Rinse asparagus under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Remove the ends. Dry the spears by rolling them between two kitchen towels. Cut into 1-inch pieces.
Add sliced mushrooms and cook until tender, 3 to 5 minutes more. Reduce heat to low; add cream cheese, yogurt, nutmeg, and pepper. Cook, stirring occasionally, until cheese is melted and creamy, about 3 minutes.
Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
Asparagus is so good in the spring, and sometimes, you can find the really thick spears, like I did. This lovely side dish is ready in just a few minutes to enhance a weeknight dinner, or maybe something more special. Please be aware that different brands and sizes of air fryers may produce different results. If your asparagus is thin, reduce the cooking time.
Combine grated Parmesan cheese and bread crumbs in a bowl. Toss with asparagus spears until evenly coated. Lightly spray air fryer basket with cooking spray and add the asparagus in a single layer. Air fry to desired doneness, 7 to 10 minutes. Serve warm.
Although it may be cold outside on this late winter day, spring will soon arrive and the season for asparagus will be here. Look for fresh asparagus in the supermarket from February to June, with April being the peak of the season and the time when it will be at the best prices.
Dehydrating asparagus allows me to do the time-consuming preparation, lay the pieces out on dehydrator trays, and walk away until they are completely dry. Its almost as easy as freezing but it makes room in the freezer for precious space we can use for meat.
TheUltimate Dehydrator Cookbookgives these general directions for drying asparagus:Choose young, tender stalks. Wash; cut off tough end. Slice into 1-inch pieces. Blanch 3 to 4 minutes. Dry at 125 degrees until brittle. Rehydrate and serve in soups or with seasoned cream sauce. Water content 92%
First, take those tough, stalk ends that you dried and turn them into powder for use in soup and as a thickener in recipes. While they are too tough to eat in their natural state, they are still full of flavor. It is done the same way as when making powder from fresh greens, except you will need to run them through the food processor and mesh screen several times. Those stalks are tough!
Next, store the dehydrated spears and tips in canning jars with tight-fitting lids, or place them in FoodSaver bags. Whichever method you choose for storage, make sure the pieces are completely dry. Store them in a cool dark place your pantry shelves are perfect.
You can use these rehydrated asparagus pieces in your morning eggs or in afrittata recipe, really, anything that calls for cooking the asparagus will work. They also work well then used whole in soups and stews, and there is no need to rehydrating them, just be sure to add additional water to your recipe.