I know, I know, it seems a bit bonkers at first thought. But once you follow Patricia Wells' easy braising technique (seriously, less than a half hour of cooking and just four steps), you'll end up with a pure, sweeter tasting asparagus that is amazing all on its own, but also adaptable enough to incorporate into a week's worth of more springy suppers. Here's how:
Asparagus is a natural friend of the ever-versatile egg, so make the most of this winning pairing. Fold your braised asparagus into an omelette, throw them in a spring frittata, or use them in a hearty quiche. Extra points if you take the somewhat fancier approach and serve eggs on top of your braised asparagus in a dish like eggs mimosa or pulling off something like this poached number.
Purée your braised beauties, along with stock, onions, and milk or cream, then strain it for a smooth soup sort of like this.
You can also use some puréed asparagus to make a pasta sauce to coat a mixture of spaghetti, lemon, and walnuts.
How do you eat all those asparagus stalks? Let us know in the comments.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).