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Cedar Rapids Gazette in Cedar Rapids, Iowa

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This newspaper page contains 4 articles. Subscribers can read the full text of each article.

Newspaper

Cedar Rapids Gazette

Location

Cedar Rapids, Iowa, United States of America

Date

Apr 04, 2013

Page

13

Seasonal Cooking: Asparagus and the Grill

Washington Post writer Jim Shahin extols grilled asparagus as spring’s essence. He recalls childhood aversion, then explains best sizes for charring, freshness as key, and pairing tips with olive oil lemon and pepper. He shares memories of risotto and soup, noting grill direct heat for evenness.

Italy Deb Lindsey Washington Post

Blistered Asparagus with Lemon Olive Dressing

Grilled asparagus tossed with emulsified lemon oil dressing. 1 pound asparagus trimmed, 2 1/2 tablespoons olive oil, 2 tablespoons lemon juice, salt, pepper. Grill 5 minutes uncovered until charred and tender. Toss with dressing and serve at room temperature. Nutrition per serving listed. Source: Jim Shahin.

Jim Shahin

Smoked Asparagus Soup Recipe Highlights and Prep

Smoked asparagus soup yields about 12 cups with 12 servings. The method uses grilled charred asparagus, shallots, leeks, garlic, and chicken broth finished with cream and Parmigiano Reggiano. This Emeril Lagasse adaptation emphasizes smoking steps and stepwise cooking.

Charred Asparagus Risotto Recipe Yield

A grilled asparagus risotto uses 1 1/2 pounds asparagus, Arborio rice, onion, white wine, lemon zest, Parmigiano-Reggiano, and broth. The method includes grilling asparagus, pureeing part of it, to fold into a creamy stocky risotto finished with cheese and extra asparagus tips.

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