Ah June. With the lengthening days comes a sea of graduations. Colleges have already sent their graduates out into the world in search of jobs and first apartments and the last day for many high schools is inching ever closer. I’ve been to two graduation ceremonies already and was reminded of just how prominently food figures into the festivities, both at the events themselves and at the barbeques and potlucks that follow. Let’s face it; sharing a meal in the shade of a big tree with a group of people you like is pretty darn great, even if the graduation preceding it was long and hot.
Asparagus season is short, maybe a month or so for us northerners. Asparagus can go many places – in green salads, grain/bean/pasta salads, paired with eggs, wrapped with prosciutto (dry cured ham), on top of a white pizza, stirred into a risotto or blended into soup. These recipes are quick to prepare – the stir fry requires a bit of chopping prep, but it comes together super fast.
EAT WELL AND BE WELL
Asparagus Stir Fry Print Author: 101 Cookbooks Ingredients
- toasted sesame oil
- 8 ounces firm tofu, cut into slices thick as a pencil
- 4 green onions, thinly sliced
- scant 1 tablespoon freshly grated ginger (peeled)
- ½ teaspoon crushed red pepper flakes
- ½ a bunch of asparagus, trimmed and cut into 1-inch pieces
- a couple big pinches of fine-grain sea salt
- 3 cloves garlic, chopped
- 1 big handful of toasted cashews, chopped up a bit - or you could use walnuts
- a few handfuls of spinach, or chopped kale, or chopped chard
- zest and juice of one lime
- 2 tablespoons hoisin sauce
- 1 small handful fresh mint, slivered
- 1 small handful fresh basil, slivered
- Have all your ingredients prepped and within arms reach of the stove.
Roasted or Grilled Asparagus Print Author: Shannon Hepburn Ingredients
- 1 pound asparagus, trimmed (snap off roughly the lower ¼ of the stalk)
- 1 tablespoons olive oil
Mustard Dill Vinaigrette
- 2 teaspoons apple cider vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon honey or maple syrup
- 2 tablespoons olive oil
- 1 tablespoons finely chopped fresh dill
- pinch of salt
- a couple grinds of pepper (optional)
Instructions Cooking Instructions
- Preheat the oven to 450°F, preheat a gas grill, or start a charcoal or wood fire.
Cream of Asparagus Soup Print Author: Gourmet Magazine Ingredients
- Cut asparagus into ½-inch pieces and set aside.
- Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened.