Believe it or not, my husband and I garden organically in Boston – - we have a typical 5500 square foot lot but have been able to squeeze in lots of things, including a compost area behind the garage, vegetables, cutting flowers, perennial beds and some grass. We even grow asparagus!
I believe simple is better when it comes to cooking asparagus, and here are four different menus for using it simply but well.
Four Ways to Use Asparagus
1) Trim and cut asparagus. Steam stalks first, adding the tips in for final 2-3 minutes. depending on how you like them cooked. Drain.
Eat hot tossed with a bit of melted butter or olive or nut oil, freshly cracked pepper, and lots of fresh lemon juice and rind (if organic).
2) Mix the above mixture into angel hair pasta and add some freshly grated parmesan cheese or to taste, fresh ricotta cheese.
3) Pat the cooked asparagus dry and use in an omelet. Beat two fresh eggs with 2 tbs. hot water, dash cayenne pepper and salt. Heat non-stick pan; put in egg mixture. When mixture begins to set up, sprinkle in chopped fresh chives and lay in cooked asparagus. Fold omelet in half to finish cooking until eggs are just firm (do not overcook). Serve with a spring greens salad with vinaigrette dressing, fresh fruit and toast from your favorite savory bread.
4). Roast asparagus in the oven. Trim asparagus and leave whole. Put in a large ovenproof roasting pan. Toss with enough olive or nut oil to lightly coat but not soak the stalks so they don’t burn. Put in a 400 degree oven, and turn several times so they cook evenly. Cooking time varies but is at least 1/2 hour duration , depending on your oven. The stalks should be nicely browned. Serve warm or cold with topping (or not) such as cracked salt and pepper, fresh lemon juice, aioli, etc.