Besides steaming, does anyone have an exciting asparagus recipe?
- Thread starter miainmd
- Start date
Go to post 1020, or follow link. Blanching is much better than steaming, IMHO.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=7598
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=7598
steve2-in-la
Well-known member
From the LA Times. This looked good enuff to keep REC: Asparagus Flans
Asparagus Flans
Salt
2 1/2pounds well-washed medium asparagus
3 tablespoons butter, divided
3 tablespoons flour
1 cup milk, room temperature
Pinch nutmeg
Pinch cayenne
2 eggs, room temperature and lightly beaten
1 cup heavy cream
1 cup finely grated Italian Fontina cheese
About 1 cup small pea shoots for garnish
1. Bring a large pot of generously salted water to a rolling boil. Cut off about 2 inches of the tips of 18 of the best-looking spears of asparagus and blanch 1 minute. Remove with a slotted spoon and plunge immediately into a bowl of ice water. Drain, pat dry and set aside.
2. Break off the tough bottom ends and peel the thick lower portions of the spears with a vegetable peeler. Cook the spears in the salted water until very tender, 5 to 7 minutes. Remove from water and drain. Coarsely chop the spears, then purée in a blender or food processor until smooth. Set aside.
3. Heat the oven to 350 degrees. Melt 1 tablespoon of the butter and brush into 6 (one-half cup) ramekins, coating thickly. Arrange 3 tips in a fan shape in the bottom of each ramekin. Set aside.
4. Melt the remaining 2 tablespoons butter in a heavy saucepan over medium heat. Whisk in the flour and cook until smooth and bubbly. Gradually add the milk, whisking constantly. Bring to a boil and cook until thick. Season with one-half teaspoon salt and the nutmeg and cayenne. Remove from the heat and let cool slightly.
5. Mix the puréed asparagus into the béchamel, mixing very well. Add the eggs and mix well. Ladle into the ramekins.
6. Arrange the ramekins in a large baking dish. Place on the middle rack in the oven and pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake 30 to 40 minutes, until a knife inserted into the center comes out clean. Set aside on a rack 15 minutes.
7. While the flans settle, heat the cream in a small saucepan. Add the Fontina and stir over medium-low heat until melted.
8. To serve, spoon 2 tablespoons of the Fontina cream on each of 6 small serving plates. Unmold the flans onto the plate and arrange the pea shoots on the side or in a wreath around each flan. Serve remaining sauce on the side.
Each serving: 366 calories; 13 grams protein; 16 grams carbohydrates; 3 grams fiber; 29 grams fat; 18 grams saturated fat; 165 mg. cholesterol; 217 mg. sodium.
Asparagus Flans
Salt
2 1/2pounds well-washed medium asparagus
3 tablespoons butter, divided
3 tablespoons flour
1 cup milk, room temperature
Pinch nutmeg
Pinch cayenne
2 eggs, room temperature and lightly beaten
1 cup heavy cream
1 cup finely grated Italian Fontina cheese
About 1 cup small pea shoots for garnish
1. Bring a large pot of generously salted water to a rolling boil. Cut off about 2 inches of the tips of 18 of the best-looking spears of asparagus and blanch 1 minute. Remove with a slotted spoon and plunge immediately into a bowl of ice water. Drain, pat dry and set aside.
2. Break off the tough bottom ends and peel the thick lower portions of the spears with a vegetable peeler. Cook the spears in the salted water until very tender, 5 to 7 minutes. Remove from water and drain. Coarsely chop the spears, then purée in a blender or food processor until smooth. Set aside.
3. Heat the oven to 350 degrees. Melt 1 tablespoon of the butter and brush into 6 (one-half cup) ramekins, coating thickly. Arrange 3 tips in a fan shape in the bottom of each ramekin. Set aside.
4. Melt the remaining 2 tablespoons butter in a heavy saucepan over medium heat. Whisk in the flour and cook until smooth and bubbly. Gradually add the milk, whisking constantly. Bring to a boil and cook until thick. Season with one-half teaspoon salt and the nutmeg and cayenne. Remove from the heat and let cool slightly.
