sandi-in-hawaii
Well-known member
They were pretty cheap this past week,so I bought some. I usually just roast or grill them - any new favorites I should try?
Got a bunch of asparagus - any favorite recipes to share?
- Thread starter sandi-in-hawaii
- Start date
Yes! I love this recipe! - "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 meals.com
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 meals.com
Here's one I haven't tried yet, but sounds great: "Grilled Asparagus w/ Lemon Herb Breadcrumbs"
I posted it here a short while ago, and Randi tried it and liked it. She suggested coating the asparagus with the lemon butter first, then topping with the breadcrumbs.
GRILLED ASPARAGUS WITH LEMON HERB BREAD CRUMBS
INGREDIENTS
2 slices of bread (from the poster:"We used thick slices of a mini ciabatta loaf)"
2 garlic cloves
1 teaspoon salt
1 teaspoon thyme leaves
1/2 teaspoon chopped fresh rosemary leaves
1 organic lemon, zested and juiced
1 tablespoon olive oil
asparagus
1 3/4 oz unsalted butter
1 1/2 oz Parmesan cheese, finely grated
METHOD
Preheat oven to 400 degrees F.
Place the bread into a food processor along with the garlic, salt, thyme, rosemary, lemon zest, and olive oil. Pulse until roughly chopped into bread crumbs. I doubt store bought bread crumbs would work here. They are usually way too fine. Scatter the crumbs onto a shallow tray and bake in the oven until golden brown, which should only take a couple minutes or so.
Next, put the lemon juice in a small saucepan over a medium heat and whisk in the butter. Remove from the heat once the butter is melted.
Meanwhile, trim the woody ends of the asparagus. Drizzle with a tablespoon of olive oil and toss to coat. Season lightly with salt and a little pepper. Place on a grill pan over high heat and cook for a couple minutes, until the asparagus gets grill marks on them. Using tongs, flip the asparagus and cook the other side. If you don't have a grill pan, then go out and get one. You seriously NEED one. If for some reason you do not heed my advice, the asparagus can be steamed or boiled or roasted or micromwaved or however you prefer to cook them.
To serve, place the asparagus on a platter, sprinkle with the breadcrumbs and the Parmesan and then drizzle with the warm lemon butter sauce and serve immediately.
As perfect as plain grilled asparagus is, these herbed bread crumbs make it just little bit better. Okay, first of all, how can you not love anything with rosemary and thyme? The simple addition of the bread crumbs and the parmesan just coat each spear with a beautiful, crisp, light texture while the lemon butter enhances the freshness...
From "Zest" by Michelle Cranston
posted at wellfed.typepad.com
http://wellfed.typepad.com/well_fed/2006/04/grilled_asparag.html
http://wellfed.typepad.com/well_fed/images/100_1604.JPG
I posted it here a short while ago, and Randi tried it and liked it. She suggested coating the asparagus with the lemon butter first, then topping with the breadcrumbs.
GRILLED ASPARAGUS WITH LEMON HERB BREAD CRUMBS
INGREDIENTS
2 slices of bread (from the poster:"We used thick slices of a mini ciabatta loaf)"
2 garlic cloves
1 teaspoon salt
1 teaspoon thyme leaves
1/2 teaspoon chopped fresh rosemary leaves
1 organic lemon, zested and juiced
1 tablespoon olive oil
asparagus
1 3/4 oz unsalted butter
1 1/2 oz Parmesan cheese, finely grated
METHOD
Preheat oven to 400 degrees F.
Place the bread into a food processor along with the garlic, salt, thyme, rosemary, lemon zest, and olive oil. Pulse until roughly chopped into bread crumbs. I doubt store bought bread crumbs would work here. They are usually way too fine. Scatter the crumbs onto a shallow tray and bake in the oven until golden brown, which should only take a couple minutes or so.
Next, put the lemon juice in a small saucepan over a medium heat and whisk in the butter. Remove from the heat once the butter is melted.
Meanwhile, trim the woody ends of the asparagus. Drizzle with a tablespoon of olive oil and toss to coat. Season lightly with salt and a little pepper. Place on a grill pan over high heat and cook for a couple minutes, until the asparagus gets grill marks on them. Using tongs, flip the asparagus and cook the other side. If you don't have a grill pan, then go out and get one. You seriously NEED one. If for some reason you do not heed my advice, the asparagus can be steamed or boiled or roasted or micromwaved or however you prefer to cook them.
To serve, place the asparagus on a platter, sprinkle with the breadcrumbs and the Parmesan and then drizzle with the warm lemon butter sauce and serve immediately.
