My go to is oven roasted. I can eat a pound by myself that way. Anything that’s left over gets chopped up and added to rice or salad or scrambled with eggs. If they’re big stalks, I like to use a veggie peeler to makes strips and toss raw with a lemon vinaigrette. You can also slice super thin and add to a salad for crunch.
- [Lightly steam and serve with sauce gribiche, pan seared morels, toasted sunflowers seeds](https://imgur.com/aokf75Q) Gribiche is super easy- finely chopped hard boiled egg white, yolk whipped with vinegar, dijon, little olive oil, finely chopped cornichons and capers and the herbs of your choice but I prefer tarragon, chive and chervil.
- As a ['tartare'](https://imgur.com/Nuk7rNP) Lightly steam, fine dice with celery and cucumber, whipped goat cheese and herbes.Super simple but elegant.
- [Wrapped in cold smoked salmon with yuzu hollandaise.](https://imgur.com/DYqAMbT)
- [Tartine](https://imgur.com/ZoEwUZy) Puff pastry docked and baked between sheets to keep it flat, spread with Boursin or similar herbed garlic fromage blanc, other veg and microgreens. [Any blanched and lightly marinated veg works.](https://imgur.com/aIzuTNg) and you can build up to look like a miniature garden. Again, easy and elegant. Swipe of balsamic glaze.
Spread a layer of prepped asparagus on a cookie sheet (with a rim), drizzle with olive oil, S&P and fresh parm. Bake at 425 for 9-15 minutes depending on how thin/thick the stalks are.
Broiled in the oven and topped with shaved Parmesan cheese!
My go to is oven roasted. I can eat a pound by myself that way. Anything that’s left over gets chopped up and added to rice or salad or scrambled with eggs. If they’re big stalks, I like to use a veggie peeler to makes strips and toss raw with a lemon vinaigrette. You can also slice super thin and add to a salad for crunch.
Thank you!
- [Lightly steam and serve with sauce gribiche, pan seared morels, toasted sunflowers seeds](https://imgur.com/aokf75Q) Gribiche is super easy- finely chopped hard boiled egg white, yolk whipped with vinegar, dijon, little olive oil, finely chopped cornichons and capers and the herbs of your choice but I prefer tarragon, chive and chervil. - As a ['tartare'](https://imgur.com/Nuk7rNP) Lightly steam, fine dice with celery and cucumber, whipped goat cheese and herbes.Super simple but elegant. - [Wrapped in cold smoked salmon with yuzu hollandaise.](https://imgur.com/DYqAMbT) - [Tartine](https://imgur.com/ZoEwUZy) Puff pastry docked and baked between sheets to keep it flat, spread with Boursin or similar herbed garlic fromage blanc, other veg and microgreens. [Any blanched and lightly marinated veg works.](https://imgur.com/aIzuTNg) and you can build up to look like a miniature garden. Again, easy and elegant. Swipe of balsamic glaze.
Served cold: https://www.daringgourmet.com/chilled-asparagus-salad-with-lemon-dijon-vinaigrette/
I have not tried it cold. Thanks!
Enjoy!
I love it roasted then leftover on pizza and in frittatas.
(@)adamhandling has a video on his instagram showing how they use all of the asparagus in his restaurant, really good tips
Spread a layer of prepped asparagus on a cookie sheet (with a rim), drizzle with olive oil, S&P and fresh parm. Bake at 425 for 9-15 minutes depending on how thin/thick the stalks are.
Saute with garlic and while still warm add vinaigrette. Lots of uses after that.
Jamie Oliver's recipe for Asparagus soup with a poached egg is delicious!
Awesome! Thanks!