5. Mix the puréed asparagus into the béchamel, mixing very well. Add the eggs and mix well. Ladle into the ramekins.
6. Arrange the ramekins in a large baking dish. Place on the middle rack in the oven and pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake 30 to 40 minutes, until a knife inserted into the center comes out clean. Set aside on a rack 15 minutes.
7. While the flans settle, heat the cream in a small saucepan. Add the Fontina and stir over medium-low heat until melted.
8. To serve, spoon 2 tablespoons of the Fontina cream on each of 6 small serving plates. Unmold the flans onto the plate and arrange the pea shoots on the side or in a wreath around each flan. Serve remaining sauce on the side.
Each serving: 366 calories; 13 grams protein; 16 grams carbohydrates; 3 grams fiber; 29 grams fat; 18 grams saturated fat; 165 mg. cholesterol; 217 mg. sodium.
Stir-fried
Here is a favorite recipe of ours:
* Exported from MasterCook *
Stir-Fried Asparagus
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
2 tablespoons oil
2 scallions -- cut in 1 1/2" pieces
1 pound asparagus -- cut in 1 1/2" pieces
1 teaspoon salt
1/2 teaspoon sugar
1/3 cup sliced almonds -- toasted
Peel asparagus stalks at bottom and cut into 1 1/2 inch pieces. Cut scallions in the same manner.
Toast almonds in oven or microwave.
Heat oil. Stir-fry scallions a few seconds. Add asparagus and stir-fry over high heat until color turns bright green (about 5 minutes.) Add salt and sugar; mix well.
Sprinkle with almonds and serve.
Here is a favorite recipe of ours:
* Exported from MasterCook *
Stir-Fried Asparagus
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
2 tablespoons oil
2 scallions -- cut in 1 1/2" pieces
1 pound asparagus -- cut in 1 1/2" pieces
1 teaspoon salt
1/2 teaspoon sugar
1/3 cup sliced almonds -- toasted
Peel asparagus stalks at bottom and cut into 1 1/2 inch pieces. Cut scallions in the same manner.
Toast almonds in oven or microwave.
Heat oil. Stir-fry scallions a few seconds. Add asparagus and stir-fry over high heat until color turns bright green (about 5 minutes.) Add salt and sugar; mix well.
Sprinkle with almonds and serve.
shaun-in-to
Well-known member
Asparagus Pesto
always surprises people, who sometimes have to ask what the main ingredient is. I add lemon zest, sometimes peas, sometimes fresh morels or fiddleheads. I also reserve some steamed tips for garnish. Great as a starter for a spring meal.
http://www.epicurious.com/recipes/recipe_views/views/101517
always surprises people, who sometimes have to ask what the main ingredient is. I add lemon zest, sometimes peas, sometimes fresh morels or fiddleheads. I also reserve some steamed tips for garnish. Great as a starter for a spring meal.
http://www.epicurious.com/recipes/recipe_views/views/101517
shaun-in-to
Well-known member
or Asparagus Lasagne
another favourite of ours, from Gourmet, April 92 (too old for their recipe archive, I guess), delish with or without the addtion of smoked chicken. I can post the recipe if you like.
Of course, as others said, roasted is always a hit, with a splash of balsamic at the end and sprinkled with parmesan.
another favourite of ours, from Gourmet, April 92 (too old for their recipe archive, I guess), delish with or without the addtion of smoked chicken. I can post the recipe if you like.
Of course, as others said, roasted is always a hit, with a splash of balsamic at the end and sprinkled with parmesan.
carianna-in-wa
Well-known member
To get my kids to eat it...
I sautee in a little olive oil until it's just cooked through (maybe 2 or 3 minutes...) add a pressed clove of garlic and then add a little teriyaki glaze to coat the spears.
I sautee in a little olive oil until it's just cooked through (maybe 2 or 3 minutes...) add a pressed clove of garlic and then add a little teriyaki glaze to coat the spears.
REC: Asparagus in Warm Tarragon-Pecan Vinaigrette
Asparagus in Warm Tarragon-Pecan Vinaigrette
from Mollie Katzen’s Vegetable Heaven
1½ lb fresh asparagus (the thinner the better)
2 T balsamic or cider vinegar
2 tsp sugar
2 T olive oil
1 c pecans, finely chopped
1 T garlic, minced
¾ tsp salt
1-2 T fresh tarragon, minced (or 2 tsp dried)
black pepper, to taste
Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1½” pieces. Set aside
Combine the vinegar and sugar in a small bowl and mix until the sugar dissolves. Set aside.
