Fresh Asparagus 4 Ways

One of the things (one of many) that we love about fresh asparagus is that all it really needs is a quick steam and bit of sea salt and cracked black pepper and it’s delicious and ready to eat.

But…sometimes we can’t resist mixing it up a bit and adding some culinary flair to our asparagus. With fresh Michigan asparagus available in abundance, we asked Heinen’s Chef Jacki Novotny to tell us her favorite ways to use fresh asparagus. The result: 4 amazing and simple recipes that anyone can prepare using fresh asparagus.


If your asparagus spears are of medium (pencil size) thickness or thinner it’s not necessary to peel them, as their skin isn’t very fibrous. It’s you choice whether to peel larger asparagus, but if the skins seem tough use a swivel- blade vegetables peeler and remove a thin layer of skin from the bottom 1/3 of each spear after trimming the tough ends off.

Grilling asparagus imparts smokiness and chars the surface slightly making the flavor more vivid. Remember not to over crowd them on the grill in order to get the best carmelization.

Simple Grilled Asparagus

Grilled-Asparagus

1 pound Asparagus, tough ends removed
1 Tablespoon garlic-flavored olive oil
Sea Salt and Freshly Ground Black Pepper

Prepare a medium-hot fire in a charcoal grill, or preheated gas or stove –top grill to medium high.
Roll the asparagus in the oil to coat evenly.

Grill the asparagus, turning frequently with tongs until grill marks appears on all sides. Transfer to a serving platter and sprinkle sea salt and fresh ground black pepper.

Serves 4.


Grilled Prosciutto Wrapped Asparagus

1 pound Asparagus, tough ends removed
½ pound thinly sliced prosciutto
4 ounces herbed goat cheese

Cut prosciutto slices in ½, Spread with the cheese. Wrap the prosciutto around each asparagus spear, leaving the tips and ends exposed. (Secure with a tooth pick)

Grill over a medium- hot fire in a charcoal grill. Or a preheated gas or stove- top grill to medium high.

Grill until the asparagus until the prosciutto is crisp.


 Roasted Asparagus with Olive Oil and Parmesan

Asparagus-and-Parmesan-Interior

1 dozen Asparagus Spears, trimmed
2 T. Olive Oil
Sea Salt and Freshly Ground Black Pepper
Shredded Parmesan

Lightly oil the asparagus and lay in a single layer on a baking sheet. Roast in a 450 °F oven until the asparagus becomes tender and lightly brown (turning often). Prior to serving sprinkle with shredded parmesan.

Season with sea salt and fresh ground black pepper if desired.


Asparagus and Ricotta Flatbread

Naan Flat Bread (Stonehouse- 2/pkg)
¼ Cup Ricotta
6 ea. Divina Roasted Tomatoes, rough chopped  (Olive Bar)
12 ea. Grilled Asparagus (available from the prepared foods case)
1 T. Grated Lemon peel

Brush the Naan lightly with a little of the Olive Oil from the Roasted Tomatoes. Top with several dollops

of ricotta, top with the asparagus and rough chopped tomatoes. Place in a 450 °F oven and cook until cheese melts and toppings are heated through. Remove from oven and cut into desired pieces and sprinkle with the grated lemon peel.

Makes 2.

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