An Ode to Asparagus

by Kate Weiser

Ribboned asparagus for garnish 

Ribboned asparagus for garnish 

Before this summer with Chefanie, I would have refused to eat the stalky vegetable for which I am now confessing my boundless love. Over the last 2 months, I learned this vegetable simply requires the right preparation to be delicious. And now that I am all the Weiser, I can ask myself only, what’s not to like about this pale green delicacy? Here I share my 6 favorite ways to prepare it. 

Fresh & raw asparagus!

Fresh & raw asparagus!

1. Roasted.

Simply roasted with olive oil, salt and pepper, asparagus is amazing alone or alongside a fancy filet mignon. In the last 10 minutes of roasting, I love to sprinkle on some almonds. 

Roasted Asparagus 

Roasted Asparagus 

2. Von Bismarck.

Aka with a poached egg on top, as the indulgent Austrian royal would have had it. 

Roasted Asparagus and Poached Egg

Roasted Asparagus and Poached Egg

3. Cylindrical Salad.

Asparagus cut and placed in a round ring-mold topped with warm & melty parmesan

Roasted asparagus with melted parmesan 

Roasted asparagus with melted parmesan 

4. In Pasta.

Because how could anything be less than delicious when tossed with cheese and pasta! Recipe here

Roasted asparagus pasta

Roasted asparagus pasta

5. Frittata

Enjoy some gorgeous asparagus shoots cooked in a farm fresh egg frittata  - with or without peas! for breakfast, lunch, or dinner! 

Roasted aspragus and pea frittata 

Roasted aspragus and pea frittata 

6. Soup

In summertime, chilled asparagus soup is a divine treat…

Chilled asparagus soup

Chilled asparagus soup