Asparagus has serious staying power: The spears are the aboveground plant shoots of an underground crown that produces for up to 20 years—something to keep in mind if you decide to plant asparagus in your home garden!
In the market, you will see a pretty purple variety in addition to the traditional green type. These purple spears turn green when cooked. Less-common white asparagus lacks color because it is grown without sunlight. Although white asparagus is sweeter and more buttery in flavor than traditional green asparagus, it is also considerably more expensive, and its more delicate flavor doesn’t typically survive long-distance shipping.
You might assume that thinner spears are younger and more tender than thicker ones. However, the thickness of an asparagus spear has nothing to do with its age—a thin spear will not mature into a thick spear. Instead, the diameter is determined by the age of the entire plant (younger crowns produce more slender stalks) and its variety. Thick or thin, asparagus is sweet, nutty, and grassy, with a pleasing texture.
Since both thick and thin spears are good bets, choose the size that best suits the cooking method. We have noted in the recipes when you should choose a particular size. Thicker stalks are better for recipes like Roasted Asparagus with Mint-Orange Gremolata and Grilled Asparagus with Chili-Lime Butter because they will stand up to the intense dry heat that would shrivel skinnier spears. Thin spears are good candidates for soups and stir-fries, such as our emerald-hued Creamy Asparagus Soup and Stir-Fried Asparagus with Shiitake Mushrooms, as well as for topping our buttery Asparagus–Goat Cheese Tart.
shopping and storage
Once a seasonal springtime treat, asparagus is now available year-round. No matter what thickness you buy, look for spears with the top tightly closed and the bottom still moist. (You may see asparagus sold upright in shallow tubs of water for this reason.) Spears with the tops flowering open and dry bottoms are past their prime. Thicker spears (½ to ¾ inch) are the most versatile and we found that they worked best in many recipes, since thinner spears can easily overcook. Purchase thinner spears (½ inch or thinner), which are less fibrous, for recipes where the asparagus is raw or for recipes where it is pureed. Pencil-thin spears often command a high price at the market.
To store asparagus in the refrigerator, trim off the ends and stand the spears up in a glass or jar filled with 1 inch of water. Cover with plastic wrap. If you haven’t stored your asparagus this way and it has wilted, you can also perk it up by leaving it in the water-filled glass overnight.
vegetable science
Shades of Asparagus
We only eat young asparagus—the new shoots of the plant crown. Much of the flavor and prized texture of asparagus resides in the tips, which are comprised of leaf-like cladodes, or stems. As mature asparagus begins to bud out, the stems become woody and nearly inedible. This is particularly true of green asparagus, the most common variety. White asparagus, which is more common in Europe, is more tender. It is an artificially cultivated crop: The shoots are covered in soil as they grow, shielding them from sunlight and preventing the photosynthesis that would turn them green from chlorophyll. They remain white but continue to grow—a process called blanching. Purple asparagus, a cultivar of green asparagus, gets its violet color from anthocyanins, a beneficial type of antioxidant.
to peel or not to peel?
Pencil-thin asparagus spears need only a quick trim at the base and they are good to go. But thicker stalks have woodier bases that need to be dealt with before you cook with them. Oftentimes recipes simply instruct you to snap off the bottom portion of each stalk at its natural breaking point. But is it worth the fuss to instead trim off a smaller amount and then peel the lower part of the asparagus spears? Yes, it really is. We discovered that spears snapped off at their natural breaking point lost an average of half their weight. You lose a lot of tasty asparagus that way! If you trim the bottom 1 inch from the base of each spear and then peel the lower half of each stalk to remove its woody exterior, you will end up with much less waste, not to mention long, elegant-looking, tender spears that cook evenly every time.
vegetable prep
Trimming Asparagus
1. Trim bottom 1 inch from each spear (whether asparagus spears are thick or thin).
2. For thicker asparagus, peel bottom half of each stalk using vegetable peeler to remove woody exterior and expose tender inner flesh.
