I love roasted asparagus and usually try to get a particular size of spears which I enjoy but with the spring onslaught of asparagus the sizes have been quite variable from very fat to teeny weeny. I can always shave them or roast the bigger spears longer but I haven't found a good way to prepare the small spears. Do you have any favorite recipes for the skinny minny asparagus spears?
We roast the skinny ones, too. Tossed in oil, salted, and cooked until the whole thing caramelizes (not just the tips as with the fat ones). A bit of balsamic and served over the top of a grilled steak. Sort of an edible garnish like when you used to get a steak served with an onion ring or two, or a big broiled (?) mushroom on top. Warning.....a lot of shrinkage here.
gave a few ideas over on the other thread but just thought of another one. Maybe bundle them up and wrap in prosciutto, and then roast?
I try and avoid the super skinny asparagus too because to me, asparagus is at its absolute BEST when the bottom part is peeled. The really skinny ones are always so woody even when a good couple of inches are cut off at the bottom. However, I think the little ones would still do great, blanched and cut into really small 'peas' then tossed with a dressing of soy sauce, sesame oil and rice wine vinegar and hit with a quick dash of sesame seeds.
ditto on the roasting idea - olive oil, kosher salt and a high temperature - sometimes i'll grill 'em instead. bacon bundled isn't a bad idea either -
Asparagus pea lemon risotto
Any type of Asparagus go well with Seafoods in Asian Stir Fries.....but for a simple side I like to blanch and shock.....then combine with some nice Grape or Cherry Tomatoes cut in half....Olive Oil and Balsamic Vinegar for me...but you could add any type of favorite dressing. Garlic and or onions optional.
It makes for a nice late night snack standing in front of the refrigerator.
I know it's two years later but your comment about "standing in front of the refrigerator" made me laugh. Sometimes I make more than I need just so I can do that very thing! Delicata squash, cold Spanish omelet with thin sliced potato and asparagus tips, little red roasted potatoes with a bit of salt, cold braised celery (I like beef stock but I don't balk at chicken) ), eggs deviled with a bit of horseradish, marinated mushrooms, olives steak, shrimp. Oh, oh, oh, cold poached salmon... I'd like to chat longer but I'm on my way to the refrigerator.
I'll often just blanch them until tender, and serve at room temperature dressed with lemon juice, olive oil, salt and pepper.
Stir fried, like this: http://www.thebittenword.com/thebitte...
Or pan fry briefly and make a cheese/asparagus/mushroom omelet.
Steamed, with hollandaise, loin lamb chops as a side dish.
Cold leftovers with avocado and tomato wedges, thinly sliced onion, Champagne vinaigrette, and grey salt.
Next wave of leftovers in a frittata.
Fourth wave of leftovers eaten surreptitiously with Ranch dressing.
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