B Had Another Meeting With the Farmers.

March 17, 2009

What am I going to do with all of this (very gorgeous) asparagus? Plus we got a huge bucket of potatoes dug that morning, with dirt still on them. Hello? I need some ideas.


  1. yum!
    i wonder if you could freeze the asparagus? potatoes, eh? hm...gnocchi?
    healthy mashed potatoes with milk and kale (a la gourmet magazine)? baked fries? what a wonderful dilemma to have!

  2. 2 recipes come to mind:

    1) Asparagus risotto. It's the easiest thing. Basic risotto recipe ("soffritto", toasting of the rice, broth, etc.) plus pureed asparagus (previously steamed of course) and final addition of a little butter and Parmesan

    2) Asparagus with feta. Steam or boil the asparagus only for a few minutes then grill them (whole) on the bbq. Serve with crumbled feta cheese and a dressing of extra-virgin olive oil, salt and pepper. (the dressing should cover only the edible half of the asparagus)

  3. P.S. Leave some spears aside for the decoration of the risotto! Also, you can freeze the puree and use it later if you get sick of asparagus!

  4. I just have to say that they sound like the best clients ever!

  5. I'm so glad I can "repay" you with a recipe as well--from my current cookbook obsession, The Spendid Table's How to Eat Supper. Even if you stop at broiling the asparagus alone with some olive oil and salt or pepper, you will have a great side dish. Risotto sounds amazing too.

    Spring Grill of Asparagus and Scallion Salad
    serves 4-6 (though please note, we served this to four on Sunday and there was nothing left but a little bit of olive oil in the bottom of the dish)
    10 minutes prep time, 8 minutes oven time (took longer for me in the toaster oven)

    We rarely think of scallions as vegetables, yet they are as flexible as carrots. There's an Asian oneness about pairing these two like-shaped vegetables of spring.
    In this salad the long stalks are fast-roasted, then finished under the broiler for a touch of char. That char sets off the cool cream of the balsamic vinegar and shallot dressing.


    1 medium shallot, minced
    1/2 tablespoon balsamic vinegar
    1/2 tablespoon red or white wine vinegar or cider vinegar
    Salt and fresh-ground black pepper
    2 tsp coarse dark mustard
    5 tablespoons heavy whipping cream


    1 bunch pencil-slim asparagus (1 pound) trimmed of tough ends
    3 bunches scallions (20 or so), trimmed of roots and of 1 inch of their green tops
    1 to 2 tablespoons extra-virgin olive oil
    Coarse salt and fresh-ground black pepper

    2 tablespoons minced fresh chives or scallion tops

    1) To make the dressing, in a medium bowl, blend the shallot and vinegars with salt and pepper to taste. Mix in the mustard and heavy cream. Taste for seasoning, and set aside.

    2) Set an oven rack about 5 inches from the broiler. Preheat the oven to 450 degrees F. Cover a large baking sheet with foil. Spread the asparagus and scallions over the sheet, leaving enough room so they do not touch. (Note: mine touched and it all still went well.) Sprinkle them with the olive oil and a little salt and pepper. Roll the vegetables gently to coat them with the seasonings.
    3) Roast for 6 to 8 minutes, or until the asparagus is barely tender when pierced with a knife ( you should hear them sizzling). Turn on the broiler and broil for about 2 minutes. The scallions should have some browned leaves and the asparagus should pick up color. If some of the pieces are browning faster, feel free to pull them out and set them aside to wait for the other pieces to finish.
    4) Pile the vegetables on a platter, and zigzag the dressing over them. Sprinkle with the chives, and serve.

    Really--this was bliss.

  6. maybe pickle them! Some of the most killer bloody marys I've ever had have sported a plump pickled spear. I've never done this, but I'm sure The Google could advise.

    Failing all this, you could send a bunch to your loyal readers :) jk

  7. I'd for sure make an asparagus tart out of some puff pastry. there is a good recipe for that from martha stewart's great food fast book.

    enjoy, they look lovely.

  8. Mm, I also vote pickling. Love pickled asparagus.


  9. Wow, I've never tried pickled asparagus...another recipe: steam the asparagus, blend with fresh ricotta cheese and use as condiment for pasta. If necessary, add some of the salted boiling water in which the pasta is cooking!

  10. What amazing clients! I wish I knew some farmers.

    Hmm...an asparagus tart sounds delightful! The only asparagus recipe that is coming to mind right now is a Giada pasta dish with smoked mozzarella, asparagus and prosciutto. It's pretty tasty.

  11. No recipe ideas, but did you know that asparagus makes your pee smell funny? Just don't get freaked out when it starts happening. It's normal. :)

  12. Warm Asparagus with Egg Crumble.

    1 kg prepared asparagus
    6 slices bread, crusts removed
    150g butter
    2 cloves garlic, smashed and chopped
    2 eggs, hard-boiled and shelled
    salt and black pepper

    1. Steam the asparagus till tender.

    2. Make breadcrumbs from the slices of bread. Heat the butter in a saucepan, add the chopped garlic, then the breadcrumbs.Cook till crisp and golden.

    3. Mash the eggs then mix into the breadcrumbs. Season to taste.

    4. Arrange the asparagus on a warm platter, scatter the egg mixture over, and serve immediately.

    serves 6.

    This is from a reader's digest book I have, called "your cooking questions answered". I edited it a little, adding the garlic, and I would probably also cut at least half the butter, and substitute olive oil.
    Enjoy :)


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