Asparagus or as we call it here "Delta Grass" is always the sign of Spring!  There are so many wonderful ways to use asparagus whether grilled, steamed or in a stirfry.  I especially love Purple Asparagus as it is beautiful and touch sweet.

photo by Mike Shehaan

Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet.

Asparagus is one of the healthiest of vegetables as it is low in calories, high in flavour, low in sodium, good source of potassium, folacin,Vitamin B6, contains no fat or cholesterol, good source of thiamin and rutin and Glutathione.  Glutathione (GSH) is one of the most potent anticarcinogens and antioxidants found within the body.

 Asparagus is the darling of chef's each spring but sometimes perhaps it is taken over the top or out of this world pricewise.  Mélisse,  a French Los Angeles restaurant serves up owner and Head Chef, Josiah Citrin's, an amuse bouche of European white asparagus and Oregon morel mushrooms.  Now what makes this amazing is the price!  $48!!!!!!!!!!!!!!!

I'll opt for a less pricey easy to make dish like one of the following:

Prepare your ingredients and place in individual bowls before heating up your wok.

Beef & Asparagus with Basil

This dish is made with Lamb and Thai Basil, but you could substitute the lamb
with chicken, pork, beef, squid, shrimp, scallops, or mixed seafood.

Ingredients
1 lb. boneless thinly sliced beef cut into 2” X 1” strips
1/2# young asparagus cut into 2” diagonal pieces
4-6 cloves garlic, finely chopped
6-8 shallots, thinly sliced
2-3 Tbs. peanut oil for stir-frying
1-2 Tbs. fish sauce (nam bplah), to taste
1 - 2 cups fresh Thai holy basil (bai gka-prow), or a combination of
sweet basil (bai horapa ) and Thai holy basil (bai gka-prow
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered
5-10 Thai chiles (prik khee nneu), minced
Generous Dash of ground white pepper

Prepare the ingredients as indicated. Leave the fresh basil leaves
whole or if quite large cut into thirds; the flowers may also be used.

Heat a wok until the surface is smoking hot. Swirl in the oil to
coat the wok surface. Wait a few seconds for the oil to heat, then
stir in the asparagus followed a few seconds later with shallots.

Stir another few seconds before adding the beef. Add the minced or sliced garlic. Stir-fry a minute or two, or until most of the lamb has started to change color on the outside. Toss in the chiles, slivered kaffirlime leaves. Sprinkle fish sauce sauce over the mixture and stir-fry another 15-20 seconds.

Then add fresh basil leaves and. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted. Sprinkle with white pepper. Toss and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Notes and Pointers:
This is a good and easy stir-fried dish and one of the favorites tastes
among Thai people. It is served over Thai Jasmine steamed rice as a
one-dish meal.

Copyright Global Access, ltd 2005

http://www.bellaonline.com/articles/art29592.asp

California Asparagus and Rock Shrimp Risotto

4 to 4-1/2 cups chicken broth

1/2 cup chopped onion

1 tablespoon butter

1 tablespoon neutral vegetable oil, such as canola

1/2 tablespoon salt

1-1/2 cups Italian Arborio (short-grained) rice

1/2 tablespoon finely chopped lemon zest (I use Meyer Lemons from my garden)

1 lb. California asparagus, blanched and cut into 1/2-inch lengths

1 lb. rock shrimp

Freshly ground black pepper, to taste

Method:

Bring chicken broth to a simmer; keep hot over lowest heat possible. This is the key to make great risotto-using hot broth!

In a large, heavy-bottomed saucepan, cook onion with butter, oil, and salt over

medium-high heat until soft, about 5 minutes. Stir in rice to coat with the onion

mixture; then stir in lemon zest. Add 1/2 cup simmering stock; stir frequently until

broth has been absorbed. Add another 1/2 cup broth; stir frequently until broth

has been absorbed. Continue to add broth in this manner until the rice appears

creamy and the grains of rice have no uncooked starch inside when tasted.

About 5 minutes before risotto is done, stir in asparagus and shrimp. Continue

cooking until shrimp is pink and just firm. Add a bit more stock, if necessary, to

achieve a creamy but not soupy consistency.

Serve on warmed plates, and season with freshly ground black pepper to taste.  Sometimes I will garnish with a large fresh water prawn or scampi just briefly fried with butter and garlic.

Serves 4

photo by Charmaine who's real claim to fame is pastry:

http://charmainepastry.blogspot.com/

What are some of your favourite asparagus recipes?