As perfect as plain grilled asparagus is, these herbed bread crumbs make it just little bit better. Okay, first of all, how can you not love anything with rosemary and thyme? The simple addition of the bread crumbs and the parmesan just coat each spear with a beautiful, crisp, light texture while the lemon butter enhances the freshness...
From "Zest" by Michelle Cranston
posted at wellfed.typepad.com
http://wellfed.typepad.com/well_fed/2006/04/grilled_asparag.html
http://wellfed.typepad.com/well_fed/images/100_1604.JPG
Grilled asparagus with gorgonzola butter. So simple
http://www.epicurious.com/recipes/recipe_views/views/103915
http://www.epicurious.com/recipes/recipe_views/views/103915
Rec: Stir Fried Asparagus
Here is a family favorite:
* Exported from MasterCook *
Stir-Fried Asparagus
Serving Size : 4
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 family favorite:
* Exported from MasterCook *
Stir-Fried Asparagus
Serving Size : 4
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.
- - - - - - - - - - - - - - - - - - -
A few T&T's inside.
Asparagus with Prosciutto and Herb Cheese
24 asparagus spears
1/4 pound domestic prosciutto, thinly sliced
6 ounces cream cheese, softened
1 1/2 tablespoons sour cream
1 medium clove garlic, pressed through garlic press
1/2 teaspoon dried dill
1/4 teaspoon dried thyme
1/2 tablespoon parsley, finely chopped
1/2 teaspoon dried chives
Dash garlic salt
Fresh ground pepper to taste
Cut asparagus 4 inches long. Blanch and drop in ice bath. Dry with paper towels and refrigerate until dry. Cut prosciutto slices lengthwise into 4 strips. Pipe herb cheese onto prosciutto and wrap around asparagus. Can be made 1 day ahead.
Herb Cheese: Place cream cheese and sour cream in a bowl. Add garlic, herbs, garlic salt and a little black pepper. Mix well to blend; can be refrigerated 2 to 3 days. Note: can substitute ready-made Boursin cheese.
Source: Cindy Scott Customized Catering http://www.post-gazette.com/food/asparagusp9.asp
****************
Asparagus with Prosciutto Ribbons and Warm Balsamic Vinaigrette
2 lbs. asparagus
1 tbsp olive oil
6 slices prosciutto, (about 4 oz)
pinch salt
Vinaigrette:
1/3 cup balsamic vinegar
3 tbsp olive oil
pinch salt
pinch granulated sugar
1/2 tsp dijon mustard
Choose asparagus spears as thick as your little finger so they'll be tender when the prosciutto is crisped. Ask for meat that's cut into thin, even slices - if shaved to fine the prosciutto ribbons may fall apart.
Bending each asparagus spear to find natural breaking point, snap off end; diagonally trim. Place spears on rimmed baking sheet. Drizzle with oil; roll until coated.
Cut prosciutto lengthwise into 1/2-inch wide strips. Wrap each strip around two asparagus spears. Replace on pan. (Make-ahead: Cover with plastic wrap; refrigerate for up to 4 hours.)
Sprinkle with salt. Roast in 425̊F oven for 8 to 10 minutes or until asparagus is tender and prosciutto is crisp.
Vinaigrette: Meanwhile , in small saucepan over medium heat, brig vinegar, oil, salt and sugar to boil; reduce heat and simmer, swirling pan gently, for 2 minutes. Remove from heat; whisk in mustard. (Make-ahead: Cover and refrigerate for up to 4 hours; reheat to serve.)
Arrange asparagus on warmed serving platter; drizzle with vinaigrette.
Makes 6 servings.
Per serving: about 15 cal, 6 g pro, 11 g total fat (2 g sat. fat), 8 g carb, 2 g fibre, 10 mg chol, 259 mg sodium.
Source: Barb/Toronto from 11/01 Canadian Living magazine
Pat’s notes: Great dish. Also fine without the prosciutto. Have also made the vinaigrette without cooking it and that worked well too...much easier.
*******************
Risotto Primavera
1 yellow onion
6 fresh mushrooms
1 green or red bell pepper (yellow bells are nice too)
1 zucchini or yellow squash
1/2 lb. asparagus
3 to 3-1/4 cups vegetable stock or chicken broth
2 tbsp olive oil
1-1/4 cups Arborio rice or other medium grain white rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Dice up all vegetables. Pour stock or broth into a saucepan and bring to a simmer. In a frypan, warm the oil and add the onions and mushrooms and saute - about three minutes. Add the rice and stir until the kernels are coated with oil. Add the wine and cook, stirring frequently until most of the liquid is absorbed.
