I have recently discovered that I love asparagus, and now I am craving it constantly. Are there any restaurants out there that prepare it especially well, as a side dish or main course? I'm also looking to make it at home, so easy to prepare recipes would also be very appreciated.
Quick one here:: just trim off stem,,season w/a good salt , cracked blk. pepper.drizzle with a good E.V.Olive Oil. & Balsamic Vinegar..Grill them on a hot grill for several mins,, Till tender.. Its the only way my kids have eaten it for the last 5 years,,P.S. add other veggies to that as well ,,Enjoy Chow..
If you want a road trip, try going out to Hadley for the asparagus supper at the First Congregational Church. It's a bit more than an hour to get there from boston. There's also loads of farm stands that sell it and if you drive or bike between Northampton and Sunderland on both sides of the river you'll see lots of asparagus fields.
I did it one year- it was quaint, fun and the asparagus was simply made, but delicious.
They might even have asparagus ice cream at a local place out there:
Once the farmer's market season starts (Copley on May 19th is the first) there will probably be someone selling it at the markets.
You might also try Lionette's in the South End. I haven't been there recently so I can't guarantee they have asparagus, but they are usually good for local produce in the city.
Whole Food often has local produce too, so that might be worth a try.
Try this recipe, one of my favourites.
Spring Asparagus. Fermented Black Bean Vinaigrette
20 stalks of Asparagus
1/2lb Mixed Baby Lettuce
2 oz Soy Sauce
2 oz Rice Wine Vinegar
2 oz Sweet Rice Wine (Mirin)
2 Tablespoons Chopped Fermented Black Beans
2 Teaspoons Minced Garlic
1 Tablespoon Minced Ginger Root
2 oz light tasting Oil (Canola/Safflower/Grapeseed)
1 Tablespoon Dark Sesame Oil
1 Tablespoon Black Pepper
2 stalks Green Onion (garnish)
1 Roma Tomato (garnish)
1 Tablespoon Black Sesame Seeds
Wash and trim asparagus to desired length, peel lower part of
stalks if necessary. Quickly blanch in lightly salted water and
chill immediately in ice water. Drain and pat dry.
Note - you may need to cook for more than "blanch" if the asparagus
is at all thick.
Wash the lettuc and set aside.
Combine the vinaigrette ingredients.
Divide the lettuces onto four plates and top with the asparagus.
Drizzle the vinaigrette over the letuce and asparagus.
Garnish with thinly sliced green onions and tomato slices.
Sprinkle with the black sesame seeds.
I recently read that asparagus is "in season" in New England from February until as late as June, which explains why Whole Foods, Wilson Farms, and Shaws all have it prominently displayed and on sale. So your craving comes at an opportune time! One of my favorite ways to have it is roasted. Wash and cut off the tough ends of the stalks (I don't even trim the stalks themselves) and place them in a single layer on a cookie sheet. Drizzle olive oil, salt, and pepper over them and roast in a 350 degree oven for about 15 minutes. It's really easy and the asparagus has a wonderful nutty flavor from the oil. You can also use asparagus in a stir fry. It retains its crunch well and is a good absorber of whatever kind of sauce you use. Enjoy!
Thank you!! I tried this last night, and the only reason I'm not satisfied is because it only made me crave asparagus even more! They were delicious! Actually juicy! I cooked them for 18 min in a pyrex casserole dish at 350 instead of the cookie sheet (ours was at a friends) and it worked just as well- I also added a little of the marinade I was using on the scallops... it gave a subtle hint of spice.
Thank you for this quick, easy and delicious recipe!
It seems like it's everywhere. I had a nice side dish of grilled asparagus recently at Tremont 647: fairly thick spears, which take the grilled flavor without overcooking, sprinkled with a little lemon and parmigiano reggiano. Wonderful.
I also grill asparagus when I can, but more often I get the skinny ones, parboil them for 2-3 minutes, then marinate them in a shallot and balsamic vinaigrette. Makes a delicious, easy salad course.