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Did you know that May is National Asparagus Month? Available at the grocery store now and soon at our local farm stands, asparagus makes me happy, especially when teamed with fresh Parmesan cheese. Asparagus makes a wonderful side, delicious soup and is fantastic in main dishes, from casseroles to stir-fry to breakfast eggs.
Whether you like it steamed, roasted, grilled or sauteed there are a few general guidelines for buying asparagus. First look for bunches with bright green coloring and firm stalks with closed compact tips. Eat soon after purchase for the freshest results.
When it comes to prepping asparagus for cooking, rinse stalks under cold water then snap off the tough woody ends. To do this, simply hold the stalk at each end and bend -- it'll snap where it's supposed to, like magic. Though not necessary, you can remove the scales with a vegetable peeler. Complete these simple steps and your fresh asparagus is ready for your favorite recipes. Here are a few of mine.
Baked Asparagus with Parmesan
(Quick, easy, and so delicious.)
1-pound fresh asparagus
2 T. olive oil
1/2 tsp. finely minced garlic
Salt and pepper, to taste
1/2 cup freshly grated Parmesan cheese
Directions: Preheat oven to 400-degrees F. Snap off the woody ends of the asparagus spears.
In a container with a tight-fitting lid large enough to hold the asparagus, combine the olive oil, salt, pepper and garlic. Add asparagus to the container; seal and shake lightly to coat the spears. Transfer asparagus to a foil-lined baking sheet. Sprinkle with the Parmesan cheese. Bake till the cheese begins to brown, about 8 to 10 minutes. Serves 2 to 4.
Rotelle with Asparagus
and Mushroom Sauce
8-ounces fresh mushrooms, trimmed, halved if large and sliced
1 T. olive oil
1 garlic clove, crushed
12-ounces fresh asparagus, trimmed and cut into 1/2-inch diagonals
Salt and freshly ground black pepper
2 T. fresh lemon juice
8-ounces rotelle pasta
2 T. minced red bell pepper
Shaved Parmesan cheese
Directions: Combine mushrooms, garlic and oil in medium skillet. Cook, covered, over low heat till mushrooms exude their juices, 5 to 7 minutes. Add asparagus; cook, covered, 3 minutes. Uncover and cook over medium-high heat, stirring till most of the liquid is evaporated, about 3 more minutes. Add salt, pepper and lemon juice.
Meanwhile, cook pasta in plenty of boiling salted water till al dente, or firm to the bite, about 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid to add to the mushroom mixture. Toss the pasta with the mushroom sauce and red pepper. Serve topped with shaved Parmesan pieces. Serves 4.
Variation: Toss cooked and shredded boneless skinless chicken breast with the pasta, if desired.
Roasted Asparagus Lasagna
(Asparagus, mushrooms, pasta, white sauce, spices and two cheeses -- sheer heaven in a baking dish.)
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 cup sliced fresh mushrooms
2 T. olive oil, divided
2 T. butter
3 T. all-purpose flour
1/4 tsp. salt
1/8 tsp. white pepper
Dash ground cloves
1 1/2 cups milk
1 cup thinly sliced red onion
2 garlic cloves, minced
12 lasagna noodles, cooked and drained
1 1/2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Directions: Place asparagus and mushrooms in shallow roasting pan. Drizzle with 1 tablespoon olive oil and toss to coat. Bake in preheated 450-degree F. oven 8 to 10 minutes, or till vegetables are browned. Remove from oven and set aside. Reduce heat to 350-degrees F.
In large saucepan, melt butter. Stir in flour, salt, pepper and cloves till smooth. Gradually stir in milk. Bring to boil, stirring constantly for about 2 minutes, or till thickened. Set aside.
In large skillet, saute onion and garlic in remaining oil till tender. Remove from heat and add roasted asparagus and mushrooms. In greased 13×9-inch baking dish layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan. Repeat layers two more times.
Cover and bake in preheated 350-degree F. oven for 35 minutes. Uncover and continue to bake 10 to 15 minutes longer, or till heated through and the cheese is browned. Let stand 15 minutes before cutting. Serves 12.