Asparagus Season! It's Here, It's Here!

Three of the best ways to enjoy my favorite spring vegetable

Apr 26, 2024

Asparagus is one of my very favorite vegetables although I generally just eat it in season. I’m not sure why as I eat plenty of other vegetables out of season. But when I see asparagus on a Thanksgiving menu, I am horrified. Who knows why I have higher standards for asparagus, but I do. So, when it comes around in the spring, we tend to go big! Ernie came home with THREE bunches from Claybank Farms yesterday.

Now, asparagus is, sadly, high fodmap. It doesn’t bother me too much though. I just can’t eat it day after day. So, when I do I have it, I try to savor it. Here are a couple of ways I do that.

Asparagus and Two Kinds of Peas

This is one of my favorite salads/sides for spring. A quick sauté in olive oil with asparagus, some frozen peas (or fresh of course, but I usually have frozen peas on hand), some green onions and when I have them, I like to add sugar snap peas too. Of course you could use snow peas too. A sprinkle of salt and perhaps a squeeze of lemon juice. Warm, cold, room temperature…a super easy side I’ve made over and over for house concerts or just for us two. It is, of course, at heart, spring on a plate.

This next recipe wins my award for most payback for least effort put forth for a main dish. Every time I make it I am astounded at how good it is. I’ve made it with shrimp but I don’t think it’s worth it, it’s so great with the chicken thighs. I would imagine it would be good with tofu as well. It also takes about 10 minutes. Crazy. Put some rice on and it will be done at the same time.

Turmeric-Black Pepper Chicken With Asparagus

By Ali Slagle at the New York Times

3 tablespoons honey (I would cut this back to 2 tablespoons, or, even better, add a few red pepper flakes)

¾ teaspoon black pepper, plus more to taste (I love black pepper so I double this)

Kosher salt

2 tablespoons all-purpose flour (I use cornstarch or gluten free flour)

1½ teaspoons ground turmeric

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 tablespoon coconut or canola oil (I use olive oil just because I almost always use olive oil)

12 ounces asparagus, trimmed and thinly sliced on an angle

1 teaspoon unseasoned rice vinegar or soy sauce (I have used soy)

1 lime, cut into wedges (optional but worth it)

1. In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

2. In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

3. In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

4. Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

5. Remove from heat and stir in the vinegar or soy. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

Lastly, I have fallen in love with this recipe that I came up with last year.

Seared Gnocchi with Asparagus and Parmesan

1 box shelf stable gluten free gnocchi

1 bunch of asparagus

1 tablespoon olive oil or browned butter

Grated parmesan reggiano to taste

Heat olive oil or melt butter (in a skillet over medium heat) until it begins to brown at the edges and smell nutty. Add gnocchi (uncooked) and let sit, tossing occasionally, until it is well browned on at least one side. Add asparagus, a dash of white wine out of your glass (tablespoon or so) if you have one, or a similar amount of water, as well as a sprinkle of kosher salt. Cover and let steam until asparagus is crisp tender. Sprinkle with parmesan to taste. I would add some black pepper as well.

Optional: You can start by cooking some diced bacon and cut back on the oil/butter. And feta would be a great replacement for the parmesan. Oh, oh, oh, and just a few red pepper flakes cooked in the oil/butter mixture would add a nice bite too!