Heat the oil in a large skillet. Add the pecans and sauté over medium-low heat for about 10 minutes or until they are fragrant and lightly toasted. (Take care not to burn them.)
Turn the heat to medium-high and add the asparagus, garlic and ½ teaspoon of the salt. Stir-fry for about 3-5 minutes or until the asparagus is just barely tender. (Thicker asparagus will take longer.)
Add the vinegar mixture to the asparagus, stirring well. Cook over high heat for only about 30 seconds longer then remove from heat.
Stir in the tarragon, the remaining salt and black pepper to taste. Serve hot, warm or at room temperature.
Yield: 4-6 servings
Asparagus in Warm Tarragon-Pecan Vinaigrette
from Mollie Katzen’s Vegetable Heaven
1½ lb fresh asparagus (the thinner the better)
2 T balsamic or cider vinegar
2 tsp sugar
2 T olive oil
1 c pecans, finely chopped
1 T garlic, minced
¾ tsp salt
1-2 T fresh tarragon, minced (or 2 tsp dried)
black pepper, to taste
Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1½” pieces. Set aside
Combine the vinegar and sugar in a small bowl and mix until the sugar dissolves. Set aside.
Heat the oil in a large skillet. Add the pecans and sauté over medium-low heat for about 10 minutes or until they are fragrant and lightly toasted. (Take care not to burn them.)
Turn the heat to medium-high and add the asparagus, garlic and ½ teaspoon of the salt. Stir-fry for about 3-5 minutes or until the asparagus is just barely tender. (Thicker asparagus will take longer.)
Add the vinegar mixture to the asparagus, stirring well. Cook over high heat for only about 30 seconds longer then remove from heat.
Stir in the tarragon, the remaining salt and black pepper to taste. Serve hot, warm or at room temperature.
Yield: 4-6 servings
My favorite: Roasted Asparagus With Crisp Shallots....
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from my files.
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from my files.
Two delicious asapagus salad recipes. Yum!
ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR
Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil
to balance the acid.
Can be prepared in 45 minutes or less.
1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted
Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain;
rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to
blend well. Sprinkle with pecans and serve.
Serves 4.
Bon Appétit
October 1997
CHILLED ASPARAGUS WITH SESAME SEED VINAIGRETTE
2 pounds ASPARAGUS, trimmed
2 TBSP plus 2 tsp oriental SESAME OIL
2 TBSP plus 2 tsp RICE VINEGAR
1 TBSP plus 1 tsp SOY SAUCE
1 tsp SUGAR
2 TBSP SESAME SEEDS, toasted
Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes, then drain. Rinse with cold water and drain again. Pat dry with paper towels and arrange on a platter. Mix sesame oil, sugar, rice vinegar, & soy sauce in small bowl. Season dressing with salt & pepper. (Asparagus & dressing can be prepared 1 day ahead.
Cover separately and refrigerate.)
About 1 hour before serving, spoon dressing over asparagus and sprinkle with the sesame seeds. Eat!
Recipe from Marc S.
ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR
Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil
to balance the acid.
Can be prepared in 45 minutes or less.
1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted
Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain;
rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to
blend well. Sprinkle with pecans and serve.
Serves 4.
Bon Appétit
October 1997
CHILLED ASPARAGUS WITH SESAME SEED VINAIGRETTE
2 pounds ASPARAGUS, trimmed
2 TBSP plus 2 tsp oriental SESAME OIL
2 TBSP plus 2 tsp RICE VINEGAR
1 TBSP plus 1 tsp SOY SAUCE
1 tsp SUGAR
2 TBSP SESAME SEEDS, toasted
Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 4 minutes, then drain. Rinse with cold water and drain again. Pat dry with paper towels and arrange on a platter. Mix sesame oil, sugar, rice vinegar, & soy sauce in small bowl. Season dressing with salt & pepper. (Asparagus & dressing can be prepared 1 day ahead.
Cover separately and refrigerate.)
About 1 hour before serving, spoon dressing over asparagus and sprinkle with the sesame seeds. Eat!
Recipe from Marc S.