Thursday, April 16, 2009

A Few Asparagus Recipes: Celebrating Spring's Succulent Spears

Could there be a more representative image of spring than a couple ladybugs having sex on a spear of asparagus?

This great photo by Flickr user Benimoto inspired me to
post these links to some previously published asparagus recipes.

One of my biggest vegetable pet-peeves is undercooked asparagus. Many cooks are so afraid to overcook it, that they tend to not cook it long enoug
h, and this results in a crisp and still bitter stalk.

There's a perfect degree of doneness when the spears are barely firm, tender, and sweet. Go buy a couple bunches of fresh asparagus and give one of these recipes a try. Enjoy!

Asparagus and Chicken Noodle Casserole

Creamy Fresh Asparagus Pizza (note: uses old, original pizza dough recipe)

Pan-seared Spring Asparagus with Lemon, Balsamic and Parmesan

Pasta Primavera with Fresh Asparagus


Dawn0fTime said...

Aw, how romantic!

Ryan B. said...

Unfortunately, those aren't ladybeetles, they are Spotted Asparagus Beetles, and if you look closely on the spear you can see where they have been munching. We aren't the only ones who like the vegetable! Ladybeetles have a more rounded appearance without prominent antennae. More information on the SAB can be found here...

Chef John said...

thanks for the info! this is why I love the internet.

Von Day said...

I've been a fan of this site for some time now, and haven't made too many comments, BUT I can't hold my tongue any longer! If you can find a better link for recipes from a single source, ANYWHERE on the internet, please let the secret out. This blog, and this chef, is TOP NOTCH, and with all that's out there, lacking one aspect, or another, I'm so happy that I found my way here. It was by accident, but it was the best kind of accident.

This chef is interesting, informative, easy to learn from, has a great voice to listen to, shares/teaches a variety of recipes, he's funny, and he gives his visitors his personal touch by responding to their questions and comments. I'd hate to see him stop his work here, but someone's missing the boat BIG TIME by not setting him up with his own TV cooking show, or having him represent their company. True fans want him to succeed on a much larger scale, and by telling friends and co-workers about the site are one way, but to really show our gratitude by starting a letter writing campaign would be more effective.

Chef John deserves our support, and equally important, he deserves financial backing as reward for his efforts and skills.

It sends cheers to our ears
When we hear Chef John's "ENJOY!"
How can we say, THANKS for the dishes
We've learnt from Foodwishes,
With more than a tip o' the hat, or I'll drink to that,
Or another comment sounding like his epitaph?
Dial up and call, then mail a personal letter;
Let the big shots know there's simply none better!

Steffen P said...

The Pan-seared Spring Asparagus with Lemon, Balsamic and Parmesan recipe, is awesome..

I make it a lot in the spring..!

CollegeGourmet said...

That's very tasteful bug porn you have there ;)
Asparagus is wonderful, and it's a very Spring representative veggie.

Asian Malaysian said...

Thanks for the picture. As if asparagus werent phallic enough. No wonder I find them hard to swallow. Im referring to the undercooked asparagus at most restaurants, of course.

Aaron De La Torre said...

Great recipes. I only had my first taste of fresh asparagus recently and I'm 24. I missed out on a lot of years of good eating...

Looking forward to making the Asparagus and Chicken Noodle Casserole.

Unknown said...

I, too, just happened upon this site, and boy am I glad I did! It will now be a first stop when searching for a recipe.
Those ladybeetles must be from a progressive state...or France. (smile)