How To: Asparagus

While official asparagus season falls in the months of May and June, I still find myself craving this green vegetable all summer long. It also happens to be one of the easiest and simplest veggies to prep, making it the perfect vegetable for the weeknight dinner rush. And best part…no knife required!

Step 1: Grab that asparagus at both ends and show it who’s boss!

Step 2: Bend asparagus ever so slightly and you will find the tough end will naturally break off at it’s “breaking point.”

 

And voila! You have now prepped your asparagus. So now that you have it, what the heck should you do with it? One easy peasy way…roasted in the oven, similar to our lovely roasted tomatoes. You could even toss the tomatoes with the roasted asparagus and BAM, an asparagus-tomato salad is born!

Roasted Asparagus

Serves 4

Ingredients

  • 1 bunch Asparagus (stems removed)
  • 2 teaspoons Olive oil
  • salt and pepper (to taste)

Directions

1. Preheat oven to 400 degrees.
Place asparagus on parchment lined baking sheet and toss with olive oil, salt, and pepper
Bake in oven for about 10-12 minutes or until tender and lightly browned

If after reading this recipe you’re thinking “this looks so delicious and easy, but turning on a 400 degree oven in 30 degree heat?? Forget it!” Well, do not fear…a raw asparagus salad is just the thing you need to cool you off. Mixed with fresh zucchini, lots of lemon and plenty of pecorino romano cheese, this salad will save you from slaving over a hot oven and is a perfect way to use those slender green spears.

Asparagus and Zucchini Salad

Serves 4
Website Adapted From Giada

Ingredients

  • 1 bunch Asparagus (tough ends removed)
  • 2 Zucchini (ends trimmed)
  • 1/4 cup Fresh lemon juice (about 2 lemons)
  • 2 tablespoons Olive oil
  • 1/4 cup Pecorino Romano (Shaved with a vegetable peeler)
  • salt and pepper (To taste)

Directions

1. Shave the zucchini into large, long strips using a vegetable peeler. Stop once you get down to the seedy middle...this is yours to eat!
2. Thinly slice the asparagus on a diagonal and mix in a bowl with the zucchini
3. Mix together lemon juice and olive oil and season with salt and pepper. Toss with vegetables and top with the shaved pecorino cheese.

So next time you’re at the grocery store, get a little crazy and pick up not one, but TWO bunches of asparagus…the perfect weeknight vegetable!

Dara

 

 

 

 

 

 

One thought on “How To: Asparagus

  1. Love the post Dara.I especially love the diversity in eating asparagus” both hot AND cold”.Thanks for the tip!

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