Cutting Asparagus on Bias
After trimming asparagus, if recipe specifies, cut on bias.
PAN-ROASTED ASPARAGUS
Serves 4 to 6
Total time: 20 minutes
WHY THIS RECIPE WORKSPan roasting delivers crisp, evenly browned asparagus spears without the need to turn on the oven. We decided on thicker spears because thin ones overcooked before they browned. To help the asparagus release moisture, which encourages caramelization and better flavor, we parcooked it, covered, with oil and water before browning it. The evaporating water helped to steam the asparagus, producing bright green, crisp-tender spears. At this point, we removed the lid and cranked up the heat until the spears were evenly browned on the bottom. There is no need to brown the asparagus all over; tasters preferred the flavor of spears browned on only one side, and, as a bonus, the partially browned spears never had a chance to go limp. Look for asparagus spears between ½ and ¾ inch in diameter. You can use white or green asparagus here; if using white, peel just the outermost layer of the bottom halves of the spears. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
2 pounds thick asparagus
1 tablespoon extra-virgin olive oil
1 teaspoon water
Salt and pepper
Lemon wedges
1. Trim bottom inch of asparagus spears and discard. Peel bottom halves of spears until white flesh is exposed. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Shake skillet gently to help distribute spears evenly (they will not quite fit in single layer). Add water, cover, and cook until asparagus is bright green but still crisp, about 5 minutes.
2. Uncover, season with salt and pepper to taste, increase heat to high, and cook until asparagus is well browned on one side and tip of paring knife inserted at base of largest spear meets little resistance, 5 to 7 minutes. Transfer asparagus to serving dish and serve with lemon wedges.
VARIATIONS
Pan-Roasted Asparagus with Red Onion and Bacon
Before cooking asparagus, cook 4 chopped bacon slices in 12-inch nonstick skillet over medium heat until crisp, 7 to 10 minutes; transfer to paper towel–lined plate. Pour off all but 1 tablespoon fat left in pan, add 1 thinly sliced red onion, and cook over medium-high heat until slightly softened, about 3 minutes. Add 2 tablespoons balsamic vinegar and 1 tablespoon maple syrup and cook until onions are well glazed, about 2 minutes; transfer to bowl. Rinse and dry skillet, then cook asparagus as directed. Before serving, top asparagus with onions and bacon.
Pan-Roasted Asparagus with Cherry Tomatoes and Kalamata Olives
Before cooking asparagus, cook 2 minced garlic cloves with 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until just golden, 2 to 3 minutes. Stir in 2 cups halved cherry tomatoes and ½ cup pitted, chopped kalamata olives and cook until tomatoes begin to break down, 1 to 2 minutes; transfer mixture to bowl. Rinse and dry skillet, then cook asparagus as directed. Before serving, top asparagus with tomato mixture, ¼ cup chopped fresh basil, and ½ cup grated Parmesan cheese.
ROASTED ASPARAGUS WITH MINT-ORANGE GREMOLATA
Serves 4 to 6
Total time: 25 minutes
WHY THIS RECIPE WORKSOven roasting can bring out the best in seasonal vegetables. But when it comes to delicate asparagus, simply tossing the spears with oil, salt, and pepper and spreading them on a baking sheet doesn’t always produce reliably crisp-tender spears. After a few tests, we discovered that thicker asparagus (½ to ¾ inch in diameter) held up better to roasting. To ensure a hard sear on our spears, we preheated the baking sheet and resisted the urge to give it a shake during roasting. The result? Intense, flavorful browning on one side of the asparagus and vibrant green on the other. For complementary seasoning, we took our cue from Italian cuisine and prepared a bright garnish of minced fresh herbs called a gremolata. All of our versions reinforced the stalks’ vibrant flavor and gave this simple side a more distinct presence. You can use white or green asparagus in this recipe; if using white, peel just the outermost layer of the bottom halves of the spears.
