GOLDEN VALLEY, Minn. - Spring may have taken some time to arrive, but some of the season's fresh produce is on time...we're talking asparagus.
And our favorite foodie and blogger Beth Dooley joined us on KARE News@4 to share a great way to make the most it .
Asparagus with Lemon Ginger Vinaigrette
This simple vinaigrette keeps several weeks in the refrigerator so make a double batch to have on hand. Use it to drizzle over the blanched stalks or in a main dish salad with asparagus and cooked shrimp tossed with pasta.
1 pound fresh asparagus, trimmed
1 clove garlic, minced
1 teaspoon minced fresh ginger
3 tablespoons rice wine vinegar
1 to 2 teaspoons fresh lemon juice, to taste
1 teaspoon soy sauce
1 teaspoon honey
1/4 cup light sesame oil
2 tablespoons dark sesame oil
Fill a large bowl with ice and water and set aside. Bring a large pot of water to a rapid boil. Add the asparagus and boil until just bright green, about 30 seconds to 1 minute. Drain the asparagus and dump into the iced water until cooled. Drain the asparagus, pat dry with a clean dishtowel and set aside.
In a blender or food processor fitted with a steel blade, process together the garlic, ginger, rice wine vinegar, lemon juice, soy sauce, and light and dark sesame oil.
Either toss the asparagus with the dressing or serve the dressing alongside.
Tarragon- Lemon Mayo
Makes 1/2 cup
Whip this up to serve as a dip for blanched, chilled asparagus. It's terrific on a plate of cold roast chicken and asparagus as well.
1/2 cup good quality prepared mayonnaise (I prefer Hellman's)
1 teaspoon Dijon mustard
1/2 teaspoon chopped tarragon, or more to taste
1 teaspoon fresh lemon juice, or more to taste
Whisk together all of the ingredients. Store in the refrigerator for up to a week.
Pancetta Wrapped Asparagus Bundles
This whimsical presentation is much easier than it looks. It will spruce up a weeknight dinner and add elegance to a special meal.
1 pound asparagus, trimmed
4 slices pancetta
1 to 2 teaspoons olive oil
Freshly ground black pepper
Chopped chives for garnish
Preheat the oven to 400 degrees F. Divide the asparagus spears into 4 bundles. Wrap a piece of pancetta around the center of each bundle. Place on the baking sheet, drizzle with the olive oil and season with the black pepper. Roast until the pancetta is crisp and the asparagus is tender, about 10 to 14 minutes. Remove and serve hot.
Pan-Roasted Asparagus with Parmesan
Here, the stalks cook in their own juices, becoming tender and silky, rich and flavorful. They're so meaty and satisfying that we often eat this as a main for a light spring dinner. A little cheese and crusty bread is always a nice side.
3 tablespoons unsalted butter
1 tablespoon chopped shallot
1 pound asparagus, trimmed
1 to 2 tablespoons fresh lemon juice, to taste
½ teaspoon grated lemon zest
Pinch coarse sea salt and freshly ground pepper
¼ cup shaved Parmesan cheese
In a large skillet with a tight fitting lid, melt the butter over medium heat, add the shallot and cook until translucent, about 1 to 3 minutes. Add the asparagus and toss to coat with the butter. Put the cover on the skillet, reduce the heat to low, and cook the asparagus, shaking the pan occasionally, until tender, about 8 to 12 minutes. Remove the lid and toss in the lemon juice and zest and season to taste with the salt and pepper. Arrange on a platter or individual plates and scatter the cheese over all.
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