The theme for Monday posts in May is Spring Vegetables – the rest.
We tend to focus on asparagus this time of year, but there are other great vegetables, some familiar and some not, that are available now.
I’ll post some of our favorites this month.
Fourth for the month: Okay…. it’s been a really good season, so more Asparagus!
This time it’s white asparagus. Actually, it’s violet asparagus, which is white with a purple tip.
Here in France the white asparagus is normally quite fat while the violet tends to be thinner, more like we normally see for green asparagus. I used a slightly different cooking method for this.
Click here to Pin Asparagus with Lemon Vinaigrette
PrintAsparagus with Lemon Vinaigrette
We used purple-tipped white asparagus for this, but green would be great, as well.
You could serve as a side dish or first course.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Vegetables
- Method: Skillet
Ingredients
- 10oz (300gr) asparagus, green or white
- 1 tbs salad olive oil
- 1 tbs fresh lemon juice
- 1 tbs fresh, snipped parsley
Instructions
- Asparagus:
- If using green – snap off ends.
- If using white – using vegetable peeler and peel the bottom half of stalk, laying it flat on the counter so as not to break it.
- For both:
- Put into a skillet big enough to hold them in one layer.
- Add water to cover bottom by 1/4 inch, cover and bring to boil.
- Lower heat and cook just until done, 6 – 8 minutes for green, 8 – 10 for white.
- Vinaigrette:
- Whisk together olive oil, lemon juice and parsley.
- To finish:
- When asparagus is done, drain and put onto a serving plate, drizzle with Vinaigrette, add pepper and serve.
Notes
To test for doneness: the tip of a knife should go in easily.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 91
- Sugar: 2.9 g
- Sodium: 4 mg
- Fat: 7.2 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 6.1 g
- Fiber: 3.1 g
- Protein: 3.2 g
- Cholesterol: 0 mg
Keywords: asparagus, vinaigrette
Using another of my favorite spring herbs: Asparagus with Tarragon Sauce.
That’s it!
I generally poach asparagus just in this exact manner as it’s quick and foolproof.
I do too. I especially like the ‘foolproof’ part !
Also my go to for poaching. When I poach it. I also like it in the oven. A nice little roast to it with some lemon and parm 🙂 And yes, we’re still eating asparagus!
We’re done, now. It’s a fruit and veg desert at the moment. Either the tired, local, end of winter stuff, or the tired, imported stuff. We’ll be doing frozen for awhile.