Tag Archives: Asparagus

Roasted Asparagus with Garlic Butter

Posted on by
Reply

Zinging into spring with a simple little midweek veggie; heck I’d serve this at a dinner party…oh that’s right, we don’t have those anymore, but SOON!! Nothing unusual about this little asparagus side dish, except its deliciousness. It’s perfect vintage southern and an ideal pairing with any protein. Try it, even if you’ve tried it before. Totally worth every little dancing taste bud that it hits sliding down the throat. Yum! Captured the below pics with the afternoon sun streaming in my westward facing kitchen windows. Perhaps it’s a bright and encouraging sign that we are turning the corner on Covid.

2 lbs thick asparagus, trimmed
1 Tbs olive oil
2 t fresh thyme leaves
3/4 t  Kosher salt, divided
4 Tbs room temperature unsalted butter, divided
1/4 t ground black pepper
4 minced garlic cloves

Place oven rack 6 inches from broiler.
Preheat oven to medium broil.
Place asparagus on rimmed baking sheet.
Pour oil, thyme, 1/2  t salt over asparagus.
Toss gently to combine.
Broil asparagus for 3 to 4 minutes.
Remove and toss asparagus to turn over.
Broil another 3 minutes, until lightly browned.
Transfer asparagus to serving platter.
Place 1 Tbs butter and garlic into skillet over medium high.
Cook until lightly golden.
Place remaining 3 Tbs butter, pepper, and remaining salt in small bowl.
Pour garlic melted butter into bowl.
Stir until combined; will make creamy sauce.
Pour sauce over asparagus and serve.
Serves 4 to 6.

Asparagus, English Pea, and Edamame Delight

Posted on by
Reply

Happy Saturday. This is the best little surprise mixture ever. Seriously people! Perfect for a quick and lazy weekend veggie delight! The Don is out in the rain and soaring heat swinging at that little white golf ball; and I’m hanging out inside in the cool breeze of my kitchen just testing recipes to share with you. This turned out to be a special delight on the tongue. Canning tomatoes tomorrow! See you next week.

Vegetable Asparagus, Pea, Edamame
1/4 cup extra virgin olive oil
3 Tbs finely grated Parmesan
3 Tbs fresh lemon juice
2 t Kosher salt
1 t fresh ground black pepper
2 bunches fresh asparagus, ends trimmed
2 cups frozen English peas, thawed
2 cups frozen, shelled edamame, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled

In medium bowl, whisk together olive oil, Parmesan, lemon juice, salt, and pepper.
Cook asparagus in saucepan with an inch of boiling water 4 minutes.
Transfer to ice bath to stop cooking process and cool for 2 minutes.
Transfer to paper towels to dry.
Combine vegetable oil and shallot in small saucepan over medium heat.
Cook shallots 8 to 10 minutes, stirring often, until crisp and brown.
Transfer to paper towels to drain oil.
Combine cooked asparagus, thawed peas and edamame in large bowl.
Pour dressing over vegetables and toss to coat.
Transfer vegetable mixture to serving platter.
Top with shallots and bacon.

Serves 8 to 10.

May prepare vegetables and dressing 1 day ahead.
Cover separately and refrigerate.

Adapted from Epicurious Fresh, Summer Favorites, 2017.

Asparagus Gratin

Posted on by
Reply

Vegetable Asparagus Gratin IIIHaving a dinner party this weekend? Or dinner for two? Or dinner for you! This classic is spot on!

2 lbs asparagus
2 1/2 cups water
1/4 t salt
2 Tbs butter
2 Tbs all purpose flour
1/2 cup shredded Monterey Jack cheese
3/4 cup grated Parmesan cheese

Adjust oven rack 8” from broiler.
Preheat oven to broil.
Trim 1 1/2 inches from stems and reserve.
Bring water to boil in skillet.
Add asparagus ends and salt.
Cook covered 5 minutes.
Using slotted spoon, remove asparagus ends and discard.
Add asparagus spears to asparagus water.
Cover skillet and cook asparagus until almost tender, 3 to 4 minutes.
Transfer asparagus to baking dish lined with paper towels.
Reserve 1 cup asparagus water; discard remainder.Vegetable Asparagus Gratin IIVegetable Asparagus Gratin I
Melt butter in now empty skillet over medium heat.
Add flour and cook, stirring constantly, until golden, about 1 minute.
Whisk in reserved 1 cup asparagus water and bring to a boil.
Reduce heat to medium low and simmer until thickened, 3 to 5 minutes.
Remove from heat; whisk in Monterey Jack and 1/2 cup Parmesan.
Season with salt and pepper.
Cover and let stand 5 minutes.
Remove paper towels from baking dish.
Drizzle sauce over center of asparagus.
Sprinkle remaining Parmesan cheese on top.
Broil until cheese is golden and asparagus is tender, 6 to 8 minutes.

Serves 8.

Thank you Sarah Gabriel, Cook’s Illustrated, Best-Ever Recipes.