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Apr 24, 2012 02:02 PM

Asparagus Ideas?

The garden is exploding with asparagus! Looking for new ideas to use it all!

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  1. This is a favorite I threw together one day that we really like, if you're into Asian cooking:

    Bacardi1 Chicken Asparagus with Oyster/Black Bean Sauce

    One pkge. (approx. a pound or so) boneless skinless chicken breasts or tenders cut into bitesized pieces
    1 bunch fresh asparagus (about a pound or so), tough ends trimmed & cut into 2" pieces
    2 stalks of Bok Choy, ends trimmed, cut into 1" pieces
    2" piece of fresh Ginger, peeled & minced or grated
    3-4 large cloves of garlic, peeled & chopped
    3 tablespoons Chinese salted preserved fermented black beans
    2 tablespoons oyster sauce
    3 tablespoons dry sherry
    1 teaspoon Asian garlic chili paste/sauce
    8 fresh shitake mushrooms, stemmed & quartered
    1 tablespoon cornstarch dissolved in 1 tablespoon dry sherry & one tablespoon water (optional)
    3 tablespoons or so Peanut or vegetable oil for stirfrying
    Cooked Jasmine Rice for serving.

    Soak preserved black beans in hot tap water to cover & let sit for 15 minutes. Drain beans, add garlic, & mash together with a fork to make a rough paste. Add sherry, oyster sauce, & chile paste & stir.
    Bring a pot of water large enough to hold asparagus pieces to a boil & add all asparagus pieces except for the tips. Boil for 2 minutes, then add tips & boil for another minute. Drain.
    Make rice according to package directions.
    Heat wok (or large frying/saute pan) until drop of water sizzles. Add oil & swirl.
    Add Bok Choy & ginger & stirfry for 1 minute. Add chicken pieces & continue stirfrying until chicken is just about cooked thru. Add mushrooms & stirfry for another minute. Add blanched asparagus & bean paste mixture & stir for another minute. If sauce isn’t think enough, add dissolved cornstarch mixture & continue stirring until thickened.
    Serve over Jasmine Rice.

    3 Replies
    1. re: Bacardi1

      When I was in Berlin I fell in love with "spargal pizza," which I have made many times since. Top your favorite pizza crust with a layer of creme fraiche, then top that with pieces of gently steamed asparagus, ham, sliced leeks and monterey jack cheese. So good.

      1. re: Bacardi1

        I have a recipe for Rabbit, Bacon and Spring Vegetable Bouchées that uses asparagus shavings and asparagus spears.

      2. Oh, & steamed asparagus also makes a lovely impromptu layer for "Eggs Benedict" or "Crab Benedict" (where a crab cake is subbed in for the usual Canadian Bacon).

        1. This is terrific and takes a lot of asparagus:

          I would only add that I used 3 pieces of Barilla no cook lasagna per layer.

          1. tons of ideas for enjoying your bounty:

            i think my personal favorite has to be grilled, or charred/blistered in a cast iron pan or wok. serve with a spicy toasted sesame & rice wine vinaigrette; or aged balsamic, goat or feta cheese, roasted tomatoes & toasted pine nuts; or just a squeeze of fresh lemon, salt & pepper - shaved parm or pecorino optional ;)

            4 Replies
              1. re: nasv

                Me three! Toss with salt, pepper and some olive oil....toss it on the grill and enjoy!!!

              2. re: goodhealthgourmet

                I scrolled first to see if ghg had been here. :-)

                1. re: goodhealthgourmet

                  There is a recipe in the 90's edition of Joy of Cooking that has a recipe very similar to goodhealthgourmet suggests that is excellent. If I track it down I'll post it. It's sweet for my taste so I cut back on the sugar, but these are great flavors w. asparagus!

                2. Per lb. of asparagus (pretty thin);
                  Saute 1/4 c. pancetta until browned; add 1 tsp. minced garlic. Add asparagus to pan; saute 2-3 minutes until crisp-tender. Add 2 healthy t. each hoisin sauce and oyster sauce; shake pan to coat stalks, adjust for salt and pepper, and eat it all up.