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Old April 30, 2011   #1
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Join Date: May 2006
Location: Lincoln, NE
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Default Asparagus

I find myself blessed with an abundance of asparagus this year. Does anyone know of a marinated type of aspargus salad. Or any other really great recipes. I am going to freeze some for this winter. piegirl
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Old May 2, 2011   #2
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Join Date: Jan 2011
Location: Central Ohio
Posts: 741

substitute asparagus for the green beans in the first recipe

Green Bean salad with Olive Dressing

Serves 6

1 1/2 pounds green beans, trimmed and blanched

2 tablespoons red wine vinegar
2 cloves garlic, chopped
2 anchovy filets
2 teaspoons Dijon mustard
1/3 cup chopped kalamata olives
6 tablespoons extra virgin olive oil
Salt and black pepper

1/3 cup shaved parmesan cheese

Place the green beans in a large bowl and set a side.

To prepare the dressing place the vinegar, garlic, anchovy, and mustard in a bowl and mash the anchovies well with the back of a spoon. Whisk the olive oil in and stir until smooth. Season with salt and black pepper. When ready to serve heat the dressing until boiling in a sauté pan. Pour over beans and toss well. Place on a platter and top with shaved parmesan cheese. Serve room temperature.

Grilled Asparagus Salad with Crab, Shrimp and Crispy Pancetta

Serves 6

1/3 pound peeled, diced shrimp
1 teaspoon extra virgin olive oil
1/4 pound fresh crab meat
1 clove garlic, minced
1 tablespoon chopped fresh basil
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
Black pepper

6 slices pancetta, cooked until crispy

11/2 pounds trimmed asparagus
2 tablespoons extra virgin olive oil
1 teaspoon Fleur de Sel

Heat a small sauté pan with oil. Add the shrimp and cook just until just cooked through. Cool the shrimp and place in a bowl. Add the crab, garlic, and onion and mix well. Add the basil, vinegar, olive oil, and black pepper and toss well. Refrigerate until ready to use.
Preheat oven to 425°.
Place the asparagus on a sheet pan and drizzle with the olive oil. Season with salt. Place in the oven and cook until the asparagus is al dente, about 5 minutes depending on the thickness of the asparagus. Distribute the asparagus on the plates then top with the salad and crispy pancetta. Serve.

Last edited by lurley; May 3, 2011 at 12:24 PM.
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Old June 14, 2014   #3
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Join Date: Apr 2014
Location: Torrance, CA / Zone 10 / Sunset Zone 22
Posts: 9
Default Asparagus with Sweet and Pungent Dressing


    • 1 pound asparagus, trimmed
    • 1 teaspoon cooking oil
    • 1/2 teaspoon salt
    • Dressing
    • 2 tablespoons plum sauce, or hoisin
    • 2 tablespoons rice vinegar
    • 2 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon chili oil
    • 2 teaspoons sugar, or honey
    • 1/2 teaspoon mustard powder
    • Chopped toasted walnuts for garnish

    1. Cut asparagus diagonally into 1 1/2-inch slices. Bring a pot of water to a boil. Add oil, salt, and asparagus. Cook until asparagus is crisp-tender, 1 to 2 minutes. Drain rinse with cold water, and drain again. Pat dry with paper towels.
    2. Combine dressing ingredients in a bowl. Add asparagus and toss to coat.
    3. Arrange asparagus on a serving plate and garnish with walnuts.
From Martin Yan's Culinary Journey Through China
Martin Yan Notes: When the weather warms up and asparagus is in season, I like to prepare it Sichuanese-style: quickly blanched in boiling water until crisp-tender; then chilled and tossed in a sweet, mustardy dressing. This dish is easy to prepare ahead of time, but wait until the last minute to add the dressing so the asparagus retains its bright color.

Yield 4 servings
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