At my house, we enjoy the year’s first asparagus with nothing but olive oil and salt. I like the Goldilocks spears—not too thick, not too thin—and I eat them with my fingers. But after a couple of these keep-it-simple encounters, I’m ready to change it up and, naturally, cheese is my go-to. Asparagus tips in a frittata with creamy nuggets of goat cheese. Asparagus draped over burrata and toast. Warm roasted asparagus with crumbled feta, lemon zest and dill. Ribbons of shaved asparagus tossed with arugula and ricotta salata. And a tradition-busting riff on matzo brei, with asparagus, scallions and a melty cheese like Point Reyes Toma. It’s nothing like the matzo brei of my childhood, but it does make a spectacular lunch.
I hope you’ll enjoy these asparagus recipes from the Planet Cheese archive.
Roasted Asparagus with Feta and Dill is one of my favorite recipes from the Kokkari restaurant cookbook that I wrote with chef Erik Cosselmon. It makes a beautiful spring first course or an appealing side dish with lamb. Put it on your Easter menu if you’re cooking.
Warm Bruschetta with Asparagus and Burrata isn’t what I expect to find on a pub menu, but that’s where I found it. And devoured it. Poach, roast or grill the asparagus. Ask your cheese merchant when the store gets its burrata delivery and plan the dish around it.
I know, eggs are expensive. But even at their current elevated price, they’re a bargain as a protein source. This Asparagus and Goat Cheese Frittata will serve four (unless I’m one of them). Leftovers make great sandwiches with a swipe of mayonnaise.
I’ve never been the type of cook who peels asparagus, but shaved asparagus? That’s something else. Dressed with a lemony vinaigrette, the ribbons soften enough that you can twirl them on a fork like fettuccine. Toss with wispy arugula and shaved ricotta salata for a fresh, delicate spring salad.
You don’t have to be Jewish to love matzo brei. This Passover specialty relies on softened matzo soaked in beaten egg, then cooked briskly in a skillet like scrambled eggs. If your technique is good, the fried matzo will have some crispy edges while the eggs remain creamy. Add asparagus tips and a cheese that melts readily, like Point Reyes Farmstead Toma, and you’ve left tradition behind. Or maybe created a new tradition.