Tuesday, April 15, 2014

A Medley of Asparagus Recipes


Asparagus is our favorite side dish to serve for Easter. It holds up well at room temperature on a buffet and almost everyone loves it. Each year I make it my mission to find a new asparagus recipe to add to our ever growing list of favorites. This year I’ve done a new version of my favorite asparagus mimosa recipe – I’ve sprinkled the chopped egg topping with briny capers.

I’ve included my basic recipe for poached asparagus as well as my basic French vinaigrette. With building blocks such as these, you can do a lot of different versions of garnishes, such as capers & chopped eggs or anything else that strikes your fancy.

Asparagus Mimosa, also known as Asparagus Goldenrod with Capers
From My Carolina Kitchen – Sam Hoffer

Prepare My Carolina Kitchen’s Basic Recipe for poached asparagus below. Dress with My Carolina Kitchen’s Basic French Vinaigrette below, using freshly squeezed lemon juice. Garnish with a chopped hard-boiled egg and some drained capers.

My Carolina Kitchen’s Basic Recipe for Poached Asparagus
From My Carolina Kitchen – Sam Hoffer

1 lb fresh asparagus, tough lower ends snapped off
2 teaspoons salt
Water flavored with low sodium, low fat beef broth* to taste

After tough ends of asparagus have been removed, peel the remaining ends unless the asparagus is thin; if thin, leave as is. Bring water flavored with beef broth and 2 teaspoons salt to a boil in a shallow pan. Add asparagus, turn heat to low and cook for about 4 minutes until asparagus is crisp tender, taking care not to overcook. Immediately plunge the asparagus in an ice water bath to stop the cooking and retain the green color. After a minute or two, remove the asparagus and dry well with a towel. Dress with a vinaigrette. Then you may either chill it for about an hour, or serve at room temperature. *I like to flavor my asparagus water with beef broth. It isn’t necessary, but it does bring a very nice flavor to the cooking broth.


My Carolina Kitchen’s Basic French Vinaigrette
From My Carolina Kitchen – Sam Hoffer

1 tablespoon good vinegar, or freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
½ tablespoon finely chopped shallot, optional
½ to 1 teaspoon Dijon mustard to taste
Dash of hot sauce such as Tabasco
Maldon sea salt, or other good sea salt, and freshly ground black pepper to taste

Put all of the ingredients into a jar with a tight fitting lid and shake well.  Easily doubled or tripled. This also saves well in the refrigerator for a day or two. Omit the shallot, Dijon mustard, and hot sauce for a more basic vinaigrette. The mustard is used to emulsify the vinaigrette and keeps it from separating and the shallot and hot sauce bring added flavor and are highly recommended.


Here’s Asparagus Mimosa, using the basic asparagus & French vinaigrette recipe but with chopped radishes instead of capers for a nice crunch. Link to recipe here.


Another asparagus recipe that’s a winner is asparagus using a fig balsamic vinegar to make a rich, dark vinaigrette, tossed in some chopped shallots and served over crispy poached asparagus at room temperature. Link here to post and recipe.


Here I’ve served asparagus on a bed of arugula with roasted red peppers and kalamata olives. Link here to post and recipe.


Last but certainly not least is a grilled asparagus and melon salad. This is very versatile recipe in that the asparagus can be cooked outside on a grill or on a stove top grill in your kitchen. The melon and cheese make a great fresh topping, full of flavor and have real eye appeal, plus it tastes good. Link to original post and recipe here.


This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, and Comforts of Home Tasty Tuesday.   

I hope everyone has a lovely Easter.

42 comments:

  1. A lovely medley ..never thought of poaching in a broth..Great idea..
    I love asparagus and was Pinning some recipes last night and here you are this morning!
    Thanks Sam!

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  2. You've made my morning Sam! I think I'll just print out a few of your photos and attach them to windows around the house--reminders that spring will come and bring asparagus and flowers and....well, sunshine!! I'll be ready with some new recipes!

    Best,
    Bonnie

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  3. I love asparagus and all of these recipes look wonderful Sam. Thanks for sharing this on Tasty Tuesday!

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  4. i am digging the one with the roasted red peppers and olives. boy oh boy it looks amazing and perfect for spring and easter

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  5. Mouthwatering! I love them all.

    Cheers,

    Rosa

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  6. I'm excited about the version with radishes! Perfect spring dish!

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  7. We picked our first batch yesterday so these recipes will come in handy.

