In a previous guest blog I excitedly told you about the notice I received from our local farm announcing that the asparagus season had begun and that my share of the crop was ready to be picked up.
Well, I just got back from the farm and I am now the proud owner of six pounds of fresh asparagus. (At $2 a pound how can you go wrong?) My mom was flabbergasted that I bought six pounds given that I am the only one in my family who really enjoys eating asparagus.
“You’ll have to eat asparagus morning, noon and night if you are going to get your money’s worth,” my mom exclaimed.
Typically when I buy a single type of fruit or vegetable in bulk I do so to accommodate specific recipes that call for a large amount of that particular ingredient. However, in the case of the asparagus I knew I wanted a couple pounds to grill up this holiday weekend and the rest I plan to incorporate into everyday dishes.
Actually, the real truth is that I planned to spend less than 10 bucks on the asparagus, but when I got there and saw how incredibly gorgeous and vibrant they looked I bought an additional two pounds.
But asparagus is a very versatile vegetable. I know because last night I went though my entire recipe box and took out all of the asparagus recipes I plan to make in the coming days.
Asparagus for breakfast, lunch and dinner… it can be done. Take a look:
ASPARAGUS FRITTATA
Ingredients:
5 eggs, beaten
1/2 cup milk
1 cup grated Parmesan cheese
1/2 teaspoon black pepper
Pinch salt
1 cup shredded cooked chicken
1 tablespoon olive oil
1 1/2 cup chopped asparagus
1 chopped tomato
1 teaspoon chopped garlic
1 cup shredded parmesan cheese
Fresh chopped basil
Directions:
Preheat oven to 375 degrees.
In medium size bowl, beat together eggs, milk, grated Parmesan cheese, pepper, and salt.
Heat medium sized non-stick, oven safe pan over medium high heat. Add olive oil, asparagus, tomato and garlic. Season with a little salt and pepper and sauté for 2 to 3 minutes. Add chicken and stir. Pour egg mixture into pan and stir gently. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with shredded Parmesan.
Place pan into oven and bake for a few minutes until the top is lightly browned and fluffy.
Remove from pan and cut like a pizza. Garnish with fresh basil.
GRILLED HAM AND ASPARAGUS SANDWICH
Ingredients:
4 tablespoons melted butter
1 teaspoon garlic salt
1 1/2 cup mayonnaise
3 tablespoons pesto sauce
8 slices Italian style or sourdough bread
3/4 lb deli ham, shaved
12 asparagus spears, lightly steamed or roasted
4 oz. Asiago cheese, sliced with a vegetable peeler
1/2 cup roasted red peppers, sliced into thin strips
Directions:
In a small bowl mix garlic salt and butter together. Brush mixture on one side of each of the pieces of bread.
In another bowl mix mayo and pesto sauce. Spread mayo and pesto mixture on other side of each slice of bread.
Top 1/2 of slices of bread with ham, asparagus spears, red pepper and cheese. Top with remaining bread slices and cook in a large skillet with a little extra butter.
Makes 4 sandwiches.
Related Articles:
Two Great Asparagus Casseroles