Your best springtime asparagus recipes

Plus, this week's challenge: Your greenest food

Topics: Kitchen Challenge, Food,

Your best springtime asparagus recipes

Every week, your challenge is to create an eye-opening dish within our capricious themes and parameters. Blog your submission on Open Salon under your real name by Monday 10 a.m. EST — with photos and your story behind the dish — and we’ll republish the winners on Salon on Tuesday. (It takes only 30 seconds to start a blog.) And yes, mashed potato sculpture counts as a dish. Emphatically.

THIS WEEK’S WINNER!

Paul Hinrichs! Paul does his best Cook’s Illustrated impersonation and gives us a detailed explication of how he worked his way through his delicious recipe for asparagus and prosciutto tart — including an optional but super-creative touch: powdering the woody stalks that would otherwise get thrown out. For the rest of us, though, even without dehydrators and an extra four hours, this dish can be a sophisticated but accessible weeknight dinner. (Recipe for asparagus and prosciutto tart included.)

AND HOW ABOUT A HAND FOR OUR CATEGORY WINNERS?

In the Starting From Scratch category:

Ablonde, for sharing helpful, basic information on asparagus cleaning, keeping and treatment. (Recipe for asparagus with anchovy-garlic butter sauce included.)

In the Legacy category:

Dino Romano, for a memory of how his family came to work farmland with a history. (Recipe for pasta with asparagus, bacon and sautéed apples included.)

For extraordinary NOM NOM NOM:

Outside Myself shares a favorite dish featuring asparagus caramelized in the oven, topped with ricotta, and baked in thin crepes until golden with cheese and cream. (Recipe for crespelle with asparagus and mushrooms included.)

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In the Honeymoon category:

Lucy Mercer, with an asparagus soup and sandwich that brings back memories of the springtime of her marriage. (Recipes for Crucian asparagus sandwich and creamy asparagus soup with lemon-chive butter included.)

In the Remembrance of Teachers Past category:

Rebecca Farwell, for a memory of an old mentor, whose asparagus patch she aspires to replicate. (Method for asparagus ravioli with ricotta and prosciutto included.)

In the Homage category:

Linda Shiue, for a tribute to an old, distant favorite restaurant. (Recipe for grilled asparagus with curry, lime and lemongrass aioli included.)

In the 10-minute Appetizer category:

Jessie Reiss, for a super-simple and creative way to turn asparagus into party treats. (Recipe for crisp asparagus pastries included.)

In the Spago Would be Proud category:

Lisa Kuebler, for a super-quick weeknight asparagus, goat cheese and ham pizza (Recipe included.)

And in the Presentation category:

Mamie Chen, with a fun way to get her kids to eat their vegetables: present asparagus spears standing in a pool of aioli in a snifter glass. One hopes the kids don’t get more into holding the snifter than eating the vegetables, though.

. . . . . . . . . . . . . .

AND NOW, FOR THIS WEEK’S CHALLENGE

“So for the week of St. Patrick’s Day, I think the Kitchen Challenge should be about making your best potato dishes,” I said to my boss.

He is a kind and supportive man, but he could barely hide his disappointment. “… Potatoes?”

“Uh, yeah. You know, Irish food.”

Crickets.

“They eat a lot of potatoes in Ireland.”

Dead crickets.

“OK, I’ll get back to the drawing board.”

And I avoided it for a while, because, well, I happen to think potatoes are pretty exciting. But then, I got an invitation from him for our company St. Patrick’s Day potluck, complete with instructions.

So, hey, and I’m just going to repurpose them for this week’s challenge: let’s see your best/favorite/funnest green food. Bonus points if it’s food that’s not usually green. Triple bonus points if it’s not just a salad. And, because we really want to see your entries, photos are extra important!

Be sure to tag your posts: SKC green food

Scoring and winning

Scores will be very scientific, given for appealing photos, interesting stories behind your submissions, creativity, execution and, well, greenness. 

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