Flavors of the Season: Asparagus
Asparagus! MMMM! It has been plentiful at the local supermarket the past couple of weeks and I've been buying bunches of it to make with dinner, breakfast and lunch! There are so many flavorful ways to cook asparagus. Roasted, steamed, sauteed. I can't get enough of it.
But there is a little secret of asparagus. For some of us, after we eat it, our urine has a strange odor. YES! That's right! Smithsonianmag.com states asparagusic acid, found only in asparagus, is the culprit! Our body digest asparagus and breaks down the asparagusic acid into a group of sulfur-containing compounds, which like many other substances that include sulfur, stink! Read more here.
That is your scientific lesson of the day! Let's get on to some really yummy recipes. Below is a collection of recipes I rely on when asparagus is in abundance. If you try any, let me know what you think! I'll be sure to get back to you! Follow my blog on Bloglovin.
Now this is a really easy recipe but I wanted to put it in the mix because I found a product you will love to use on roasted asparagus. Urban Accents Manchego & Roasted Garlic Veggie Roaster Seasoning Blend. I found this in Maine when we were on vacation in September. It is the perfect mix of cheese and spices that you put on roasted vegetables. Any veggie will do! But since this post is on asparagus - I tried it and loved it!
You can buy it on amazon as part of a trio of spice mixes (seen below). While I haven't tried the others, I can't wait to. The packages are good for 3 lbs of veggies, making it a pretty economical purchase.
As far as roasting asparagus, simply:
1) Break the asparagus where it naturally bends (save the ends for soup - a recipe I will post on m the website soon)
2) Lay them on a parchment lined cookie sheet
3) Drizzle with olive oil
4) Sprinkle with Urban Accents spice mix
5) Cook for about 15-20 minutes at 425 degrees - longer if you like asparagus less crisp
CHEESY CHICKEN ASPARAGUS CASSEROLE
While this sounds sinful, it actually isn't that bad. It uses quinoa as the grain base instead of noodles or potatoes. It is chocked full of veggies along with asparagus. This casserole is a unique way to use asparagus while it is in season. Check out the recipe from Well Plated by Erin by clicking here.
MUSHROOM ASPARAGUS QUICHE
While asparagus is one of my favorite vegetables, mushrooms are another! So when I found this recipe, I couldn't wait to try it. It is ingenious as it uses crescent rolls for the crust. What a great idea! Quick & easy - who doesn't love that? Click here for the recipe found on Taste of Home.
RIBBONED ASPARAGUS QUINOA SALAD
Here is a beautiful yet healthy salad from Cookie & Kate. The asparagus ribbons can be made by using a specific tool or a vegetable peeler. That's right - a vegetable peeler used slowly and in the opposite direction of how you would peel, say a potato, can make long thin ribbons. This a great lunch dish or casual dinner dish if you are in a warm weather climate! Click here for the recipe.
LEMON ASPARAGUS PASTA
What I love about this recipe, besides the pasta, is how fast and easy it is. This dish can be ready and on the table in 30 minutes. When asparagus is in season, it is an affordable dish as well. Serve with a salad and you have an easy meatless dish that anyone would love! Click here for the recipe from Budget Bytes.
I hope you enjoyed this edition of the Flavors of the Season. If you try any of the above, let me know how you like them! Happy Eating!