Italian style "asparagi all uovo".

With small pieces:

Make a souffle.

Sauté and toss into a frittata, omelet, tortilla español or risotto, stuff ravioli or fill a crepe in your favorite cheese blend.

Add to salads and asian dishes.

Puree leftovers and add it to your favorite vinaegrette recipe for a bright flavor (works well drizzled on just cooked asparagus).

And a couple of quick recipes:

Pan grill scallops and lamb noisettes with a bunch of asparagus. The rich meat, briney scallops and crunchy asparagus make a simple, elegant combination. Serve with a nugget of fresh tarragon-shallot butter.

Warm 8-10 small artichoke hearts with 1 c peas and a julienned garlic clove in 2 or 3 T olive oil, cook for about 5 minutes, then asparagus (parboiled for 2-3 minutes) to warm through, season with salt, pepper and 1 T chopped fresh basil. Serve warm or at room temperature.