Northern Michigan Recipes: Martha's Feast of Green

Asparagus Trinity

Delicious green tendrils of spring, asparagus spears added to soups, salads and frittatas or served as a side with proteins are a staple on Martha’s menu. Try these three favorite cooking methods; each yields a different expression of flavor and texture.

Blanched: Thirty to 60 seconds in boiling salted water followed by a quick plunge in an ice bath will enhance the color and par cook the asparagus so it’s tender but slightly crunchy. Use this method for cold salads and crêpes, or wrap with prosciutto and serve as an appetizer.

Grilled: Toss lightly with olive oil, salt and pepper, and lightly char the spears on a hot grill. Grilling caramelizes the asparagus’s sugars and adds a deep smoky flavor. Drizzle with balsamic syrup and serve with steaks.

Roasted: Arguably the best pay-off for flavor and texture. Toss asparagus lightly with olive oil, maybe lemon zest, season liberally with salt and pepper and roast for 25 minutes at 400 degrees.

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