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The Cookstr Weekly: Asparagus Season

April 30, 2014
This year, I find myself craving asparagus as almost never before. Perhaps it’s the endless winter we’ve had in the Northeast and elsewhere, or maybe it’s just that this year I’ve discovered so many new recipes for asparagus I can’t wait to try.
 
If you’re a fan of asparagus and cheer its arrival, here are some new ways to feature it that will get you way past relegating it to a side dish and drenching it in hollandaise.
Warmest regards,

Kara Rota
Editorial Director
Cookstr

  by Giuliano Hazan

 “This is such a popular dish that its Italian name almost does not need translation. A common mistake in making this is not sautéing the vegetables enough. Do not be afraid of overcooking them here. Whatever dubious virtue there may be in undercooking vegetables, it certainly does not apply to pasta sauces. By cutting the vegetables in tiny pieces and sautéing them thoroughly, you will concentrate their flavor and infuse the cream with it. Done properly, this is a heavenly dish with the rich, sweet flavors of spring..” 

– Giuliano Hazan

More Asparagus Recipes from Cookstr

My Very Favorite Asparagus Vinaigrette by Sarah Leah Chase
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Asparagus Three-Cheese Burritos by Pat Crocker
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  by Sharon Crayton

 

  

“Rasht is an Iranian village near the Caspian Sea with a humid climate favorable to growing fresh vegetables and herbs. This dish is called kookoo sabzi, which means “green eggs.” Feel free to experiment, using anything green. The secret is to avoid overcooking the eggs. This classic dish is served in people’s homes and used for picnics in spring, when there are many fresh herbs. In winter it is made with finely grated carrots, onions, and potatoes. It is served with a cucumber, raisin, and mint yogurt sauce and a flat bread called sangak.”  – Sharon Crayton

 

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2 Comments leave one →
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