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.
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
Creamy Asparagus Soup
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
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.
My family loves asparagus! Thanks for all the wonderful recipes.
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!
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!
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.
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! ^_^
These look wonderful. I always forget about roasting asparagus. Do you parboil them first?
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.
The phyllo wrapped asparagus looks divine!
I just love asparagus. Thank you so much for all of the great ideas. I don’t know which to try first! Happy spring!
I love asparagus! These all looks yummy!
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
Great ways to enjoy some asparagus! I am looking forward to the asparagus.
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!!!
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!
Great ideas, Marie! I love that asparagus soup.
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).
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!
Each of these recipes showcases asparagus perfectly. We can have an entire meal of asparagus from aperitivo,antipasto, secondo to contorno.
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.
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!
Oh, my! YOu have done the asparagus proud! Aren’t they a delightful vegetable?
LOVE asparagus and all of these look fabulous!
First the artichokes, now the asparagus…….Spring fever is high in your home.Gosh all these recipes are just amazing…….jam packed with flavor!!