Reduce the heat and add the rest of the vegetables and most of the broth. Cook until liquid is absorbed (add more broth if needed). Stir occasionally until risotto has a creamy consistency (Pat’s note: total time usually takes about 20-25 minutes). Stir in the Parmesan cheese and serve at once.
Pat’s notes: Have also made a delicious variation using these vegetables: 1 small clove garlic, red bell pepper, corn, zucchini, red onion, fresh-shelled peas, fresh green beans (used about 1/4 to 1/3 cup each), and vegetable stock. Added the peas toward the end and finished the risotto by stirring in fresh chives before serving.
******************
Asparagus with Sundried Tomato Vinaigrette
Serves: 6 to 8 as a side dish
3 lb. asparagus, trimmed
1/2 cup oil-packed sundried tomatoes, drained and finely chopped
1/4 cup capers
1/4 cup Italian parsley leaves, chopped
2 Tbsp. balsamic vinegar
2 shallots, minced
1 lemon, zested in long strips
1/2 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
Fill a large stockpot half full with water. Add a generous pinch of salt and bring to a boil over high heat. Add the asparagus and cook until the asparagus is bright green, about 2 minutes. Drain in a colander.
Combine the sundried tomatoes, capers, parsley, balsamic vinegar and shallots in a medium bowl. Mix well. Mince half of the lemon zest and add to the tomato mixture. Gradually add the oil in a steady stream, whisking continuously. Add the salt and pepper, stir, taste and if needed add more salt or pepper. Arrange the asparagus on a serving platter and pour the vinaigrette down the center of the stalks. Top with the remaining lemon zest.
Source: online from Robert Mondavi Winery Executive Chef Annie Roberts
Suggested wines: Robert Mondavi Winery Napa Valley Pinot Noir
********************
Grilled Asparagus Salad with Orange Vinaigrette
1 lb fresh asparagus
1 tbsp grated orange rind
1/4 cup fresh orange juice
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 lb mixed gourmet salad greens
4 cooked bacon slices, crumbled
Orange rind strips
Snap off tough ends of asparagus; place in a shallow dish.
Combine orange rind and next 6 ingredients in a jar; cover tightly. Shake jar vigorously. Pour one-third of vinaigrette over asparagus; cover and chill 1 hour. Drain.
Grill asparagus, covered with grill lid, over medium-high heat for 8 to 10 minutes or until crisp-tender; cool.
Toss together salad greens, remaining vinaigrette, and bacon bits; mound onto 4 plates. Tie asparagus into 4 bundles with string; arrange asparagus bundles over salad greens. Cover string with orange rind strips and serve. Yield: 4 servings
Source: 5/99 Southern Living
Pat’s notes: very good.
***************
Stir-fry of Asparagus with Cashews
1-1/2 lbs. asparagus
2 tbsp olive oil
2 tsp sesame oil
1 tbsp finely chopped fresh ginger root
1/2 cup coarsely chopped roasted cashews
1 tbsp soy sauce
Cut off the rough lower stems of the asparagus and discard. Cut each stalk diagonally into 2 or 3 pieces. Heat the oils together in a wok or heavy frying pan over high heat. Add the ginger and stir-fry for 1 minute. Add the asparagus and stir-fry until tender but still crisp about 4 or 5 minutes. Stir in cashews and soy sauce. Serve immediately.
Yield: 6 servings.
Source: Silver Palate cookbook
*****************
Roasted Asparagus Salad with Tangerine Dressing
1 pound asparagus, trimmed
1 tsp olive oil, preferably extra-virgin
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 tsps rice vinegar
1 1/2 tsp oriental sesame oil
1 1/2 tsp grated tangerine peel or orange peel
1 garlic clove, pressed (small)
3/4 tsp minced peeled fresh ginger
2 tbsp finely chopped green onion tops
2 tbsp finely chopped dry-roasted peanuts
Preheat oven to 450̊F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve. Serves 4.
Per serving: calories, 117; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 .
Source: 4/99 Bon Appétit http://www.epicurious.com/recipes/recipe_views/views/101393
Pat’s notes: Works well with toasted pecans or cashews too. Sometimes I omit the tangerine or orange segments and just use the dressing.
******************
Stir-fried Broccoli (great with Asparagus or Snow Peas too)
A 2 lb. bunch broccoli
2 tbsp peanut oil, or flavorless vegetable oil
1 tsp salt
1/2 tsp sugar
2 tbsp chicken stock, fresh or canned
1 tsp cornstarch dissolved in 1 tbsp chicken stock or cold water
Prepare ahead: Wash the broccoli under cold running water. With a small, sharp knife, cut the broccoli flowerets from their stems in fairly large clusters. Place them in a bowl. Peel the stems by cutting about 1/8 inch into the stringy skin and stripping it down as if you were peeling an onion. Slice the stalks diagonally into 1-inch pieces, discarding the tough, woody ends. Place the pieces of stalk in a separate bowl.
