Asparagus Roundup II
Asparagus Roundup II
It seems as though I just posted the first batch of asparagus recipes and it's already time for the second -- but that's asparagus for you. You can almost see the stuff grow before your eyes. It's a remarkably fast growing plant. (Details on Asparagus Aspirations)
Asparagi con Pomodori Secchi e Pinoli! It lilts off your tongue like a breath of wind across an Italian hillside. Ahh. The Italian is so much more pleasant than Asapargus with Sun-Dried Tomatoes and Pine Nuts. But in either language, Ilva's contribution in Lucullian Delights is memorable.
Sarah's tag line at Cucina Bella is
"Celebrating Everyday Food for Everyday People," but one has to question her sincerity. Her asparagus dish is an extraordinary savory Napoleon made of Phyllo dough, ham, mushrooms, cheese, and asparagus. Maybe she eats like that everyday, but most people don't.
The Germans are well-known for their love of asparagus, although as Ulrike notes, they tend to prefer white asparagus. Nevertheless, Küchenlatein contravenes convention with this gorgeous Asparagus and Cheese Tart posted using green asparagus. Beautifully I might add.
The irrepressible Kalyn, hostess of Kalyn's Kitchen, has been spreading the word about Asparagus Aspirations all over the 'Net. She also found time steam a batch for herself and dress it in a Basil Vinaigrette. The herb lady strikes again!
Alanna, too, has been harvesting asparagus postings and sending them my way. What's more, she tells me she already has a backlog of her own recipes to publish in A Veggie Venture. Her first installment is Asparagus Sautéed with Anchovies & Garlic -- one of my all-time favorite ways of cooking vegetables, but one I'd never thought to apply to asparagus. As Alanna says, "This is a complete keeper."
My response to Joe's entry from Foodie was, "I'm jealous!" After all, he'd combined fresh asparagus and soft-shell crabs. I haven't had a soft-shell since I lived in DC. It's just not fair. Then again, I haven’t had a Dungeness crab since I lived in CA, which isn't fair either. Sigh.
When I read, "It's Spring, Dammit" I was shocked. We all know what a sweet, quiet,
and gentle soul Cookiecrumb is and to see such forcefulness in a recipe title… Why it quite gave me the vapors -- or whatever it is men get. Nevertheless, that's the title of her delightfully sunny, Asparagus on Toast found at I'm Mad and I Eat.
Also from Italy comes an Asparagus Quiche from Piperita at The Kitchen Pantry. She uses ricotta, which I suspect gives it a light and airy texture. But obviously I'll have to try it to find out.
My contribution to this week's recipes is something I first had at the Asparagus Festival in Stockton, California -- Fried Asparagus. Sprinkled with grated Parmigiano, it's an addictive spring treat.
It seems as though I just posted the first batch of asparagus recipes and it's already time for the second -- but that's asparagus for you. You can almost see the stuff grow before your eyes. It's a remarkably fast growing plant. (Details on Asparagus Aspirations)
Asparagi con Pomodori Secchi e Pinoli! It lilts off your tongue like a breath of wind across an Italian hillside. Ahh. The Italian is so much more pleasant than Asapargus with Sun-Dried Tomatoes and Pine Nuts. But in either language, Ilva's contribution in Lucullian Delights is memorable.
Sarah's tag line at Cucina Bella is
"Celebrating Everyday Food for Everyday People," but one has to question her sincerity. Her asparagus dish is an extraordinary savory Napoleon made of Phyllo dough, ham, mushrooms, cheese, and asparagus. Maybe she eats like that everyday, but most people don't.The Germans are well-known for their love of asparagus, although as Ulrike notes, they tend to prefer white asparagus. Nevertheless, Küchenlatein contravenes convention with this gorgeous Asparagus and Cheese Tart posted using green asparagus. Beautifully I might add.The irrepressible Kalyn, hostess of Kalyn's Kitchen, has been spreading the word about Asparagus Aspirations all over the 'Net. She also found time steam a batch for herself and dress it in a Basil Vinaigrette. The herb lady strikes again!Alanna, too, has been harvesting asparagus postings and sending them my way. What's more, she tells me she already has a backlog of her own recipes to publish in A Veggie Venture. Her first installment is Asparagus Sautéed with Anchovies & Garlic -- one of my all-time favorite ways of cooking vegetables, but one I'd never thought to apply to asparagus. As Alanna says, "This is a complete keeper."My response to Joe's entry from Foodie was, "I'm jealous!" After all, he'd combined fresh asparagus and soft-shell crabs. I haven't had a soft-shell since I lived in DC. It's just not fair. Then again, I haven’t had a Dungeness crab since I lived in CA, which isn't fair either. Sigh.
When I read, "It's Spring, Dammit" I was shocked. We all know what a sweet, quiet,
and gentle soul Cookiecrumb is and to see such forcefulness in a recipe title… Why it quite gave me the vapors -- or whatever it is men get. Nevertheless, that's the title of her delightfully sunny, Asparagus on Toast found at I'm Mad and I Eat.Also from Italy comes an Asparagus Quiche from Piperita at The Kitchen Pantry. She uses ricotta, which I suspect gives it a light and airy texture. But obviously I'll have to try it to find out.
My contribution to this week's recipes is something I first had at the Asparagus Festival in Stockton, California -- Fried Asparagus. Sprinkled with grated Parmigiano, it's an addictive spring treat.
6 Comments:
Grat collection of recipes. What to try first?
Kalyn,
I know what you mean.
Asparagus isn't an everyday food? Neither is Phyllo? Geesh....tough crowd!
Nice round up. That tart looks amazing.
Sarah,
The ingredients are common enough, it's what you did with them that's unusual.[g]
They all look very tempting...which to try first -decisions, decisions, decisions
Oh Damn! (See, Cookiecrumb really does have a potty mouth.)
I missed the Stockton Asparagus Festival!
I wasn't thinking. And it's not even an hour away from my place.
Nice work, KDW.
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