Recipe Page: Purple Asparagus

Grilled Purple Asparagus with Lemon Garlic Butter

Duration: 15 minutes

Vibrant, zesty and delicious.

Utensils

  • Grill pan or outdoor grill

Ingredients

  • 1 lb purple asparagus, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Fresh parsley for garnish

Instructions

  1. Preheat the grill pan or outdoor grill over medium-high heat.
  2. In a bowl, toss the trimmed purple asparagus with olive oil, salt, and pepper until evenly coated.
  3. Place the asparagus on the grill and cook for 3-4 minutes per side, or until tender and slightly charred.
  4. In a small saucepan, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant.
  5. Remove the saucepan from heat and stir in lemon zest and lemon juice.
  6. Drizzle the lemon garlic butter over the grilled purple asparagus.
  7. Garnish with fresh parsley and serve immediately.

Purple Asparagus and Cherry Tomato Salad

Duration: 10 minutes

Juicy tomatoes and beautiful asparagus make up this delicious salad.

Utensils

  • Large skillet or sauté pan

Ingredients

  • 1 lb purple asparagus, trimmed and cut into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Heat olive oil in a large skillet or sauté pan over medium heat.
  2. Add the trimmed and cut purple asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until tender-crisp.
  3. Add cherry tomatoes to the skillet and cook for an additional 1-2 minutes, until heated through.
  4. Drizzle balsamic vinegar over the purple asparagus and cherry tomatoes. Season with salt and pepper to taste.
  5. Toss to combine and cook for another minute.
  6. Remove from heat and transfer to a serving dish.
  7. Garnish with fresh basil leaves and serve warm or at room temperature.

Purple Asparagus and Quinoa Stir-Fry

Duration: 15 minutes

Creamy, flavourful, and wrapped up for the perfect package.

Utensils

  • Large skillet or wok

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 lb purple asparagus, trimmed and cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • Salt and pepper to taste
  • Sliced green onions for garnish

Instructions

  1. In a saucepan, bring water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
  2. Heat sesame oil in a large skillet or wok over medium-high heat.
  3. Add minced garlic and grated ginger to the skillet and cook for 1 minute, until fragrant.
  4. Add trimmed and cut purple asparagus, sliced red bell pepper, and snap peas to the skillet. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender-crisp.
  5. Stir in cooked quinoa, soy sauce or tamari, and season with salt and pepper to taste. Cook for an additional 2-3 minutes to heat through.
  6. Remove from heat and transfer to serving bowls.
  7. Garnish with sliced green onions and serve hot.