5 Awesome asparagus recipes for spring

Asparagus frittata

Serves 6

Ingredients:

• 6 eggs
• 2 tablespoons milk
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 pound asparagus, trimmed, cut into 1/2-inch pieces
• 1/2 cup finely chopped fresh herbs of your choice
• 1/2 cup shredded jack cheese
• 1/2 cup shredded smoked gouda

Directions:

1. Preheat the broiler.
2. In a large bowl, whisk together eggs, milk, pinch of salt and a few grinds of black pepper.
3. Heat oil in a 9 to 10-inch oven-proof skillet over medium heat. Add asparagus and cook, stirring often, until crisp-tender.
4. Pour egg mixture over asparagus and scatter with fresh herbs. Shake skillet to evenly distribute eggs. Cook for 2 to 3 minutes or until eggs start to set.
5. Sprinkle with cheese. Continue to cook for 2 to 3 more minutes or until the frittata is almost set but the top is still runny.
6. Set skillet under broiler. Broil until the top is lightly browned. Set aside on a wire rack for a few minutes.
7. Shake skillet to loosen frittata or use a spatula to slide frittata onto a plate. Cut into six wedges and serve.

Eggs, bacon and asparagus

Serves 6

You've crumbled hard-cooked egg over steamed asparagus as a side dish for dinner, but have you ever sunk your fork into a fried egg so the rich yolk drapes over tender asparagus and crumbled bacon? Dig into this and you'll love serving asparagus for breakfast.

Ingredients:

• 1 pound asparagus, woody ends trimmed
• 6 slices bacon
• 6 eggs
• Salt and freshly ground black pepper

Directions:

1. Place asparagus in a steamer basket and set in a large pot filled with 3 inches of water. Cover and bring the water to a boil. Steam for 4 minutes or until asparagus is crisp tender and brightly colored.
2. Place asparagus in a large bowl of ice water to halt cooking. Transfer to a plate lined with paper towels and pat dry.
3. Meanwhile, place bacon in a large nonstick skillet or on a griddle. Heat to medium and cook bacon, turning occasionally, until crisp. Transfer to a plate lined with paper towels and allow bacon to drain.
4. Drain most of the oil from skillet or wipe from griddle. Crack eggs onto the hot surface and fry until sunny-side up.
5. Line asparagus spears on serving plates. Slip a fried egg on top and season with salt and pepper. Top with crumbled bacon. Serve immediately.

Asparagus quinoa salad

Serves 6

Take advantage of the spring bounty of fresh asparagus and toss it into a protein-packed quinoa salad for lunch.

Ingredients:

• 3/4 cup quinoa
• 1-1/2 cups water or vegetable broth
• 2 tablespoons olive oil plus more for drizzling
• 1/4 cup diced onion
• 1 pound asparagus, woody ends trimmed, cut on a diagonal into 1-inch pieces
• 2 cloves garlic, minced
• 1 cup sun-dried tomatoes packed in olive oil, drained, chopped
• 1/2 cup finely chopped fresh herbs of your choice
• Grated zest and juice 1 small lemon
• Salt and freshly ground black pepper to taste
• 1/2 cup pine nuts
• 1/2 cup crumbled feta cheese

Directions:

1. In a medium pot over high heat, bring quinoa and water (or broth) to a boil. Reduce heat to low and cover pot. Cook for 12 minutes or until liquid is absorbed and quinoa is tender. Spread out on a baking sheet and allow to cool (it will cool faster if it is spread out instead of staying in the pot).
2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add onion and asparagus and cook, stirring often, until asparagus is just tender. Add garlic and cook, stirring, for about 1 minute. Remove from heat and set aside to cool.
3. In a large bowl, combine sun-dried tomatoes, herbs, lemon zest and juice. Add quinoa and the asparagus mixture, tossing to combine.
4. Taste and season with salt and pepper. Add pine nuts and feta. Serve immediately, drizzled with a little olive oil.

Cook's note: You can make the quinoa salad up to 2 days ahead but don't add the pine nuts and feta until right before serving.

Spicy battered asparagus

Serves 8 to 10

Fun for the kids and irresistible for the adults, fried asparagus can be served as an appetizer, side or snack. Partner battered spears with your favorite creamy dip or dressing. Try one of Bolthouse Farms delicious yogurt dressings.

Ingredients:

• Oil for frying
• 1 cup all-purpose flour
• 3/4 cup cornstarch
• 1 teaspoon salt
• 1/4 teaspoon cayenne or more to taste
• Pinch ground cumin
• Pinch ground coriander
• 1/4 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper
• 1-1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 cup beer (the alcohol will burn off during cooking)
• 3 egg whites
• 2-1/2 pounds fresh asparagus, woody ends trimmed

Directions:

1. In a large, deep, heavy-duty skillet, bring 2 inches of oil to 375 degrees F. As it is heating up, prepare the rest of the ingredients.
2. In a large bowl, whisk together flour, cornstarch, salt, cayenne, cumin, coriander, garlic salt, pepper, baking powder and baking soda.
3. In a medium bowl, whisk together beer and egg whites. Add to the dry ingredients, stirring until just moistened.
4. Dip asparagus in the batter and fry in batches for 2 to 3 minutes per side or until batter is golden brown.
5. Transfer to a plate lined with paper towels to drain. Serve immediately with dip or dressing.

Garden fettuccini with goat cheese

Serves 8

Bring the fresh-picked goods in from the garden and toss them with pasta and goat cheese for an ultra-flavorful family meal that will get instant rave reviews.

Ingredients:

• 1 pound fettuccini
• 2 tablespoons olive oil
• 1 cup diced onion
• 3/4 pound asparagus, woody ends trimmed, cut on a diagonal into 1-inch pieces
• 1 medium zucchini, ends trimmed, halved lengthwise, sliced crosswise into 1/2-inch pieces
• 1 pint grape tomatoes
• 3 cloves garlic, minced
• 1/2 cup finely sliced fresh basil
• 4 ounces crumbled goat cheese
• Salt and freshly ground black pepper

Directions:

1. Cook fettuccini in a large pot of salted, boiling water according to package directions until al dente. Drain and reserve 1/2-cup of the pasta water.
2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, asparagus, zucchini and tomatoes. Cook, stirring often, until ingredients are crisp-tender.
3. Add garlic and cook, stirring, for 1 to 2 minutes. Stir in basil. Add pasta and toss to combine.
4. Add 1/4 cup of the pasta water to moisten. Add more, if needed.
5. Stir in goat cheese and season with salt and pepper. Serve immediately.

More asparagus recipes

Asparagus recipes for kids
Lemon asparagus
Tortellini and asparagus casserole