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
2 teaspoons grated orange zest
1 garlic clove, minced
Pinch cayenne pepper
2 pounds thick asparagus
2 tablespoons plus 2 teaspoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon pepper
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Combine mint, parsley, orange zest, garlic, and cayenne in bowl; set aside.
2. Trim bottom inch of asparagus spears and discard. Peel bottom halves of spears until white flesh is exposed. Place asparagus in large baking pan and toss with 2 tablespoons oil, salt, and pepper.
3. Transfer asparagus to preheated sheet and spread into even layer. Roast, without moving asparagus, until undersides of spears are browned, tops are vibrant green, and tip of paring knife inserted at base of largest spear meets little resistance, 8 to 10 minutes. Transfer asparagus to serving platter, drizzle with remaining 2 teaspoons oil, sprinkle with gremolata, and serve immediately.
VARIATIONS
Roasted Asparagus with Cilantro-Lime Gremolata
Omit mint and cayenne. Substitute ¼ cup minced fresh cilantro for parsley and lime zest for orange zest.
Roasted Asparagus with Tarragon-Lemon Gremolata
Omit cayenne. Substitute tarragon for mint and lemon zest for orange zest.
VEGETABLES REIMAGINED
ROASTED ASPARAGUS WITH MINT-ORANGE GREMOLATA
Our roasting method for asparagus results in one side of the stalk becoming beautifully browned, with all of the accompanying rich roasted flavors, and the other side remaining bright green, for a vibrant presentation. Thicker asparagus stalks (½ to ¾ inch) hold up better to the intense dry heat of roasting, and peeling the bottom halves of the stalks results in a silky finished texture in the roasted spears.
1. Place a rimmed baking sheet on the lowest rack of the oven and heat the oven to 500 degrees.
2. Trim the bottom 1 inch from each asparagus spear. This ensures less waste than breaking off the spears where they bend.
3. Peel the bottom halves of the asparagus spears using a vegetable peeler to expose the tender white flesh.
4. Toss the asparagus with the oil and seasonings and arrange the spears in an even layer on the preheated baking sheet.
5. Roast the asparagus without moving it. This creates flavorful browning on one side of the spears and leaves vibrant green color on the other side.
6. Transfer the roasted asparagus to a serving platter, sprinkle the bright, citrusy gremolata over the top, and serve.
WHY THIS RECIPE WORKSA cheesy, light-and-crisp coating makes asparagus irresistible, so naturally you want it to stay put when you’re eating the asparagus. So, we first salted the spears to rid them of excess moisture. Then we whipped a combination of honey and egg whites to soft peaks, dipped the asparagus spears in the clingy mixture, and coated them with a mixture of bread crumbs and Parmesan. We sprinkled the spears with more cheese at the end of roasting. Look for asparagus spears between ½ and ¾ inch in diameter. Work quickly when tossing the asparagus with the egg whites, as the salt on the asparagus will rapidly begin to deflate the whites.
2 pounds thick asparagus, trimmed
Salt and pepper
3 ounces Parmesan cheese, grated (1½ cups)
¾ cup panko bread crumbs
1 tablespoon unsalted butter, melted and cooled
Pinch cayenne pepper
2 large egg whites
1 teaspoon honey
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Using fork, poke holes up and down asparagus spears. Toss asparagus with ½ teaspoon salt and let sit for 30 minutes on paper towel–lined baking sheet.
2. Meanwhile, combine 1 cup Parmesan, panko, melted butter, ¼ teaspoon salt, ⅛ teaspoon pepper, and cayenne in bowl. Transfer half of panko mixture to shallow dish; set aside remaining panko mixture. Using stand mixer fitted with whisk attachment, whip egg whites and honey on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Scrape into 13 by 9-inch baking dish and toss asparagus in mixture. Working with 1 spear at a time, dredge half of asparagus in panko and transfer to prepared sheet. Refill shallow dish with remaining panko mixture and repeat with remaining half of asparagus.
