Steamed, sautéed, roasted or grilled -- asparagus takes on differently delicious qualities depending on how you cook it. Roasting and grilling turns asparagus almost sweet. Steamed, it retains the heart of its natural flavor. Please, please don’t boil these lovely stalks. That’s how they often get cooked beyond all recognition and lose a lot of their healthfulness. Did you know that one serving provides 100% of daily vitamin K needs not to mention being with packed with vitamins A, C, E and B-6, as well as iron, copper, calcium and fiber?
Many people prefer pencil-thin asparagus spears as their delicate texture makes them great for salads and even eaten raw. But the thicker ones are more flavorful and they stand up better to cooking methods like grilling. In any case, be sure to break off the tough wooden ends by bending the spear a few times to find a place where it breaks easily. You don’t really need to peel them unless you’re going for a smooth look or eating the spears raw.
This quintessential spring vegetable might be available at the grocery all year long, but it’s only during the season that these stalks are as flavorful and tender as they should be. Now that spring has officially arrived, what better time to showcase them as a meal’s centerpiece.
A reliable asparagus dish that’s easy to make is a chowder pairing leeks and potatoes with the flavorful spears. Leeks make a great partner. An underappreciated member of the allium world, they lend a fresh sweetness to dishes and a lively grassy color. The potatoes add heft to the soup.
Asparagus, Leek & Potato Chowder
Ingredients:
3 tbs unsalted butter
2 leeks, halved lengthwise and washed, sliced into ½ in pieces
1 lb unpeeled red potatoes cut in 1/3 inch dice
6 cups chicken stock, low sodium
2 lbs medium asparagus, trimmed, peeled and cut into ½ inch pieces
½ cup heavy cream
Salt, pepper, chopped tarragon leaves & fresh cut parsley
Preparation:
Melt butter in a saucepan and add leeks, cooking till softened, about 7 miinutes. Add potatoes, chicken stock, spices and cook till potatoes are tender, about 15 minutes. Add asparagus and cook uncovered for 10 more minutes. Using a slotted spoon, transfer 2 cups of cooked vegetables to a food processor or blender. Add the cream and puree.
Following are more great ideas for spring dishes from #ourdinnertable. Check them out!
Springtime Side Dish Recipes
- Asparagus Almondine by A Day in the Life on the Farm
- Asparagus Leek & Potato Chowder by Delaware Girl Eats
- Cilantro Lime Rice with Snow Peas by Art of Natural Living
- Creamy Asparagus Risotto with Dill by Cheese Curd In Paradise
- Honey Roasted Carrots with Lemon and Herbs by Palatable Pastime
- Kicked Up Coleslaw by A Kitchen Hoor's Adventures
- Lemon Parmesan Roasted Asparagus by Sweet Beginnings
- Sautéed Sesame-Soy Fiddlehead Ferns and Asparagus by Culinary Adventures with Camilla
- Spring Pasta Salad by Hezzi-D's Books and Cooks
- Young Asparagus with Lemon Dipping sauce by Our Good Life
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