Recipe Page: Asparagus

Grilled Asparagus with Lemon and Parmesan

Duration: 17 minutes

Tasty asparagus grilled to perfection with hints of lemon and parmesan.

Utensils

  • Grill
  • Basting brush

Ingredients

  • 1 bunch of asparagus, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, zest and juice
  • Salt and black pepper to taste
  • Grated Parmesan cheese for garnish

Instructions

  1. Preheat the grill to medium-high heat.
  2. In a small bowl, mix together olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper.
  3. Brush the asparagus spears with the olive oil mixture.
  4. Grill the asparagus for 5-7 minutes, turning occasionally, until tender and lightly charred.
  5. Remove the grilled asparagus from the grill and place on a serving platter.
  6. Sprinkle grated Parmesan cheese over the top.
  7. Serve the grilled asparagus hot as a side dish.

Asparagus and Mushroom Risotto

Duration: 40 minutes

Rich and creamy risotto accented by delicious asparagus.

Utensils

  • Large pot or skillet
  • Ladle

Ingredients

  • 1 bunch of asparagus, trimmed and cut into bite-sized pieces
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1/2 cup dry white wine (optional)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. In a large pot, heat the vegetable broth and keep it warm over low heat.
  2. In another large pot or skillet, melt the butter over medium heat. Add chopped onion and minced garlic, sautéing until softened.
  3. Add Arborio rice to the pot and cook for 1-2 minutes, stirring constantly.
  4. If using, pour in dry white wine and cook until it has been absorbed by the rice.
  5. Ladle warm vegetable broth into the rice mixture, one ladleful at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more.
  6. Continue this process until the rice is creamy and tender, about 20-25 minutes.
  7. Stir in sliced mushrooms and asparagus pieces during the last 5 minutes of cooking, allowing them to cook until tender.
  8. Remove the risotto from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste.
  9. Garnish with fresh parsley before serving.

Asparagus and Chickpea Stir-Fry

Duration: 30 minutes

A super tasty asparagus stir-fry.

Utensils

  • Skillet or wok

Ingredients

  • 1 bunch of asparagus, trimmed and cut into bite-sized pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch
  • 2 tablespoons sesame oil
  • Cooked rice or noodles for serving
  • Sesame seeds for garnish (optional)
  • Sliced green onions for garnish (optional)

Instructions

  1. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup (or agave nectar), grated ginger, and cornstarch to make the sauce. Set aside.
  2. Heat sesame oil in a large skillet or wok over medium-high heat. Add thinly sliced onion and minced garlic, sautéing until softened.
  3. Add bell pepper slices and asparagus pieces to the skillet, stir-frying for 3-4 minutes until slightly tender.
  4. Stir in chickpeas and cook for another 2-3 minutes until heated through.
  5. Pour the sauce over the vegetable mixture in the skillet. Stir well to coat everything evenly.
  6. Cook for an additional 2-3 minutes until the sauce has thickened slightly.
  7. Remove from heat and serve the asparagus and chickpea stir-fry hot over cooked rice or noodles.
  8. Garnish with sesame seeds and sliced green onions if desired.