Recipes With Asparagus | Taste of Home (2024)

FAQs

What can I do with too much asparagus? ›

You can add asparagus to any zesty Italian pasta salad recipe, or if you're feeling bold, make your very own pasta salad. Toss some orzo in a bowl with arugula, leftover cooked green asparagus, olive oil, salt, black pepper, garlic, Italian seasoning, feta cheese, and lots and lots of lemon juice.

It is not necessary to trim asparagus. On some spears, especially fresh, pencil-thin stalks, the woody ends may tenderize once cooked. But on larger stalks, the ends of the asparagus are often woody and dense—Which makes them difficult to chew, no matter how soft the asparagus is after cooking.

I soak all asparagus first in cold water. I trim the ends and then rinse the stalks and let them sit in cold water for five minutes. It hydrates the asparagus, and they cook more quickly, for they are already wet with some moisture within them.

Asparagus: classical pairings

Asparagus is excellent served with any type of dairy product, such as cheese (particularly Grana Padano or Parmigiano), butter and any sauces containing dairy produce or cream. - Asparagus and eggs. A great classic? Green asparagus, eggs and truffle.

However, eating asparagus can also have some side effects: Because of its high fiber content, asparagus can cause flatulence, stomach cramps, and gastric upset in some people. Asparagus contains asparagusic acid that may break down to sulfurous compounds and lend a funny smell to your urine.

By the time the tips turn black, you'll notice they're completely mushy and probably smell a little funky, too. If your asparagus is slimy or sticky, feels mushy and soft, smells foul or has visible signs of mold, it's time to toss it.

For asparagus, a standard serving size is six medium spears, a 1/2 cup of pieces, or just over three ounces cooked. For only 20 calories, you get a lot of nutrients!

Asparagus contains potassium, an important nutrient for keeping your heart, bones, kidneys and nerves functioning and healthy. You may be surprised to learn that this stalky vegetable also consists of a compound called asparaptine, which may help improve blood flow, in turn lowering blood pressure.

If all you can find are the skinny stalks, use them for a raw gremolata—no chance of overcooking them. The woodier ones will benefit from roasting, searing, or grilling—avoid boiling them, which would make them taste even more watery. Be wary of any recipe that instructs you to peel asparagus before cooking it.

Add olive oil or butter to pan; when hot, add asparagus, season generously with salt and pepper and cook about 3 to 4 minutes, until bright green, shaking or stirring the pan frequently. The key is to cook the asparagus just enough so that the exterior browns a bit, but the interior remains crunchy.

What is the most popular way to eat asparagus? ›

Asparagus develops a rich flavor when roasted, making this one of the most popular ways to eat the vegetable. Wash and trim spears, lightly peel the base of tougher stalks, and pat dry. Place on a baking sheet and mist or drizzle with olive oil, rolling each spear to coat.

Try roasting, sauteing, grilling and more to bring out the flavor in this crowd-pleasing vegetable. The harbinger of very early spring, asparagus stays in season through the summer. Its elegant, snappy stalks stand up well to a variety of preparations, including roasting, steaming, sautéing and grilling.

Asparagus can be steamed, roasted, grilled, broiled, boiled, blanched, dried or pickled. Combines well with: garlic, lemon juice, nutmeg, honey. Fine herbs: rosemary, basil, dill, marjoram, Mediterranean oregano, thyme, cilantro, etc.

Technically, you can freeze raw, fresh asparagus by just placing the spears in a freezer bag and sealing tightly. However, I don't recommend freezing asparagus without blanching it first. Asparagus easily loses color and texture, and the additional step of blanching prevents these losses.

Asparagus that has been grilled, roasted or sautéed to crisp-tender will fare best after freezing. To freeze, cool cooked asparagus completely before transferring to a freezer bag or freezer-safe container. Remove as much air as possible before sealing. Use asparagus within two to three months for best quality.

DiGuiseppe and Young also suggest that to keep the asparagus as fresh as possible for as long as possible, you should stand the asparagus up “in 2 inches of cold water and cover tops with a plastic bag.” When stored in the refrigerator this way, the asparagus will stay at its peak freshness for 2 to 3 days.

Once the asparagus is completely dry, place the spears into a freezer bag. Remove as much air as you can before you seal the bag. Label with the date. Store the asparagus in the freezer for up to a year.