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Need Asparagus Recipe Help

Nothing green looked too great at the store, so I bought a few pounds of asparagus. I need a dish to serve about 10 at the seder and I'd prefer not to have just plain steamed/boiled asparagus.

I need a dish that is non-dairy and contains no hametz or kitniyot (flour, bread crumbs, beans, legumes, and the like). Any tried and true suggestions?

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  1. Oven roasted for about 15-20 minutes at 400 with just a drizzle of olive oil and some lemon zest, salt and pepper is lovely.

    1. Definitely oven roasted. I drizzle with olive oil, salt and pepper, then place in one layer on a cookie sheet(s) and roast at 425 until just tender. Depending on the thickness of the stalks, you should start checking for doneness in less than 10 minutes. I shake the pan about halfway through (or when I check them) to turn them a bit.

      1. You absolutely cannot go wrong with roasted asparagus. If you want something that looks fancier, you could go with Asparagus Mimosa. Here is a recipe but I think it calls for cooking the asparagus too long. Myself I would probably roast it before giving it the mimosa treatment. http://www.epicurious.com/recipes/foo...

        1. If you have the time to look through a bunch of them, here is where I go...

          http://www.justvegetablerecipes.com/i...

          1. Roasted is good. If possible, I'd suggest firing up the grill, drizzle w/ olive oil, and chargrill. salt when taken off the grill. They might look black, but its flavor flavor flavor. Can be re-warmed nicely.

            1. Another for oven roasted!

              I roast with drizzled olive oil. Once cooked I gently toss it with lemon juice and thin slivers of preserved lemons. Taste, if the lemons aren't salty enough finish with a nice salt just before serving.

              I've also roasted thinly sliced (unwaxed) fresh lemons with the asparagus.

              1. Instead of roasting, I broil mine after tossing with oil and generous amounts of S&P. Once it is starting to brown and crisp slightly, I squeeze fresh lemon over, grate a small flurry of hard cheese if I have it (although how this goes with seder I have no idea), then serve straight away. Drizzling with balsamic once cooked is a nice change too.

                I'm fairly drooling, thinking of it. I can't wait for the local asparagus.. I swear this is my favourite vegetable, but it is one of the things I don't like to buy from far away. I do eat it several times a week during the too-short local season.

                1 Reply
                1. re: megjp

                  Non-dairy so no cheese, but I've browned matzo meal in a little olive oil (butter is better if dairy is not a problem), added S&P and sprinkled it over the roasted asparagus. For color I cut up cherry or grape tomatoes and sprinkle them around the asparagus.

                2. another for roasting or grilling, I roast with lemon juice and thinly sliced lemons, s&p, and mimosa topping to make it a bit special. You could add capers as well.

                  1. So I guess roasting it is. I've rarely seen so nearly unanimous a response. I'm over my head in lemons right now so I suppose there will be some lemon juice or zest involved.

                    1 Reply
                    1. re: rockycat

                      It also works at room temperature, which can be helpful for a Holiday meal. Gremolata is nice finish.

                      Chag sameach!

                    2. I like roasted but I am serving them blanched with lemon-mustard vinaigrette at my seder.

                      http://kalynsprintablerecipes.blogspo...

                      I also like them with this shallot sauce (since you can't serve string beans), but the chicken I am serving has a lot of shallots and I thought it would be too much.

                      http://www.foodnetwork.com/recipes/in...

                      1. I can't remember the full list of what is forbidden but if mayonnaise and dijon mustard are acceptable, here's what I serve with roasted asparagus (well, just about every roasted veggie expect for carrots, as well as pork and fish). I've made gallons of this over the years. Garnish the plate with sliced lemons for a nice presentation.

                        Lemon Dill Sauce
                        3 tblspn mayo
                        2 tblspn Dijon mustard
                        2 tblspn lemon juice
                        1/2 tspn dill weed

                        Mix all ingredients well and adjust to taste.

                        1. Roasted, I drizzle olive oil and balsamic over them, a little salt and pepper in the oven at 400 for 10 minutes or so and done.

                          1. I just remembered a recipe i got with a CSA delivery once that was great for roasted veggies. You just roast as noted in these replies, but about halfway through .you drizzle the veggies with a mixture of olive oil, salt, chopped garlic, and red pepper flakes. It works well on anything - asparagus, cauliflower, brussles sprouts, broccoloi rabe.

                            I am going to try the lemon zest suggestions as well as the preserved lemon idea on my next batch of roasted vegetables.

                            1. Roasting or grilling. Brown some butter (if allowed) or non-dairy spread. Take skillet off the heat & add equal amounts of soy & balsamic. It is sweet, salty and nutty and pure heaven. Pour over the asparagus & sprinkle with fleur de sel & black pepper.