FARGO — Spring is the season for fresh asparagus, and this week I am sharing three different ways to prepare this versatile vegetable and enjoy its short season to the fullest.
Whether you’re in the mood for a luxurious soup, an easy weeknight side or an elegant spring salad, each recipe highlights a different side of this seasonal favorite. If you love asparagus as much as I do, this column is for you.
Asparagus Blue Cheese Soup
Despite its rich elegance, Asparagus Blue Cheese Soup is surprisingly easy to make, requiring just fresh asparagus, good blue cheese and a handful of common pantry staples. The pungent tang of the blue cheese provides the perfect balance to the delicate freshness of the asparagus, and a splash of heavy cream at the end ensures a silky finish.
Once the soup has simmered for about half an hour, I blitz it with an immersion blender and then pass it through a strainer to create that signature velvety texture. If you’re seeking comfort from Mother Nature’s recent mood swings, one bowl of this deliciously creamy soup is all you need to know that spring will eventually win the day.
Serves 4 to 6
Ingredients:
1 pound asparagus
1 small onion, roughly chopped
2 cloves garlic, minced
6 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
1 quart chicken stock
½ cup heavy cream
½ cup crumbled blue cheese
Salt and black pepper, to taste
Instructions:
Cut and discard about 1 inch from the bottoms of the asparagus to remove the woody ends, then cut the stalks into 1-inch pieces, reserving the tips for garnish.
Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the onion, garlic and asparagus and sauté for 5 minutes. Sprinkle the flour over the vegetables and cook for 1 to 2 minutes, stirring constantly, until lightly golden.
Add the chicken stock, bring to a boil, then reduce the heat to low and simmer for 30 to 35 minutes, until the asparagus is very tender.
Add the cream and blue cheese, then purée using an immersion blender (or carefully transfer to a blender or food processor).
Season with salt and black pepper, to taste, then strain the soup through a fine-mesh sieve, pressing gently with the back of a ladle to remove any fibrous pieces and create a smooth, velvety texture.
Meanwhile, in a small pan, melt the remaining 2 tablespoons of butter over medium heat. Add the reserved asparagus tips and sauté for 2 to 3 minutes, until just tender.
Ladle the soup into bowls and garnish with the sautéed asparagus tips and a sprinkling of blue cheese.
To store: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
Sarah’s Pan-Fried Asparagus alla Siciliana features asparagus topped with tomatoes, olives and garlic for a quick and elegant spring side dish with bold Sicilian flavor.
Contributed / Sarah Nasello
Pan-Fried Asparagus alla Siciliana is one of my favorite ways to highlight asparagus at its peak. This quick, flavorful side dish features sautéed asparagus spears topped with classic Sicilian ingredients, including blistered cherry tomatoes, anchovy, garlic and Kalamata olives. It pairs beautifully with fish, chicken and pork, and you can also cut the asparagus spears into smaller pieces and toss them with the tomato topping and your favorite pasta for a light supper.
Serves 4 to 6
Ingredients:
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 pound asparagus, ends trimmed
2 cloves garlic, thinly sliced
1 anchovy fillet, finely chopped (optional)
½ pint cherry tomatoes
¼ cup Kalamata olives, pitted and quartered
½ teaspoon dried oregano
Pinch of kosher salt and black pepper
Freshly squeezed lemon juice, to taste
Parmesan cheese, grated (for serving)
Instructions:
Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Place half of the asparagus in the pan with the tips pointing in one direction, then place the remaining spears in the pan with the tips facing the opposite direction. Cover the pan and reduce the heat to medium-low. Cook for 2 minutes, then turn the spears over. Repeat this process 2 to 3 more times, until the asparagus is lightly browned and crisp-tender.
Meanwhile, prepare the topping. In a medium sauté pan, heat 1 tablespoon of the olive oil over medium-low heat for 1 minute. Add the garlic and anchovy and cook over low heat for 2 minutes, stirring constantly, until the garlic is very lightly browned and the anchovy has nearly dissolved.
Add the cherry tomatoes, olives, oregano and remaining 1 teaspoon olive oil. Toss to combine and cover the pan. Cook over low heat, stirring occasionally, until the tomatoes begin to blister, about 5 minutes. Remove from heat, cover and set aside.
Transfer the cooked asparagus to a serving platter and spoon the tomato-olive mixture over the top. Sprinkle with Parmesan cheese and finish with a drizzle of fresh lemon juice.
Blanched asparagus pairs with arugula, potatoes, eggs and a lemon-herb vinaigrette in Sarah’s vibrant Asparagus Spring Salad.
Forum file photo
I’ve made this Asparagus Spring Salad several times each spring since its debut here in 2017, and I never tire of its pretty presentation. In fact, my mother first heard about this recipe not from reading my column (thanks, Mom), but from her friends at bridge on the day it debuted, who were drawn to its beauty and couldn’t wait to make it.
Don’t be intimidated by its refined presentation. This salad features simple ingredients, including blanched asparagus, arugula or spring greens, baby Yukon Gold potatoes, hard-boiled eggs, creamy white beans and chopped hazelnuts. I love the contrast in color and texture, especially the bright pops of yellow from the eggs and potatoes. A zesty lemon-herb vinaigrette pulls everything together to make this salad positively sing, “Spring is here!”
Serves 2 to 4
Ingredients:
For the salad:
½ pound fresh asparagus, ends trimmed, blanched and cut into thirds or quarters (about 20 stalks)
4 cups baby arugula or spring greens
1 cup white beans, drained and rinsed (Great Northern or cannellini)
½ cup hazelnuts, plain or toasted, coarsely chopped
8 to 10 baby Yukon Gold potatoes, cooked and cut into ½-inch pieces, peeled or unpeeled
3 to 4 hard-boiled eggs, quartered
For the lemon-herb vinaigrette:
½ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1½ tablespoons fresh lemon juice (Meyer lemons preferred)
½ teaspoon lemon zest (Meyer lemons preferred)
1 tablespoon fresh tarragon, finely chopped (basil also works well)
1 tablespoon fresh parsley, finely chopped
Kosher salt and black pepper, to taste
Instructions:
Bring a large pot of water to a rolling boil. Blanch the asparagus for 1 ½ to 2 minutes, until crisp-tender and bright green, then immediately transfer to an ice bath until completely cooled. Remove and pat dry.
Place the eggs in a pot and cover with about 1 inch of cold water. Bring to a rolling boil over high heat, then turn off the heat, cover and let sit for 10 to 15 minutes. Transfer to cold water or an ice bath to cool.
Place the potatoes in a pot and cover with 1 inch of water. Bring to a boil over high heat, then reduce to a simmer and cook until just fork-tender but still firm, about 15 to 20 minutes. Drain and cool under cold running water until cool enough to handle. Cut into ½-inch pieces and set aside.
Meanwhile, prepare the vinaigrette. In a jar with a tight-fitting lid, combine the olive oil, mustard, lemon juice, lemon zest, tarragon and parsley. Shake until emulsified. Season with kosher salt and black pepper, to taste, starting with about ¼ teaspoon of each. Refrigerate for up to 1 week; shake well before using.
To assemble the salad:
Place the arugula in a large bowl and drizzle lightly with olive oil. Season with a pinch of kosher salt and black pepper, then toss gently to coat. Divide among serving plates.
In a medium bowl, combine the asparagus and white beans. Drizzle with 1 to 2 tablespoons of the vinaigrette and toss gently. Spoon over the arugula.
Top with potatoes, hazelnuts and hard-boiled eggs. Drizzle with additional vinaigrette and serve.
Dining and Cooking