Asparagus Two Ways

There is nothing like fresh asparagus from Michigan roasted with a little sea salt and olive oil. It is in season here until the end of June and I’m going to enjoy the little bundles every week.  And since I seem to have so much asparagus on hand, it was time to step out of the roasting-only-box and try some new things. There were two recipes I found on Epicurious and since summer has kicked in, I wanted to come up with a few things I could just grab out of the nice icy fridge to cool off with.  Hope you enjoy them as well.  (And if anyone has a great asparagus recipe out there, please let me know)

Asparagus with Wasabi-Mayonnaise Dip

3 lb. medium asparagus

1 cup mayonnaise

4 tsp. soy sauce

1 1/2 tsp. sugar

2 tsp. fresh lemon juice

2 tsp. wasabi paste

Procedure:

Blanch asparagus in salted, boiling water for 1 minute.  Transfer to a colander and rinse under cold running water to stop cooking.  Drain well and pat dry.

Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.

**I used some of this mayo later in the week for an egg salad sandwich- super tasty. **

Some notes:

Wasabi paste– so much better than the powder.  If you can find an Asian market with the real deal, even better!  Some have green food coloring, so be careful.

Soy Sauce 101– there are a lot of different types out there.  Check the labels.  There are brands that have caramel color added, MSG, GMO soybeans and other unhealthy things.  Think  of your soy sauce like an olive oil-keep it pure. One of the best options on the market right now is San-J Tamari. It is naturally fermented, not processed- the real deal.

Mayonnaise– Vegenaise what?  Ever seen how real mayo is made? Or tried making it?  It has eggs in it.  So does Hellmans & Dukes.  Have you wondered why a product that has eggs in it can sit on a shelf for like EVER? Well, it’s because there is ethylenediaminetetraacetic acid to stabilize it.  Yes, that really is a word- but frankly I don’t want to be putting something in my body that gives me carpal tunnel to type. Vegenaise is found at the health food markets in the middle isle cooler section.  They use healthy oils and all great ingredients.  Try it out- I promise you won’t miss EDTA (see real spelling above).

Isn’t she purr-tey????

This is an Asparagus Gruyere Tart made with a Black Pepper and Sour Cream Pastry Dough.  Oh yeah, it was tasty!

Click on links below for the recipes.

Tart

Dough

And you know I have to go there, just cause….don’t be afraid of asparagus’ side effect on the body. Marcel Proust once said, “it transformed his chamber-pot into a flask of perfume.”

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2 Comments

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2 responses to “Asparagus Two Ways

  1. Mom

    I haven’t tried this but sound like it would be worth a go at it. It was in the NYT 5/12/2010
    Asparagus Pesto
    1 lb asparagus cut in 2″ segments
    Garlic to taste
    1/4 cup pine nuts
    1/4 cup olive oil or more as needed
    3/4 cup grated Parmesan cheese
    Salt
    Pepper
    Juice of 1/2 lemon or to taste

    Cook asparagus until tender, reserve some of the cooking liquid and let asparagus cool
    Transfer to a food processor, add garlic, pine nuts 2 tabl oil cheese and some salt and couple Tabl of the water. Process and add oil and water to moisten if necessary. Add lemon juice and season with salt and pepper to taste, pulse one last time and serve over pasta, fish or chicken.

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