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asparagus season.

j
j8715 Mar 1, 2012 01:59 PM

IT IS HERE!

asparagus frittata is very good. sounds a little weird, but good.

Also planning to roll them up in veal. Maybe a soup too.

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  1. h
    Harters RE: j8715 Mar 1, 2012 02:23 PM

    Well, it won't be here until mid-May.

    1. chefathome RE: j8715 Mar 1, 2012 06:18 PM

      We still have snow on the ground until April so usually do not have it show up until June.

      Asparagus frittata is awesome! I love asparagus and cook it so many ways. It is excellent shaved in salads, too.

      My husband and I go wild asparagus hunting each year in Croatia - it tastes very, very different but we love it. There they make frittatas with them regularly in season.

      1. t
        tastesgoodwhatisit RE: j8715 Mar 1, 2012 06:20 PM

        A lovely dish for good asparagus - boil until just barely tender. Drain on a tilted plate to let excess liquid drain, arrange on a plate, and dress with olive oil, red wine vinegar, salt and pepper, and serve at room temperature.

        1 Reply
        1. re: tastesgoodwhatisit
          chefathome RE: tastesgoodwhatisit Mar 1, 2012 06:31 PM

          Yes, and I also love it grilled or roasted with tarragon grapefruit vinaigrette or lemon aioli. And of course soup.

        2. s
          shaebones RE: j8715 Mar 1, 2012 11:18 PM

          Yes! On sale at my local MB for $1.49/lb yoo hoo!!

          1. b
            berkleybabe RE: j8715 Mar 3, 2012 12:30 PM

            Esp. when Michigan asparagus comes in I can just have a whole meal of it steamed with a little butter and great parm/reggiano slivered on top. MI asparagus and strawberries are miracles of nature! We wait all year for these treasures.

            1 Reply
            1. re: berkleybabe
              m
              Mother of four RE: berkleybabe Mar 3, 2012 01:04 PM

              Don't forget the wonderful corn and White fish!!!

            2. e
              escondido123 RE: j8715 Mar 3, 2012 05:29 PM

              Roasted with olive oil and salt, grated Parmigiano for the last few minutes.
              Lightly steamed then rolled in Proscuitto, dipped in batter and fried---serve with honey mustard.
              Asparagus risotto with lemon zest.

              1. kubasd RE: j8715 Mar 3, 2012 06:52 PM

                Roasted with olive oil, salt, pepper, and crushed garlic.... I will eat almost unlimited amounts of it cooked like that. Hot, room temperature, or cold.... yumm!!!! I make sure I cook it til it browns and shrivels a little and the tips get crispy, it's like candy!

                I also like it cut into about 1.5" pieces in a white wine butter sauce with cremini mushrooms and sun dried tomatoes with pasta, a good bit of pecorino romano and coarsely ground black pepper over the top.

                Also quickly blanched on a salad with mixed greens (with herbs: dill, tarragon, and chives to name a few), crumbled chèvre, red onions, and seared sliced endive. Sooooo good with a red wine vinaigrette.

                1. r
                  Robinez RE: j8715 Mar 3, 2012 07:39 PM

                  I love asparagus in every way, shape or form. I love to open a can of Jolly Green Giant asparagus spears, reach in and grab some right out of the can. And I am not ashamed :-)

                  1. Bill Hunt RE: j8715 Mar 3, 2012 09:16 PM

                    Hm-m-m, you can have my share.

                    Hunt

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