Category: Asparagus

These savory patties are a delicious light lunch or dinner - topping with a fried egg would make them even more substantial. Feel free to mix up the herbs or use a different type of cheese.   Makes 10 fritters  ... Read more »

This is a super simple spring dish that comes together quickly thanks to cooking the eggs and asparagus in the same pot. The presentation of the whole asparagus spears is lovely, but by all means chop everything into bite-sized pieces and mix it all together. It’s delicious either way.   Serves 3-4 as a side... Read more »

This is a delicious, filling side dish or light main. Add any other spring vegetables or herbs you'd like - mint, parsley, snap peas, radishes, peas, etc.  ... Read more »

There are three versions of cook-with-what-you-have Nicoise salad on this site. Each one can itself be varied in many ways. . . which vegetables you cook, which you leave raw, what kind of pickled/brined item you include, etc. Have fun with it!   The tuna is really optional--there is so much else going on that you may not miss it if you don't have it or don't eat fish.... Read more »

My mother added raw asparagus to salads every spring when I was growing up. You can take it a step farther and make the asparagus not just an add-on but the main show. If you just have a few spears, add them to most any salad, thinly sliced. Lemon and mint are lovely complements in any case.   Thicker spears work much better in this salad (incidentally I prefer thicker ones for any preparation) than the skinny ones. ... Read more »

Cook a pot of whole grains--barley, farro, spelt, frikeh, rye--and dress it up for any meal of the day throughout the week. The above version uses whole frikeh (parched green wheat from an Oregon Farm) but use whatever robust grain you have.   This springy version with mint, asparagus, lemon and toasted walnuts is particularly wonderful!... Read more »

Spinach is quick-cooking and tender and makes for a wonderful, quick weeknight curry. This coconut milk curry is quite similar to this one, which includes onions and is a bit drier.   Start the rice the minute you walk in the door and sit down to eat 20 minutes later if using white rice or 35-40 if brown. And the leftovers are excellent.... Read more »

This is how I cook asparagus when it first shows up in the spring and throughout its season when I'm short on time. It's delicious and so simple and quick. I don't bother with dunking the cooked spears in ice-water to stop the cooking and set the color but feel free to do so if you want.   And I'm going to make my pitch for thick asparagus spears, again. They are  no less tender than thin ones--you just have to snap the ends off where they naturally break to remove any tough parts--and you get a proper mouthful of their wonderful sweetness. Bunches of asparagus often have varying sizes, as you can see above, and you can cook them all perfectly, with this method.... Read more »

I think of this as my spring-time Greek salad--chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.   Variations: Mix and match your vegetables Delicious herbs that you can add to suit your taste are fresh oregano, parsley, tarragon, chervil, chives or any combo. Substitute 1/3 cup toasted seeds or nuts for the feta. ... Read more »

This is a typical spring cook-with-what-you-have dish. The lentils offer some substance and soak up the strong flavors nicely.   Variations: Substitute chickpeas, beans quinoa, or even rice for the lentils. Play with the vegetable combinations, as well. The steamed asparagus and raw salad turnips were a nice combo here.  And the optional quick-pickled onions to balance out the sweetness of the vegetables and lentils. In place of the salad turnips you could use 4-5 radishes. ... Read more »

This beautiful meals comes together quickly thanks to steaming the asparagus right on top of the potatoes. And you can substitute store bought mayo doctored with a little garlic and lemon juice for the aioli. ... Read more »

Asparagus, herbs and eggs go together beautifully. Herbs are tender and prolific when asparagus starts popping up and I use them liberally here. Mix and match to your taste. You can of course vary the ratio of eggs to asparagus and herbs based on what you have on hand. It's a very flexible template. I love making frittatas for potluck and picnics because they're best at room temperature, they're easy to serve as finger food when cut into squares and are quick to make and hold up well. And they're a great last minute dish, using whatever random herbs and veg you happen to have on hand.... Read more »

I was aiming for a bright, springy and less soupy version of lentil soup and it worked. I try to use just enough water to have a luscious, silky but not soupy consistency. The amount of liquid absorbed will vary based on your potatoes and lentils and it will certainly be delicious if it's a bit soupier too. If you don't have mint use parsley, chives, or tarragon.... Read more »

Snap peas are a good substitute for asparagus. Mushrooms are a nice addition in this quick, savory dish. This method works with both ground beef and strips of steak, with slightly different cooking methods.   ... Read more »

This is a delightful springy twist on the classic Pasta Carbonara but here asparagus, cooked for the last few minutes with the pasta, takes the place of the bacon or pancetta. And you can make the whole dish in 15 minutes, start to finish.  The heat of the just drained pasta gently cooks the egg and cheese mixture into a silky sauce that just coats the pasta.... Read more »

This is a delicious, fresh dish and it’s a good template. Use whatever vegetables and herbs you have/like. You will likely have sauce left over which is good with cold noodles, leftover rice or chicken, roasted vegetables, etc.  ... Read more »

This soup is superb with a good homemade chicken stock as well as with vegetable stock/bouillon or just water. The former is richer and silky but the other two are deliciously bright and just a bit lighter. The version above is made with chicken stock and included a handful or two of macaroni. You can omit the noodles or substitute a few diced salad turnips or new potatoes for added heft. ... Read more »

The crunch of the toasted seeds and the tender chewiness of the bits of bulgur paired with the spicy mustard greens and sweet, roasted asparagus is just delicious. ... Read more »

In typical fashion, this dish came about because I had asparagus, radish tops and snap peas on hand and was in a bit of a hurry and needed to make a one-dish dinner. My son also loves risotto and I can pack it full of most vegetables and he'll devour it. And by all means use whatever vegetables or herbs you have on hand instead of this particular combination. Just add the vegetables in sequence if they have different cooking times. If you have veggie bouillon or some other stock or broth on hand this really is a quick dinner--30 minutes, start to finish. ... Read more »

Starter, snack, lunch, dinner (with some good bread). . .I could eat this at any time and in great quantity.... Read more »