Asparagus: Leftover Logic
When asparagus bursts into season, we happily snatch it up—it’s as much a pleasure to eat the fresh stalks raw, grilled, or simply blanched with a squeeze of lemon juice or a little melted butter.
When you have leftovers from your asparagus binge, the easiest way to use it is to toss it into a green garden salad (or incorporate it into a salad Niçoise), chop it up and use it in an omelet, or tuck it into a pita with other veggies for a refreshing sandwich.
But let’s take those leftover asparagus to another level. Here, some recipes that make those leftovers into a whole new appetizer or entrée.
Asparagus Spring Rolls (pictured at left): Lasagna noodles cradle asparagus, smoked salmon, dill, and reduced-fat cream cheese to create a creamy and delicious side-dish roll-up
Eggs and asparagus are a classic combination; this quiche adds bacon for zing. The easy part here is that, by using refrigerated pizza dough for a crust, you save tons of time yet still have an elegant brunch, lunch, or dinner entrée.
Individual pizzas are great as appetizers or as mini meals (with a green salad on the side). Asparagus, zucchini, peppers, and mushrooms are piled high on premade Italian bread shells and baked for a quick, easy veggie packed meal.
Beautifully light and lively with the flavor of lemongrass, this Asian-style chicken soup is richly textured with asparagus, green onions, and shiitake mushrooms.
Spring peas and green beans join asparagus in a ricotta-cheese-based puree that’s smooth, bright, and oh so spreadable on thin crostini. Pour yourself a glass of crisp white wine and kick back with this easy appetizer.