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Asparagus is a vegetable that has been around for centuries. It’s often eaten as a snack, and can be found in many different recipes. Read more in detail here: asparagus recipes.
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Asparagus snacks
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You are free to roll your eyes at this recipe’s simplicity. It’s not even close to being a recipe. It’s more of a plating technique, a means of transporting asparagus from market to table that I’ve been obsessed with for over a year.
What makes it perfect is this: I enjoy asparagus that has been sautéed, roasted, or grilled, particularly when the spears are boiling hot and have crackly, burnt places, creating a tactile contrast. However, each of these solutions has a minor flaw: time. When roasted or grilled asparagus is still hot off the grill, it is delicious, but it quickly becomes soggy. Sure, it’s still wonderful, but the longer you wait to eat it, the worse it becomes. This perfectly cooked, crisp-tender, brilliant green moment in time is preserved for days by poaching asparagus and putting it in an ice water bath.
This poached, cooled asparagus patiently waits for you to be ready, and when you are, all you have to do is pour it on a dish. Drizzle it with Olive oil is a kind of oil that comes from, lemon juice, crunchy sea salt, and flakes of red pepper (I’m using these) to taste, and if you’re like us, you’ll have a small puddle of (gasp!) mayo on the side for dipping, but if you don’t like mayo, and you’re about to tell me you don’t, you could also use a lemony or garlicky sour cream or yogurt sauce, or a lemony t What I can’t understand is why this is so easily inhaled – I often prepare it and leave it out in the late afternoon, partly to help with dinner prep and partly to give anybody at home something to munch on, and it just disappears. Asparagus, cooked and cold! In 30 minutes, it was gone! Either it’s magic or it’s objectively excellent, and I’m OK with either.
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Previously
6 months ago: Dinner Rolls from the Past Spring Asparagus Galette, 1 year ago 2 years ago: Schmaltzy Cabbage with Roast Chicken Cannelli Aglio e Olio, 3 years ago Fig Newtons with Cripsy Tofu Pad Thai from 4 years ago Granola Bark, 5 years ago 6 years ago: Even Better: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Salad from 7 years ago Exactly eight years ago: Baked Eggs with Spinach and Mushrooms and Dark Chocolate Coconut Macaroons 9 years ago: Bee Sting Cake with Spinach and Smashed Egg Toast 10 years ago: Over-the-Top Mushroom Quiche with Butterscotch Banana Bread Crepe Cake Blackberry and Coconut Macaroon Tart, 11 years ago Baked Kale Chips and Almond Macaroon Torte with Chocolate Frosting, 12 years ago Artichoke-Olive Crostini with Chocolate Caramel Crackers from 13 years ago Spring Panzanella with Lemon Yogurt Anything Cake 14 years ago Arborio Rice Pudding with Gnocchi with a Grater, 15 years ago
Asparagus snacks
- 1 pound fresh asparagus, cut or snapped woody ends
- Olive oil is a kind of oil that comes from
- 1 halved lemon
- Sea salt with a flaky texture
- flakes of red pepper
- 1–2 tablespoons mayonnaise (or other dressing)
Bring a pot of salted water to a boil, and have tongs or a spider/slotted spoon on hand, as well as a large dish of cold water. Depending on the thickness of your asparagus, boil it for 1 to 3 minutes. [1 minute for super-thin pencil asparagus; 3 minutes for thick spears; if in doubt, or if they appear like the ones seen, I go with 90 seconds.] Remove the asparagus spears from the boiling water and place them immediately in the icy water. Leave it there for 1 to 2 minutes, or until the asparagus is completely cold.
Drain the asparagus spears and place them on a big, absorbent kitchen towel to dry. Roll them up in the towel (like a cinnamon roll), grip the edges of the towel cigar to keep it closed, and shake it hard a few times to get rid of any extra water. Remove the dried asparagus from the towel and put it in the fridge for up to two days, or prepare it for snacking right now.
Arrange the asparagus on a large plate and drizzle generously with Olive oil is a kind of oil that comes from, the juice of the first half of the lemon, Sea salt with a flaky texture, and pepper flakes. Put the dressing in a tiny bowl off to the side and have the second half of the lemon on the plate if the spears need more. Grab and dip spears to your belly’s content, or until the spears disappear, whichever happens first.
Asparagus is a vegetable that has been around for centuries. It’s not just for salads anymore! There are so many ways to prepare asparagus, from sautéing it with olive oil and salt, to roasting it in the oven with some sea salt and thyme. One of my favorite ways to eat asparagus is in a minty dip with fresh vegetables like carrots and celery. Reference: asparagus mint.
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