Cooking
This past Saturday at the Ferry Plaza farmer's market I found lots of harbingers of Spring, all green--asparagus, green garlic, artichokes and even obscure ones like wild radish rapini. I bought a bit of each. The rapini I will blanch then probably toss with dressing or pasta and the artichokes I will surely roast. But I picked up the asparagus and the green garlic without any specific plans.
Green garlic is milder than regular garlic and tastes and looks a bit like large bulbous scallions. There are lots of recipes that use green garlic as an accent in soup, sauces, risotto and pizza. You can chop and saute them the same way you would any other green onion. Because green garlic is in season at the same time as asparagus it is often paired with it and frankly every asparagus and green garlic recipe sounds great to me. Both are springy and green but one more earthy and grassy, the other sweet and oniony.
A typical way to use green garlic is to make a pesto. You can cook it and then puree it or puree it raw. But if you use it raw, it will have a bite! I made a raw pesto and then coated the asparagus with it and then dipped it into panko and roasted it until the panko was golden brown, the asparagus cooked through and the green garlic mellowed and sweet. I was inspired by a number of other recipes to create this one and I'm pleased with the way it turned out. It's good as a side dish with something simple like roast chicken and rice.
The recipe makes way more pesto than you need for a big bunch of asparagus, but use the rest with hot pasta or use it to coat fish or seafood and then top with crumbs or panko. You could also use on toast or dab it on goat cheese. A bit of the pesto would be good swirled in soup as well, especially asparagus soup!
Roasted Asparagus with Green Garlic & Panko
Serves about 4
Ingredients
1/2 cup olive oil
1 Tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1 cup stalks and bulbs green garlic, trimmed and chopped (about 3) remove dark green bits
1 cup panko (Japanese breadcrumbs)
1 bunch medium asparagus spears (about 16 stalks), trimmed, the bottom 1/3 peeled with a vegetable peeler
Instructions
Preheat oven to 450 degrees. Oil a large foil-lined rimmed baking sheet. In a blender or food processor, puree green garlic with olive oil, lemon juice and salt until smooth. Place 1/2 cup panko in a 9x13 baking pan. Place the asparagus on a cutting board or clean surface and rub with about 1/4 cup pesto or enough to coat. Place the asparagus in the baking dish and cover with the remaining panko. Carefully transfer asparagus to prepared baking sheet in a single layer. Roast until browned, about 15 minutes. Serve right away.
Enjoy!
- Roast Chicken With Asparagus & Leeks Recipe + Giveaway!
Foster Farms is one of the larger suppliers of chicken in California. It’s a brand you’ll find in most supermarkets. So I was pleased to learn they are now offering organic chicken. At my local supermarket they only had boneless and skinless...
- Crispy Panko Mustard Chicken Recipe
Do you know panko? It's a Japanese style of bread crumbs used to coat fried food. The crumbs are large and very flaky. It's made from yeast-raised bread dough that is baked in a special oven so it does not form a crust. The crumbs start out very...
-
Because it was my favorite color when I was little, I'm choosing a sampling of lovely green posts this week. First off Bea over at La Tartine Gourmande combines green and white in a Green Pea Soup, but it's so much more than that. For a start...
- Spring Vegetables
Typically the arrival of thistle shaped green vegetables such as asparagus and artichokes signal that Spring has sprung. But last week I was seduced into buying some exotic looking white asparagus and violet artichokes, each of which are much more common...
- Asparagus Risotto Recipe
One day it's pouring rain and the next it's sunny and bright. Trees are already blooming with cherry blossoms, the delicate pink petals sometimes getting washed away in a sudden downpour. The hills all around the Bay Area are green and...
Cooking
Roasted Asparagus with Green Garlic & Panko Recipe
This past Saturday at the Ferry Plaza farmer's market I found lots of harbingers of Spring, all green--asparagus, green garlic, artichokes and even obscure ones like wild radish rapini. I bought a bit of each. The rapini I will blanch then probably toss with dressing or pasta and the artichokes I will surely roast. But I picked up the asparagus and the green garlic without any specific plans.
Green garlic is milder than regular garlic and tastes and looks a bit like large bulbous scallions. There are lots of recipes that use green garlic as an accent in soup, sauces, risotto and pizza. You can chop and saute them the same way you would any other green onion. Because green garlic is in season at the same time as asparagus it is often paired with it and frankly every asparagus and green garlic recipe sounds great to me. Both are springy and green but one more earthy and grassy, the other sweet and oniony.
A typical way to use green garlic is to make a pesto. You can cook it and then puree it or puree it raw. But if you use it raw, it will have a bite! I made a raw pesto and then coated the asparagus with it and then dipped it into panko and roasted it until the panko was golden brown, the asparagus cooked through and the green garlic mellowed and sweet. I was inspired by a number of other recipes to create this one and I'm pleased with the way it turned out. It's good as a side dish with something simple like roast chicken and rice.
The recipe makes way more pesto than you need for a big bunch of asparagus, but use the rest with hot pasta or use it to coat fish or seafood and then top with crumbs or panko. You could also use on toast or dab it on goat cheese. A bit of the pesto would be good swirled in soup as well, especially asparagus soup!
Roasted Asparagus with Green Garlic & Panko
Serves about 4
Ingredients
1/2 cup olive oil
1 Tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1 cup stalks and bulbs green garlic, trimmed and chopped (about 3) remove dark green bits
1 cup panko (Japanese breadcrumbs)
1 bunch medium asparagus spears (about 16 stalks), trimmed, the bottom 1/3 peeled with a vegetable peeler
Instructions
Preheat oven to 450 degrees. Oil a large foil-lined rimmed baking sheet. In a blender or food processor, puree green garlic with olive oil, lemon juice and salt until smooth. Place 1/2 cup panko in a 9x13 baking pan. Place the asparagus on a cutting board or clean surface and rub with about 1/4 cup pesto or enough to coat. Place the asparagus in the baking dish and cover with the remaining panko. Carefully transfer asparagus to prepared baking sheet in a single layer. Roast until browned, about 15 minutes. Serve right away.
Enjoy!
- Roast Chicken With Asparagus & Leeks Recipe + Giveaway!
Foster Farms is one of the larger suppliers of chicken in California. It’s a brand you’ll find in most supermarkets. So I was pleased to learn they are now offering organic chicken. At my local supermarket they only had boneless and skinless...
- Crispy Panko Mustard Chicken Recipe
Do you know panko? It's a Japanese style of bread crumbs used to coat fried food. The crumbs are large and very flaky. It's made from yeast-raised bread dough that is baked in a special oven so it does not form a crust. The crumbs start out very...
-
Because it was my favorite color when I was little, I'm choosing a sampling of lovely green posts this week. First off Bea over at La Tartine Gourmande combines green and white in a Green Pea Soup, but it's so much more than that. For a start...
- Spring Vegetables
Typically the arrival of thistle shaped green vegetables such as asparagus and artichokes signal that Spring has sprung. But last week I was seduced into buying some exotic looking white asparagus and violet artichokes, each of which are much more common...
- Asparagus Risotto Recipe
One day it's pouring rain and the next it's sunny and bright. Trees are already blooming with cherry blossoms, the delicate pink petals sometimes getting washed away in a sudden downpour. The hills all around the Bay Area are green and...