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Looking for an asparagus recipe

post #1 of 7
Thread Starter 

I just picked a bunch of asparagus from the garden.  I normally just broil briefly with olive oil and salt but was hoping to cook it in another way.   I have too much brown rice and wild rice in the pantry so a recipe that can use rice would be great.


TIA

 

post #2 of 7

Are you vegan? If not this is amazing!

 

http://www.plantfoodfabulous.com/2011/04/asparagus-brie-soup.html

 

 I also love asparagus in risotto. You add it in the last 5-8 minutes depending on how thick the stalks are. 

post #3 of 7

my whole family loves asparagus sprinkled with parmesan and wrapped in puff pastry, bake until pastry in golden.

 

I second risotto w/ asparagus

 

I like it in a grilled cheese w/ gruyere and good crusty bread

 

Stir fried w/ ginger, garlic and tofu (I make it with shrimp but have made it w/ tofu for my veggie niece, also with brown rice for a fried rice)

 

 

post #4 of 7

ditto on the vegan ? - I made an asparagus frittata for easter that was delicious

post #5 of 7

This is a really great lasagna, though I only use about 1/4 the asparagus:
 

 

Alpine Asparagus Lasagna
from Colorado College Cookbook
 
4 lbs fresh asparagus
2  T olive oil
salt
1/4  C butter
1/4  C flour
1/2  C water
1 1/2  C vegetable broth
2  C shredded moxarella
1  T finely grated lemon zest
16 oz lasagna noodles cooked al dente and drained
1 2/3 C freshly grated Parmesan chese, divided
1  C whipping cream
 
Preheat oven to 500 degrees. Cut and discard 1 in. from bottom of asparagus stalks.  Toss stalks with olive oil.  Arrange in single layer, on 15 x 10 inch baking sheet.  Roast 5 - 10  minutes until crisp tender.  Remove from oven, sprinkle with salt to taste, and set aside to cool.
 
Reduce oven temperature to 400 degrees.  Cut roasted asparagus into 1/2 inch pieces and set aside.  In large saucepan, melt butter over medium heat.  Add flour and cook, stirring constantly, 3 minutes.  Combine water and vegetable broth and add, in slow, steady stream, whisking constantly.  Cook 5 minutes.  Add mozarella and lemon zest and stir until smooth.
 
Butter 13x9x2 inch baking pan.  Place single layer of lasagna noodles in prepared pan.  Pour half of the sauce mixture over noodles. Layer half of the reserved asparagus over sauce.  Sprinkle with 1/2 C of the Parmesan.  Top wih second layer of noodles, remaining sauce, remaining asparagus, 1/2 C of the Parmesan and another layer of noodles.
 
In small bowl, combine cream and a pinch salt.  Whip to soft peaks and spoon evenly over noodles.  Sprinkle remining 2/3 C Parmesan on top.  Bake 30 minutes, or until golden brown and bubbling.  Let stand 20 minutes.
 
post #6 of 7
Thread Starter 

ugh!  I typed a response and lost it when I spell-checked, so here it is again…

I've been without internet access most of the past week so I haven't been able to try all the recipes.

We are L/O but are trying to reduce our dairy.

 

Askew, I made risotto over the weekend.  The soup recipe you linked looks great – and I do not normally care too much for soup.  I am going to try it.

 

HollyBearsMom, My children would like the puff pastry idea.  I need to buy the pastry ready-made – I have no idea how to make puff pastry and it sounds difficult.

 

Nald1, frittatas are one of my favorite ways to eat asparagus but I didn’t even think of it.  We haven’t made a trip to the ‘egg guy’ for quite a while and have been without eggs for too long.

 

SundayCrepes, I’ve never heard of putting whipping crème in lasagna but am going to try this recipe.

 

We’ve had less asparagus this year – normally we have too much and get sick of it and give it away.  I should probably freeze some.

Thank you again for the ideas.

 

 

post #7 of 7

My favorite things to do with asparagus are crepe stuffing - I make the crepes from V'con, and top them with a lemon-dill cashew creme sauce, and with penne in a cashew alfredo sauce. I also just steam it straight up to serve alongside strawberry spaghetti, or drizzle it with vegan hollandaise, or eat it chilled with Wildwood Aioli ...

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