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Aspiring to Asparagus

By Judith Hausman, Urban Farm contributor

Wednesday, April 10, 2013

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Photo by Judith Hausman

Asparagus is easy to prepare and wonderful to eat.

Whether thin and delicate, fat and green, or white with purple shadings, asparagus poking up through its protection of straw is a sure sign of the oncoming growing season. Whichever variety or size you favor, keep your kitchen work simple and don’t obscure their uniquely seasonal flavors. 

Try a light steaming or — my new favorite way — roasting asparagus, so the spears retain just enough crunch, and then give them a flourish of mustard vinaigrette with capers, chopped egg, breadcrumbs and parsley. This simple asparagus recipe is also a super way to use up any last, colored Easter eggs.

Recipe serves 4, as a side dish or an appetizer.

Simple, Roasted Asparagus

INGREDIENTS

  • 1 pound asparagus, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice or sherry vinegar
  • 1/2 teaspoon Dijon-style mustard
  •  salt and pepper, to taste
  • 1 hard-boiled egg, chopped
  • 1 tablespoon plain, dried breadcrumbs
  • 1 teaspoon capers
  • 3 tablespoons parsley, chopped (or substitute same amount of dill, thyme or chives) 
PREPARATION

Preheat oven to 400 degrees Fahrenheit. Spread the asparagus on a baking sheet, and roast briefly until just browned – 6 to 12 minutes, depending on the size of the spears. 

Meanwhile, make the vinaigrette by whisking together olive oil, lemon juice (or sherry vinegar), mustard, and salt and pepper.  

Transfer the asparagus to a serving platter, spoon the vinaigrette over the stalks and top with breadcrumbs, egg, capers and parsley. Can be served hot, cold or room temperature. 

You might also enjoy these Locavore Recipes:

Asparagus Pastry

Spring Shrimp with Snow Peas and Asparagus

Read more of Locavore Recipes »

Give us your opinion on Aspiring to Asparagus.
Submit Comment »
Can't go wrong with Asparagus.
Carl, Livermore, CA
Posted: 5/28/2013 11:06:06 AM
Sort of, yes!
Judy, South salem, NY
Posted: 4/11/2013 4:36:18 AM
I like the deconstructed hollandaise topping
Ben, New York, NY
Posted: 4/10/2013 7:46:49 PM

About the Blogger

Judith Hausman

Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City 'burbs.

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