I love Asparagus. There is something delightful about eating them for me, as if they add a touch of class to any dish they happen to come on. Not sure what that’s about, but its true. And over the years I’ve played with how to make them and what to pair them with. My favorite by far is roasted Asparagus over a gluten free Parmesan Risotto. Doesn’t that sound lovely?
I will say that I’m not a particular fan of blanching them, but many are. There is something about roasting that gives it a depth. I usually roll them around in a deep pan with sprinkled extra virgin olive oil, add a hearty amount of finely minced garlic, spritz it all with balsamic vinegar and salt and pepper. That’s it. I throw it in the oven for 10-15 minutes at 400 degrees and just keep checking on them to make sure they don’t over cook. (Our oven is a bit temperamental)
“Asparagus reduces phlegm and mucus, eases constipation, and soothes internal membranes. It contains asparagine, a diuretic that gives the urine a characteristic odor in people who lack the gene to break it down. While asparagus treats many types of kidney problems do not use it when there is inflammation. According to the National Cancer Institute, asparagus is the food highest in glutathione, an important anticarcinogen. Asparagus also contains a substance called rutin that helps prevent small blood vessels from rupturing. It contains good amounts of vitamins A, B-complex, C and E as well as potassium and zinc.”
~The New Whole Foods Encyclopedia
I would love to hear how you love preparing Asparagus! Please share.
I’m a huge fan of asparagus as well. I made an asparagus primavera with smoked fontina and Parmesan cheeses last night!
http://fightthefatfoodie.blogspot.com/2010/03/rustic-asparagus-primavera-with-fontina.html
Scott, I love your website and the dinner looks delicious! I love smoked fontina cheese, I haven’t used that in such a long time. Might have to add that to my shopping list when I leave the mountain next week.
I absolutely love asparagus. And I also love them roasted. 🙂 I just couldn’t stop eating them.
Elena,
One of my favorite ways to cook asparagus is to broil it. Mix olive oil with tamari and brush on the asparagus before you put them under the broiler. Broil on high but keep a close eye on them. I pull the sheet pan out and roll them around so they brown evenly without becoming to soft. I also love to use the same olive oil/tamari mixture and grill them. Hope you enjoy!
Oh god, Tracey! I hadn’t even thought about grilling them! And one of the things I’m so looking forward to this Summer is grilling. We have a great deck under the pines with a grill that is in need of some TLC. I’ve started making lists of what I want to make out there, and I’m adding Asparagus to the mix. Thanks for the idea. 🙂
I agree 100% about roasting over blanching. I like to use olive oil, sea salt, fresh ground pepper, lemon zest and Parmesan!
LOL… after all this talk, i just put Asparagus on my shopping list for tomorrow!
Asparagus is such a wonderful food, and I agree; roasting is the best! Here are a couple ways I’ve been using asparagus this spring:
http://sticksforksfingers.blogspot.com/2010/03/good-news.htmlhttp://sticksforksfingers.blogspot.com/2010/03/second-course.html
And then there’s the old standby of wrapping several skinny stalks or one chubby stalk of asparagus in a slice of proscuitto and roasting it, with a drizzle of olive oil and balsamic to finish. Can’t miss!
This is probabaly the best thing that I know with spring – asparagus! A great vegetable that is best prepared just by itself and eaten with some butter and a bit of sea salt.. Mmm.
I love roasted asparagus, too. Usually, I toss it in soy sauce (or tamari) and a bit of sesame oil — and add some sesame seeds if I have them on hand. So delicious!
Lovely website.
Thanks Beatrice! And I'm going to try the sesame oil with gluten free tamari next time… it sounds delicious.