Asparagus Every Which WayAPRIL 2020 ●FOOD NETWORK MAGAZINEAsparagus and Feta Grilled Cheese
Cook 5 trimmed asparagus spears in salted boiling water until
crisp-tender, 2 to 3 minutes. Drain and pat dry. Top one 4-inch piece
lavash (or other flatbread) with the asparagus, 2 tablespoons shredded
mozzarella, 1 tablespoon finely crumbled feta, ¼ teaspoon za’atar (Middle
Eastern spice blend), a few thin slices red onion and another piece of
lavash. Brown in butter in a nonstick skillet over medium heat until crisp,
about 2 minutes per side. Sprinkle with more za’atar.Asparagus-Shrimp Dumplings
Puree 8 ounces shrimp (peeled and deveined)
in a food processor with 2 teaspoons each cornstarch,
minced ginger, sesame oil and dry vermouth and
1 teaspoon soy sauce until mostly smooth. Transfer
to a bowl and stir in ½ cup thinly sliced trimmed
asparagus, 3 tablespoons chopped chives,
½ teaspoon kosher salt and ¼ teaspoon sugar. Spoon
about 2 teaspoons filling onto a dumpling wrapper.
Dampen the edges and fold into a half moon; crimp
the edges with your fingers. Repeat to make 18 to
24 dumplings. Cook in a steamer basket set over
simmering water until cooked through, 6 minutes.
Serve with soy sauce for dipping.Asparagus Egg Salad Tea Sandwiches
Cook 1 bunch thin asparagus (trimmed and cut
into ½-inch pieces) in salted boiling water until
crisp-tender, 2 minutes. Drain and transfer
to ice water to cool; drain and pat dry. Mix
with 4 chopped hard-boiled eggs, 1 chopped
avocado, ¼ cup each plain yogurt, mayonnaise
and minced red onion and 1 tablespoon each
lemon juice and dijon mustard; season with
salt and pepper. Spread between bread slices;
PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO.trim the crusts and cut into triangles.