3. Bake asparagus until just beginning to brown, 6 to 8 minutes. Sprinkle with remaining ½ cup Parmesan and continue to bake until cheese is melted, panko is golden brown, and tip of paring knife inserted at base of largest spear meets little resistance, 6 to 8 minutes. Transfer to platter. Serve.
BRAISED ASPARAGUS, PEAS, AND RADISHES WITH TARRAGON
Serves 4 to 6
Total time: 30 minutes
WHY THIS RECIPE WORKSBraising asparagus is an unexpected but delightful way to capitalize on its tender springtime freshness. To turn our early-season asparagus into a side dish, we started by softening minced shallot in olive oil with additional aromatics. To build a flavorful braising liquid, we poured in water and lemon and orange zest and dropped in a bay leaf. Adding the vegetables in stages ensured that each cooked at its own rate and maintained a crisp texture. Peppery radishes, which turned soft and sweet with cooking, nicely complemented the greener notes of asparagus and peas (frozen peas were reliably sweet, and adding them off the heat prevented overcooking). In no time at all, we had a simple, warm dish of radiant vegetables in an invigorating, complex broth, proof positive that braising can bring out the best in even the most delicate flavors. The addition of chopped fresh tarragon was a final nod to spring. Look for asparagus spears no thicker than ½ inch.
¼ cup extra-virgin olive oil
1 shallot, sliced into thin rounds
2 garlic cloves, sliced thin
3 fresh thyme sprigs
Pinch red pepper flakes
10 radishes, trimmed and quartered
1¼ cups water
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 bay leaf
Salt and pepper
1 pound thin asparagus, trimmed and cut into 2-inch lengths
2 cups frozen peas
4 teaspoons chopped fresh tarragon
1. Cook oil, shallot, garlic, thyme sprigs, and pepper flakes in Dutch oven over medium heat until shallot is just softened, about 2 minutes. Stir in radishes, water, lemon zest, orange zest, bay leaf, and 1 teaspoon salt and bring to simmer. Reduce heat to medium-low, cover, and cook until radishes can be easily pierced with tip of paring knife, 3 to 5 minutes. Stir in asparagus, cover, and cook until tender, 3 to 5 minutes.
2. Off heat, stir in peas, cover, and let sit until heated through, about 5 minutes. Discard thyme sprigs and bay leaf. Stir in tarragon and season with salt and pepper to taste. Serve.
GRILLED ASPARAGUS
Serves 4
Total time: 35 minutes
WHY THIS RECIPE WORKSThe main challenge with grilling delicate asparagus is protecting it from overcooking while still developing a good char. For great grilled asparagus, we opted for thicker spears, which combined maximum browning potential with a meaty, crisp-tender texture. A simple medium-hot fire worked best—the spears were on and off the grill in less than 10 minutes. Brushing the spears with butter rather than oil before grilling gave us crispy, nutty asparagus. We tried infusing flavor with zesty marinades, but because asparagus has a naturally tough outer skin, most of the seasonings were left behind in the bowl. Instead, we decided to add flavorings directly to the butter we were brushing on the asparagus, which worked perfectly. Look for asparagus spears between ½ and ¾ inch in diameter. You can use white or green asparagus in this recipe; if using white, peel just the outermost layer of the bottom halves of the spears.
1½ pounds thick asparagus
3 tablespoons unsalted butter, melted
Salt and pepper
1. Trim bottom inch of asparagus spears and discard. Peel bottom halves of spears until white flesh is exposed. Brush asparagus with melted butter and season with salt and pepper.
2a. For a charcoal grill Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2b. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
3. Clean and oil cooking grate. Place asparagus in even layer on grill and cook until browned and tip of paring knife inserted at base of largest spear meets little resistance, 4 to 10 minutes, turning halfway through cooking. Transfer asparagus to platter and serve.
