If you put a few stalks of fresh raw asparagus in a vase with your favorite flowers, they look pretty good. After all, asparagus is a member of the lily family. But you, like me, probably prefer to eat them.
If you put a few stalks of fresh raw asparagus in a vase with your favorite flowers, they look pretty good. After all, asparagus is a member of the lily family. But you, like me, probably prefer to eat them. I like the skinny stalks, though I’m not sure if it’s because they cook up faster or because of some visual metaphor (You are what you eat).
These svelte stalks of the spring season offer more than good looks. They are packed with carotenes, potassium, vitamin C and folic acid. For optimum nutrients, choose bright green stalks that are not withered at either end. Asparagus is delicious just lightly steamed or sauteed, so I’ve gotten in a sort of asparagus rut. I serve them with nothing more than a whiff of lemon pepper or a squirt of balsamic vinegar. It occurred to me that a simple vinaigrette would not add much preparation time but could offer a little zest and variety. Here are a few to try as we welcome the first days of spring.
Bon Appetit
asparagus vinaigrette
This recipe makes enough for 8 servings. If you want less than that, use half the asparagus but make the whole amount of dressing. It will keep, covered and refrigerated, for another day.
2 pounds asparagus, trimmed
1/3 cup balsamic vinegar or red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon minced anchovies
½ teaspoon fresh ground pepper
2/3 cup olive oil (extra virgin is best here)
Cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Refresh under cold water and drain again. Whisk vinegar, mustard, anchovies and pepper in a small bowl. Gradually whisk in oil. Season to taste with salt. Arrange asparagus on a platter. Spoon desired amount of vinaigrette over and serve.
Creamy mustard vinaigrette
Try this when you have a lean meat, such as pork loin, that is not being served with a rich sauce. Recipe from Gourmet magazine; makes 4 to 6 servings.
1 1/2 pounds asparagus (about 24 stalks), washed and ends trimmed
3 tablespoons heavy cream
1/4 cup white wine vinegar
1 tablespoon Dijon-style mustard
1 tablespoon minced shallot
Pinch of sugar
2 teaspoons fresh lemon juice
3/4 cup olive oil
Steam asparagus until crisp-tender. Drain and keep warm. In a blender or food processor, blend the cream, vinegar, mustard, shallot, sugar and lemon juice until mixture is well combined. With the motor running, add oil in a stream; blend until emulsified. Add salt and pepper to taste and serve over asparagus.
Lemon dill vinaigrette
This vinaigrette would work well served with a meal that includes baked chicken and new potatoes, or perhaps baked salmon. Recipe from “The Healthy Kitchen” by Andrew Weil, M.D. and Rosie Daley; makes enough for 6 servings.
1 bunch (about 1 1/2 pounds) fresh asparagus, trimmed
1 large shallot, minced
2 cloves garlic, minced
2 tablespoons fresh squeezed lemon juice
3 tablespoons balsamic vinegar
3 tablespoons rice vinegar
1/4 cup olive oil
2 tablespoons white wine
2 tablespoons chopped fresh dill weed
1/4 teaspoon salt or to taste
Blanch asparagus in a pot of boiling water until tender, about 2 minutes. Drain and transfer to a serving platter to cool at room temperature. Whisk all dressing ingredients together in a large bowl. Drizzle dressing over asparagus and serve.
Note: if serving red potatoes, pour some of the dressing over potatoes and mix gently to coat.
Pickled ginger vinaigrette
This Asian-style vinaigrette works best with charcoal-grilled asparagus, which adds a perfect dark, smoky flavor. Recipe from “From the Earth to the Table” by John Ash; makes 2 to 3 servings.
1 teaspoon chopped shallots
2 tablespoons chopped pickled ginger
1/4 teaspoon wasabi powder
2 teaspoons rice wine vinegar
4 tablespoons dark sesame oil
Kosher salt and fresh ground black pepper
1 1/2 pounds fresh asparagus
In a small bowl, combine shallots, pickled ginger, wasabi powder, rice wine vinegar and sesame oil. Whisk thoroughly to blend. Season to taste with salt and pepper. Brush asparagus with some of the vinaigrette. Grill asparagus over hot coals until bright green and tender. Serve warm, drizzled with remaining vinaigrette.
