Asparagus is a sure sign of spring. Looking for new ways to cook it? Well, I love it steamed, grilled, roasted, or sautéed. Just give it a quick rinse and then snap off the fibrous ends at their “natural break.” The ends can be saved for veggie stock or added to your compost.
Asparagus is also great to incorporate into a weekend brunch, in an easy egg scramble with shrimp and herby boursin garlic cheese – Yum!
If you’ve got the grill fired up, just toss asparagus spears in a little olive oil and seasoning, lightly grill and serve with oh-so-Northwest, homemade, toasted Hazelnut Aioli. Perfect for smearing, slathering, or dipping grilled asparagus into.
And don’t think you must go through a huge ordeal to make pickled asparagus! I’ve got a great recipe for Quick Overnight Refrigerator Pickled Asparagus – it’s a snap!
So pick up some asparagus while the season is prime! -Kathy
Photo from Dishing with Kathy Casey.
Grilled Asparagus with Hazelnut Aioli
Makes 4 – 6 servings of asparagus and 1 1/2 cups of aioli
2 bunches of fat asparagus – about 2 pounds
olive oil, as needed
salt, as desired
Hazelnut Aioli
1/2 cup hazelnuts
1/4 tsp. sugar
1 Tbsp. minced garlic
1 1/2 Tbsps. fresh lemon juice
1/2 tsp. Dijon mustard
2 egg yolks*
1/2 tsp. salt
3/4 cup light olive oil
1/4 cup hazelnut oil
1 Tbsp. water
Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard. Meanwhile, get coals going in grill — you want to grill the asparagus over pretty hot coals.
Preheat oven to 350 degrees.
To toast hazelnuts for the aioli:
Place the hazelnuts on a baking sheet and toast in oven for about 6 – 8 minutes, or until golden. When cool enough to handle, put hazelnuts in a clean, non-fuzzy dishtowel and rub as much skin off hazelnuts as comes off easily. Set aside until needed.
To make aioli:
In a food processor add the hazelnuts, sugar, garlic, lemon juice, mustard, egg yolks and salt. Process until smooth. In a measuring cup mix together the olive and hazelnut oils. With food processor running, SLOWLY drizzle in the oils; the drizzle should be about the width of a spaghetti strand. The mixture will slowly begin to emulsify, forming a mayonnaise-like consistency. (Don’t add the oil too fast, or the mixture will break!) When all the oil has been added, pulse in the water. Store refrigerated until ready to use. May be made up to 3 days in advance.
To grill the asparagus:
Place asparagus on a large plate and lightly brush with a little olive oil. Place asparagus over very hot coals and grill for about 1 minute on each side to mark asparagus nicely and cook until just done. Sprinkle with a little salt if desired.
Great served hot or warm dipped into or smeared with aioli — I like it served cold, too!
* Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.
Recipe from Dishing with Kathy Casey.
Asparagus, Shrimp & Boursin Breakfast Scramble
Makes about 4 servings
8 eggs
2 Tbsps. water
salt & pepper to taste
1 1/2 tsp. olive oil
1 cup bias-cut fresh asparagus
4 oz. wt. (1/2 cup) bay shrimp, or cooked shrimp, chopped
1/2 cup Boursin cheese (garlic and herb)
chopped parsley or snipped chives for garnish if desired
In a large bowl whisk together the eggs and water until very foamy; season as desired with salt and pepper and set aside.
In a large, non-stick skillet heat the olive oil over medium-high heat until hot. Add the asparagus and cook, stirring often, until barely tender, about 2 minutes.
Add in the egg mixture and move the eggs around the pan with a spoon or spatula, turning them as necessary until they are three-quarters cooked, about 1 – 2 minutes, and have just started to thicken.
At this point add the shrimp. Fold into eggs, heat through and serve immediately. Dollop 2 tablespoons of Boursin on top of each serving and sprinkle with parsley if desired.
Recipe by Kathy Casey Food Studios® – www.KathyCasey.com
Overnight Pickled Asparagus
Makes 1 large jar or about 20 pieces.
1 bunch (about 1 1/4 pounds untrimmed) fresh fat asparagus
Pickling Brine
1 1/2 cups distilled vinegar
1 cup water
1/2 cup sugar
3 garlic cloves, sliced in half
2 Tbsps. pickling spice
1 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes
Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard.
Place asparagus in a canning jar standing up or in a glass bread pan or other non-corrosive container. The asparagus should fit tightly in. Set jar or container on a dish towel in a draft-free place in the kitchen.
Place the pickling brine ingredients in a non-aluminum saucepan over high heat. Bring to a hard rolling boil and then immediately ladle brine with the spices over asparagus, being sure to cover the asparagus and poking down the spears if needed. Cover with a lid or plastic wrap.
Let cool to room temperature, then refrigerate. Let pickle for at least overnight before eating. Pickled asparagus will last refrigerated up to 2 weeks.
Recipe by Kathy Casey Food Studios® – www.KathyCasey.com
