real life test kitchen: asparagus, raw and roasted



I usually stick with making roasted asparagus — it’s quick and brings out the flavor of the vegetable beautifully — but a recipe in the April Food & Wine for a raw, shaved asparagus salad sounded different, in a good way. Plus, there were only a handful of ingredients — always a winner in my book. I did find that shaving the asparagus was a bit of a pain. Also, instead of using two pounds of asparagus, I cut the recipe down by a quarter and used half a pound. The parmesan in the dressing added a bit of nuttiness that I usually get when roasting asparagus, and the lemon juice brought out the freshness. As short as asparagus season is, though, I’ll probably go for the quick but delicious roasted version for the rest of this year. — Sarah L. Click for asparagus two ways!

Roasted Asparagus
Snap or trim ends off of asparagus, ,and then pat dry. Place in a single layer on a cookie sheet and drizzle with extra virgin olive oil and season with sea salt and fresh, cracked black pepper. Put under the broiler for 8-12 minutes or until tips and stalks just start to brown. Serve hot or cold.

Shaved Raw Asparagus with Parmesan Dressing
2 pounds large asparagus

1 cup coarsely grated Parmesan cheese (3 ounces)

3 tablespoons fresh lemon juice

2 tablespoons warm water

1/4 cup extra-virgin olive oil

kosher salt and freshly ground pepper

Shave the asparagus into long, thin strips using a veggie peeler. Transfer to a large bowl. Mix the rest of the ingredients together in a small bowl. Add to the asparagus and toss to coat. Serve at once.

From our partners

Interesting, I’ll have to try this. I ALWAYS roast my asparagus and love it. Thanks for the new idea!