Have the broccoli, salt, sugar and cornstarch mixture within easy reach.
To cook: Set a 12-inch wok or 10-inch skillet over medium heat for 30 seconds. Pour in the 2 tbsp of oil, swirl it about in the pan and heat for another 30 seconds, lowering the heat to moderate if the oil begins to smoke. Drop in the broccoli stalks and stir-fry for about 1 minute to coat the vegetable pieces thoroughly with oil. Add the broccoli flowerets and stir-fry for 1 more minute. Sprinkle in the salt and sugar, and add the chicken broth, stirring for a few seconds. Then cover the pan and cook over moderate heat for 2 to 3 minutes; the broccoli should be tender but still crisp. Give the cornstarch mixture a quick stir to recombine it and pour it into the pan. Stir for a few seconds until the broccoli is coated with a light, clear glaze. Transfer to a heated platter and serve it at once.
Source: adapted from Time/Life Chinese Cooking
***************
Stir-Fried Sesame Asparagus
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons oriental sesame oil
2 large garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds
Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.
Makes 4 to 6 servings.
Source: 8/00 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/103789
Asparagus with Prosciutto and Herb Cheese
24 asparagus spears
1/4 pound domestic prosciutto, thinly sliced
6 ounces cream cheese, softened
1 1/2 tablespoons sour cream
1 medium clove garlic, pressed through garlic press
1/2 teaspoon dried dill
1/4 teaspoon dried thyme
1/2 tablespoon parsley, finely chopped
1/2 teaspoon dried chives
Dash garlic salt
Fresh ground pepper to taste
Cut asparagus 4 inches long. Blanch and drop in ice bath. Dry with paper towels and refrigerate until dry. Cut prosciutto slices lengthwise into 4 strips. Pipe herb cheese onto prosciutto and wrap around asparagus. Can be made 1 day ahead.
Herb Cheese: Place cream cheese and sour cream in a bowl. Add garlic, herbs, garlic salt and a little black pepper. Mix well to blend; can be refrigerated 2 to 3 days. Note: can substitute ready-made Boursin cheese.
Source: Cindy Scott Customized Catering http://www.post-gazette.com/food/asparagusp9.asp
****************
Asparagus with Prosciutto Ribbons and Warm Balsamic Vinaigrette
2 lbs. asparagus
1 tbsp olive oil
6 slices prosciutto, (about 4 oz)
pinch salt
Vinaigrette:
1/3 cup balsamic vinegar
3 tbsp olive oil
pinch salt
pinch granulated sugar
1/2 tsp dijon mustard
Choose asparagus spears as thick as your little finger so they'll be tender when the prosciutto is crisped. Ask for meat that's cut into thin, even slices - if shaved to fine the prosciutto ribbons may fall apart.
Bending each asparagus spear to find natural breaking point, snap off end; diagonally trim. Place spears on rimmed baking sheet. Drizzle with oil; roll until coated.
Cut prosciutto lengthwise into 1/2-inch wide strips. Wrap each strip around two asparagus spears. Replace on pan. (Make-ahead: Cover with plastic wrap; refrigerate for up to 4 hours.)
Sprinkle with salt. Roast in 425̊F oven for 8 to 10 minutes or until asparagus is tender and prosciutto is crisp.
Vinaigrette: Meanwhile , in small saucepan over medium heat, brig vinegar, oil, salt and sugar to boil; reduce heat and simmer, swirling pan gently, for 2 minutes. Remove from heat; whisk in mustard. (Make-ahead: Cover and refrigerate for up to 4 hours; reheat to serve.)
Arrange asparagus on warmed serving platter; drizzle with vinaigrette.
Makes 6 servings.
Per serving: about 15 cal, 6 g pro, 11 g total fat (2 g sat. fat), 8 g carb, 2 g fibre, 10 mg chol, 259 mg sodium.
Source: Barb/Toronto from 11/01 Canadian Living magazine
Pat’s notes: Great dish. Also fine without the prosciutto. Have also made the vinaigrette without cooking it and that worked well too...much easier.
*******************
Risotto Primavera
1 yellow onion
6 fresh mushrooms
1 green or red bell pepper (yellow bells are nice too)
1 zucchini or yellow squash
1/2 lb. asparagus
3 to 3-1/4 cups vegetable stock or chicken broth
2 tbsp olive oil
1-1/4 cups Arborio rice or other medium grain white rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Dice up all vegetables. Pour stock or broth into a saucepan and bring to a simmer. In a frypan, warm the oil and add the onions and mushrooms and saute - about three minutes. Add the rice and stir until the kernels are coated with oil. Add the wine and cook, stirring frequently until most of the liquid is absorbed.
