Last week, in preparation for a chat with Margaret Roach all about asparagus, I found myself scouring my favorite seasonally organized cookbooks, namely Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer.
Having followed the Canal House ladies for years now, I’ve come to associate asparagus with them — and them with asparagus. When I see fat spears at the market, I think of their insistence on peeling the bottoms, an effort I’ve yet to make, to ensure they cook evenly. I also think of their shaved asparagus salad , one I love, one that introduced me to using the vegetable in its raw form.
When I opened Canal House most recently, I found a recipe I’ve previously overlooked — it’s written start to finish in eight sentences, does not include an ingredient list or a photo, and takes up about an inch and a half of the page. I made it immediately and know it will be the one I make most often this spring both for its simplicity and deliciousness.
Here’s what you do: roast asparagus with olive oil, salt, and pepper. When they’re just beginning to char, transfer them to a platter, shave parmesan over top, drizzle with aged balsamic vinegar, and season generously with freshly cracked black pepper. Devour immediately.
A Few Notes
- The critical ingredient here is aged balsamic , which generally is very pricey. Last summer a friend introduced me to Testa’s Pantry Balsamico di Modeno , which I can buy locally at the Niskayuna Co-op but which is available to purchase online, too. It’s syrupy and delicious, and it’s $16.99 for a 250 ml bottle. This is a great — a more than great — value. (For some reference, an 8.5 oz (roughly 250 ml) bottle of Villa Manadori typically goes for $49.95. I have not done a side-by-side taste test with Testa’s balsamic against other more expensive varieties, but I have no doubt Testa’s Pantry would hold its own.
- If you don’t feel like splurging on balsamic vinegar, you can make your own by simply reducing 1/4 cup of standard balsamic vinegar stovetop until it gets syrupy (see recipe for details). I do this with Ina’s Roasted Brussels Sprouts.
Simple Roasted Asparagus, Step by Step:
You’ll need about a pound of asparagus. Ever since receiving the homegrown asparagus in two little plastic cups filled with a small amount of water a few weeks ago, I’ve been storing my asparagus at room temperature the same way. They’ve been keeping beautifully.
Snap away the bottom ends.
Cut the asparagus spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar.
Season with salt and pepper. Dress with olive oil. Transfer to the oven for about 20-25 minutes or …
… until the tips of the spears are beginning to char.
Transfer to a platter.
Shave parmesan over top; then drizzle with syrupy balsamic:
So simple, so good.
If you don’t feel like splurging on balsamic vinegar, you can reduce 1/4 cup of standard balsamic vinegar until…
… it reduces by a little more than half. Transfer the balsamic to a bowl immediately because it will continue to reduce as it sits, and if it reduces too much it will turn sticky and caramel-like.
Description
Adapted from the Canal House Cooks Every Day cookbook.
Asparagus: The Canal House ladies, Christopher Hirsheimer and Melissa Hamilton, suggest purchasing fat asparagus and peeling them. Do this if you are able to or simply buy what is available. I never peel — lazy! — but do so if you wish.
Balsamic: You can buy aged balsamic vinegar that’s syrupy or you can simmer balsamic vinegar until it’s reduced by half its volume. Simply simmer 1/4 cup vinegar in a small saucepan until it is thick and syrupy. Keep a close watch the entire time, and transfer the balsamic to a small bowl as soon as it starts to thicken because it will continue to reduce as it sits. This will give you 1 to 2 tablespoons of syrupy balsamic vinegar.
- 1 lb. asparagus spears, see notes above
- 2 tablespoons olive oil
- salt, preferably flaky sea salt — I’ve been using Maldon for this one
- freshly cracked black pepper to taste
- Parmigiano Reggiano
- 1 tablespoon syrupy balsamic vinegar, such as this , or see notes above
- Heat your oven to 425ºF, convection roast if you have it.
- To prepare the asparagus, snap off the end of each spear. Discard or compost the end. Cut the spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar.
- Drizzle with the olive oil. Season with salt and pepper to taste. Toss with your hands to ensure each spear is nicely coated and seasoned. Transfer pan to the oven for 20-25 minutes or until the tips of the asparagus are just lightly beginning to char.
- Remove the pan from the oven and transfer to a serving platter. Taste one spear. If it tastes under-seasoned, sprinkle the entire dish with more salt to taste. Using a peeler — this is my favorite — shave parmesan over top to taste.
- Finish the dish by drizzling the syrupy balsamic over top.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American, Italian
Description
Adapted from the Canal House Cooks Every Day cookbook.
Asparagus: The Canal House ladies, Christopher Hirsheimer and Melissa Hamilton, suggest purchasing fat asparagus and peeling them. Do this if you are able to or simply buy what is available. I never peel — lazy! — but do so if you wish.
Balsamic: You can buy aged balsamic vinegar that’s syrupy or you can simmer balsamic vinegar until it’s reduced by half its volume. Simply simmer 1/4 cup vinegar in a small saucepan until it is thick and syrupy. Keep a close watch the entire time, and transfer the balsamic to a small bowl as soon as it starts to thicken because it will continue to reduce as it sits. This will give you 1 to 2 tablespoons of syrupy balsamic vinegar.
- 1 lb. asparagus spears, see notes above
- 2 tablespoons olive oil
- salt, preferably flaky sea salt — I’ve been using Maldon for this one
- freshly cracked black pepper to taste
- Parmigiano Reggiano
- 1 tablespoon syrupy balsamic vinegar, such as this , or see notes above
- Heat your oven to 425ºF, convection roast if you have it.
