Recipes with In-Season Asparagus
Posted on Monday, March 2nd, 2015 at 7:00 am
The best time to buy fresh produce is when it is in season. Every month, certain fruits and vegetables are offered a the lowest price of the year. Take advantage of the sales and plan your meals to include them. It won’t be long before the food that is in season now goes out of season again.
Asparagus is one of the vegetables that goes in season during the month of March. It is a nutrient rich vegetable. Asparagus is high in both vitamin K and folate. It also contains vitamin C, beta-carotene, vitamin E, zinc, manganese, and selenium. In addition to all those good things, asparagus is high in anti-inflammatory nutrients.
One of the simplest ways to serve asparagus is to steam it. AllRecipes suggests that you use a a steamer. Put water into the bottom half of a steamer pan set. Add some salt and butter into the water and bring it to a boil.
The asparagus, after being peeled, and having the dried ends cut off, goes into the top part of the vegetable steamer. Steam the asparagus for five or ten minutes. It’s really easy!
Cooking Light has a recipe for Phyllo-Wrapped Asparagus with Prosciutto. The recipe serves ten people. It requires 3 ounces of thinly sliced prosciutto (that has been cut into 30 long, thin, strips). You will also need 30 asparagus spears and 10 sheets of frozen phyllo dough. The dough must be thawed. Cooking spray is recommended.
In short, you will wrap one strip of prosciutto around each asparagus spear. Coat the phyllo dough with cooking spray. Next, roll the prosciutto wrapped asparagus spears across the short end of a rectangle of phyllo dough. Bake at 450 degrees for 10 minutes, or until the dough is golden.
Martha Stewart has a recipe for Linguine with Asparagus and Egg. Unlike the previous two recipes with asparagus, this one is an entree (instead of an appetizer). This recipe requires 3/4 of a pound of linguine, 1 pound of thin asparagus (trimmed and cut in half), unsalted butter, Parmesan cheese, and 4 large eggs.
Start by cooking the linguine according to the directions on the package. When it is done, drain it and save one cup of liquid. Put the linguine and the extra liquid back into the pot and add the asparagus, butter, and Parmesan. Toss it until the butter melts and creates a sauce. The asparagus will steam while you do this.
This recipe requires the eggs to be cooked in a skillet that has water in it. The goal is to make the eggs runny. When the eggs are done, serve one over each bowl of linguine with asparagus.