By Food & Wine
From tender lemony roasted asparagus to a luscious pesto for pasta, Food & Wine's Kay Chun offers five fantastic recipes for fantastic spring asparagus. More Beautiful Asparagus Recipes
Roasted Asparagus with Lemony Bread CrumbsRoasted Asparagus with Lemony Bread Crumbs
On a baking sheet, toss 2 pounds asparagus with 2 tablespoons olive oil; season with salt and pepper. Roast at 425° for 20 minutes or until tender. In a skillet, stir 1/3 cup olive oil with 7 anchovy fillets over moderate heat until the anchovies dissolve. Add 2 minced garlic cloves; cook for 1 minute. Stir in 1 cup panko and cook until golden. Stir in 1 tablespoon chopped parsley and 2 teaspoons lemon zest. Transfer the asparagus to a platter. Top with lemon juice and the panko.
Fresh Asparagus PestoFresh Asparagus Pesto
In a pot of salted boiling water, cook 3/4 pound spaghetti until al dente; drain, reserving 1/4 cup pasta cooking water. Meanwhile, in a food processor, finely chop 1 pound asparagus; transfer to a bowl. Stir in 1/2 cup olive oil, 1/4 cup grated Parmesan cheese, 1/2 cup basil leaves and 1 tablespoon lemon juice; season with salt and pepper. Add the hot pasta and cooking water and toss. Season with salt and pepper. Drizzle with olive oil.
Asparagus TabboulehAsparagus Tabbouleh
In a pot of salted boiling water, blanch 1 pound asparagus; transfer to an ice water bath to cool. Drain and chop. In a food processor, finely chop the asparagus; transfer to a bowl. Stir in 1 cup cooked bulgur wheat, 1 chopped tomato, 1/4 cup chopped parsley, 2 sliced scallions, 2 tablespoons chopped mint, 2 tablespoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper.
Asparagus PicklesAsparagus Pickles
Combine 2 pounds asparagus and 6 dill sprigs in 2 large jars. In a large saucepan, combine 1 quart distilled white vinegar with 1 quart water, 1/4 cup kosher salt, 2 tablespoons sugar, 12 dried red chile peppers, 12 crushed garlic cloves, 2 tablespoons black peppercorns and 2 tablespoons mustard seeds. Simmer for 10 minutes, stirring to dissolve the salt and sugar; let cool until lukewarm. Pour over the asparagus, cover and chill overnight for fresh pickles or 3 days for stronger pickles.
Asparagus VinaigretteAsparagus Vinaigrette
In a pot of salted boiling water, blanch 1 pound asparagus; transfer to an ice water bath to cool. Drain and chop. In a food processor, pulse the asparagus with 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice and 1 tablespoon chopped chives. Blend in 3/4 cup canola oil. Season with salt and pepper. Strain through a sieve; discard solids.
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By Food & Wine