Asparagus is Here! Chef Hervé Malivert’s Recipe “Spearheads” the Season
The Institute of Culinary Education has partnered with GrowNYC in a monthly series highlighting seasonal ingredients at the local greenmarket.
With spring in full swing in New York City, asparagus is everywhere at the local greenmarket. Last week, ICE Director of Culinary Affairs Hervé Malivert celebrated the versatility of this perennial vegetable with a grassy, slightly bitter flavor by creating a recipe for asparagus crostini using stalks he bought at the market.
While shopping, he shared valuable asparagus intel:
- Size: Pencil asparagus have thin stalks and are very tender. Jumbo asparagus, on the other hand, is very thick.
- Prep: Trim the stalk’s base with a knife or snap it off entirely. (It typically has a woody texture and/or white color.) Optional: Trim purple leaves with a paring knife. According to Chef Hervé, they can be a little tough texturally, and doing so gives the vegetable a cleaner look. (Chef did admit that he usually leaves them on when cooking for himself.)
- Cooking: Asparagus can be cooked in a variety of ways, according to Chef Hervé. He suggests grilling, sautéing, or shaving (for use in salads or fried as a garnish). ICE Culinary Arts students practice grilling it; blanching it (to serve with poached eggs); and using it in a savory asparagus and cheese soufflé.
For his asparagus crostini recipe, Chef Hervé served the asparagus tops, lightly sautéed, on a bed of fresh pesto, which featured another greenmarket find: rocket arugula, in addition to the asparagus stems.
Get inspired by your local greenmarkets and try this recipe at home.
Ingredients
- 10 stalks asparagus
- 3 ounces extra-virgin olive oil
- 1 bunch basil
- 1 bunch rocket arugula
- 1 clove garlic, peeled and crushed
- Zest and juice from one lemon
- 2 tablespoons pine nuts
- 5 ounces Parmesan cheese, grated
- 1 baguette, sliced
- Salt and pepper
Directions
- Prep the asparagus: Snap woody ends off asparagus, and trim leaves if desired. Cut top two inches off each stalk, set aside and reserve. Slice remaining stalks, then cook in olive oil over medium heat until tender.
- Make the pesto: Wash and pick basil leaves, then finely chop with arugula. Place chopped basil and arugula, garlic, lemon juice and zest, cooked asparagus and its oil, and pine nuts in a food processor. Pulse until it reaches the desired texture. Add Parmesan, and taste for seasoning.
- Cook the asparagus: If large, cut the asparagus tops in half lengthwise, then sauté in olive oil until tender. Season with salt.
- Assemble: Slice baguette. Add pesto to each crostini and top with asparagus.
