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Asparagus is a favorite spring vegetable for many people! After months of the same stuff all winter, it’s a relief to see asparagus stalks appearing above ground and in the farm market. But after a while, our desire for something a bit different kicks in. Can’t we do something other than steamed or sauteed asparagus? Well, of course we can, and it does not have to involve 20 ingredients or three hours of prep time. Let’s explore!
Table of Contents
Sautéed Asparagus with Garlic, Lemon, and Parmesan
Ingredients:
- ½ lb. of fresh Highland Orchards asparagus, trimmed and cut into 1-2 inch pieces
- 2 tablespoons olive oil
- 3 Highland Orchards garlic cloves, minced
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese (use real Parmesan, not powder)
- Salt and pepper to taste
- Optional: Cooked pasta, quinoa, couscous, or rice for serving, or serve as a side with a protein.
Instructions:
- Prepare the Asparagus:
– Trim the woody ends of the asparagus and cut the spears into 1-2 inch pieces. - Sauté the Asparagus:
– Heat the olive oil in a large skillet over medium heat.
– Add the minced garlic and sauté for about 1 minute, until fragrant.
– Add the asparagus pieces and cook, stirring occasionally, for about 5-7 minutes, or until the asparagus is tender but still crisp. - Add Lemon and Parmesan:
– Add the lemon zest and juice to the skillet, stirring to combine.
– Season with salt and pepper to taste.
– Remove the skillet from heat and sprinkle the grated Parmesan cheese over the asparagus, tossing to coat evenly. - Serve:
– Serve the sautéed asparagus over cooked pasta or rice or as a side dish.
– Optionally, you can add a drizzle of extra olive oil and an extra sprinkle of Parmesan cheese on top before serving.
Balsamic Glazed Asparagus
Ingredients:
- ½ lb of fresh Highland Orchards asparagus, trimmed
- 2 tablespoons olive oil
- 2 Highland Orchards garlic cloves, minced
- 1/4 cup balsamic vinegar (use your favorite)
- 1 tablespoon honey
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for garnish
Instructions:
- Prepare the Asparagus:
– Trim the woody ends of the asparagus. - Sauté the Asparagus:
– Heat the olive oil in a large skillet over medium-high heat.
-Add the minced garlic and sauté for about 1 minute, until fragrant.
– Add the asparagus and cook, stirring occasionally, for about 3-4 minutes, or until the asparagus is tender but still crisp. Keep in mind that thin stalks will cook very quickly, in 1-2 minutes. Don’t let the stalks get limp. - Make the Balsamic Glaze:
– In a small bowl, whisk together the balsamic vinegar and honey.
– Pour the balsamic mixture over the asparagus in the skillet.
– Cook for an additional 2-3 minutes, tossing the asparagus to coat evenly, until the glaze is slightly reduced and the asparagus is well-coated. - Season and Serve:
– Season with salt and pepper to taste.
– Transfer the glazed asparagus to a serving dish.
-Optionally, sprinkle with grated Parmesan cheese before serving.
Asparagus and Goat Cheese Salad
The goat cheese is the perfect foil for the asparagus, matching intensity of flavors.
Ingredients:
- 1 bunch of fresh Highland Orchards asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups Highland Orchards mixed greens (arugula, spinach, etc.)
- 1/2 cup Highland Orchards cherry tomatoes, halved
- 1/4 cup Highland Orchards red onion, thinly sliced
- 1/2 cup crumbled feta goat cheese (not all feta is goat, so check the ingredients)
- 1/4 cup toasted pine nuts, walnuts, pecans, or almonds (optional)
- ¼ cup dried cranberries or dried cherries
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Prepare the Asparagus:
– Preheat the oven to 400°F (200°C).
– Toss the asparagus with olive oil, salt, and pepper. Spread them out on a baking sheet.
– Roast in the oven for 10-12 minutes, until tender but still crisp. Let cool slightly. - Make the Dressing:
– In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined. - Assemble the Salad:
– In a large salad bowl, combine the mixed greens, cherry tomatoes, and red onion.
– Add the roasted asparagus and gently toss to combine. - Finish and Serve:
– Sprinkle the crumbled goat cheese and toasted pine nuts or almonds over the top.
– Serve immediately.
Asparagus and Fresh Fruit Salad
This is a variation of the asparagus salad, adding seasonal fruit. We are so lucky that asparagus and strawberries show up together!
Ingredients:
- 1 bunch of fresh Highland Orchards asparagus, trimmed
- 1 cup Highland Orchards strawberries, hulled and sliced
- 1/2 cup goat cheese, crumbled (optional)
- 1/4 cup toasted almonds or pecans
- 4 cups Highland Orchards mixed greens (arugula, spinach, or your favorite salad mix)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Prepare the Asparagus:
– Bring a pot of water to a boil and prepare an ice bath (a bowl of ice water).
– Blanch the asparagus by boiling it for 2-3 minutes until tender-crisp, then immediately transferring it to the ice bath to stop the cooking process. Drain and pat dry, then cut into 1-2 inch pieces. - Make the Dressing:
– In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. - Assemble the Salad:
– In a large salad bowl, combine the mixed greens, blanched asparagus, strawberries, and blueberries.
– Toss the salad gently to mix the ingredients. - Add the Dressing:
– Drizzle the dressing over the salad and toss again to ensure everything is well coated. - Finish and Serve:
– Top the salad with crumbled goat cheese and toasted almonds or pecans.
– Serve immediately.
Aromatic Creamy Asparagus Soup with Coconut Milk
Ingredients:
- 2 tablespoons coconut oil (or olive oil)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 inch piece of fresh Highland Orchards ginger, minced (fresh makes a big difference!)
- 1 bunch of fresh Highland Orchards asparagus, trimmed and cut into 1-inch pieces
- 1 medium Highland Orchards gold potato, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
- Juice of 1 lime
- Fresh Highland Orchards cilantro or parsley for garnish
Instructions:
- Sauté the Aromatics:
– In a large pot, heat the coconut oil over medium heat.
– Add the chopped onion, minced garlic, and minced ginger (if using). Sauté until the onion is translucent, about 5 minutes. - Add the Vegetables:
– Add the asparagus pieces and diced potato to the pot. Cook for another 5 minutes, stirring occasionally. - Simmer the Soup:
– Pour in the vegetable broth and bring to a boil.
– Reduce the heat and let the soup simmer for about 20 minutes, or until the asparagus and potato are tender. - Blend the Soup:
– Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
– Return the soup to the pot if using a blender.
– You can also leave the soup chunky and enjoy it that way, but the blended version is a more elegant presentation. - Add the Coconut Milk:
– Stir in the coconut milk and season with salt and pepper to taste.
– Heat the soup gently over low heat, making sure not to let it boil. - Finish with Lime:
– Add the lime juice to the soup and stir to combine. - Serve:
– Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Conclusion
You can see that asparagus pairs well with other strong flavors, such as ginger, goat cheese, strawberries, limes, or balsamic vinegar. Whether you’re looking to impress guests or enjoy a simple, healthy dinner, asparagus offers endless possibilities. Dive into these creative recipes and let asparagus elevate your culinary adventures. Experiment with different combinations and let me know your favorite!
Happy cooking and happy eating!
~ Ruth