Unique asparagus recipes
Asparagus is one of the many spring vegetables that are currently in season. One of the best things about asparagus is its health benefits. For one, it is high in antioxidants and is relatively low in calories. Asparagus is a good source of vitamin K and contains protein. You will also get a good amount of fiber which supports your digestive system. Today, we will give you some simple ways that you can add asparagus to your diet. Roasted asparagus is always a classic side, but that is certainly not the only way to enjoy this vegetable.
Roasted asparagus and pea salad
This recipe is enough to feed two people and calls for watercress as the leafy salad greens. Watercress has a peppery flavor and both stems and leaves are edible. You can either add your favorite croutons on top or make your own using roasted sourdough bread chunks. To make the dressing, whisk together three tablespoons of plain yogurt with one teaspoon of dijon mustard and ½ teaspoon of honey. Add the zest and juice of one lemon to your dressing and set aside.
Preheat your oven to 430 degrees Fahrenheit and cook a handful of washed and prepared asparagus (drizzled with olive oil and seasoned with salt and pepper) for about 10 minutes. While the asparagus is cooking, boil three large eggs in a pot for 6 minutes and add about ¾ cup of frozen peas to the boiling water for one more minute. Drain and rinse the eggs and peas until they have cooled down. Peel and quarter the eggs. Mix a heaping handful of washed watercress with the vegetables and dressing then nestle your eggs and croutons on top for a refreshing salad.
Asparagus and fava bean lasagna
Enjoy this unique version of a healthy, vegetarian-friendly lasagna. Preheat your oven to 350 degrees Fahrenheit and use cooking spray to coat the bottom and sides of a deep 9” X 9” pan. Measure out 7.5 ounces of whole milk in a medium pot and add 1 ⅓ cups of frozen fava beans when the milk is just boiling. Cook the beans for 3 minutes and add 3 freshly chopped garlic cloves, 6 tablespoons of freshly chopped basil leaves, 4 chopped spring onions, zest from ½ of a lemon, and 1 teaspoon of vegetable bullion powder. Use an immersion blender to make this into a smooth puree.
Spoon half of the puree into your pan and add three oven-ready lasagna sheets on top. Repeat and then whisk together one egg with 2 ½ cups of cottage cheese plus a cup of fresh peas, salt, and black pepper. Spread the cottage cheese mixture on top of your last lasagna layer. Finally, press ½ pound of washed and trimmed asparagus as the pièce de résistance of your dish and bake for one hour.
Crab and asparagus omelet
Most people wouldn’t think of eating asparagus for breakfast, but we hope you enjoy this satisfying meal regardless of the time of day. Crab meat pairs well with spring vegetables so if you have any leftover cooked crab, this is a great way to use it. Begin by finely chopping a few asparagus spears and set aside.
Melt a pad of butter on a saute pan on medium heat. Whisk two to three eggs and pour them into the pan. Season with salt and pepper and add a handful of baby spinach. Put ½ cup of cooked crab meat along with your asparagus and flip your omelet over to cook the other side. Add a side of rye bread to start the day off right.