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Chilled Aspagus Recipes?

We ran into a great deal on really nice asp today ( $1.28/lb ) and bought lots. I'd love to do some cold/salad preps before we eat it all... :-)

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  1. one of my favorite cold asparagus recipes is from epicurious:

    3 lb thin to medium asparagus, trimmed
    1 cup mayonnaise
    4 teaspoons soy sauce
    1 1/2 teaspoons sugar
    2 teaspoons fresh lemon juice
    2 teaspoons wasabi paste

    Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
    Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.

    Serve asparagus with dip.

    Cooks' note:
    • Asparagus and dip may be prepared 1 day ahead and chilled, covered.

    2 Replies
    1. re: taryn

      Everyone has such great ideas on asparagus recipes and just wanted to add to taryn's soup recipe that I have used plain yogurt instead of mayo (love mayo) and it worked out really well..
      I love anything with asparagus..especially cold or hot soup..for a different spin add grilled shrimp/scallops with avocado chunks.

      1. re: taryn

        You said "Dip" ..sorry, I was thinking soup.. :)

      2. I had some just last night in a Nicoise salad, instead of green beans. Lettuce, tuna, hard boiled egg, olives, boiled red-skin potato, red onion, tomato, with a dijon vinaigrette.

        1. I just toss the blanched asparagus (while it's still warm) in oil and vinegar dressing and chill it.

          2 Replies
          1. re: gido

            Same idea, except lemon juice (no oil)

            1. re: gido

              I do the same, except I toss the asparagus with Paul Newman's Parmesan and Roasted Garlic Dressing...Wonderful!

            2. I like to top steamed or chilled asparagus with a salad of chopped egg, shallots, capers and parsley (evoo, s&p too). Very yummy--even my non veggie eating husband likes this one.

              1. I like to wrap chilled blanched asparagus in a very thin slice of prosciutto and then top with a finely ground pesto made from evoo, basil, pine nuts, salt and pepper. This makes a nice appetizer and a good party dish.

                1. Look for some aspic recipes. When I lived in Norway, shrimp and asperagus aspics were common luncheon fair. Aspics seem to be out of fashion in the US, but I love them and heathy too.

                  1 Reply
                  1. re: Passadumkeg

                    We love tomato aspic. Healthy and versatile. We add shrimp, crab, etc.

                    Tomato Aspic
                    1 envelope unflavored gelatin
                    2 cups tomato juice
                    2 cups raw vegetables, finely chopped
                    seasonings (see directions for suggestions)
                    lettuce leaves

                    Sprinkle the envelope of gelatin on 1/2 cup of the juice in a small saucepan. Set aside. Finely chop your choice of fresh veggies. I like onion and celery. Green pepper, olives, or cucumber could be used. Set aside.

                    Place the saucepan with the gelatin over the heat and gently bring to a boil to dissolve the gelatin. Remove from heat. Stir in the rest of the juice and your choice of seasonings: lemon juice or wine vinegar, garlic powder, celery salt, freshly ground white pepper, Tabasco, Worcestershire. Refrigerate until thick and syrupy.

                    Fold in the chopped vegetables and pour into desired serving dish or molds.

                    Unmold onto lettuce and top with mayonnaise if desired.

                    NOTES : If you have used a tomato cocktail, such as V-8, you probably won't want to add anymore salt.

                  2. i made a lovely cold asparagus salad last night with chunks of avacodo, chopped grape tomotoes, parsely some celery and a bit of onion for crunch (cukes would probably work too) and then i made a red wine dijon vinagrette with a bit of garlic. i shaved some gruyere on top. i got raves.

                    1. I had a great brunch a couple of weeks ago...steamed/blanched asparagus spears with a poached egg on top, a little e/v olive oil and freshly ground pink peppercorns and sea salt. it was divine.

                      1. Thanks for all the great ideas, everyone. We're totally enjoying our asp bounty. :-)

                        1. Marinate blanched asparagus in balsamic, sherry, italian dressing, lemon zest, salt/pepper, and garlic. Leave in fridge for 12-24 hours enjoy on salads or on its own.

                          1. Slowly saute in butter & evoo w/ garlic and fresh ground black pepper. Simply delish.
                            ps picked the first aspragus from our garden yesterday. It went right int a feta and ham omlette.

                            1. http://www.chowhound.com/topics/389245

                              CarbLover posted a Spring salad recipe that was delicious. Check out the picture. It was really good.
                              Enjoy your asparagus!

                              1. Just thought of asparagus mousse. I haven't made it myself but have eaten it with a dollop of homemade mayo and served with a simple salad, bread and wine. A really nice warm weather meal.

                                3 Replies
                                1. re: xena

                                  CarbLover's salad is indeed a work of art and really, really tasty, tho' I didn't have radishes on hand. Thanks for the link, xena!

                                  What wine(s) do you like with asp?

                                  1. re: OldDog

                                    Gruner Veltliner is about the best pairing with asp. High acidity, minerals, herbs. Make it a great pairing. Hofer Gruner Veltliner, Austria is one I have had recently.

                                  2. re: xena

                                    Not a mousse in this case (not that it wouldn't be good, just not the recipe I'm about to give) but a custard: adapted from an Alain Ducasse recipe (very much paraphrased):
                                    1lb asparagus
                                    1 egg
                                    2 egg yolks
                                    salt and pepper to taste

                                    Trim ends from the stalks and cut them in half, simmer in well salted water until very tender, about 5 minutes. Drain, and purée in food processor or blender.
                                    Heat oven to 250 degrees [F]. Lightly butter 4 small ramekins
                                    Combine purée with egg and egg yolks. Season to taste with salt and pepper. Transfer to buttered ramekins. Place ramekins in a baking dish, and add simmering water to come halfway up sides of the ramekins. Bake 45 minutes or until custards are set and surface is fairly firm to the touch. Remove from the oven, and leave the ramekins in the water bath to cool, its easier to unmold them onto plates now and chill them that way.

                                  3. Just remember that if you are going to do it ahead of time to chill the asparagus undressed. If it sits in dressing it will turn gray and unappetizing.

                                    I love it in a mustardy viniagrette. I use olive oil, shallot, dijion, salt and pepper and 1/2 lemon juice, 1/2 red wine vinegar. Sieved egg over all really makes it.

                                    It is also very good in with grapefruit sections in a citrus viniagrette.

                                    Another affinity is sesame oil and seeds, see the lead post here: http://www.chowhound.com/topics/379780

                                    1 Reply
                                    1. re: coconutz

                                      Thanks coconutz, I have a good-sized fresh batch of asparagus left in the fridge (with several more blanched and in the freezer) and was wondering about using it with a sesame oil prep. I'll give that a try.

                                      I've done several differently dressed batches and not had the gray/unappetizing thing happen, tho' I have to admit that none have lasted more than a few hours.

                                      Thanks to everyone for the great ideas! :-)

                                    2. Had a wonderful cold Chinese aparagus dish last week.
                                      Steam aspargus barely leave al dente
                                      then chill it in ice water to cool down.
                                      Make a dressing of soy sauce, sesame seed oil. Roll gently, Cook garlic slices in butter and oil, green onion slices, and then toss than aroung as well. You can top with sesame seeds and chill. Eat well chilled.

                                      1. My favorite is to blanch in boiling water for 2 minutes, shock in iced water, drain and refrigerate wrapped in paper towels until ready to serve. Sprinkle with sea salt and a generous amount of lemon juice. That's all fresh asparagus really needs. If I have a lot of it I'll toss with olive oil, salt and pepper and grill -- serves well either hot or cold.