I’ve got the exact same asparagus too and also agree that a creamless approach works so well to highlight the fresh flavor. I haven’t tried potato but use the bread + EVOO method in my Vitamix.
Good tips - save the cream for ice cream!
I usually keep asparagus simple - steamed or oven roasted and eaten from my fingers. But I usually make this tart from Bon Appetit 2 or 3 times a season https://www.epicurious.com/recipes/food/views/asparagus-and-gruyere-tart-104744 and last year I added the asparagus tart from Dinner in French although that is very rich and best served in small portions.
I got some in my CSA box today! I like them roasted with with olive oil and a sprinkle of salt too. . I might try some additional seasoning with this batch.
For something a little different but quite good: What's For Dinner #80 - the Silly Bunny with Eggs Edition - April 2022 - #167 by chiel
I only eat local asparagus in season and my CSA will start slamming me with it in May. Can’t wait! Like @CaitlinM I usually just roast it but I think I’ll try that dish from Polpo. I also like the asparagus and rice soup in the Zuni Cafe cookbook. Once in the season I like to do asparagus with polenta and a fried or poached egg.
I like the Delta asparagus from California that’s available right before Michigan and Ontario asparagus becomes available.
It’s available at Remark Market in Windsor and London right now, and I think, even though it’s imported, it tastes as good as most Ontario asparagus.
Quebec asparagus is good, too. I sometimes find Quebec asparagus at the 2 produce markets on Bloor near Palmerston.
I like steamed asparagus with peanut butter.
Hmmm
Crunchy or smoothy?
Skippy or Jif?
I know it sounds weird, but there are many Asian-inspired dishes that use “peanut sauce” with asparagus.
Always smooth, as I blend my own peanut butter with fresh roasted peanuts, lightly salted.
Having made my own PB, I just cannot go back to store bought, even those advertised as “peanuts only”.
Understood! That’s what got me thinking!
No molasses in your PB?
Nope.
Just straight roasted peanuts.
There are days where I just sit there with one of those wooden ice cream spoons and just go at it with my jar of freshly blended peanut butter. Heck, who am I kidding. That happens every day.
This sounds really good! I’ll have to try it.
Last week, we had a chicken-over-rice dish that Wahine topped with shelled and chopped roasted peanuts. All we had for leftovers was naked rice and the peanuts. I drizzled a little buerre au sel over the nuked rice and topped with the rest of the nuts. I thought it was outstandingly good.
I think those 2 dishes would be great. I’m looking forward to trying them.
Will report back once I do.
Hi what’s your equipment and process with the nuts to make peanut butter, just a regular blender? Do u roast the peanuts yourself or buy anything in particular? Skin on? Any photos?
Just food processor and air fryer if I am “roasting” my own peanuts. Usually I just buy dry roasted peanuts from Costco.
Sea salt, dry roasted peanuts and food processor. That’s it.