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In Season: Asparagus Recipes from our kitchens and collections

May 14, 2020

THF293101 / Stock Crate Label for an Unknown Brand of Asparagus, 1906-1966

With asparagus season in full swing, we’ve searched  our Historic Recipe Bank and Eagle Tavern Cookbook for spring menu inspiration.

Our first recipe, Cold Asparagus Salad with Sesame Seeds, is from the 1997 edition of The All New Joy of Cooking. Since it came out in 1931, The Joy of Cooking has become the essential culinary bible for many, with generations of home cooks learning to cook from it. The Joy of Cooking has been revised over the years, with its fans championing their favorite editions.

See more recipes from various editions of this well-known cookbook in our Historic Recipe Bank.

Our second recipe, Asparagus Pie, comes from our culinary team at The Henry Ford and takes its cues from Eagle Tavern in Greenfield Village.

Try both of these recipes at home and share how they turned out.

Cold Asparagus Salad with Sesame Seeds (4 to 6 Servings)

Whisk together in a small bowl:
3 tablespoons toasted sesame oil
4 teaspoons white wine vinegar
4 teaspoons soy sauce
2½ tablespoons sugar

Toast in a small skillet until golden brown then immediately stir into the dressing:
4 teaspoons sesame seeds

Place in a large pot of boiling water:
1½ pounds asparagus, peeled and cut diagonally into 2-inch pieces

Cook for no more than 1½ minutes for thin asparagus or 2½ minutes for thicker. Immediately drain and refill the pot with cold running water until all of the heat has left the asparagus. Drain again and dry thoroughly. Cover and refrigerate until the salad is cold, about 1 hour. Toss with the dressing and serve.

Eagle Tavern Asparagus Pie
1 pound asparagus
1 tablespoon whole butter
1 cup sour cream
2 tablespoons grated Parmesan cheese
4 eggs
Pinch nutmeg
Salt and pepper to taste
9-inch pie shell

Clean the asparagus, removing and discarding woody ends; trim the rest to ½-inch pieces.

Heat oven to 350 F. In a skillet over medium heat, heat butter. When hot, add asparagus and partially cook for 4-5 minutes. Set aside to cool.

Whisk together sour cream, cheese, eggs and nutmeg; season with salt and pepper.

Place the cooled asparagus on the bottom of the pie shell and add the whisked egg mixture.

Bake for 30-40 minutes or until set and golden brown. Allow the pie to rest for 5 minutes before cutting.

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