Chef David Burke’s Take on Asparagus — 5 Different Ways
Ever since I studied in culinary school, I have loved to experiment with asparagus. Asparagus and spinach butter was always my favorite thing to make. The sweetness and grassiness of the asparagus is so elegant and makes it a great ingredient to play around with. Its beautiful green skin and pointed tip make it a great tool for plating, too. Here are some of my favorite ways to prepare it.
Asparagus vinaigrette is like a lighter version of pesto without all of the Parmesan. Blend cooked asparagus with olive oil and your favorite type of acid, whether it be lemon juice, balsamic vinegar, or a red-wine vinegar.
Asparagus tastes great tempura-fried, so try your favorite tempura batter the next time you have a few stalks on hand and serve it alongside soy sauce and duck sauce.
Asparagus risotto is easy to make: just use the broth you blanched the asparagus in with your favorite risotto recipe.
An Asparagus Raft
This is my favorite way to plate with asparagus. I’ll basket-weave cooked stalks together to make a "raft," and plate the protein of the dish on top.
"Sad" Tomato and Asparagus Salad
There’s nothing sad about this recipe, but it got its name because of the hollowed out tomato. I stuff it with ricotta and asparagus for a new twist on presenting a salad.
That’s right; I even like making cookies with asparagus. The recipe is easy, and I recommend enjoying them that day.