Asparagus Salad

2 bunches asparagus, tender parts, chopped into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
½ garlic clove, grated
½ teaspoon sea salt
Freshly ground black pepper
1 cup frozen peas, thawed
Avocado Dressing
⅓ cup crumbled feta
3 radishes, thinly sliced
¼ cup pine nuts. toasted
Mint or basil leaves, for garnish
 
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.

At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.
 
Serves 2 to 4.
 
From Love and Lemons blog

Asparagus and Crispy Cannellini Beans

1 15-ounce can cannellini beans, drained and rinsed
Kosher salt
8 ounces asparagus
6 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
4 ounces arugula
3 ounces shaved Parmegiano-Reggiano cheese

Heat the oven to 375 F.  Line a baking sheet with towel(s), and spread the beans out to dry while the oven is heating.

Bring a large pot of water to boil and add 1 tablespoon of salt.  Add the asparagus and blanch for 1 minute.  Drain and quickly plunge the asparagus into cold water to cool.  Cut lengthwise into 2-inch pieces.

Remove the towel, and spread the beans on the baking sheet.  Drizzle 3 tablespoons of olive oil over the beans, season with 1 1/2 teaspoons of salt and a few grinds of black pepper, and toss to fully coat.  Transfer to the oven and cook for 20 minutes, until browned and crisp.  Remove and cool to room temperature.

In a large bowl, place the arugula, asparagus, cheese, and beans.  Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss.

Serves 2 to 4.

From The Pasta Friday Cookbook by Allison Arevalo, via Food52 blog, with minor changes

Asparagus, Leek, and Mushroom Risotto

3 tablespoon vegetable oil, divided

1 pound crimini mushrooms, sliced thinly

1 leek, white and light green part only, well washed and chopped

1 cup Arborio rice

1/4 cup dry white wine

6 cups chicken or vegetable stock

1/4 cup heavy cream

1/2 cup Parmesan cheese, grated

Salt and pepper to taste

1 pound asparagus, sliced 1/4 inch thick diagonally

Heat chicken stock in a small saucepan over low heat; keep warm.

In a Dutch oven or heavy-bottom pot, place 1 tablespoon of oil and heat on medium high.  Add mushrooms, salt and pepper.  Sauté until golden brown, about 5 to 7 minutes.  Remove from pan and set aside.

In the same pot, heat another tablespoon of oil and add leeks.  Cook until soft, about 5 to 7 minutes.  Add rice.  Stir constantly and cook until translucent, about 3 minutes.  Add wine and cook until liquid evaporates.

Add stock one to two ladles-full at a time.  Stir constantly until liquid is absorbed.  Repeat until all liquid is gone.  Once liquid is gone, check by tasting a grain to see if it is fully cooked.  If it’s not fully cooked, continue to add more stock, one to two ladles at a time.

Once rice is cooked, pour in cream, Parmesan cheese, salt and pepper to taste.  Mix well.  Return mushrooms to the risotto.  Mix well, and keep warm.

In a separate sauté pan, heat a tablespoon of oil.  Add asparagus and cook for about 2 to 3 minutes or until tender but still crispy.  Add salt and pepper to taste.  Add asparagus to the risotto and mix well.

Serves 6.

From BeMindfulBeHuman blog

Asparagus and Mushroom Frittata

1 tablespoon olive oil
1 small white onion, thinly sliced
1 garlic clove, minced

1-2 jalapenos, finely chopped
2 cups thinly sliced white button, cremini, or baby bella mushrooms (from about 8 ounces of mushrooms)
1 bunch asparagus (about 10 spears), cut into 1 1/2-inch pieces
1 tablespoon fresh thyme leaves
6 large eggs
1/2 cup mozzarella or feta cheese, cubed
Salt and pepper

Preheat the oven to 400°F. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the onions, and cook until fragrant and translucent, about 5 minutes. Add the garlic, jalapenos, and mushroom slices, and cook until soft, about 5 minutes. Toss in the asparagus and thyme leaves, cook for another 3 minutes. Season to taste with salt and pepper.

While the veggies are cooking, whisk the eggs, then fold in the cheese. When the veggies are ready, pour the egg-cheese mixture over top of the vegetables, making sure the eggs coat the vegetables evenly. Once the edges firm up, transfer the skillet into the preheated oven and bake for 8 to 10 minutes, or until the center is no longer wobbly and the top is golden.

Serves 4.

From TheKitchn website

Roasted Asparagus

24 large asparagus spears (about 2 pounds), trimmed
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper

Optional:
Balsamic vinegar
Parmesan

Heat oven to 400 F.  Arrange asparagus spears in a single layer on a large, rimmed baking sheet. Drizzle oil over asparagus and turn to coat.  Season with salt and pepper.  Roast, turning occasionally, until lightly browned and just tender, 18 to 20 minutes.

Transfer asparagus to a platter.  If desired, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.  

Serves 4.


From Epicurious

Buttermilk Asparagus Salad

1 clove garlic
2 tablespoons extra virgin olive oil
1 bunch of asparagus, trimmed and cut into 1-inch segments
2 tablespoons white wine or rice wine vinegar
1/2 cup buttermilk
1/2 teaspoon sea salt
1 cup cooked farro
1/2 cup chopped cilantro
1/2 cup sprouts 
2 to 3 small seedless cucumbers, cut into 1/2-inch pieces

Crush the garlic, and combine with 2 tablespoons olive oil in a small bowl.  Allow to stand and infuse during the following preparations.

Put 1/4 cup water, a splash of olive oil, and a pinch of salt in a skillet.  Bring to a simmer over medium high heat, then add the asparagus.  Cover and cook until the asparagus is just tender and bright in color, barely a minute.  Drain, then run under cold water.  

Remove garlic from oil and discard garlic.  Whisk oil together with vinegar, buttermilk, and salt.  

Just before ready to serve the salad, combine the asparagus, cooked farro, cilantro, sprouts, and cucumbers in a large bowl.  Coat generously with buttermilk dressing to taste, and toss well before serving.


Serves 2 to 4.

From 101 Cookbooks blog