Use it to make Roasted Spring Vegetables, a salad with Tarragon Vinaigrette or Asparagus Lasagna.
Some like them skinny, others prefer them plump. Yes, asparagus connoisseurs argue about whether fat or thin stalks are preferable. Those favoring the thin spears contend that they are more tender and cook faster, while those seeking the plumper stalks argue that the additional pulp adds tenderness that is missing in the thinner spears.
Asparagus Lasagna features alternating layers of pasta and the vegetable topped with heavy whipping cream. Roasted vegetables are downright scrumptious. It’s an easy method that creates caramelization on the exterior, a beautiful browning that yields sweet flavor. The sweetness artfully masks any of a vegetable’s subtle vegetal edge. And it’s simple. In addition to the vegetables, all you need is some oil, salt and freshly ground pepper. Oh, and a toasty-hot oven.
4. Add asparagus and gently toss. Roast 10 to 15 more minutes or until asparagus is tender and starting to brown on the tips. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.Asparagus with Tarragon Vinaigrette is shown topped with diced shallots and slice red bell pepper. Blanched asparagus drizzled with a delicious vinaigrette is an irresistible dish. I like this simple tarragon dressing; fresh tarragon lends a gentle hint of licorice along with a notes of citrus.
Asparagus Lasagna features alternating layers of pasta and the vegetable topped with heavy whipping cream. Asparagus and pasta are a perfect couple; they create a luscious contrast in flavors and textures, especially when bound with a creamy goat cheese-spiked sauce for an irresistible lasagna. Can be made 2 days before without the final addition of whipped cream and Parmesan cheese. The whipped cream needs to be added just before baking. You probably will need to add 3 to 5 minutes to the baking time but check to make sure the top isn’t getting too brown. If it starts to get too brown, tent with a sheet of aluminum foil.1. Preheat oven to 500 degrees. Cut the tender tips off the asparagus and reserve. Place asparagus stalks on 2 rimmed baking sheets.
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