Delicious Asparagus Recipes
Asparagus is one of my favorite vegetables. It is low in calories, contains no fat or cholesterol, and is very low in sodium. It is also a good source of folic acid, potassium, and fiber. Not to mention, it is a breeze to cook! My favorite way to eat asparagus is to simply blanch it, and then dip the crunchy stalks into mustard, but I also have several great recipes that are a little more detailed. They're all still very easy to prepare. Two of them are light meals, perfect for warm weather, and the other two are great side dishes.
1 pound asparagus
3 tablespoons olive oil
2 cloves garlic, finely minced
1 teaspoon grated lemon zest
1/4 teaspoon paprika
Salt and freshly ground black pepper
Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and brush with oil mixture. Cook to desired tenderness and season with salt and pepper.
Orange Soy Beef with Asparagus
1 bunch of asparagus, trimmed
12-oz. flank steak
3 Tbsp. lite soy sauce
1 tsp. each grated orange peel and ginger
1 tsp. minced garlic
1/4 tsp. crushed red pepper
Coat grill with nonstick spray, then heat. Meanwhile, put all ingredients in a gallon ziptop bag and turn to coat. Place steak on grill; close and grill 6 min. for medium-rare. Remove to cutting board. Let rest 5 min. Meanwhile, place asparagus on grill; close and grill 5 min. until crisp-tender. Slice steak thinly across the grain.
Spicy Asparagus Pasta
5 garlic cloves, minced
1 tsp. dried red pepper flakes
2-3 dashes Tabasco
1/4 c olive oil
1 Tbs. butter or margarine
1 lb fresh asparagus, cut into 1-inch pieces
Salt to taste
1/4 tsp pepper
1/4 cup shredded Parmasan (I prefer Romano) cheese
1/2 lb penne, cooked and drained
In a skillet, cook garlic, red pepper flakes, and hot pepper sauce in oil and butter for 2-3 min. Add asparagus, salt and pepper; saute until asparagus is crisp-tender (about 8-10 min.). Add Parmasan cheese; mix well. Pour over hot pasta and toss to coat. Serve immediately.
This recipe was given to me by my husband's aunt and does not have any specific measurements; however it's so simple that you really don't need any!Water
Fresh asparagus, trimmed
Bring equal parts of white vinegar and water to a boil. Drop asparagus in boiling vinegar/water for about 3-4 minutes. Remove asparagus and drain well. (Dry on towel). Add olive oil, garlic, salt, pepper, and a little crushed red pepper. Refrigerate for at least 1 hour or overnight. Serve cold or at room temperature.