Asparagus with lime and cojita cheese

I think we'll still see asparagus at the Oak Park Farmers' Market this weekend, even as the July fruits and vegetables start to appear. I've written about my kids' favorite vegetable before, but this summer we found grated Cotija cheese at Costco and Tom came up with this recipe. Cotija is the same cheese that's used in elote, a Mexican corn on the cob sometimes sold from street carts and at festivals.

Asparagus with Lime and Cojita

• Fresh aspargus
• (optional) butter
• Fresh lime juice
• grated (dried) Cojita cheese 
• Kosher or sea salt
• Pepper

Trim and wash asparagus. Place in a large saucepan or deep large skillet and add cold water just to cover the asparagus. Cover pan and turn heat to high. Set timer for 5 minutes. Check at 4 minutes for smaller stalks. 

When timer goes off (or asparagus is done) drain in colander. Transfer to plate. Spread with optional butter (about a teaspoon) if feeling indulgent. Squeeze fresh lime juice on asparagus to taste. Add salt (sparingly - cheese is also salty) and pepper to taste. Finish off with generous amounts of Cojita cheese. 

If my kids are around, they'll be in the kitchen stealing stalks before the dish gets to the table. Happy July! 

Asparagus Three Ways

This was one of our Easter side dishes. Isn’t it fabulous? 

 

The kids didn’t care much for the charred outsides, although that just left more for the adults. The grilled prosciutto turns into a crisp, thin crust of intense salty flavor wrapped around the sweet juicy spears. YUM. 

Look for a grocery store that keeps fresh asparagus upright (tips up) with stems on ice or in water. Some asparagus is thick and some thin, but the larger ones are not tough or old; just a different kind. Try to use asparagus within a day or two of purchasing it. 

You should trim the tough bottoms of the asparagus spears before cooking. To tell where the “tough” part starts, choose one spear and bend it near the bottom. Where the tip is tough, it will bend, but where the crisp, fresh part of the spear starts it will snap. The snap point is more or less where you want to trim the whole bundle. 

Grilled Asparagus (With and Without Proscuitto)

My husband's technique. Heat grill to high heat. Wrap prosciutto around end of spears if desired. Coat all of the asparagus spears with olive oil. Sprinkle with some kosher salt. Cook over direct heat for about 5 minutes, turning twice with tongs until done.

Asparagus My Kids Will Eat (steamed, with butter and lemon juice)

My mom’s recipe. Use a large (12 inch) skillet, large enough that the stalks can lay flat on the bottom. Put asparagus flat in the pan. Add about ½ inch water (it’s going to mostly steam, so you do not need to cover the stalks.) Cover pan and turn heat to high. Don’t leave the kitchen – I don’t have a trick for how to tell when it is done other than to test after about 4 minutes. You should be able to test doneness by poking one of the spears somewhere near the middle.

Blanching: Who are we kidding? I do not have a blanching lifestyle. But if you want to keep the bright green color after cooking, Google that term for more info. 

Put a couple of paper towels on a large plate and use tongs to remove the asparagus from the hot water onto the plate. Allow to drain for a few seconds and remove damp towels. Season: butter (about ½ tblsp), lemon juice of half of a lemon and kosher salt to taste. Any leftovers are good chopped and cold in a salad for tomorrow’s lunch (also my mom’s tip.)