Best 6 Asparagus With Salsa Verde And Scarlet Onions Recipes

ASPARAGUS WITH SALSA VERDE

Steps:

• Trim the asparagus by snapping off the woody, tough ends, and peel thick asparagus. It will look and taste better. Bring a quart or two of water to a boil in a wide pan, generously salt to taste.
• FOR THE PICKLED RED ONION: While the water is coming to a boil, pickle the red onion and make the sauce. To make the pickled red onion, peel a whole, small red onion, then slice it thinly into rounds. Separate the rounds and put them in a bowl, then cover with a white wine or rice wine vinegar and a few pinches salt. Toss them with your finger so that they are all coated, then refrigerate until you need them. It takes only about 10 to 15 minutes for the color to blossom.
• FOR THE ORANGE ZEST: Bring a small saucepan of water to a boil. Zest a few strips of orange peel in wide bands. Julienne the bands into thin strips and blanch in boiling water for 10 to 15 seconds. Drain and chop half of the orange rinds into a fine dice. Set aside.
• Add the trimmed, peeled (if necessary) asparagus to the wide pan of salted boiling water, and cook until it is tender and bright green, about 5 minutes for thin asparagus, 7 to 8 minutes if it is thick. Set the cooked asparagus on a towel to drain briefly.
• FOR THE SAUCE: Meanwhile, combine the chopped parsley and capers in a bowl. Mince half the slivered orange zest and add it to the bowl along with half of the pickled onion, minced. Stir in the mustard, orange juice, vinegar, and olive oil. Season with salt and pepper.
• TO FINISH: Drain the asparagus. Lay the asparagus on a platter. Ladle the sauce over the stems and garnish with the remaining slivers of orange peel and pickled onion.Suggestions: You can vary the taste by using aromatic sesame or peanut oils in place of the olive oil. Both flavors go well with asparagus and also harmonize with orange. Keep the parsley or use cilantro instead if you're wild for that herb. Other spring herbs to consider including are tarragon, lovage, chives and chervil and all are excellent with asparagus.

PAN-FRIED ASPARAGUS WITH ONIONS

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
• Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
• Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

ROASTED ASPARAGUS WITH SALSA VERDE

Steps:

• Arrange an oven rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper.
• Trim about 1 inch off the bottom of the asparagus and discard. Arrange the asparagus in a single layer on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with a generous pinch of salt and pepper. Place the baking sheet in the center of the oven and roast until slightly tender and lightly browned, 5 to 8 minutes.
• Meanwhile, add the mustard and vinegar to a medium blow. Grate the zest of the lemon into the bowl and squeeze in the juice. Add the remaining 3 tablespoons olive oil. Mince the garlic and add to the bowl. Mince the anchovies and add to the bowl along with the anchovy oil. Finely chop the parsley, including the stems, and add to the bowl. Chop the mint leaves and add to the bowl. Cut off and discard the woody bottoms of the tarragon. Chop the remaining tarragon and add to the bowl. Chop the pickle and add to the bowl along with the pickle brine. Mix together with a spoon and taste for seasoning. Refrigerate if not using immediately.
• Season the asparagus with salt and drizzle with the honey. Spoon some of the salsa verde over the asparagus and transfer to a platter. Top with additional salsa verde.

ASPARAGUS WITH CARAMELIZED ONIONS

Steps:

• Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
• Add onions and cook until caramel colored, stirring occasionally.
• Pour 1-inch of water into a skillet and bring to boil.
• Add salt and asparagus and cook 3 minutes, drain.
• Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.

GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD

Steps:

• Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
• While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
• Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.

ASPARAGUS SALSA

Steps:

• Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water., In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar and salt. Cover and refrigerate for at least 4 hours, stirring several times. Serve with tortilla chips.