Today I’m headed out to the farms to see what wonderful fresh, local produce they have for me today but before I go I wanted to share these easy asparagus side dishes.
We’re all gobbling up the fresh, local asparagus as it hits the farmers markets and I just can’t get enough. Asparagus has such a great taste all on it’s own but sometimes it’s nice to add a little something. Today I have two dishes that will dress up your dinner and get more veggies into your kids.
The Sesame Asparagus takes an hour of marinating but other than that, it’s a snap. Don’t you love that asparagus cooks in no time flat and there are so many ways to prepare it?
Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Good reasons to try these recipes!
This dish is takes a little bit of time but you’ll be thrilled with the results. This is a good chance to demonstrate the chemistry aspects of cooking to your kids. The mixture of egg yolks and cold water over heat causes it to expand to 5 times it’s size – cool! This is a super tasty dish and when you add the edible flowers it dresses it up for an elegant meal.
Ok, I’m off to the farm for more goodies. I wonder what I will cook this week….
Have a great weekend, everyone. Cheers!
- 1 pound fresh asparagus spears, trimmed
- 1.5 tablespoons reduced-sodium soy sauce (I used gluten free)
- 1/4 teaspoon sesame oil
- sesame seeds, toasted
- In a covered large saucepan, cook asparagus in boiling water for 1 minute. Using tongs, transfer asparagus to a large bowl of ice water. Let stand for 2 minutes. Drain well and pat dry with paper towels. Place asparagus in a large re-sealable plastic bag.
- In a small bowl, whisk together soy sauce and sesame oil; pour over asparagus. Seal bag. Chill for 1 to 4 hours. Drain, discarding soy sauce mixture. To serve, sprinkle asparagus with sesame seeds.
- 1 lemon or Meyer lemon
- 6 egg yoks
- 1/2 cup cold water
- 1/2 cup butter, melted
- 1/2 teaspoon sea salt
- Pinch cayenne pepper
- 2 1/4 pounds asparagus, trimmed
- 1/2 tablespoon Chive blossoms, snipped fresh chives, or edible flowers
- For lemon sauce, finely shred 1 teaspoon peel from lemon and juice lemon to get 5 teaspoons; set peel and juice aside. In a large heatproof bowl whisk together egg yolks and the 1/2 cup cold water until light and mixture expands four times in size (about 5 minutes). Place bowl over a large saucepan of simmering water (bowl should not touch water) and continue to whisk for 4 minutes. With bowl still over simmering water, use a rubber spatula to scrape sides of bowl and fold mixture until eggs reach 160 degrees F. Remove from heat. Gradually whisk in butter, lemon juice, salt, and cayenne pepper.
- Meanwhile, in a large pot cook asparagus in boiling water for 3 to 4 minutes or until crisp-tender. Drain. Transfer asparagus to a large bowl of ice water to cool. Drain. Serve with lemon sauce. Top with lemon peel and chive blossoms.
- **Important** While beating egg mixture over the simmering water, make sure to use a rubber spatula to scrape the sides of the bowl. Don’t allow egg to cook onto the side of the bowl.
20 Comments
Anita Rivera
May 30, 2015 at 6:05 amAnything with lemon says SPRINGTIME to me! And I may have asked you this before, but have you ever prepared the white asparagus? DELISH!
Have a wonderful weekend my friend! Anita
Robyn
May 31, 2015 at 7:30 amI keep meaning to buy white asparagus, Anita. Does it taste very much different? So glad the weekend is here! Enjoy. xoxo
Robyn recently posted…Easy Asparagus Side Dishes
cranberrymorning
May 30, 2015 at 7:34 amLooks delicious. I too love lemon! Glad you reminded me to go outdoors and pick my asparagus this morning. It grows so fast right now
cranberrymorning recently posted…Canterbury, England, Anglophile Friday
Robyn
May 31, 2015 at 7:32 amOh, I wish I had fresh asparagus in my backyard! I did get some beautiful, freshly picked ones at the farm though and I’m plotting my next dish.
Thanks so much for stopping in 🙂
Robyn recently posted…Easy Asparagus Side Dishes
Bam's Kitchen
May 30, 2015 at 8:05 amHave fun at the farm dear and can’t wait to see your delicious inventory this upcoming week. I love your simple sesame asparagus. Got to try this recipe soon. I love the looks of your very pretty asparagus with lemon sauce, special for a gathering. I just got both of my boys to finally eat asparagus after about a 12 year hiatus from this veggies. I am excited that I can finally fix for the whole family.
Bam’s Kitchen recently posted…Bacon Wrapped Sausage Stuffed Pork Tenderloin
Robyn
May 31, 2015 at 7:35 amThanks, Bobbi. It’s funny because my mind races with recipe ideas each week but they always seem to settle on the simple, easy ones. I guess it’s because I love the natural flavors so much. Your Pork Tenderloin is EPIC!
Christine | No Gojis, No Glory
May 30, 2015 at 10:11 amAsparagus is one of those veggies I can eat every which way. That lemon sauce looks awesome! I had no idea about the egg yolk and water trick. Learning something new everyday. Thanks Robyn!
Christine | No Gojis, No Glory recently posted…10 Travel-Ready Healthy Snacks That Don’t Suck
Robyn
May 31, 2015 at 7:36 amI’m with you on the asparagus, Christine. It’s just so darn good and when it’s local and fresh – nothing better. The amount I have to learn about cooking is mind-boggling, lol. Thanks for the visit 🙂 Hope you’re enjoying your weekend!
cheri
May 30, 2015 at 11:06 amHi Robyn, asparagus is one of my favorite vegetables, never prepared it quite like this, looks delicious!
cheri recently posted…Cottage Cooking Club Month of May
Robyn
May 31, 2015 at 7:37 amThanks, Cheri. So glad to see you back! Looking forward to your new recipes 🙂
mary
May 30, 2015 at 11:20 amHi Robyn, The lemon sauce and chive flowers look so pretty, what a nice presentation this would make at a Summer gathering. And beautiful photography too. Have a blessed weekend!
Robyn
May 31, 2015 at 7:38 amThanks so much, Mary. I struggled with the shots on this one so I appreciate your kind words. Have a lovely weekend as well 🙂
Marissa | Pinch and Swirl
May 31, 2015 at 7:16 pmI want to try them both! Yum!
Marissa | Pinch and Swirl recently posted…Snow Pea and Kale Salad with Toasted Coconut and Lime
Lorelai @ Life With Lorelai
June 1, 2015 at 8:38 amYUM’d! This looks delicious. Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/05/28/home-matters-linky-party-39/ 🙂
~Lorelai
Life With Lorelai
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Olivia @ Olivia's Cuisine
June 1, 2015 at 12:55 pmOh wow! 2 recipes? I need to try both! I just recently started my obsession with asparagus. I spent my whole life thinking I hated them and recently decided to give ’em another chance and now I’m hooked. I’m specially interested in eating them with that awesome lemon sauce! Yum!
Olivia @ Olivia’s Cuisine recently posted…Authentic Brazilian Cheese Bread (Pão de Queijo)
Mindy
June 2, 2015 at 1:23 pmYummy AND pretty! I love asparagus and adding some chive blossoms as a bit of extra color – genius! Great photos girl : )
Mindy recently posted…A stick of butter
Stephanie
June 4, 2015 at 8:32 amOh, how I love asparagus…my husband does too. Thanks for sharing with Roses of Inspiration. You’re the sweetest! Hugs!
Marla
June 5, 2015 at 9:36 amHi Robyn,
I love fresh asparagus and the Asparagus with Lemon Sauce sounds wonderful. Thanks for sharing on Real Food Fridays. Pinned & twitted,
Kimberly
June 7, 2015 at 2:13 pmI absolutely love this! Thanks for sharing it with us. Pinned and tweeted. I hope to see you tomorrow night at 7 pm. We can’t wait to party with you! Lou Lou Girls
Kimberly recently posted…5 Easy, NO Effort Singing Time Ideas for Kids.
Marla
June 11, 2015 at 10:41 amHi Robyn,
Just a note to let you know that I have chosen your posts as one of my features for this weeks Real Food Fridays blog hop that goes live tonight @ 7pm EST. Thanks for being part of Real Food Fridays. Have a healthy happy blessed weekend and looking forward to seeing you each week.
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