Harvest of the Month-Asparagus
EAU CLAIRE, Wis. (WEAU) - Harvest of the Month for May is known as a superfood, asparagus. Ruth Chipps, a registered Dietitian with Jackson in Action Healthy Living Coalition, shares a fresh recipe utilizing the garden favorite.
Skillet Asparagus Parmesan
1/3 cup shelled walnuts, pistachios or other nuts.
1 pound asparagus, woody ends removed, cut into 2-inch pieces on the bias
1 Tbsp. olive oil
1/2 c. chopped tomatoes (optional)
3 Tbsp. finely chopped fresh herbs-- dill, oregano, parsley, etc.
3 Tbsp. trimmed and thinly sliced green onions
1 ½ Tbsp. fresh lemon juice
Pinch of salt and pepper, plus more to taste
1/4 cup olive oil
1/4 cup plus 2 tablespoons shredded Parmesan cheese
2 Tbsp. feta cheese (optional)
Method: Toast the nuts: Heat a 10- 12-inch skillet over medium heat and add nuts, stir occasionally until lightly browned (about 3 minutes). Remove and let cool.
Cook the asparagus: Increase heat to medium-high. Add olive oil to coat the bottom. Add the asparagus and sauté until tender, about 5 minutes for thinner spears and 7 minutes for thicker spears. Once cooked, remove the asparagus and place it in a serving bowl.
Make the dressing: In a medium bowl, combine the green onions, lemon juice, pinch of salt and pepper. Let sit for 2 minutes. Whisk in the oil, then stir in nuts, cheese, and 3 tablespoons of herbs. To serve: Dollop asparagus with dressing, top with remaining herbs, and sprinkle with more cheese if desired. Taste and adjust salt as needed.
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