All About Asparagus

by Michele Cheplic | More from this Blogger

13 May 2008 01:05 PM

I just got an email from a local farm that we frequent informing me, "It's that time of year again... Asparagus season."

I love fresh asparagus and this particular farm grows some of the best asparagus I have ever happily devoured. Each year a few weeks prior to the start of strawberry picking season the owner notifies his best customers that his asparagus crop is ready for harvest and we pre-order our supply.

For those of you who don't purchase produce directly from a farm you will soon notice that the price of fresh asparagus will be decreasing at the grocery store. It already has at my local market. Three weeks ago asparagus was selling for $2.99 per pound and today I noticed it was down to $1.99.

My favorite way to eat asparagus is as plain as possible. I prefer to grill the spears and sprinkle them with a little salt and pepper and that's it. Occasionally, I will sauté cut spears (very quickly since I like my asparagus to a bit crunchy) and prior to serving I drizzle some balsamic vinegar over them--yum.

But asparagus is a very versatile vegetable and can easily be added to a variety of dishes. I am allergic to shrimp, but the following recipe is one of my mom's favorite asparagus dishes. The green crunchy veggie not only adds a great texture to this ordinary pasta dish but it also does a great job absorbing the flavor of the sauce.

LEMON SHRIMP AND ASPARAGUS LINGUINE

Ingredients:

1 pound linguine

1 pound of shrimp that has been peeled and de-veined

2 cloves of fresh garlic chopped

¼ cup chicken or vegetable stock

1 tablespoon white balsamic vinegar

1 tablespoon extra virgin olive oil

1 bunch fresh asparagus

2 fresh Roma tomatoes chopped

½ cup red onions

Kosher salt (to taste)

Crushed red chilies (to taste)

1 tablespoon canola oil

1 tablespoon butter

1 tablespoon fresh oregano (chopped)

1 tablespoon fresh basil (thinly cut)

2 tablespoon shaved Asiago cheese

1 lemon

Directions:

Cook the linguine as directed on the package. When it's done drain, then toss with olive oil and set aside.

Trim bottom 1/3 of asparagus stalks and discard.

In a pot of boiling water blanch the asparagus for one minute. Remove asparagus and place in cold water to stop the cooking. Drain, cut spears in half and set aside.

Shave the cheese with a carrot peeler, cut onions, and chop the tomatoes.

Heat pan over medium heat. Add olive oil and garlic and sauté for two minutes. Add red onions, shrimp, butter and crushed chilies. Cook for another two minutes then add the noodles and stir. Add the stock to the pan and when the noodles begin to sizzle a bit add the balsamic vinegar, tomatoes, asparagus and fresh herbs. Toss and stir.

Cut lemon in half. Squeeze juice of half of the lemon over pasta mixture and cut the other half in wedges for garnish.

Place pasta onto a platter and top with shaved Asiago cheese and lemon wedges.

Related Articles:

BEEF AND ASPARAGUS PASTA TOSS

STEAK AND ASPARAGUS STIR FRY

Two Great Asparagus Casseroles

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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Pastry Girl08 (2380) 13 May 2008 02:37 PM

Ever tried deep fired asparagus? Its good they serve it every year along with other interesting aspargus dishes at the Asparagus Festival in Stockton CA, it just past a couple week ago, it is in April. If you are ever close enough check it out.

Pastrygirl08

Michele Cheplic (37339) 13 May 2008 03:21 PM

WOW does that sound great! Deep fried asparagus--yum! I wonder if it is as good as deep fried pickles? I would love to go to the festival. I saw it profiled on the FOOD Network a few years back and would be in asparagus heaven. Can't wait to check it out in person. Thanks Pastry Girl!!