Season coming soon..thanks

Sorry, I just steam it and eat it plain. We blanch and freeze the excess. Boring , I know...I wonder if someone will have a great idea. We have been picking about a lb a day, and the season has just started.

I love it roasted, tossed with a little olive oil, salt, pepper and garlic powder. But in the summer, I hate heating up the house by having the oven on, so I either steam it in the microwave or stick it on the grill with the same seasonings as when I roast it.

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We grilled some the other night and it was awesome. I just brushed it with a very little bit of olive oil. We skewered them with a bamboo skewer and it keeps them from falling through the grill grates and makes it easier to turn.

Lisa

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"It's not having what you want,
It's wanting what you've got"

"The happiest people don't necessarily have the best of everything;
they just make the best of everything they have."

We love asparagus and it’s very versatile. I grill, roast, steam, batter (Tempura) and fry, marinate,
use in stir-fry, salads, pasta, on pizza. I also grill/roast/fry it and serve with a dipping sauce (Asian,
Italian, spicy, etc.).

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I use it in quiche--- if the recipe lists broccoli, I use asparagus during the season,

Makes a great light supper with a side of green salad

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I love it like this:

put alittle olive oil and seasoned italian bread crumbs (I only use the 4c brand) in a frying pan.....Heat (and mix frequently) until most of the oil is absorbed into the bread crumbs - Pour over your cooked asparagus...

yummmmmmyyyyy

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This one was in Relish magazine -- it comes as an insert in our paper once a month. This soup is so good! I made it last week and I'm going to make it again tonight.

Creamy Asparagus Soup

Innkeepers Jane Howard and Karl Sabo showcase Hadley asparagus in this soup served at the Deerfield Inn in Deerfield, Mass. Reserve the tender tips to stir in the soup just before serving.

Ingredients
1 tablespoon butter
1 small onion, finely chopped
2 celery stalks, finely chopped
1 leek, white part only, finely chopped
1 cup chopped asparagus spears, tips reserved
2 cups lower-sodium chicken broth, divided
1 cup half-and-half
1½ teaspoon cornstarch
1 tablespoon water
¼ teaspoon salt
White pepper


Instructions
1. Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook 5 minutes, or until softened. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes.
2. Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat.
3. Dissolve cornstarch in water and whisk into soup. Continue stirring until soup thickens and comes to a boil. Add salt and white pepper. Reduce heat; add asparagus tips and cook 3 minutes. Serves 4.

Recipe by Jane Howard and Karl Sabo, Deerfield Inn, Relish America's Harvest, "Awash in Asparagus," May 2008.
Nutritional Information
Per serving: 150 calories, 10g fat, 30mg chol., 5g prot., 12g carb., 2g fiber, 560mg sodium.

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Cecilia

"We must love them both--those whose opinions we share and those whose opinions we reject. For both have labored in the search for truth, and both have helped us in the finding of it."
Saint Thomas Aquinas

Thanks for the suggestions..Need to try the soup too.

we put some butter in a skillet add the aspargus (in spears) then pour lemon juice over it and put a lid on until its done (we like ours a little cruchy). The lemon juice give is a little tang.

I do a couple of things. I wrap 3 or 4 spears in procuitto with a bit of cream cheese spread on it and bake for about 15 minutes in a 350 oven. This is our favorite.
I also marinade in olive oil, balsamic vinegar, salt and pepper and then either grill or roast. This is also quite good.

Roasted Asparagus Parmesan

2 pounds asparagus stalks, washed and trimmed
1 T Extra-virgin olive oil
1 T white wine
1 T balsamic vinegar
3 garlic cloves, finely minced
Coarse salt or sea salt
Coarsely ground black pepper
1/4 cup or more grated Parmesan cheese

Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.

Make marinade by oombining olive oil, white wine, balsamic vinegar, garlic and s&p. Pour marinade over asparagus, turning to coat. Let marinade 2-3 hours.

Preheat oven to 400 degrees F.. when ready to bake sprinkle parmesan cheese over top of the asparagus. Bake 8-10 minutes or until lightly browned.

Makes 4-6 servings.

This is one of our favorite meals! Snap 1 lb. of asparagus spears into 1" pieces and put into the bottom of a 8X10 Pam sprayed casserole dish. Brown boneless chicken breasts in olive oil,sprinking with salt,pepper,and garlic powder. Place on top of asparagus. Combine 1 can cream of chicken soup,1 t. lemon juice, 1/2 c. mayo and 1/2-1 t. curry powder. Spoon over chicken,cover and bake at 350 for 40-45 min. Top with grated cheddar cheese and cook uncovered for another 5 min. or til cheese is melted. Serve with plenty of toasted garlic bread to sop up the yummy sauce.

Debbie

Thanks for the recipes! I bought some asparagus at the Farmer's Market last weekend. Yesterday, I was looking up recipes for asparagus and found a good one! It has a Chinese-type taste and is very good served over rice. I made this for dinner last night and the whole family enjoyed it:

Asparagus Chicken

4 T. oil
1 lb. chicken, sliced into strips
1/2 lb. asparagus, sliced into bite-size pieces
1 bunch green onions, sliced thinly
1 can chicken broth
1 1/2 t. ginger
1 t. sugar
1 t. garlic, minced
2 T. cornstarch
3 T. soy sauce
1/2 c. sherry

1. Heat oil. Sautee chicken until no pink is in the middle. Remove chicken from pan.

2. Sautee asparagus and green onions about 3 minutes. Add chicken, broth, ginger, sugar, and garlic. Simmer about 3 minutes.

3. Mix sherry, soy sauce, and cornstarch together. Stir into pan. Cook until mixture boils and thickens.

I didn't have any sherry, so I made a substitution. I know it probably sounds weird, but I used some cabernet sauvignon instead. That was all I had. It turned out so good! I served it over jasmine rice. Yummy!