What to do with an Over Abundance of Asparagus

Lately I’ve been buying a ton of asparagus, they’re popping up all over in grocery stores, markets and menus, a sure sign of spring, and over the last couple of weeks I’ve been making them all different ways. Here’s just a few ideas to serve them either as a side or a starter.

Asparagus with Gorgonzola and Hazelnuts

Make a vinaigrette with 3/4 cup of olive oil to 1/4 cup red wine vinegar, 1 shallot minced, 1 teaspoon Dijon, a squeeze of 1/2 lemon, salt and pepper. Whisk until blended. Pour some of it over your roasted asparagus, crumble up some Gorgonzola and sprinkle on top, garnish with toasted chopped hazelnuts.

Note: You’ll likely have extra vinaigrette unless you make a huge amount of asparagus, so bottle it up and save it for salads of all kinds.

Phyllo Wrapped Asparagus

Mix lemon zest and parmesan cheese together with salt and cracked pepper, use this mixture to sprinkle over your raw asparagus.

Preheat oven to 400 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 or 2 sheets of phyllo and brush lightly with olive oil. Sprinkle with the parmesan mixture. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
Serve with an aioli, or in this case I used Stacey’s wonderful romesco sauce for dipping.

Roasted Asparagus with Sun-Dried Tomato Gremolata

In a food processor add 6 sun-dried tomatoes marinated in oil, 2 cups of parsley, 1 cup of basil, 1 clove of garlic.

Pulse til desired chunkiness. Sprinkle over your roasted asparagus. Great with cauliflower too!

Creamy Asparagus Soup

This is the perfect soup for springtime , I found this recipe while visiting Deb’s blog last Sunday, she just raved about how good it was and said it was a winner three times over. Fortunately I had everything I needed to make this and whipped it up in no time, it took less than 30 minutes. We loved it, very healthy and low fat, I just used a dash of milk at the end to “cream it up” a bit. Oh, and it has secret ingredients that make it extra special. Go check out the recipe here.
Buon Appetito!
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Comments

  1. First the artichokes, now the asparagus…….Spring fever is high in your home.Gosh all these recipes are just amazing…….jam packed with flavor!!

  2. LOVE asparagus and all of these look fabulous!

  3. Oh, my! YOu have done the asparagus proud! Aren’t they a delightful vegetable?

  4. Hey Asparagus Lady,
    we both have asparagus on the brain today!
    I love the gremolata recipe, I am always looking for good ways to serve the green spears!

  5. Marie – Any one of those recipes would be welcome – especially the soup right now since I’m recovering from a “under the weather” spell. I haven’t gotten any asparagus yet this spring but this so makes me want to rush to the store.

  6. Each of these recipes showcases asparagus perfectly. We can have an entire meal of asparagus from aperitivo,antipasto, secondo to contorno.

  7. I expect local asparagus to start showing up in our markets soon. I would love each of these recipes, Marie, and think I’ll start with the gorgonzola and hazelnuts. Heaven!

  8. Hi Marie. hope you and yours are well, I gave up my blog (due to lack of time) but still pop in to see what my fave blogs are up to. Asparagus is a favourite here and these look so good we usually just add to pastas or grill with parmsean
    these take them to another level will be trying the phyllo wraps this weekend. hugs, Kathy (casa-dolce-casa).

  9. Great ideas, Marie! I love that asparagus soup.

  10. I’ve been eating asparagus like a fiend lately…but I’m pretty boring about it. I usually just roast it. Thanks for all these ideas to doctor it up!

  11. These all look so yummy Marie.. but I think I would like to start off with the Roasted Asparagus with Sun-Dried Tomato Gremolata.. wow and eee!!!

  12. Great ways to enjoy some asparagus! I am looking forward to the asparagus.

  13. So glad you like the asparagus soup recipe. LOVE your roundup of dishes. I can’t get enough of asparagus. Happy Spring and thanks for the shout!
    Debby

  14. I love asparagus! These all looks yummy!

  15. I just love asparagus. Thank you so much for all of the great ideas. I don’t know which to try first! Happy spring!

  16. The phyllo wrapped asparagus looks divine!

  17. A very nice set of ideas: I would not know which one to choose. My problem with asparagus is that I can’t stop eating them, once they are in front of me.

  18. These look wonderful. I always forget about roasting asparagus. Do you parboil them first?

  19. Ohhh the gremolata looks too good to be true! I love turning lots of an ingredient into an array of dishes. I recently went through a similar fling with arugula. Thanks for the recipes! ^_^

  20. I’m waiting anxiously for the asparagus to start hitting the farmer’s markets in my area. We’ve had such a warm spring that I anticipate it coming soon. I love your ideas. I usually just splash my roasted aspargus with hazelnut oil, but I like the idea of a nice mustardy-shalloty dressing.

    don’t get me started on the phyllo-wrapped! Wow! Stacey’s sauce is a great idea for it too.

  21. Aren’t these spring veggies so refreshing after a long winter? I tend to roast asparagus every time I make them, so I’ll have to branch out and try some of your suggestions!

  22. Beautiful asparagus recipes, Marie. Any one of them would be perfect for the Easter table. I especially love your phyllo-wrapped spears, and anything with gorgonzola is a winner!

  23. My family loves asparagus! Thanks for all the wonderful recipes.

  24. According to Dr. Oz asparagus is one of the best vegetables to eat — a “superfood’!

    We love it and except for your phyllo wrapped stalks (wonderful idea!) I’ve made it the same ways you have over the years. I also love it steamed, cut up and served with a litle olive oil and spices and pasta like cavatelli.

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