A Voice from the Eastern Door

Spring Asparagus Recipes

The best way to keep fresh asparagus for a long while in the refrigerator is to slice off the stems and then stand them in a bowl with a couple of inches of water in the bottom. It keeps for a very long time this way. Add water as necessary.

STIR-FRIED SESAME

ASPARAGUS

Prep Time:

10 Min

Cook Time:

10 Min

Ready In:

20 Min

Ingredients

2 pounds asparagus, cut into 1-inch pieces

2 teaspoons sesame seeds

2 tablespoons peanut oil

2 teaspoons grated fresh ginger

1/2 teaspoon salt

1 teaspoon sesame oil

Directions

Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.

Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.

Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

ROASTED ASPARAGUS WITH PARMESAN

Prep Time:

5 Min

Cook Time:

15 Min

Ready In:

20 Min

Ingredients

olive oil cooking spray

1 pound fresh asparagus, tough ends trimmed

1/4 cup shredded Parmesan cheese

1 teaspoon sea salt

1/4 teaspoon garlic powder, or to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.

Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.

Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

 

Reader Comments(0)