VARIATIONS
Grilled Asparagus with Chili-Lime Butter
Add 1 teaspoon grated lime zest, ½ teaspoon chili powder, ¼ teaspoon cayenne pepper, and ⅛ teaspoon red pepper flakes to butter before brushing asparagus in step 1.
Grilled Asparagus with Orange-Thyme Butter
Add 1 teaspoon grated orange zest and 1 teaspoon minced fresh thyme to butter before brushing asparagus in step 1.
ASPARAGUS SALAD WITH RADISHES, PECORINO ROMANO, AND CROUTONS
Serves 4 to 6
Total time: 30 minutes
WHY THIS RECIPE WORKSRaw asparagus is just as delicious as cooked; it’s mildly sweet and nutty, with a delicate crunch and none of the sulfurous flavors that cooked asparagus sometimes has. Many recipes call for cut-up lengths of raw asparagus, but even when we peeled the spears, they were too fibrous. As long as we chose the right spears (bright green, firm, and crisp, with tightly closed tips) and sliced them very thin on the bias, we could avoid woodiness but still keep things crunchy. This technique worked best with thicker spears, a welcome discovery because they’re available year-round. To complement the fresh asparagus, we wanted an herby dressing, and turned to mint and basil. A high ratio of herbs to oil created a pesto-style dressing potent enough to enhance but not mask the flavor of the asparagus. A food processor made it easy to chop the herbs together with Pecorino Romano cheese, garlic, lemon, and seasonings before stirring in extra-virgin olive oil. A few radishes, more Pecorino, and buttery croutons rounded out the salad. Look for asparagus spears between ½ and ¾ inch in diameter. Parmesan can be substituted for the Pecorino Romano. Grate the cheese for the dressing with a rasp-style grater or use the small holes of a box grater; shave the cheese for the salad with a vegetable peeler.
CROUTONS
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 slices hearty white sandwich bread, crusts discarded, cut into ½-inch pieces (1⅓ cups)
Salt and pepper
PESTO DRESSING
2 cups fresh mint leaves
¼ cup fresh basil leaves
¼ cup grated Pecorino Romano cheese
1 teaspoon grated lemon zest plus 2 teaspoons juice
1 garlic clove, minced
Salt and pepper
½ cup extra-virgin olive oil
SALAD
2 pounds thick asparagus, trimmed
5 radishes, trimmed and sliced thin
2 ounces Pecorino Romano cheese, shaved (¾ cup)
Salt and pepper
1. For the croutons Heat butter and oil in 12-inch nonstick skillet over medium heat until butter is melted. Add bread pieces and ⅛ teaspoon salt and cook, stirring frequently, until golden brown, 7 to 10 minutes. Season with salt and pepper to taste and set aside.
2. For the pesto dressing Process mint, basil, Pecorino, lemon zest and juice, garlic, and ¾ teaspoon salt in food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated; transfer to large bowl and season with salt and pepper to taste.
3. For the salad Cut asparagus tips from spears into ¾-inch-long pieces. Slice asparagus spears ⅛ inch thick on bias. Add asparagus tips and spears, radishes, and Pecorino to dressing and toss to combine. Season with salt and pepper to taste. Transfer salad to serving platter and top with croutons. Serve.
VARIATIONS
Asparagus Salad with Oranges, Feta, and Hazelnuts
Omit croutons and radishes. Substitute 4 ounces crumbled feta cheese for Pecorino in the salad. Cut away peel and pith from 2 oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Add to salad in step 3. Add ¾ cup toasted, skinned, and chopped hazelnuts to salad in step 3.
Asparagus Salad with Grapes, Goat Cheese, and Almonds
Omit croutons. Substitute 6 ounces thinly sliced grapes for radishes and 4 ounces crumbled goat cheese for Pecorino in the salad. Add ¾ cup toasted and chopped almonds to salad in step 3.
TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL DRESSING
Serves 8 to 10
Total time: 55 minutes
WHY THIS RECIPE WORKSFor a supereasy pasta salad that would impress any picnic crowd, we paired convenient store-bought cheese tortellini with crisp asparagus and a dressing inspired by the flavors of classic pesto. First, we blanched the asparagus in the same water we later used to cook the tortellini, which imbued the pasta with the asparagus’s delicate flavor. Once the tortellini were cooked, we marinated them briefly with bright, juicy cherry tomatoes in a bold dressing of extra-virgin olive oil, basil, lemon juice, shallot, and garlic. To finish the salad, we tossed in some grated Parmesan and toasted pine nuts along with the blanched asparagus just before serving. Cooking the pasta until it is completely tender and leaving it slightly wet after rinsing are important for the texture of the finished salad. Be sure to set up the ice water bath before cooking the asparagus; plunging the pieces into the cold water immediately after blanching retains their bright green color and ensures that they don’t overcook.
1 pound asparagus, trimmed and cut into 1-inch pieces
Salt and pepper
1 pound dried cheese tortellini
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 shallot, minced
1 garlic clove, minced
12 ounces cherry tomatoes, halved
½ cup chopped fresh basil
1 ounce Parmesan cheese, grated (½ cup)
¼ cup pine nuts, toasted
1. Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add asparagus and 1 tablespoon salt to boiling water and cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer asparagus to ice water, and let sit until cool, about 2 minutes. Transfer asparagus to baking sheet lined with triple layer of paper towels and dry well.
2. Return pot of water to boil. Add tortellini and cook, stirring often, until tender. Drain tortellini, rinse with cold water, and drain again, leaving tortellini slightly wet.
3. Whisk oil, lemon juice, shallot, garlic, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Add tortellini and tomatoes and toss to combine. Cover and let sit for 15 minutes. Stir in asparagus, basil, Parmesan, and pine nuts and season with salt and pepper to taste before serving.
WHY THIS RECIPE WORKSCream of asparagus soup should be bright green, bursting with asparagus flavor, and flawlessly smooth, but often the butter and cream stirred in before serving make the soup heavy. To eke out maximum asparagus flavor, we tried sautéing the spears, but ended up with a dark, bitter soup. Broiling the asparagus yielded similar results. Lowering the heat and cooking the asparagus spears gently to slowly coax out their flavor worked. (Tasters agreed that the richness of butter was a must here.) We learned the hard way not to overcook the asparagus; to retain their fresh flavor, the pieces must be just tender enough to puree. To achieve more creaminess without adding more cream, leeks, which are great for adding sweet silkiness without muddling flavors, came to mind. For a beautiful emerald hue, we stirred a handful of peas into the pot just before pureeing. They added further sweetness and body, thanks to their starch. A bit of Parmesan lent a nuttiness that echoed that of the asparagus, while lemon juice brightened the dish. Look for asparagus spears no thicker than ½ inch.
2 pounds thin asparagus, trimmed
3 tablespoons unsalted butter
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
Salt and pepper
3½ cups chicken broth
½ cup frozen peas
2 tablespoons grated Parmesan cheese
¼ cup heavy cream
½ teaspoon lemon juice
1. Cut tips off asparagus spears and reserve. Cut spears into ½-inch pieces. Melt 1½ tablespoons butter in Dutch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes; transfer to bowl and set aside.
2. Add remaining 1½ tablespoons butter, asparagus spears, leeks, ½ teaspoon salt, and ⅛ teaspoon pepper to now-empty pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.
3. Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan. Working in batches, process soup in blender until smooth, about 1 minute; transfer to clean pot. Stir in cream, lemon juice, and asparagus tips and cook over medium-low heat until warmed through, about 2 minutes. Season with salt and pepper to taste. Serve.
