5 on Friday: 5 Tasty Ideas for Asparagus

April 4, 2014 | By | Comments (5)

Each Friday, we share five things that are getting buzz around the Cooking Light offices—from what we’re reading around the Web, to what’s hot on Instagram, or even our latest favorite ingredient.

I’ve only recently developed a love for asparagus. My first introductions to the stalky green vegetable were of the canned variety—slimy, pale, and salty. Asparagus casseroles haunted my visions any time someone offered it as a side. It wasn’t until I grilled some for myself one night that I realized the wonderfulness that is crisp-tender asparagus.

I’m not the only person who loves asparagus, it seems. We posted this asparagus photo on our Instagram feed last night, and it quickly became our most-liked photo of the year.

asparagus

If you’re as excited for the arrival of asparagus and spring produce as I am, here are 5 tasty ways you can enjoy these tasty spears from The Zing of Spring feature in our April issue.

1. Roast olive oil–coated spears, sprinkled with salt and pepper, at 425° for 7 minutes or until crisp-tender.

2. Save the tough ends of spears to flavor veggie stock. Freeze for up to 6 months.

3. Sauté chopped asparagus in sesame oil 5 minutes or until crisp-tender; season with lower-sodium soy sauce and a squeeze of lime.

4. Keep steamed or boiled asparagus electric green by dunking in ice water immediately after cooking. Reheat when ready to serve.

5. Puree tender cooked asparagus with chicken or veggie stock for a quick soup. If you strain it, you can also use the tough ends.

Need even more ideas for this spring star? We’ve got more than 50 asparagus recipes for every kind of cuisine. Or click here to watch our food editor make this spring favorite.

 

COMMENTS

  1. TicketExecutive

    That’s really great! thank you for sharing these ideas!

    April 10, 2014 at 5:56 am
  2. Miki

    I saute asparagus in coconut oil w/ minced garlic, onion & 3 drops of dōTERRA Lemon Essential oil! YUMMMMM

    April 6, 2014 at 4:23 pm
  3. nico

    take 3 or 4 stalks and wrap in 1 slice of raw ham.Then add a little butter on top and sprinkle with real parmesan cheese. Then about 6 to 10 min. in moderate oven and that’s it

    April 4, 2014 at 5:32 pm
  4. Deborah

    I take about 5 stalks and wrap in one slice of bacon. Spray skillet with non stick spray or a little Olive oil. heat to medium high. sprinkle bunches with a little salt and pepper. Saute about 5 min on each side until bacon is browned. then take 1 tsp of balsamic vinager and sprinkle over bunches, and one teaspoon of brown sugar. cook turning until tender crisp .

    April 4, 2014 at 4:50 pm
  5. Susan

    Try drizzling with balsamic vinegar after roasting. Everyone loves it!

    April 4, 2014 at 3:55 pm

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