While the fresh asparagus is becoming plentiful right now,
how about taking in some of this fine green stalks? I've
included some basic tips for cooking the spears below and
my go-to is blanching them and I'll stash in the fridge
for a quick salad or side. Once blanched I may even hit
with a quick saute in garlic and olive oil.
Here's a great recipe using the fresh stuff for LINGUINI
WITH ASPARAGUS & PESTO... perfect for a Spring main course.
Enjoy!
Marzee
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RECIPE: LINGUINI WITH ASPARAGUS & PESTO
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INGREDIENTS:
1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces Linguini pasta
DIRECTIONS:
Cook spaghetti al dente and drain. Add one tbsp. olive oil to
hot drained Linguini. Place remaining oil and asparagus and
all other ingredients in blender. Blend smooth and serve over
linguini.
Category: Pasta, Main Dishes, Vegetarian
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EASY WAYS TO PREPARE ASPARAGUS:
Boiled: Cook fresh or frozen asparagus quickly in a small
amount of water in a saucepan or steamer until tender.
Aprrox. 10 minutes for fresh, 7 minutes for frozen.
Stir-Fry: Stir-fry asparagus pieces in a small amount of hot
oil, stirring constantly until tender-crisp (about 3 to 5
minutes).
Microwave: Place fresh asparagus in a baking dish with tips
in center. Add about 1/4 cup of water and cover. Microwave at
100% power: 6-9 minutes for spears, 5-7 minutes for pieces.
Stir to rearrange after cooking.
My favorite way to cook asparagus is to blanch it...
Prepare 1 1/2 pounds medium-thick asparagus by rinsing
and snapping off the tough bottoms. Get a large bowl
of ice water ready. In a large saucepan, bring 8 cups
water to a boil. Season with 2 tablespoons coarse salt,
and add asparagus; boil just 2-3 minutes until color
turns bright green and is still crisp-tender. Remove
with tongs and plunge stalks into ice water for 1 minute
to stop the cooking process. Drain and refrigerate until
completely chilled.