Spring for Asparagus!

No food sings of spring more than asparagus for me. Its bright green flowery ends are reminiscent of the delicate buds that  adorn the trees and shrubs this time of year, signaling the rebirth and awakening of Mother Nature. To celebrate the season, I looked for a couple of simple recipes that show off the flavor and texture of this versatile vegetable. In my search I also came across several dishes incorporating hard-boiled eggs with the asparagus, a win-win solution as I have quite a few leftover eggs from Easter. Try these 2 recipes out if you're looking for a new way to enjoy this spring vegetable or are tired of making egg salad with your remaining Easter eggs!

Simple Asparagus Salad with a Hard-Boiled Egg

Simple Asparagus Salad with a Hard-Boiled Egg

asparagus salad with a hard-boiled egg

(recipe adapted from the NYTimes.)

1/2 pound of asparagus

1 hard-boiled egg

1-1/2 tsp. white wine vinegar

1-1/2 tsp. fresh lemon juice

2 Tbs. extra virgin olive oil

1 tsp. capers, rinsed and chopped

1 Tb. chopped fresh parsley

salt and pepper to taste

Trim the tough ends of the asparagus. Fill a saucepan large enough to hold the asparagus stalks with salted water and bring to a boil. While the water is boiling prep a large bowl with ice water. 

Add the asparagus to the boiling water and cook for 3-4 until the stalks are tender. Using tongs immediately immerse the stems in the bowl of ice water. Once they're chilled drain them well and pat them dry with a paper towel. Cut the asparagus into 1" pieces.

Cut the hard-boiled egg into bite-sized chunks and season with salt and pepper.

In a bowl whisk together the vinegar, lemon juice, and olive oil. Season with salt and pepper. Add the chopped asparagus, capers and parsley and toss together. Add the chopped egg, give it one last toss and dig in!

This dish is light and fresh, perfect as a side dish for 2 with a nice light fish or as a meal for one, served over a bed of rice!

roasted asparagus with buttery garlic breadcrumbs and a hard-boiled egg

(inspired by this Simple Bites recipe.)

1/2 pound of asparagus

1 hard-boiled egg, chopped

2 tsps. olive oil

salt and pepper to taste

red pepper flakes (optional)

1/2 Tbs. unsalted butter

1 clove garlic, chopped

1-1/2 Tbs. breadcrumbs or panko

1 Tb. fresh parsley, chopped

parmesan cheese and lemon slice to finish

Preheat your oven to 425 degrees. Clean the asparagus stalks and chop of the tough ends. Toss the asparagus in the olive oil to coat and season with salt, pepper, and red pepper flakes (for a kick!) Spread the asparagus in a single layer on a baking sheet and roast it for 12-14 minutes until they're tender and lightly browned. Roasting time will vary depending on the thickness of your asparagus stalks so keep an eye on them!

While the asparagus is in the oven, heat the butter in a skillet over medium heat. Add the chopped garlic and sauté for a couple of minutes until it begins to brown. Add the breadcrumbs to the pan and cook them until their nice and toasty, about 6-8 minutes. Season with salt and pepper.

Transfer the asparagus spears to a plate when done and sprinkle on your chopped egg. Top this with the toasted breadcrumbs and fresh parsley. Finish the whole dish off with a generous helping of parmesan cheese and a nice squeeze of lemon juice. This crunchy flavorful dish is perfect for when you want something quick, light and healthy to eat for lunch or dinner. So good!!

Roasted Asparagus with Buttery Garlic Breadcrumbs and a Hard-Boiled Egg. So good!

Roasted Asparagus with Buttery Garlic Breadcrumbs and a Hard-Boiled Egg. So good!

What's your favorite way to prep asparagus?? I hope you enjoy trying out these two fresh and delicious recipes at home!

-c.