If there’s one vegetable that absolutely screams “Spring’s here!” it’s fresh asparagus.
Even though it’s available more or less year-round, asparagus, like any other fruit or vegetable, tastes best in its natural growing season.
Preparing fresh asparagus for cooking couldn’t be easier. Just rinse it in cold water and snap off the tough stem ends. Remember that the cardinal sin when preparing asparagus is to overcook it.
There’s nothing less appetizing than olive green, flabby stalks. Roasting and sautéing are my two favourite cooking methods. Here are two quick and easy recipes that really bring out the best in this spring specialty.
Asparagus with Leeks & Pancetta
4 oz pancetta, diced into quarter-inch cubes
1 Tbsp butter
1 lb asparagus, tough stem ends removed, cut on the bias into two-inch pieces
1 cup thinly sliced leeks (wash leeks very carefully to remove any dirt between the leaves, use the white and pale green parts only)
1 or 2 cloves garlic, minced
Sea salt and freshly ground black pepper to taste
½ tsp finely grated lemon zest
2 Tbsp toasted pine nuts (you could substitute toasted sliced almonds or toasted chopped pecans)
In a large non-stick skillet, sauté the pancetta over medium heat, stirring often, until crisp and light golden. Add one tablespoon of butter to the pan then add the asparagus and leeks; sauté until asparagus is tender-crisp, about three to four minutes.
Add the minced garlic, lemon zest and pine nuts. Sauté for one minute more until garlic is fragrant, taking care not to burn the pine nuts. Can be served hot or at room temperature. Makes four servings.
Asparagus Gratin with Parmesan Breadcrumbs
1 lb asparagus, tough stem ends removed, cut into two-inch pieces
¼ cup finely chopped shallots
2 Tbsp olive oil, divided use
Sea salt and freshly ground black pepper to taste
¾ cup fresh breadcrumbs
1⁄3 cup freshly grated Parmesan cheese
1 cup mascarpone cheese
Position an oven rack six inches away from broiler element and heat broiler to high. In a large non-stick skillet, heat one tablespoon of the olive oil over medium heat.
Add the asparagus and shallots and sauté until asparagus is just barely tender-crisp and shallots are translucent. Season with salt and pepper to taste then transfer to a shallow two-quart baking dish. In a small bowl, toss the breadcrumbs with the Parmesan, the remaining tablespoon of olive oil and a few grinds of black pepper.
Dollop spoonfuls of the mascarpone over the asparagus and shallots. Sprinkle the breadcrumbs evenly over top and broil until bubbly and golden brown, about two minutes. Watch carefully to make sure it doesn’t burn. Serve immediately. Makes four servings.
Asparagus, Potato and Mushroom Hash
1 lb baby new potatoes (about two inches in diameter)
3 Tbsp olive oil, divided use
1 lb asparagus, tough stem ends removed, cut into half-inch pieces
4 oz cremini mushrooms, sliced
1 small shallot, minced
1 small clove garlic, minced
1 small onion, chopped
1 Tbsp chopped fresh basil
Sea salt and freshly ground black pepper to taste
4 eggs, fried or poached
Steam potatoes over boiling water until just barely tender. When cool enough to handle cut potatoes into half-inch cubes. Heat one tablespoon of oil in a large skillet (not non-stick) over medium heat.
Add the asparagus, mushrooms, shallots and garlic and sauté, stirring often, until mixture begins to brown, about five minutes. Turn out onto a plate.
Add the remaining two tablespoons of oil to the pan and add the potatoes and onion. Cook, stirring occasionally and scraping up browned bits from pan bottom with a metal spatula, until the potatoes are browned (while potatoes are cooking fry or poach the eggs). Add the asparagus mixture and cook, stirring, until heated through, about one minute. Stir in the basil, salt, and pepper. Serve immediately, topping each serving with a fried or poached egg. Makes four servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
