RECIPE 1: Sheet Pan Roasted Asparagus with Parmesan: An easy and versatile side dish perfect for weeknight meals.
– 1 lb asparagus – extra virgin olive oil – kosher salt – pepper freshly ground – parmesan freshly grated – 1 the juice of one lemon
– Pre-heat oven to 400 degrees F. – Wash asparagus and snap off the ends of each stalk. Dry and place on a baking sheet. – Drizzle with olive oil and squeeze lemon over the top. Toss to coat, then sprinkle with salt and pepper to taste. – Roast for 20 minutes, checking after 10 minutes. – Once finished roasting, remove and grate parmesan over the top. Serve immediately.
RECIPE 2: Sautéd Asparagus with Hollandaise Sauce and a Poached Egg: A luxurious, yet easy vegetarian meal that's oh-so-good
Hollandaise Sauce (from NY Times) – 1/2 pound butter unsalted – 2 egg yolks at room temperature – 1 tbsp water – 1/8 teaspoon cayenne pepper – 1 tbsp lemon juice, freshly squeezed Asparagus – 1 lb asparagus – extra virgin olive oil – lemon juice freshly squeezed – kosher salt – pepper freshly ground Poached Egg – 4 eggs – crusty bread optional, but very much recommended
Hollandaise Sauce – Put the butter inside a heatproof bowl or glass measuring cup and set it in a basin of simmering water. Let it heat until the butter is melted. – Carefully spoon off the white residue on top of the clear yellow liquid in the center. Carefully pour off and reserve the yellow liquid. Discard the milky bottom portion. – Combine the egg yolks and water, beating rapidly with a wire whisk. Place the saucepan in a larger basin of simmering water, beating constantly. Gradually add the clear yellow liquid, beating constantly while heating the mixture in the simmering water. Do not overheat. Beat and heat until the sauce has the consistency of a thin mayonnaise. – Add the salt, cayenne pepper and lemon juice and blend thoroughly.
Asparagus – Drizzle olive oil in a sauté pan and warm over medium heat. Once heated, add asparagus. Squeeze lemon over the top and season with salt and pepper to taste. – Cook for about 10 minutes or until just browned and slightly wilted. – Remove from heat and add to plate. Poached Egg – Bring a pot of water to a simmer and add a few drops of vinegar. Insert poaching baskets. – Gently crack eggs into each basket, one per basket. Cook for 3-4 minutes or until the whites have set. – Use a slotted spoon to remove each egg. Plating – Put poached egg on top of the asparagus and drizzle with Hollandaise sauce. Serve with a slice of crusty bread.
RECIPE 3: Baked Asparagus wrapped in Puff Pastry with Everything Bagel Seasoning An easy and delicious appetizer, perfect for your next BBQ
– 1 lb asparagus ends trimmed – extra virgin olive oil – kosher salt – pepper freshly ground – 2 sheets puff pastry defrosted – 1 egg beaten
– Preheat oven to 400 degrees F. – Wash and trim the asparagus. Dry well and place in a dish. Toss with olive oil and season with salt and pepper. Set aside. Beat egg in a bowl and set aside. – Carefully roll out the puff pastry on a lightly floured countertop, then use a sharp paring knife (or pizza cutter) to cut into 6" squares. – To make each bundle, place 3-4 asparagus stalks in the center of the puff pastry square. If you want to add cheese or cured meats, now is the time to do so! Wrap the two opposite corners and press to seal the puff pastry, then brush with the beaten egg. Season with everything bagel seasoning and red pepper flakes. – Bake until the puff pastry is golden and puffed. Serve immediately.