Submitted by Member: Ellen Holtz
Grab the Grill and a Big Bunch of Asparagus
For me, nothing in the vegetable world quite says “spring” as asparagus: so green fresh, elegant and so many ways to eat it! Here’s a delicious way to make a big batch and use the left-over later in the week for another delicious meal!
1/4 C balsamic vinegar
½ C olive oil
¼ tsp. freshly ground black pepper
¼ tsp. sea salt
1 tsp. chopped garlic
½ tsp. turmeric (optional)
3 lbs. fresh asparagus, with woody stems removed. When preparing to eat, an easy way to determine where to cut the ends of asparagus stems is to hold one stalk and snap it in two wherever the break naturally occurs is your guideline for trimming the rest of the stalks.
Mix all above together. Let marinate one hour.
Grill over medium heat, turning with tongs to brown evenly approximately 5-6 minutes.
Reserve 1 lb for meal #2. Serve 2 lbs. warm, or chilled as a salad. Serves 4-6
Meal #2 Asparagus Frittata
1 lb. left-over cooked asparagus, cut into bite-sized pieces
2 teaspoons olive oil
Kosher salt and cracked black pepper
1/2 cup grated Mizithra (or a milder cheese like Parmesan works fine too)
1 teaspoon smoked paprika
Preheat the oven to 400°. Pull out your 12 “ largest cast-iron skillet or oven-friendly sauté pan. Beat the eggs with a pinch of salt, pepper and paprika until they are frothy.
Heat the oil in the pan on medium-high. Add asparagus. Immediately pour the beaten eggs over the roasted asparagus into the pan. Sprinkle cheese over the top and give it a swirl with a spoon. Tilt the pan around to allow the runny eggs to run around the pan and fill in the empty spaces. Reduce heat to medium-low and cook on the stovetop for 4-5 minutes. Remove from stovetop and place into oven. Bake at 4000 for 12-15 minutes, until golden brown and eggs are set.