Caesar Asparagus
It is another spring here in Jersey, and once again, time for our delicious, Jersey asparagus and strawberries, two of my favorites! There is so much to look forward to at this time of year after a long winter. The return of green grass, blooming trees, the return of the robins, warmer weather and longer days. Farmers are out getting new fields ready, and harvesting the earlier crops. Two of those earlier crops are the asparagus and strawberries. Tender green spears of goodness, and oh so sweet strawberries! Today, I am sharing a recipe for asparagus.
Asparagus is a very versatile vegetable. It can actually be eaten raw, although that is not how I prefer to enjoy mine. It is very good grilled and roasted, and also steamed with butter. (One of my favorite ways to eat it). Another great thing about asparagus, is it mixes well with a wide range of other foods, including other vegetables, different types of cheeses and eggs. Asparagus makes a delicious side dish to almost any meat, especially when grilled. It is also a great addition to many pasta dishes.
However you choose to cook and serve your asparagus, it is very important to first remove the tough, woody ends. The tough, fibrous part, the woody ends, is the bottom white part of the spear. It will remain tough even after cooking, so make sure to cut that part off, as it is not very palatable!
The best way to store your asparagus after purchasing, is to stand it up in some water, placed in the refrigerator. That way makes it last the longest. To try this asparagus you will need:
2 lbs. fresh asparagus, trimmed - 3/4 cup mayonnaise - 1 oz. pecorino cheese, grated, which is about 1/4 cup, plus more for garnish - 2 tsps. Dijon mustard - 2 tsps. water - 1 tsp. anchovy paste - 1/2 tsp. grated lemon zest, plus 3 Tbsps. fresh lemon juice - 1/2 tsp. black pepper - 1/4 tsp. salt - 1 large clove garlic, grated (If you prefer to use anchovy fillets, you certainly can, but I dont know what the ratio would be, but I prefer to use the paste. For me, it is much easier)
To make: Make the Caesar dressing first and let sit in the refrigerator about 2 hours, so the ingredients can blend. Then, bring a large pot of salted water to a boil. Separately, fill a large bowl with ice water. Add asparagus to the boiling water, and cook until crisp tender, about 2 to 3 minutes. Transfer immediately to ice water, and let cool completely, about 5 minutes. This will stop the asparagus from cooking any further to ensure its crispness and bright green color. Drain and pat dry using paper towels. Transfer asparagus to a serving platter. Drizzle Caesar dressing over asparagus and sprinkle with additional pecorino cheese. This makes about 4 servings.
To make the dressing: Whisk together the mayonnaise, pecorino cheese, mustard, water, anchovy paste, lemon zest and juice, salt, pepper, and garlic until well combined.
