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4 WAYS TO USE ASPARAGUS THIS SPRING

4 WAYS TO USE ASPARAGUS THIS SPRING

May 04, 2022by SPORT.LES

There's no denying that spring and this popular green vegetable go together like peanut butter and jelly. Whether you grow your own asparagus at home or purchase it from a local farmer's market, you'll notice these tender green stalks appear throughout March, April, and May. Asparagus is one of our favourite seasonal delights, and it's easy to make. It's excellent for everything from spring weeknight dinners to that special Easter brunch. It'll be a breeze to grill, roast, sauté, and more if you get the hang of trimming it right. Isn't this one of our favourite dishes? Even though we'd rather fire up the grill, they're a terrific complement to dinner parties and get-togethers. We have put together our favourite asparagus dishes, you can make the most of this seasonal star.

INGREDIENTS

 

1 pound asparagus, ends trimmed

 

2 tablespoons white miso paste

 

1/4 teaspoon minced garlic

 

Kosher salt

 

2 tablespoons tahini paste

 

1 tablespoon lemon juice

 

1 tablespoon unseasoned rice vinegar

 

1/2 teaspoon sesame oil

 

 

INSTRUCTIONS

 

1. Bring a large pot of salted water to a boil. Add asparagus and cook until crisp-tender, 2 minutes. Drain and refrigerate on a towel-lined plate until cold, about 20 minutes.

 

2. Meanwhile, add miso to small mixing bowl and whisk in 3 tablespoons hot water. On a cutting board, add a pinch of salt to minced garlic and mash with the side of a chef's knife until it becomes a paste.

 

3. Add garlic paste to miso mixture along with tahini, lemon juice, rice vinegar, and sesame oil. Whisk until smooth and serve with chilled asparagus.

1 Pound Asparagus, ends trimmed

 

ASPARAGUS WITH MISO-TAHINI DIP

4 WAYS TO USE ASPARAGUS THIS SPRING

Recipe and image from: marthastewart.com

ASPARAGUS SOUP

4 WAYS TO USE ASPARAGUS THIS SPRING

Recipe and image from the endless meal

INGREDIENTS

 

1 tablespoon butter, olive oil for dairy-free

1 medium onion, chopped

3 cloves garlic, minced

1 lb asparagus, chopped (save a few tips if you'd like them for garnish)

1 lb white potatoes, chopped

4 cups chicken or vegetable stock

 Optional: ½ cup spinach or parsley, for color

 Salt and pepper, to taste

 Juice from ½ lemon, optional

 

INSTRUCTIONS

 

Heat the butter in a large pot over medium-high heat. Add the onion and cook for 3 minutes, or until it is translucent and soft. Add the garlic and cook for 1 minute more.
1 tablespoon butter,1 medium onion,3 cloves garlic
Add the asparagus, potatoes, and stock to the pot and bring it to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the potatoes are soft.
1 lb asparagus,1 lb white potatoes,4 cups chicken or vegetable stock
Add the spinach (if using) to the pot then blend the soup either with an immersion blender or carefully in small batches in a blender. Season to taste with salt and pepper. If using, stir in the lemon juice.
Optional: ½ cup spinach or parsley,Salt and pepper,Juice from ½ lemon

INGREDIENTS

 

 

Asparagus Salad

1 lb asparagus, cut into 2-inch pieces

5 ounces salad greens

½ cup cherry tomatoes, cut in half

¼ cup toasted walnuts or pecans

2 tablespoons goat cheese

Balsamic Glaze Dressing

¼ cup olive oil

2 tablespoons balsamic glaze, balsamic reduction

1 teaspoon dijon mustard

1 clove garlic, very finely minced

1 pinch sea salt

1 tablespoon water

 

INSTRUCTIONS

 

1. Bring 2-inches of water to boil in a medium-sized pot over high heat. Add the asparagus and set a timer for 2 minutes. Drain the water then rinse the asparagus under cold running water. Drain again then cover the asparagus in cold water. Add a few handfuls of ice cubes to the pot and set it aside.
 
2. 1 lb asparagus - While the water is heating, make the dressing. Add the oil, balsamic glaze, dijon mustard, garlic, and salt to a bowl and whisk to combine. Add the water and whisk once more.
¼ cup olive oil,2 tablespoons balsamic glaze,1 teaspoon dijon mustard,1 clove garlic,1 pinch sea salt,1 tablespoon water
3. Place the salad greens, cherry tomatoes, walnuts, and goat cheese into a salad bowl.
5 ounces salad greens,½ cup cherry tomatoes,¼ cup toasted walnuts or pecans,2 tablespoons goat cheese
Drain the water from the asparagus then use a paper towel to pat them dry. Put the asparagus into the salad bowl, pour the dressing over the top, and toss to mix everything.

ASPARAGUS SALAD WITH BALSAMIC GLAZE

4 WAYS TO USE ASPARAGUS THIS SPRING

Recipe and image from: the endless meal

SPRING SALAD RECIPE

4 WAYS TO USE ASPARAGUS THIS SPRING

Recipe and image from: freshcoasteats.com

INGREDIENTS

 

4-6 cups spring greens rinsed and chopped

1 cup asparagus tips chopped in 1-inch pieces

1 cup frozen peas cooked and co1 watermelon radish halved and thinly sliced

2 red radishes thinly sliced

½ avocado sliced

½ cup feta cheese crumbles

Dressing

¼ cup extra virigin olive oil

3 tablespoon fresh lemon juice

1 tablespoon fresh mint minced

1 clove garlic minced

½ teaspoon salt

¼ teaspoon pepper

 

INSTRUCTIONS

 

In a large bowl, combine all salad ingredients
Whisk together dressing ingredients.
Pour dressing over salad and toss until fully incorporated. Serve immediately.