WHY THIS RECIPE WORKSThis beautiful tart takes just minutes to assemble and makes for an impressive brunch dish, appetizer, or even a simple light lunch or dinner. We experimented with several different crusts, trying a pie shell, a tart shell, and parbaked puff pastry. The buttery, flaky puff pastry was absolutely irresistible, and so easy to prep. For a fresh, light filling, we simply scattered the asparagus and other toppings over the pastry base. Cutting the asparagus spears into thin 1-inch pieces made the tart easier to eat and ensured that the asparagus didn’t need precooking. We tossed the pieces with olive oil, plus garlic, lemon zest, scallions, and olives. For a creamy base to anchor the toppings, tangy, soft goat cheese nicely complemented the bright, grassy asparagus. Blending in a bit of olive oil made it easier to spread. We dolloped more cheese on top of the asparagus and baked the tart to golden perfection. To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. Look for asparagus spears no thicker than ½ inch.
6 ounces thin asparagus, trimmed and cut ¼ inch thick on bias (1 cup)
2 scallions, sliced thin
3 tablespoons extra-virgin olive oil
2 tablespoons chopped pitted kalamata olives
1 garlic clove, minced
¼ teaspoon grated lemon zest
¼ teaspoon salt
¼ teaspoon pepper
4 ounces (1 cup) goat cheese, softened
1 (9½ by 9-inch) sheet puff pastry, thawed
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Combine asparagus, scallions, 1 tablespoon oil, olives, garlic, zest, salt, and pepper in bowl. In separate bowl, mix ¾ cup goat cheese and 1 tablespoon oil until smooth; set aside.
2. Unfold pastry onto lightly floured counter and roll into 10-inch square; transfer to prepared sheet. Lightly brush outer ½ inch of pastry square with water to create border, then fold border toward center, pressing gently to seal.
3. Spread goat cheese mixture in even layer over center of pastry, avoiding folded border. Scatter asparagus mixture over goat cheese, then crumble remaining ¼ cup goat cheese over top of asparagus mixture.
4. Bake until pastry is puffed and golden and asparagus is crisp-tender, 15 to 20 minutes. Let cool for 15 minutes. Drizzle with remaining 1 tablespoon oil, cut into 4 equal pieces, and serve.
STIR-FRIED ASPARAGUS WITH SHIITAKE MUSHROOMS
Serves 4
Total time: 20 minutes
WHY THIS RECIPE WORKSAsparagus, like many vegetables, is a natural candidate for stir-frying because it cooks in a flash. The intense heat beautifully caramelizes it, while the short cooking time ensures that its crisp-tender bite is preserved. Starting with a hot skillet and then stirring the asparagus only occasionally during cooking allowed the asparagus to char before it overcooked, creating a natural sweetness that paired perfectly with the potent Asian-inspired sauce. Thinly sliced shiitake mushrooms complemented the fresh-flavored asparagus and added some heft. To ensure that the asparagus and mushrooms cooked evenly, we added a bit of water, creating a small amount of steam that cooked the vegetables through before evaporating and leaving behind a flavorful, clingy glaze. Look for asparagus spears no thicker than ½ inch. Serve as a side dish, or over rice.
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons packed brown sugar
2 teaspoons grated fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
1 pound thin asparagus, trimmed and cut on bias into 2-inch lengths
4 ounces shiitake mushrooms, stemmed and sliced thin
2 scallions, green parts only, sliced thin on bias
1. Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in bowl.
2. Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add soy sauce mixture and cook, stirring twice, until asparagus is crisp-tender, 1 to 2 minutes. Transfer to serving platter, sprinkle with scallion greens, and serve.
VARIATION
Stir-Fried Asparagus with Red Bell Pepper
Omit soy sauce, sherry, brown sugar, ginger, and sesame oil. Reduce water to 1 tablespoon. Whisk 1 tablespoon orange juice, 1 tablespoon rice vinegar, 1 tablespoon granulated sugar, 1 teaspoon ketchup, and ½ teaspoon salt into water. Substitute 1 stemmed and seeded red bell pepper cut into 2-inch-long matchsticks for shiitakes.
