In-Season Recipe Swap: Asparagus

In-Season Recipe Swap

This week's In-Season Recipe Swap is all about asparagus! :) In years past, we were blessed to receive lots of garden-fresh asparagus and have had fun experimenting with ways to serve it. :)

While I do already have several great asparagus recipes posted on this website, I wanted to add something new for the recipe swap.

Italian Chicken and Asparagus

This is Italian Chicken and Asparagus, a creamy and tangy white sauce with chicken, asparagus, and tomatoes, served over hot pasta and sprinkled with Parmesan cheese. The flavors combine for a delicious new twist on asparagus! And it's so beautiful! Head over to the recipe for a couple more photos. :)

And for those of you who think you don't like asparagus... you really should try:

Poppy Seed Chicken and Asparagus recipe

Poppy Seed Chicken and Asparagus! :) Seriously. This is a simple casserole but it is very yummy! :) I almost gave it top place in this post... except that I wanted to feature a new recipe first. ;) Just take my word for how good it is and try it yourself! :)

For more asparagus options, I have a Cream of Asparagus Soup recipe, Asparagus and Onions (a staple veggie side dish!) and the recipe for the food pictures in the top header: Creamed Asparagus over Pasta. :)

Okay, now that I finished my little show-and-tell, I'm ready to check out your favorite recipes that feature asparagus as a main ingredient! :)

How to participate:

Post your recipe, including your own photo of the food. Recipes must follow the week's theme, obviously. :)

Link to this post, and then come over here and let us know where to find YOU! Mr. Linky has been giving me problems, so just leave your links in a comment and I will manually add them to this post throughout the day. :)

Coming recipe themes: Lettuce (May 20), and Rhubarb (May 27), Strawberries (June 3), Green peas with edible pods (June 10), Blueberries (June 17) and Sour cherries (June 24).

1. Snow White -- Ham and Asparagus Lasagna
2. Lynn -- Roasted asparagus
3. Jamie -- Roasted asparagus
4. Sonshine -- Pasta with Asparagus and Yellow Squash
5. MJ -- Baked asparagus
6. Lindsay -- Grilled Asparagus
7.

Comments

My family loves asparagus,,, the only problem is whenever I buy it fresh even though I wash it, it always seems to be gritty, like i didnt get all the dirt off. Do you ever have this problem? Any suggestions? So I always end up buying frozen, but I dont know if I can make the things you do with your with the frozen. :( It all looks so yummy!
Jill

Jill, I've never had frozen asparagus, so I'm not sure if it would work in my recipes... as long as it isn't soggy/limp, it should work. :) You may have to adjust (shorten?) the cooking time, butit really just needs to be cooked and crisp-tender, not mushy. :)

Have you tried different sources for fresh asparagus? I am guessing the quality varies depending on where you buy it... obviously if you can get some at a farmer's market or fresh locally-grown it will probably be better than what the average grocery chain sells. :) I'm not sure where you live and what options are in your area. :)

I've only had store-bought asparagus once, but it wasn't gritty... but I've had home-grown asparagus many times and it's never been gritty (just a little stringy if you use too much of the lower portion). :)

I am loving todays in season swap because I have not cooked with Aspasgus before....I'm looking forward to using it a little more and maybe even planting some in the garden if my family likes the recipes from today.

I let it sit in the sink for a couple hours filled with water to get the dirt out of all those little(I don't know what you call them?)leave things.I find if I do not do that it has lots of dirt.I then let it sit on a bath towel to dry before using it.HTH.

MMM that looks great with noodles,tomatoes,cheese and aspargus!

Similiar to the roasted recipes, I guess everyone has their own variation on this one...

http://itsnotoverafter30.blogspot.com/2009/05/baked-asparagus.html

Jill,

On recipe blogs and cooking shows, I've seen people use a regular old vegetable peeler to peel a think outer layer of leaves off asparagus. That might help with the grittiness problem, since the outer leaves are the toughest.

Thanks for all the suggestions girls! NOw next time I see some on sale I might have to try it again!
Jill (jill-everydaymom.blogspot.com)

Asparagus Pasta Salad

2 cups bow-tie, spiral, or small shell pasta
1/2 lb. fresh asparagus, cut diagonally into 2" pieces
1/2 cup coarsely grated carrots
1/2 cup chopped red onion
1/4 cup coarsely chopped red or yellow bell peppers
1/2 cup grape tomatoes - halved
1 tsp. oregano
1-1/4 cups creamy Italian salad dressing

Cook the pasta as directed on the package for al dente. Drain, then rinse with cold water to cool the pasta. While that's cooking, cook the asparagus...... place the cut asparagus in a microwave safe container or bowl. Add about 1/4 cup to 1/3 cup water. Microwave on full power for 3 to 5 minutes or until the asparagus is tender crisp... do not overcook. Drain, then rinse with cold water to cool the asparagus. Place the cooled pasta and asparagus in a large mixing bowl. Add the grated carrots, chopped onion and peppers, grape tomato halves and oregano. Toss or stir gently to mix all the ingredients together. Stir in the creamy Italian dressing. Cover and refrigerate for at least 6 hours before serving.

This is really good.Good for summer bbq's too.

Your asparagus pictures look SO DELICIOUS!!!

Laura@HeavenlyHomemakers

Funny, I just had a very similar version of this in a Lean Cuizine meal called, Grilled Chicken Primavera!
Since I am on a low fat diet, I think I can substitute the ingredients to make the sauce with Fat Free evaporated milk. I can't wait to try it. If it works I will save a bundle on frozen meals. Thanks for the recipe!

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