Asparagus- going once? going twice?

Have you tried asparagus in our restaurants yet? We hope so because asparagus will be departing from our menu in just a few weeks. (It’s so hard to say goodbye to my homie.) In honor of asparagus departing, we have created a game which gives you a chance to win free noodles for a year. Check out http://noodles.com/plantastalk/.

There are so many different ways to cook asparagus: sauté, steam, bake, and grill. Visit www.noodles.com/asparagus to learn more about asparagus and for tips on how to cook it at home.

Tell us about your favorite way to make Asparagus by commenting below. We’ll mail some Free Bowl cards to those who share their best kept secrets!

Noodles & Company's Asparagus & Lemon Linguine

Advertisements

23 Responses so far »

  1. 1

    Jessica said,

    Make an aluminum foil packet of asparagus, garlic, salt, pepper, and butter or olive oil. Grill. Simple and perfect.

  2. 2

    Tim said,

    Steamed Asparagus with Oyster Sauce with a side of White Rice, classic Asian Style dish.

  3. 3

    Becca said,

    I love asparagus! When I was a kid I’d make sure that I was the first one to get a helping because I wanted my favorite part… the very tops of the asparagus. My mom would always make it a delicious way, now I make it at my apartment. First we would snap off the bad ends and wash it. Then slice it into bite sized pieces then throw it on the skillet with some butter and let it cook all deliciously for a little while, and then right before you take it off the heat add a little lemon juice 🙂 We usually eat this with rice or creamed noodles. Very delicious!

  4. 4

    Kerri said,

    Honestly just in the recent past, I added it to Pasta Fresca subbing out the tomatoes and adding in some broccoli too! mmmmm

  5. 5

    It’s tough to beat asparagus on the grill. Toss with a bit of olive oil, kosher salt, fresh ground pepper, lemon zest and grill to slightly charred perfection. I could eat a pile of that for dinner.

  6. 6

    Luke said,

    Baked after being drizzled with olive oil and seasoned with a little salt, then sprinkled lightly with parmesan.

  7. 7

    Stephanie said,

    My favorite way to eat asparagus would be to either have it by itself (in which I either steam it with some butter or heat it in the pan with some butter and salt) or to eat it with pasta. I’ve had a really good recipe with chicken, penne, peas, asparagus, tomatoes, and Parmesan. Hmm my mouth is watering just thinking about it! Its so light and fresh. Wild asparagus is so delicious too however the darker purple color sometimes throws people.

  8. 8

    Amy said,

    I love to prepare asparagus on the grill! I tear off a big piece of tin foil and place a layer of lemon slices in the middle. Then I lay my asparagus on top of the lemons. I coat it all with spray butter, grind some black peppercorns on top, then I fold the ends in and make a pouch with the foil so the steam stays inside. Just 10 minutes and voila! Perfect lemon-pepper asparagus! 🙂

  9. 9

    Wendy Lee said,

    I love to grill fresh asparagus on the grill for about 5 minutes, then I drizzle it with balsamic vinegar and olive oil.

  10. 10

    Katy said,

    I like to let other people make it! It always seems better when someone else cooks it!

  11. 11

    Jessica Lee said,

    I love cream of asparagus soup. I make a roux with butter and flour, fry up some garlic and onions and add to the roux, add some vegetable stock, cream, pureed asparagus and salt and pepper. Enjoy.

  12. 12

    Your tips sounds so nom nom. Just came across Grilled Asparagus with Saffron Aïoli at http://www.epicurious.com

    Check it out:
    http://www.epicurious.com/recipes/food/views/Grilled-Asparagus-with-Saffron-Aioli-103641

    Keep your asparagus secrets coming! We’ll choose a winner later this afternoon.

  13. 13

    Alex said,

    Steam it up with some butter and then use it as a delicious garnish for mango salsa pork chops. A little lemon zest on the asparagus is ideal!

  14. 14

    Amber said,

    Grilled with soy sauce and sesame seeds 🙂

  15. 15

    kelly said,

    blanch it first (to keep it crunchy), then sautee it in some olive oil, with a little salt & pepper and throw on top some crumbled, pan-fried prosciutto and a bit of parmeggiano reggiano.