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  8. Sam, Thanks for the asparagus inspirations! It's that time of the year and we do love asparagus! Take Care, Big Daddy Dave

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  9. That top combination will be on my dinner table this Sunday. Perfect Easter side dish. And thanks for all of these ideas Sam. pin...pin...pinning away. :)

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  10. I am a lover of asparagus. You shared some great ideas. Asapargus will most definitely be on my Easter table too.

    Happy Easter.

    Velva

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  11. A wonderful spring medley, Sam. I love every single one!
    Have a great Easter holiday!
    Angie

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  12. Any of these dishes would be a great accompaniment to an Easter Dinner. It all looks good to me.

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  13. Love all of these, Sam! My fave vegetable...or should I say my most frequently cooked. Some awesome ideas here....can't wait yo try some.
    Happy Easter!

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  14. Yum, I'll have a little of each please... or would that be making a piggy of myself?:@)

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  15. Asparagus is one of my favorite vegetables! What a delicious medley of ways to serve it. Happy Easter, Sam!

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  16. Sam, you are the Queen of Asparagus dishes. Everything you do with them is gorgeous and yummy.

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  17. Showstoppers for sure Sam, classic and creative, you hit all the notes.

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  18. Invaluable. The fig balsamic might be the most tempting but it's hard to say!

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  19. Oooh asparagus. i can't wait for local, but not quite yet…..need to try all of these.

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  20. Una RECETA que no tardará mucho en llegar a mi mesa!!!
    Feliz miércoles amig@s :))))
    Conxita

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  21. I love them with the hard boiled eggs and capers and can't wait to try them with radishes. I have some sitting in the fridge right now!

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  22. They are all scrumptious! I had never seen the melon version; sounds delicious.

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  23. Wonderful recipes for a wonderful vegetable - simply delicious!
    Mary x

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  24. Wow, what a treasure of delicious sounding asparagus recipes Sam! I love the idea of using beef broth for poaching. I will be trying that.

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  25. All these recipes look so good! I have some asparagus at home and was just wondering what to do with it for dinner tonight. Thanks for the inspiration!! :)

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  26. You certainly have a nice collection of asparagus recipes. Growing up, my mother always cooked them served with vinaigrette. I’ll have to try some of you yummy looking recipes.

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  27. All perfect for the Easter celebration!
    Happy and blessed Easter to you and yours, Hugs, Catherine xo

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  28. I usually roast asparagus in a hot oven, but your method of poaching it is very tempting. You have taken one of my favorite vegetables to new heights. Happy Easter, Sam.

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  29. Sam, we love your recipes and your asparagus medley are wonderful !!
    As usual, your recipes are always unsurpassed! Have a wonderful Easter !! Xxoo Anna and Liz

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  30. I love asparagus.
    Happy Easter Sam! I hope you have a great break.
    x
    Melissah from Coastal Style

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  31. I love this plate, look georgeous, hope you have a Happy Easter!!

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  32. And here I was just planning on serving some naked roasted asparagus. Must step it up! Happy Easter!

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  33. wow you can cook asparagus wonderful, have a blessed Easter

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  34. There is nothing prettier than a platter of asparagus for Easter dinner. Such colorful garnishes! Hope you have a Happy Easter, Sam!

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  35. Our asparagus is just coming up, it is not growing well but there is enough for a weekly meal! Thanks for all the great ideas. Hope you had a great Easter. Take care Diane

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  36. Hi Sam,
    We have had some of the most beautiful Asparagus this spring. I am very excited that you have brought us so many different variations to this fabulous vegetable.

    Thank you so much for sharing this outstanding recipe with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

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  37. You are the asparagus queen. Thanks for sharing all these great recipes with us on foodie friday. I pinned it to a round up board for you.

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  38. WOW Sam, these plates with asparagus are awesome...I love that you poached so beautifully...thanks for the links.
    Have a wonderful week :D

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  39. I've made a Williams-Sonoma mimosa asparagus recipe. It was delicious! I'm going to have to try one of yours soon!

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  40. This is a wonderful collection! It says "Spring has arrived!"

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  41. Being an asparagus fiend, I like all of those variations for sure! So pretty too. I need to get some asparagus tonight, you have me craving it big time.

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  42. Congratulations!
    Your recipe is featured at Full Plate Thursday. Hope you have a great week and enjoy your new Red Plate!
    Miz Helen

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Sam