Way # 2: Asparagus with Orange Vinegrette
Asparagus has been on sale lately and my Dad’s been buying bushels of it! So I’ve been trying out asparagus recipes and found two that I like quite a bit.
#1 Parmesan Crusted Asparagus
Recipe by: me, inspired by somebody’s photo on pinterest
Warning: This asparagus is highly addictive. Consume with moderation. I cannot be held liable for any addictions that should ensue, and your support group fees must come from your own pocket.
- one bunch of asparagus
- 1 cup of parmesan cheese (the powdery store kind, not the kind you grate yourself)
- 1/8 tsp. salt
- 1/4 tsp. garlic powder
- 1 egg
Preheat oven to 450 degrees.
Crack the egg on a plate. Yes, a plate. Whisk thoroughly.
On a separate plate, combine the parmesan cheese, salt, and garlic. Lightly grease a large baking dish. Rinse the asparagus and pat dry, then cut off the woody ends.
Now for the tedious part–don’t worry, it is so worth it. Place several (approx. 5) spears in the eggwash. Use a pastry brush to coat them in the eggwash. Using a fork, transfer them to the plate of cheese. Using the same fork (or a spoon I suppose) sprinkle on the cheese and roll them in it until they are thoroughly coated. Using the fork, transfer them to the greased baking dish and line them up side by side. Repeat this process until the pan is full.
Bake in the oven for about 15 minutes. I’d recommend checking them often after the ten minute mark, because I’m not entirely convinced our oven is functioning right and I don’t want anyone to burn their asparagus because my directions are lousy.
If necessary (meaning the oven didn’t do the trick on it’s own), after the 15 minute period move the pan to the upper rack and turn on the broiler. Rotate the pan often and supervisely closely to avoid burning. Broil until the asparagus turns golden brown.
On to #2. This one is a particularly elegant dish, light and lovely.
#2: Asapargus with Orange Vinegrette
Recipe from: unknown source
- 1 head of asparagus
- 1 orange
- 3 tbsp. extra virgin olive oil
- 1 tbsp. balsamic vinegar
- 1 clove of garlic (or equivalent in garlic paste from Trader Joe’s, which I use a lot)
- 2 tbsp. raw coconut sugar (or 1 tbsp. brown sugar if you’re not a health nut)
- dash of cayenne
- 1/2 tsp. salt
- freshly ground pepper
Rinse the asparagus and remove the woody ends. Saute on low in a light drizzle of olive oil until it reaches your desired tenderness.
Meanwhile, prepare the vinegrette. (You could do this a few hours–or days– in advance to give the flavors a chance to meld.) In a small container, grate the zest of your orange. You can zest part of it or all of it–it’s up to you. Squeeze the orange and add all of its juice to the container. Add the vinegar and seasons and whisk together. Finally, whisk in the olive oil.
Drizzle over hot asparagus and toss to give a nice even coating. It should be bright green and glistening! Serve immediately.