Have you ever had a beautiful dish like this asparagus with sweet peppers and feta? It’s the explosion of color that just yells SPRING IS HERE!!
When shopping in the Spring, does asparagus seem to jump right into your cart? Does this ever happen to you? It happens to me and I was wondering if I was alone in this.
Asparagus=Spring and is always welcome after a long Winter. Asparagus recipes make great Easter sides, it seems to always be in season right before Easter Sunday.
I like mine sautéed, roasted and in soup. I have also tried stuffing a chicken breast with asparagus and swiss. It’s good in just about everything, except maybe cereal. What is your favorite asparagus recipe?
This recipe is inspired by The America’s Test Kitchen Cooking School Cookbook. It has great advice on roasting asparagus as well as ideas for garnishes. This is one of my go-to cookbooks. It has everything I could possible need for cooking. It has brining charts, temperature charts, a million pictures, step-by-step instructions. So at a time when Spring veggies are nose-diving into my cart, I peruse the suggestions and recipes in this book.
When making this recipe, it’s a great idea to discard the lower, tough portion of the asparagus. This can be accomplished by holding the asparagus at each end and bending until it snaps. It will break at the junction where the tough stem meets the delectable spear. Simply discard the stem.
Another great reference book is The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs. Catchy title. This was really helpful to me in my quest to learn cooking. It explains how we perceive flavor and why certain ingredients really enhance a dish. It explains umami in simple, easy to understand terms and teaches you how to achieve it in your cooking. Most of the book is taken up by the flavor profiles. It lists complimentary ingredients to add to a recipe by cross referencing ingredients. It’s genius! I’m glad I discovered this gem.
Share your ideas in the comments or share on Instagram. Simply tag your dish with #FusionCraftiness.
- 1 lb fresh asparagus
- olive oil for drizzling and sautéing
- salt & black pepper
- 2 cups of sliced sweet peppers
- 1 cup of green olives
- 1/2 cup feta or any other dry/salty cheese
- Preheat oven to 425F.
- Rinse asparagus.
- Hold the asparagus at each end and bend, see picture, until it snaps. Discard the lower, tough portion and keep the spears. Continue until all asparagus is processed this way.
- On a baking sheet, place asparagus and drizzle with olive oil. Lightly salt and season with black pepper. Toss to coat.
- Bake for 15-20 minutes or until tips start to brown.
- While asparagus is in oven, sauté sweet peppers in a skillet with a drizzle of olive oil until soft, add olives, cook 2 more minutes.
- Plate out the asparagus, garnish with peppers, olives and feta cheese.
More Easter Dinner Ideas: