Asparagus Roundup VI

Asparagus Roundup VI



I haven't made an exact count, but in the past six weeks asparagus lovers all over the world have sent me over 60 recipes ranging from the plain and simple to the rich and complex. Stephen of Stephen Cooks commented that I had, "unleashed the sleeping Asparagus Monster that was apparently lurking just out of sight in the blogosphere." Who knew?

Hosting this event has been a tremendous pleasure, and from the comments of participants they've enjoyed it as well. I hope so because I and everyone who loves asparagus are in their debt. I'll set up a permanent repository for all the links in the next couple of weeks and this time next year we'll have a place to turn when we're feeding our addiction and wondering how to prepare it this time.

This is the final roundup for Asparagus Aspirations. However, if you have a recipe you want to contribute to the Web site after today, please send it my way and I'll add it to the list.

I need to begin this roundup with an apology to Fahara at Souperior who sent in the classic Asparagus with Hollandaise back at the beginning of May. Somehow I failed to include it in the roundup then. Her recipe for Hollandaise made in a blender is so quick and easy you'll be using it on broccoli, and eggs bene, Brussels sprouts, and… Well, you'll use it a lot.

From Tigers and Stawberries, Barbara sent us Penne with Asparagus, Chicken, Brie and Herbs. Her use of brie intrigued me and also hit me with one of those, "Why didn't I think of that?" moments. Barbara reports this recipe was made with the last of the season's asparagus.

One of my friends and fellow cooks, Dorine Houston, from Gather sent me a recipe for Asparagus and Egg Gazpacho. Dorine writes, "This recipe is one I put together from several Spanish asparagus gazpachos to make something I really like. " As she points out, asparagus has been available in Spain far longer than tomatoes and several regions offer variants on this cold soup made with asparagus.

Lindy's blog, Toast, was new to me, but her two asparagus offerings demand that I follow her posts more closely in the future. She made an Asparagus Soup with Custard and, to accompany it, an Asparagus Salad. The islands of custard floating in the soup are flavored with a classic asparagus pairing, Parmigiano.

The ever-dependable Alanna, publisher of A Veggie Venture made Pasta with Shrimp, Asparagus & Sun-Dried Tomato. It's been interesting to watch the recipes evolve over the past six weeks. In the beginning Alanna featured the asparagus (she sautéed it with garlic and anchovies, which she says remains her favorite) but ends up with asparagus in a supporting roll and I've noticed several others following that same path. At first we're just so hungry for the spears we want to get as close to them as possible.

One of the fun things about this event is the way it's inspired participants to play with other's recipes. For example, Sarah at Cucina Bella made an Asparagus Napoleon which prompted me to make Asparagus en Croute, and now Kalyn's Grilled Asparagus with Parmesan inspired Sarah to make her own version featuring fresh herbs.

Sher lives in America's asparagus heartland, California's Central Valley, where she writes What Did You Eat?. California is also one of the two primary rice-growing areas of the country, so perhaps it's not unexpected that Sher would combine asparagus and rice. But she confounds this obvious assumption by offering Wild Rice and Asparagus Salad. I say "confound" because wild rice isn't rice and it isn't grown in California. Nevertheless, the salad looks delicious.

From Der Nederlands came another Asparagus Tart, courtesy of Baking Soda and Bake My Day. Unfortunately I don't read Dutch so I'm not sure what's in it besides asparagus, but it sure does look good.

Kalyn begins her final entry at Kalyn's Kitchen by bragging about what a great cook she is. (Just teasing you, Kalyn.) Actually, she blames it on the planets, but I think she should take full credit for the Sauteed Asparagus with Melted Gorgonzola and Pine Nuts. Although not as common as parmesan, the right blue cheese is also a wonderful complement to asparagus -- and anything with pine nuts in it wins my taste buds.

Ulrike at Küchenlatein has been another frequent contributor to Asparagus Aspirations and she rounds out her contributions with an Asparagus Mousse. I have to admit this was another "slap my forehead" moment. Mousse! Of course! How could I have missed the idea?

A Columbus Foodie sent in Pasta Primavera with Chicken and Asparagus. Becke describes herself as: "… a thirtysomething full-time student who lives a rather idle life. I’m married, no kids, thus lots of time on my hands and lots of disposable income." Frankly, I really didn't need to read that. I think I'll go have a glass of verjus.

Carolyn, who specializes in 18th Century Cuisine, elected to disguise her asparagus as peas -- I don't know why, apparently it was a French thing. But I suspect that within a couple of bites you would figure it out and could then enjoy this unusual dish in its own right. And for dessert, you could then try the Asperges Glacé -- yes, asparagus ice cream, with strawberry coulis, no less!

Wild asparagus. Deep sigh. This is something I've long wanted to try, but alas, I probably never will. But Pille has. Pille, who's Estonian, posts to Nami-Nami from Edinburgh, Scotland. She prepared two batches of wild asparagus. She quickly boiled the first batch and then seasoned it with butter and sea salt. Then she combined it with pasta and garlic for her second recipe.

Erin, with suitable apologies to the Moosewood Restaurant, which supplied the impetus for this dish, came up with Potato, Asparagus and Spicy Sausage Hash. The recipe is posted at Erin's Kitchen and looks really good.

Cream Puffs in Venice has recently become one of my regular stopovers. I stopped by for the photography, but stayed for the food. Ivonne whipped up two pasta dishes: Fusilli with White Asparagus, Brown Butter, Parmesan and Red Pepper Flakes and Fettuccine with Asparagus Ribbons. The fettuccini was the second recipe calling for asparagus ribbons -- I've got to try that.

From Portland, Oregon, home of the apparently omnivorous Michelle (Wouldn't you assume that someone who claim's Je Mange la Ville was omnivorous? Eating towns isn't really vegan, after all.) comes a classic Asparagus Risotto. Although we've received a pair of rice dishes, I think this was the only risotto sent in.

Strata is one of my favorite dishes and Doodles of Peanut Butter Etouffee offered this take on that delightfully eggy comestible: Asparagus, Crab, and Cheese Strata. BTW, Doodles is also hosting the Grill of Your Dreams event this Thursday. Check it out.

This seems like a good place to thank Sweetnicks for maintaining Sticky Date -- the Calendar of Record. She has faithfully posted each Asparagus Roundup as well as keeping folks apprised of Paper Chef and all the other online events in the food blogosphere. I think we all owe a great debt for her efforts. And she cooks like an angel, too! Posted on her home blog, Sweetnicks, she offers Sauteed Garlic Asparagus to go along with grilled chicken.

So that's the end of Asparagus Aspirations. Huge thanks to everyone who participated.

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