Asparagus With Hazelnut Gremolata Recipe - Food.com (2024)

FAQs

What's the best way to cook asparagus? ›

Heat a skillet or sauté pan over medium-high heat. Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. Add olive oil or butter to pan; when hot, add asparagus, season generously with salt and pepper and cook about 3 to 4 minutes, until bright green, shaking or stirring the pan frequently.

Asparagus: classical pairings

Asparagus is excellent served with any type of dairy product, such as cheese (particularly Grana Padano or Parmigiano), butter and any sauces containing dairy produce or cream. - Asparagus and eggs. A great classic? Green asparagus, eggs and truffle.

The asparagus makes a gorgeous side dish to serve with fish, chicken, pork, or really any protein you like.

Roast asparagus:

Bake at 350°F for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.

Asparagus contains potassium, an important nutrient for keeping your heart, bones, kidneys and nerves functioning and healthy. You may be surprised to learn that this stalky vegetable also consists of a compound called asparaptine, which may help improve blood flow, in turn lowering blood pressure.

Asparagus: Liver enzymes ADH and ALDH have both been found to be elevated with the consumption of asparagus. These enzymes help to metabolize ethanol (alcohol that may have been consumed), and also makes a great hangover remedy, as it protects the liver from contaminates that may lead to scarring or fatty liver.

What part of asparagus should you not eat? Most people trim off the tough, woody ends of asparagus spears before cooking or eating. Can you eat too much asparagus? There are no known side effects of eating too much asparagus, but in large quantities, the fiber in the vegetable may cause diarrhea, gas, or bloating.

The truth is that the bend-and-snap method can actually waste delicious asparagus. Where a stalk breaks depends on the overall thickness of the stalk (skinny stalks are more flexible), how you bend it, and even how fresh the asparagus is (super-fresh asparagus tends to be more rigid).

Italian cooks also use asparagus in risottos and toss it with pastas; they scramble the thin variety with eggs and use it to fill frittatas.

Avoid stalks that appear limp or wilted. The tips of asparagus should be closed and compact, free from spreading or softness. Color: Asparagus should be should be rich in green color, softly fading to white at the bottom of the stalk. Avoid those dull in color, as this indicates the asparagus is passed freshness.

What season is asparagus best in? ›

While asparagus is luckily usually found year-round in grocery stores, like most produce, it has a peak season. You will find the best asparagus during spring. Asparagus season usually starts around late February and goes until June, but the peak months are in April and May.

Asparagus develops a rich flavor when roasted, making this one of the most popular ways to eat the vegetable. Wash and trim spears, lightly peel the base of tougher stalks, and pat dry. Place on a baking sheet and mist or drizzle with olive oil, rolling each spear to coat.

Its elegant, snappy stalks stand up well to a variety of preparations, including roasting, steaming, sautéing and grilling. You can even eat asparagus raw: shave it into ribbons with a vegetable peeler and toss into dishes like Shaved Asparagus Salad with Lemon and Parmesan or Asparagus Fettuccine Carbonara.

How do you cook asparagus so it's not stringy? To prevent asparagus from being stringy, it's important to trim the tough woody parts off of the bottom of the asparagus spears and cook until perfectly tender. If it's overcooked, it can be stringy and soggy.