These days you can get pretty decent asparagus all year long, but April to June is probably when it is at its most awesome.
Growing up in a white-trash Orthodox Jewish family (odd combo I know), I didn't even know asparagus was green or that it didn't grow in a can! But once I discovered these perky delectables in their natural glory, life just got a little bit grander. What follows are some recipes celebrating Gorgeous gus!
Really darlings, a little stinky pee-pee is a small price to pay for all this fresh yummy goodness!
Roasted asparagus three ways
Roasting asparagus is my fave way to cook it and eat it. Just wash and trim your gus. I'd say trim off a couple inches from the bottom dears. Or you can just bend them at the bottom and see what snaps off, this way your asparagus lets you know where it wants to be trimmed. Ain't that sweet?!
Toss your trimmed gus in olive oil, kosher salt (or sea salt) and fresh ground pepper. Lay on a baking sheet and roast at about 400 degrees for about ten to 15 minutes or until you see them getting a little color. For veganettes, they are good to go. You can serve hot or cold.
But here a few other things to do with your roasted gus once it's cooled off. These are to be served room temperature.
Prosciutto-wrapped roast asparagus
Wrap paper-thin slices of prosciutto around your asparagus and serve as an awesome hors d'oeuvre.
Smoked salmon-wrapped roast asparagus
Wrap thin-sliced smoked salmon around your gus and see your guests get super impressed. I like to serve this as is or with a nice dill sour cream dip.
Dill sour cream dip
Mix a coffee cup of sour cream with two good drizzles of fresh lemon juice, a handful of fresh chopped dill, a pinch of ground white pepper and a pinch of salt.
Parmesan-crusted roast asparagus
Make the same recipe for roasted asparagus but also toss in a good amount of grated Parmesan when you roast the asparagus. I like to use parchment paper on my baking sheet so the clean up is easier. You can serve just like this or give a little drizzle of fresh lemon juice just before serving.
Wash and trim two good size bunches of asparagus. Slice asparagus at an angel into three pieces.
Slice up a few heaping handfuls of shiitake mushrooms or oysters mushrooms or whatever kind of mushrooms you like but not magic mushrooms! Those are just for the chef! YAHOO!
Peel and slice one large white onion into half moons.
Set a wok or skillet over high heat and drizzle in some vegetable oil. When it's good and hot, throw in your sliced onions. Stir and cook for a few minutes then add your sliced mushrooms and asparagus. Cook for a few minutes, until your onions start to brown and then throw in my handy dandy stir-fry sauce.
Handy Dandy Stir fry sauce: a shot of cooking sherry, a spoon of sugar, a smidgen of fresh minced ginger, a smidgen of fresh minced garlic, a shot of soy sauce and two drizzles of toasted sesame oil.
You'll know you're done when the asparagus is soft enough to eat but still a little stiff to the bite. LIKE ME!!! I'd serve this over rice with sliced scallions as a garnish. YUM!