Though it may not seem like it, asparagus is an incredibly versatile vegetable. From Asian stir-frys to French-inspired brunches, click through for some fantastic ways to serve this tasty (and healthy) vegetable.
An all-time classic, it’s hard to find a more simple way to prepare asparagus than this. If you like, you can also add some dried herbs or minced garlic. Lemon juice is another idea — add it after the asparagus comes out of the oven.
1. Perfect Roasted Asparagus
Oven Temperature: 400 Degrees.
1. In a large baking pan, arrange asparagus in a single layer. Drizzle olive oil over the asparagus and toss gently to coat. Sprinkle salt, pepper and any optional toppings (see note above) and toss gently to coat. Bake until asparagus is tender and lightly browned, about ten minutes.
Talk about a tasty brunch! This may be more for special occasions, than a regular lazy sunday, but it sure is worth it! You could even top it off with a poached egg if you’re feeling extra decadent.
5. Savory French Toast with Asparagus and Hollandaise
For French Toast:
1. Make asparagus: Preheat oven to 475 degrees. Place asparagus on a rimmed baking sheet and toss with oil. Season with salt and pepper to taste. Roast for about 8 minutes, or until asparagus is golden. Set aside.
2. Make french toast: In a large bowl, whisk eggs, cream, salt and pepper. Pour into a baking dish large enough to hold the bread. Add a slice of bread and soak in the mixture for about 2 minutes on each side. In a large skillet, melt butter over medium-high heat. When it’s sizzling, add the soaked bread and cook for about 4 minutes, or until golden brown. Flip and cook for another 2 minutes. Repeat with remaining bread.
3. Make hollandaise: Cut butter into small pieces and melt over medium-low heat until it’s fully melted, foamy and hot. Meanwhile, in a food processor or blender, pulse egg yolks, lemon juice and optional cayenne for about 25 seconds. Drizzle butter into blender slowly, until the mixture is incorporated well, and is thick and creamy.
4. Assemble french toast: Place french toast on serving plates. Divide asparagus evenly among the plate and drizzle with hollandaise. Serve remaining hollandaise with meal.
Recipe Adapted From: Martha Stewart
Yes, raw asparagus is just as tasty as cooked asparagus!
9. Shaved Asparagus Salad
1. In a small bowl, stir lemon zest and juice, vinegar, minced shallot, and a pinch of both salt and pepper. Set aside to rest for about 15 minutes.
2. With a vegetable peel, slice asparagus lengthwise into thin strips. Set aside in a lagre bowl.
3. Back to the lemon mixture: whisk in olive oil. Season with salt and pepper to taste, if desired.
4. Add dressing, parsley, and 1/2 of the parmesan to the bowl of asparagus and toss gently to combine. Let rest for about 10 minutes before serving wit remaining parmesan.
Recipe Adapted from: Chow.com
13. Stir-Fried Asparagus with Ginger
1 Pound asparagus, tough bottoms discarded and cut diagonally into 2 inch pieces.
2 Tablespoons olive oil
1 Teaspoon cumin seed
1 Tablespoon ginger, minced
2 Teaspoons lemon juice
1/2 Teaspoon coarse salt
1/2 Teaspoon freshly-ground pepper
1. In a large frying pan over medium heat, heat olive oil. Add cumin seeds and let crack. Add asparagus, ginger, lemon juice, salt and pepper. Stir-fry until tender.
Recipe Credit: Manjula’s Kitchen
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