We’re all gobbling up the fresh, local asparagus as it hits the farmers markets and I just can’t get enough. Asparagus has such a great taste all on it’s own but sometimes it’s nice to add a little something. Today I have two dishes that will dress up your dinner and get more veggies into your kids.
The Sesame Asparagus takes an hour of marinating but other than that, it’s a snap. Don’t you love that asparagus cooks in no time flat and there are so many ways to prepare it?
Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Good reasons to try these recipes!
This dish is takes a little bit of time but you’ll be thrilled with the results. This is a good chance to demonstrate the chemistry aspects of cooking to your kids. The mixture of egg yolks and cold water over heat causes it to expand to 5 times it’s size – cool! This is a super tasty dish and when you add the edible flowers it dresses it up for an elegant meal.
Ok, I’m off to the farm for more goodies. I wonder what I will cook this week….
Have a great weekend, everyone. Cheers!
- 1 pound fresh asparagus spears, trimmed
- 1.5 tablespoons reduced-sodium soy sauce (I used gluten free)
- 1/4 teaspoon sesame oil
- sesame seeds, toasted
- In a covered large saucepan, cook asparagus in boiling water for 1 minute. Using tongs, transfer asparagus to a large bowl of ice water. Let stand for 2 minutes. Drain well and pat dry with paper towels. Place asparagus in a large re-sealable plastic bag.
- In a small bowl, whisk together soy sauce and sesame oil; pour over asparagus. Seal bag. Chill for 1 to 4 hours. Drain, discarding soy sauce mixture. To serve, sprinkle asparagus with sesame seeds.
- 1 lemon or Meyer lemon
- 6 egg yoks
- 1/2 cup cold water
- 1/2 cup butter, melted
- 1/2 teaspoon sea salt
- Pinch cayenne pepper
- 2 1/4 pounds asparagus, trimmed
- 1/2 tablespoon Chive blossoms, snipped fresh chives, or edible flowers
- For lemon sauce, finely shred 1 teaspoon peel from lemon and juice lemon to get 5 teaspoons; set peel and juice aside. In a large heatproof bowl whisk together egg yolks and the 1/2 cup cold water until light and mixture expands four times in size (about 5 minutes). Place bowl over a large saucepan of simmering water (bowl should not touch water) and continue to whisk for 4 minutes. With bowl still over simmering water, use a rubber spatula to scrape sides of bowl and fold mixture until eggs reach 160 degrees F. Remove from heat. Gradually whisk in butter, lemon juice, salt, and cayenne pepper.
- Meanwhile, in a large pot cook asparagus in boiling water for 3 to 4 minutes or until crisp-tender. Drain. Transfer asparagus to a large bowl of ice water to cool. Drain. Serve with lemon sauce. Top with lemon peel and chive blossoms.
- **Important** While beating egg mixture over the simmering water, make sure to use a rubber spatula to scrape the sides of the bowl. Don’t allow egg to cook onto the side of the bowl.