Roasted Asparagus with Parmesan & Balsamic
I opened Canal House Cooks Every Day recently and found a recipe I've previously overlooked — it's written start to finish in eight sentences, does not include an ingredient list or a photo, and takes up about an inch and a half of the page. I made it immediately and know it will be the one I make most often this spring both for its simplicity and deliciousness.
Here's what you do: roast asparagus with olive oil, salt, and pepper. When they're just beginning to char, transfer them to a platter, shave parmesan over top, drizzle with aged balsamic vinegar, and season generously with freshly cracked black pepper. Devour immediately.
Get the recipe and watch the video here:
Raw Asparagus Salad
Here's another favorite: Joshua McFadden's raw asparagus salad with bread crumbs, walnuts, and parmesan from his book Six Seasons.
I've made this salad many times over the years, and, as with all of the recipes I've made from Six Seasons, this one is as delicious, as addictive, and as impossible to stop eating.
Get the recipe and watch the video here:
20 Asparagus Recipes to Make Right Now
From asparagus latkes and asparagus risotto to simple shaved asparagus salads and creamy asparagus soup, here are 20 asparagus recipes to make right now.
Sourdough Ciabatta (& Baguettes)
Made with four ingredients, this sourdough ciabatta recipe requires neither an autolyse nor preferment, neither a preheated Dutch oven nor baking stone. If you have a sheet pan, you're good to go. Truly, it's the easiest sourdough bread recipe I've ever made.
With a thin, but crisp crust, a beautiful honeycomb crumb, and a lovely lightness and chew, it's perfect for sandwiches.
But can I tell you the most exciting part? This dough makes a decent — a more than decent — baguette! It's not super crusty, but it's a nice baguette nonetheless, flour-dusted and unscored, with a crumb and flavor better than any other I've attempted previously.
Get the recipe and watch the video here:
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