Asparagus – Deliciously Versatile

Asparagus is a delicious and nutritious addition to a meal whether it be the star of
the recipe or a complementary side dish. And, it can be prepared in a variety of
cooking techniques.

Steamed
Cook in a steamer or saucepan in a small amount of boiling water for 4 to 7 minutes
depending on size of the asparagus. Asparagus should be crisp tender.

Grilled
Brush asparagus with olive oil. On an outdoor or stove-top grill over medium high
heat, grill asparagus, turning frequently, until lightly browned and fork tender, about
4 to 5 minutes. Lightly season with salt and pepper.

Stir-Fried
Cut asparagus spears diagonally into 3/4 inch pieces. Leave tips whole. In a wok
or skillet over medium high heat, stir-fry constantly in butter or hot oil until tender
crisp – about 3 to 5 minutes.

Grilled Rack of Asparagus

1 lb. asparagus
For the vinaigrette:
2 tablespoons shallots, chopped fine
1 tablespoon sweet mustard
1 tablespoon Balsamic vinegar
1/2-teaspoon salt and pepper
1 tablespoon fresh herbs,
your choice, chopped
6-inch wooden bamboo skewers,
8-10 Chopped fresh herbs and
lemon zest for garnish.

In a pot of boiling salted water, blanche the asparagus for 2 minutes or until
crisp-tender. On a cutting board divide the bunch of asparagus into servings of 6
to 7 spears. Line up the servings in a row. Run one skewer 2 inches from the top
and a second skewer 2 inches from the bottom through all the spears to create a
horizontal rack.

For the vinaigrette: Put all ingredients in a jar with a tight-fitting lid and shake well.

To grill Asparagus: Brush racks liberally with vinaigrette to coat well. Grill racks
over a medium-high heat barbecue or grill pan for 2-3 minutes on each side until
tender. Serve with extra vinaigrette. Top with chopped fresh herbs and lemon zest.

Makes 3 to 5 servings.

Asparagus Fettuccini with Pancetta and Basil
in a White Wine Broth

1 pound fettuccini
6 tablespoons extra-virgin olive oil
2 bunches asparagus, trimmed,
cut into 2 “ diagonal slices
6 oz. pancetta, cooked and chopped
2 cloves garlic, chopped
1 cup chicken or vegetable broth
1 cup white wine
3 tablespoons butter
1/4 cup chopped fresh basil
Parmesan cheese, grated

Cook pasta in large pot of boiling salted water until tender but still firm to bite,
stirring occasionally. Drain and return to pot.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add asparagus,
pancetta and garlic and sauté until tender, about 5 minutes. Add asparagus
mixture to pasta. In the same sauté pan, bring the broth and wine to a boil.
Reduce to a simmer and add the butter, salt and pepper to taste. Add the wine
mixture to the pasta.

To serve, top pasta with the chopped basil and grated cheese.

Makes 4 servings

Asparagus Pizza with Red Bell Pepper,
Olive and Feta Cheese

1 unbaked pizza dough shell, 12 inches
2/3 cup diced (1/2 inch) bell pepper
1/2 cup chopped onion
1/2 cup chopped Calamata olive
12 ounces fresh asparagus, trimmed,
then blanched
3 ounces Mozzarella cheese, shredded
(about 3/4 cup)
3 ounces Feta cheese, crumbled
(about 3/4 cup)

On the dough shell, layer in order, red bell pepper, onion, and olive. Arrange
asparagus spears, tips toward edge, in a pinwheel fashion over vegetables.
Evenly sprinkle with cheeses.

Bake at 500° F degrees until crust and cheese are lightly browned, about 10 minutes.

Cut into 8 wedges.

Makes 4 servings

Grilled Fresh Asparagus with Pancetta,
Pepato Cheese and Herbs

1-1/2 pounds jumbo or extra-large
fresh asparagus, trimmed,
olive oil, as needed
2 tablespoons grated pepato cheese
(Romano cheese with
peppercorns) or plain Romano
3 ounces thinly-sliced pancetta or
3 slices American bacon, cooked
crisp, then crumbled
1 tablespoon chopped Italian (flat leaf) parsley
1 tablespoon shredded basil
1 tablespoon shredded mint

Generously coat asparagus spears with olive oil. Grill over medium-hot heat.
Turn frequently, until asparagus is lightly browned and tender-crisp, about 6
minutes for extra-large and a minute or two more for jumbo. Arrange on a
warmed serving platter.

Sprinkle with cheese, pancetta, and herbs.

Makes 6 servings

Additional asparagus recipes and information may be found on the website of the California Asparagus Commission.

www.calasparagus.com