Asparagus is one of the earliest spring vegetables, and nutritionally is one of the best balanced vegetables we can eat. It’s low in calories and salt, has no fat, is high in fiber, potassium, folic acid, and the B vitamins to name just a few of its attributes.
So, if it’s so good, why does it produce a stinky urine within half an hour after eating it? Strange as it may seem, not everyone can smell this unpleasant side effect from eating asparagus; and even more odd is the fact that not everyone produces the stench after eating it either. Apparently it’s due to the genetic make-up in the individual, but just because you can’t smell it, doesn’t mean the guy in the neighbouring cubicle won’t.
Since it’s the peak of our asparagus season, it’s the perfect time to get your fill of it, and to get some preserved for the months ahead. Of course, eating asparagus fresh is always the best, but it is also good pickled and can be frozen as well. Today’s recipes include a healthy stir-fry, a lasagna, an easy-bake asparagus and a recipe for pickled asparagus, great served in a spicy caesar. Enjoy.
Baked Asparagus with Parmesan Crust
1 lb. asparagus spears
1 tbsp. extra virgin olive oil
1 oz. shaved parmesan cheese
Freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste
Preheat oven to 450 F (230 C). Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus in a single layer. Spread parmesan over asparagus, and season with pepper. Bake 12 to 15 minutes in preheated oven, until cheese is melted and asparagus is tender but crisp.
Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
15-Minute Asparagus Chicken Stir-Fry
1 tbsp. chicken broth
1 medium onion, sliced or coarsely chopped
3 medium cloves garlic, pressed
1/2 red bell pepper, cut into pieces
1 tbsp. minced fresh ginger
1 large boneless, skinless chicken breast, cut into 1-inch pieces
1 bunch asparagus, cut into 1-inch pieces (about 2 cups)
2 tbsp. soy sauce
1 tbsp. rice vinegar
Pinch of red chili flakes
Salt and white pepper to taste
2 tbsp. minced parsley
Heat 1 tbsp. broth in a 12-inch stainless steel skillet. Sauté onion in broth for about 2 minutes over medium-high heat, stirring constantly. Add garlic, pepper, ginger, chicken, and continue to sauté for another 3-4 minutes, stirring constantly.
Add asparagus, soy sauce, vinegar and red pepper flakes. Stir together and cover. Cook for another 2-3 minutes. Season with salt and pepper to taste. Sprinkle with parsley.
Asparagus and Chicken Lasagna
1 tbsp. olive oil
1 clove garlic, minced
1 tsp. each chopped fresh thyme, and finely grated lemon rind
1 can cream of asparagus soup
1/2 cup 1% milk
1 lb. asparagus, trimmed and cut in small pieces
2 boneless skinless chicken breasts, thinly sliced
1 pkg. (250g.) dry pressed cottage cheese
6 sheets fresh lasagna noodles
1/3 cup shredded part-skim mozzarella cheese
In saucepan, heat oil over medium heat; cook garlic, thyme and lemon rind for 30 seconds. Stir in soup, milk, asparagus and chicken; cook until asparagus is tender, about 5 minutes. Stir in cottage cheese.
Spread 1/4 cup of the mixture in 8-inch square oven-proof baking dish. Place layer of lasagna on top to fit. Spread with 1/3 of the asparagus mixture. Repeat twice.
Sprinkle with mozzarella cheese and cover with foil; bake in 425 F oven for 30 minutes. Uncover and bake for 5 minutes more. Let sit for at least 5 minutes before cutting.
Pickled Asparagus
30 asparagus spears
1/3 cup coarse salt
2 quarts cold water
1-2/3 cups distilled white vinegar
2/3 cup sugar
1 tsp. coarse salt
1 tsp. mustard seed
1-1/2 tsp. dill seed
1/2 tsp. chili pepper flakes
2 sprigs fresh dill
1 white onion, sliced into rings
Trim the cut end of the asparagus spears, then cut them into 3-inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
Sterilize 2 pint-size wide-mouth jars in simmering water for 5 minutes.
In a saucepan over medium heat, combine the vinegar, sugar, 1 tsp. salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil 1 minute.
Pack the asparagus spears, tips up, in the hot jars leaving 1/2-inch of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes.
Pour hot pickling liquid into the jars, filling to within 1/4-inch of the rim. Wipe rims with a clean damp cloth, and seal with lids.
Process in boiling water bath for 10 minutes. Cool to room temperature. When cool, check seals, label and date. Store in a cool dark place.
Cathi Litzenberger is The Morning Star’s longtime food columnist.