- To prepare the asparagus, snap off the end of each spear. Discard or compost the end. Cut the spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar.
- Drizzle with the olive oil. Season with salt and pepper to taste. Toss with your hands to ensure each spear is nicely coated and seasoned. Transfer pan to the oven for 20-25 minutes or until the tips of the asparagus are just lightly beginning to char.
- Remove the pan from the oven and transfer to a serving platter. Taste one spear. If it tastes under-seasoned, sprinkle the entire dish with more salt to taste. Using a peeler — this is my favorite — shave parmesan over top to taste.
- Finish the dish by drizzling the syrupy balsamic over top.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American, Italian
Find it online : https://alexandracooks.com/2021/05/15/simple-roasted-asparagus-with-balsamic-and-parmesan/
Many people associate Memorial Day weekend with the onset of grilling season, and if you are in this camp, you may find this Marinating & Grilling 101 guide helpful.
Wishing you all a wonderful long weekend as we remember and give thanks to the many men and women who gave their lives in service to our country.
This post is organized as follows:
- The Best No-Knead Brioche Buns
- Three Tips for Better Burgers
- Two Veggie Burgers
- On the Grill
- Salads & Sides
- Desserts
- Drinks
- Go-To Slaw
The Best No-Knead Brioche Buns
Secret Sauce & Quick-Pickled Onions (+ How to Make A Great Burger)
These no-knead brioche buns are so easy to whip up. The dough takes 5 minutes to stir together, and once it’s mixed, you can do one of two things:
- Stick the dough in the fridge overnight; then shape and bake the following day whenever you are ready.
- Let it rise in a warm spot for two hours; then immediately shape and bake.
I love using the refrigerator when I’m short on time and want to get one step out of the way. Regardless of which path you chose, the buns will be light and airy, perfect for any burger you might find yourself cooking this weekend.
Three Tips for Better Burgers
If you plan on making burgers this weekend, here are three tips to make them even better:
- Make a secret sauce . (You likely have all of the ingredients on hand.)
- Make quick-pickled onions .
- Make the buns: No-Knead Brioche Buns
Veggie Burgers
Falafel Burgers (Vegetarian, Broiled)
Sweet Potato and Mushroom Veggie Burger
Either of these veggie burgers could be sandwiched between the brioche mentioned above, but if you’re up for it, I highly recommend making homemade pita bread , especially if you’re making the falafel burgers .
On the Grill
At the start of every grilling season, I find myself asking the same questions: Is marinating really necessary? And if so, for how long? Is salt in the marinade a no-no or a must? What about acid? What kind of charcoal should I buy? Lump or briquettes? Do I grill covered or uncovered?
You can find all of my grilling and marinating tips here: Grilling & Marinating 101 . Below are a few of my favorite grilling season recipes (with a few condiments to match).
Tzatziki (Greek Cucumber-Yogurt Sauce)
Smoky Grilled Chicken with Cucumber-Yogurt Sauce
How to Make Schug (Skug, Zhug, Zhoug) Sauce
Grilled Vegetable Tacos with Tomatillo Salsa
How to Cook Hanger Steak on the Grill
Dead Easy Steak Marinade
Tabbouleh with Cilantro, Lime & Grilled Shrimp
Skillet-Grilled Fish + Tacos
Ginger-Sesame Soba Noodles with Cedar Plank Salmon
The Best, Juiciest Oven-Baked Baby Back Ribs (Easy, Too!)
Simple, Delicious Harissa Paste Made at Home
Salads & Sides
Kristina’s Simple Pasta Salad
Find Many More Ideas Right Here → Salads & Sides
Desserts
Lemon Blueberry Cobbler
Buttermilk Blueberry Breakfast Cake
Strawberries + Cream + Sugar = Heaven
Strawberry Sorbet in Almond Butterscotch Cookie Cups
Rhubarb Custard Cake
Rhubarb Galette Recipe with Frangipane
Best-Ever Fudgy (Shiny-Topped!) Homemade Brownies
Soft and Chewy Chocolate Chip Cookies
Brown Butter Blondies with Sea Salt
Bake Sale Winning-est Gooey Oat Bars
Many More Ideas Right Here → Desserts
Drinks
Classic Margarita with Tequila & Grand Marnier
Strawberry Paloma Slushies with Tequila & Lime
If you’re looking for a really fun summer cocktail, I can’t recommend this strawberry Paloma slushie enough. Made with whole, peeled limes, a ton of strawberries, tequila, agave, and ice, it comes together in no time, and it’s just so festive, fun, and delicious.
And if you don’t have a go-to margarita recipe, this is my favorite , a classic I make all summer long always to rave reviews.
Go-To Slaw Recipe
This is the simple, tasty slaw I make most often. For its keeping abilities, I make it for camping trips — it’s always nice to have a little roughage on hand out in the woods.
Description
This recipe is a simplified version of this favorite Sally Schneider recipe . Make it spicy with a few dashes of Tabasco, add herbs, add other vegetables, or just keep it simple.
- ½ cup sour cream
- ½ cup buttermilk
- 2 tablespoons apple cider vinegar, plus more to taste
- 1 tablespoon sugar
- 1 teaspoon kosher salt, plus more to taste
- 1 small head cabbage, cored and finely shredded
- 1 small red onion, thinly sliced
- Whisk together the sour cream, buttermilk, vinegar, sugar, and salt. Taste. For more bite, add another teaspoon of vinegar. Stir and taste again. Adjust with more salt if necessary.
- In a large bowl, toss together the cabbage and onion. Add the dressing and toss to coat. Taste. Adjust with more salt if necessary.
- Prep Time: 15 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