  16. 16

    Carissa said,

    several stalks of asparagus sandwiched between two pieces of buttered bread and a thick slice of pepper jack… Asparagus grilled cheese is where it’s at 🙂

  17. 17

    Peg said,

    My favorite is to make omlettes with aspargus. First saute some aspargus, onion, perhaps a half slice of ham, then add a couple of whipped eggs. In just a few minutes you have a meal that works any time of day and is delicious!

  18. 18

    You know what? All your tips are great- they all sounds so good! Everyone who commented so far: Jessica Lee, Katy, Wendy Lee, Amy, Stephanie, Luke, Tamara @ The Stretch Jean Incident, Kerri, Becca, Tim and Jessica- send an email to socialmedia@noodles.com with your name, mailing address and how you won your Free Bowl cards, and we’ll put them in the mail next week. Thanks for playing! Check back soon for more cool stuff. GO ASPARAGUS!

    PS: One of our chefs, Tessa, just wanted to let you know that drizzling raspberry vinaigrette on asparagus and then grilling them is super delish, too.

  19. 19

    Denise E said,

    Chicken topped with swiss cheese and asparagus w/vingarette dressing…YUM

  20. 20

    Kathy K said,

    Saute 2 slices chopped bacon till crisp and remove, add 1/2 cup coarsely chopped onion to hot bacon grease and saute till caramelized. Add 2 cups chopped asparagus (1 inch pieces) and 1 cup sliced fresh baby portobella mushrooms, and 2 tbs wine or balsamic vinegar. Saute till asparagus is crisp-tender. Add bacon back into skillet and heat through. Don’t overcook!

  21. 21

    Susan said,

    Deep Fried Asparagus
    Just 10 minutes to prepare, and you’re on your way to asparagus HEAVEN! It’s easy, and serves 4-6 (or if you’re like us, it serves two!). Make up a sauce of mayo and horseradish, and maybe a little pesto or mustard for dipping.
    Ingredients
    • 1/2 cup cornstarch
    • 3/4 cup flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1/2 teaspoon white pepper
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon baking soda
    • 2 egg whites
    • 2/3 cup cold, flat beer
    • 1/2 teaspoon celery salt (optional)
    • 3 pounds asparagus, raw, whole, cleaned and cut (or broken where it naturally does) above white end.
    • Peanut oil, for frying
    Directions
    Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.

  22. 22

    Angie said,

    First, let me say how much I LOVE this dish at Noodles. I’ve had it probably once a week since it arrived on the menu. So sad to hear that asparagus season is almost over! My favorite way to prepare it?…I steam it for about 8 minutes, then drain. Then add juice from half a lemon and 2 tablespoons butter and saute until the liquid is absorbed. Delicious!!

  23. 23

    Sherrie Andress said,

    I love this mashed asparagus recipe, there is a resturant that I go to that does this:
    Asparagus Garlic Mashed Potatoes

    Ingredients:
    1 pound fingerling potatoes, diced
    1 Tablespoon olive oil
    1 clove garlic, minced
    2 medium sized shallots, thinly sliced
    1/2 pound asparagus, chopped into 1/2″ pieces
    1/4 cup water
    2 Tablespoons Earth Balance butter
    1/4 cup almond milk
    1 Tablespoon fresh tarragon leaves
    Fresh cracked pepper
    Rosemary Salt

    Instructions:

    1. Dice and boil potatoes, add a pinch of Rosemary Salt

    2. In a pan lightly sauté garlic, shallots, and asparagus with a pinch or two or Rosemary Salt

    3. Caramelize pan by adding water to pan. Stir well, then reduce heat. Cover and allow water to boil down while steaming the asparagus.

    4. Drain potatoes and mash well, adding almond milk and butter substitute.

    5. Mix in asparagus mixture (straining out any remaining water).

    6. Add tarragon and fresh cracked pepper to taste.

    7. Adjust almond milk and butter substitute to achieve desired consistency.

    8. Serve warm.

    Serves: 4-6


Comment RSS · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: