Asparagus Every Which WayAPRIL 2020 ●FOOD NETWORK MAGAZINECreamy Asparagus Potato Salad
Cook 1 pound asparagus (trimmed, peeled
and cut into 1-inch pieces) in salted boiling
water until crisp-tender, 2 to 3 minutes.
Remove with a slotted spoon and transfer
to ice water to cool; drain. Add 1 pound
quartered baby potatoes to the boiling
water and cook until tender, 8 to 10 minutes,
then drain. Whisk ½ cup crème fraîche,
¼ cup each chopped chervil and chives and
2 tablespoons each olive oil, white wine
vinegar and chopped dill in a large bowl.
Add the asparagus and potatoes; season
with salt and pepper and toss. Refrigerate.
Asparagus Pizza
Trim ½ pound asparagus. Cut each stalk
in half lengthwise, then crosswise into
2-inch pieces. Form 1 pound refrigerated
pizza dough (at room temperature)
into an 11-by-15-inch rectangle on an
oiled piece of parchment. Top with the
asparagus and 1 cup shredded fontina.
Slide the crust (on the parchment) onto a
preheated pizza stone or inverted baking
sheet. Bake at 475 ̊ until the bottom is
crisp, 12 minutes. Top with pesto and
red pepper flakes.
Asparagus Salad with Hazelnuts
Thinly slice 1 bunch trimmed asparagus on the bias. Toss with
1 tablespoon each roasted hazelnut oil and sherry vinegar in a
medium bowl; season with salt and pepper. Sprinkle with
⅓ cup chopped toasted hazelnuts. Drizzle with more hazelnut oil
and sprinkle with flaky salt.It!+ Ill!! 1 !111! 1 !IIIII 11 1!!1+ IIIII 1111 !111 + 1111 +11 11 + 111111411 +IIIII 1111 IIIII+ IIIII 1111111 1111 + 11111111 IIIII •11 111111 1111 11111111 IIIII-···-··-··· ......... ··-···-··-··-~--··-~-