Yum, Asparagus…. Let me count thy ways

Upon entering my kitchen, one of the only small appliances on my counter is my beloved Oster Steamer (isn’t she pretty?) So typically all my veggies are steamed.  However when I’m not competing I enjoy experimenting with tasty, fresh, & healthy recipe ideas.  These are a few ideas from Edible Chicago http://www.ediblecommunities.com/chicago/recipes/

I chose Asparagus, because people always ask me how to cook it, my boring answer is usually steam it for 7 minutes!

DID YOU KNOW……

*Asparagus is an excellent source of  Vitamin C, Vitamin K, and folate (a B-complex vitamin).In fact, per one-half cup serving, asparagus has the highest content of folate of any vegetable.

*Ancient and medieval medicinal practices used crushed asparagus tips to reduce swelling and alleviate pains associated with bee stings, wounds and infections.

* A source of the antioxidants glutathione (see below) and rutin, precursors to Vitamin A.

*According to the National Cancer Institute, asparagus contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein synthesis.

Now for the recipes! Enjoy!

WHITE BEAN CROSTINI WITH ASPARAGUS SALAD

1 recipe of the Shaved Asparagus Salad 1½cups of cooked white beans (canned is fine, rinse and drain well) ¼ cup olive oil 2 teaspoons kosher salt Pepper, to taste ½ teaspoon minced garlic 1 small baguette, sliced and lightly toasted Shaved pecorino or Parmesan cheese Sprig of fresh parsley or micro greens for garnish Place the beans in a food processor with the olive oil, garlic, salt, and pepper. Puree the beans until smooth and creamy. You may need to add a little water if themixture is too firm. Taste and add additional salt and pepper if needed. Brush the toasts lightly with olive oil and spread some of the white bean mixture on top. Add a few shavings of the cheese and top with the asparagus salad.Garnish with a single leaf of parsley or a micro-green from the farmers market such as a radish shoot.  Makes 8 to 10 crostini.

PAN-ROASTED ASPARAGUS

I like asparagus with roasted chicken, so i usually whip these up while the chicken is resting. Add a few sautéed mushrooms, and you have a lovely spring meal. 1 bunch of asparagus, stems trimmed (peeling is your decision) 2 teaspoons of good olive oil Salt and fresh ground pepper Heat a large non-stick skillet over medium low heat. The pan should be large enough to hold the asparagus in one layer.  When the skillet is hot, add the olive oil and the asparagus. Gently shake the skillet to coat the spears with the olive oil.  Season with salt and pepper and cook for 4 to 5minutes until the asparagus is crisp and tender. Give the pan a shake every once in a while to turn the spears. Remember that the texture is more important than the cooking time, which will vary according to the diameter of the spears you have selected.  Serve immediately or at room temperature. Serves 4.

SHAVED ASPARAGUS SALAD

This crisp, fresh salad is nice served on top of grilled meats, a grilled crostini, or as a topping for a tossed green salad. You will need a vegetable slicer or mandoline for this recipe in order to shave the asparagus into paper-thin slices. if you have expert knife skills, shave away!

1 large bunch of fresh purple or green asparagus, larger diameter spears works best

6 large radishes

2 teaspoons fresh parsley, finely chopped

1 tablespoon fresh lemon juice

4 tablespoons good quality olive oil

½ teaspoon salt

¼ teaspoon fresh ground pepper

Trim off the bottom 2 inches of the asparagus. Shave the asparagus on a mandoline by placing the end of the spear upright against the slicer. Move the spear back and forth quickly to get thin diagonal slices. Place the slices in a bowl and continue slicing all of the spears.  Using a knife or mandoline shave the radishes as thinly as possible and add to the bowl with the parsley. Toss to combine.  In a small bowl, add the lemon juice, olive oil, salt, and pepper and whisk well. Drizzle the dressing over the asparagus and the radishes. Toss and season with salt and pepper as needed. Serve immediately.

Serves 4 as a side dish.

GRILLED ASPARAGUS

Grilled asparagus spears are delicious plain, wrapped in prosciutto or bacon, or served with any dip or salad dressing.  1 bunch of asparagus, trimmed (the larger diameter spears work well on the grill)

2 teaspoons of olive oil

Salt and fresh ground pepper

Heat a grill on high heat.

Place the asparagus on a baking sheet in a single layer and drizzle with the olive oil. Shake the sheet pan back and forth to coat each spear evenly with the oil.

Season with salt and pepper and lay the spears directly on the grill.Make sure you lay the spears perpendicular to the grilling grate so they do not fall through.

Give the spears a gentle roll with a spatula to cook both sides.  Cook until slightly charred – crisp yet tender (darn, more test eating). Remove and serve immediately or at room temperature.

Serves 4