Reduce the heat and add the rest of the vegetables and most of the broth. Cook until liquid is absorbed (add more broth if needed). Stir occasionally until risotto has a creamy consistency (Pat’s note: total time usually takes about 20-25 minutes). Stir in the Parmesan cheese and serve at once.
Pat’s notes: Have also made a delicious variation using these vegetables: 1 small clove garlic, red bell pepper, corn, zucchini, red onion, fresh-shelled peas, fresh green beans (used about 1/4 to 1/3 cup each), and vegetable stock. Added the peas toward the end and finished the risotto by stirring in fresh chives before serving.
******************
Asparagus with Sundried Tomato Vinaigrette
Serves: 6 to 8 as a side dish
3 lb. asparagus, trimmed
1/2 cup oil-packed sundried tomatoes, drained and finely chopped
1/4 cup capers
1/4 cup Italian parsley leaves, chopped
2 Tbsp. balsamic vinegar
2 shallots, minced
1 lemon, zested in long strips
1/2 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
Fill a large stockpot half full with water. Add a generous pinch of salt and bring to a boil over high heat. Add the asparagus and cook until the asparagus is bright green, about 2 minutes. Drain in a colander.
Combine the sundried tomatoes, capers, parsley, balsamic vinegar and shallots in a medium bowl. Mix well. Mince half of the lemon zest and add to the tomato mixture. Gradually add the oil in a steady stream, whisking continuously. Add the salt and pepper, stir, taste and if needed add more salt or pepper. Arrange the asparagus on a serving platter and pour the vinaigrette down the center of the stalks. Top with the remaining lemon zest.
Source: online from Robert Mondavi Winery Executive Chef Annie Roberts
Suggested wines: Robert Mondavi Winery Napa Valley Pinot Noir
********************
Grilled Asparagus Salad with Orange Vinaigrette
1 lb fresh asparagus
1 tbsp grated orange rind
1/4 cup fresh orange juice
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 lb mixed gourmet salad greens
4 cooked bacon slices, crumbled
Orange rind strips
Snap off tough ends of asparagus; place in a shallow dish.
Combine orange rind and next 6 ingredients in a jar; cover tightly. Shake jar vigorously. Pour one-third of vinaigrette over asparagus; cover and chill 1 hour. Drain.
Grill asparagus, covered with grill lid, over medium-high heat for 8 to 10 minutes or until crisp-tender; cool.
Toss together salad greens, remaining vinaigrette, and bacon bits; mound onto 4 plates. Tie asparagus into 4 bundles with string; arrange asparagus bundles over salad greens. Cover string with orange rind strips and serve. Yield: 4 servings
Source: 5/99 Southern Living
Pat’s notes: very good.
***************
Stir-fry of Asparagus with Cashews
1-1/2 lbs. asparagus
2 tbsp olive oil
2 tsp sesame oil
1 tbsp finely chopped fresh ginger root
1/2 cup coarsely chopped roasted cashews
1 tbsp soy sauce
Cut off the rough lower stems of the asparagus and discard. Cut each stalk diagonally into 2 or 3 pieces. Heat the oils together in a wok or heavy frying pan over high heat. Add the ginger and stir-fry for 1 minute. Add the asparagus and stir-fry until tender but still crisp about 4 or 5 minutes. Stir in cashews and soy sauce. Serve immediately.
Yield: 6 servings.
Source: Silver Palate cookbook
*****************
Roasted Asparagus Salad with Tangerine Dressing
1 pound asparagus, trimmed
1 tsp olive oil, preferably extra-virgin
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 tsps rice vinegar
1 1/2 tsp oriental sesame oil
1 1/2 tsp grated tangerine peel or orange peel
1 garlic clove, pressed (small)
3/4 tsp minced peeled fresh ginger
2 tbsp finely chopped green onion tops
2 tbsp finely chopped dry-roasted peanuts
Preheat oven to 450̊F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve. Serves 4.
Per serving: calories, 117; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 .
Source: 4/99 Bon Appétit http://www.epicurious.com/recipes/recipe_views/views/101393
Pat’s notes: Works well with toasted pecans or cashews too. Sometimes I omit the tangerine or orange segments and just use the dressing.
******************
Stir-fried Broccoli (great with Asparagus or Snow Peas too)
A 2 lb. bunch broccoli
2 tbsp peanut oil, or flavorless vegetable oil
1 tsp salt
1/2 tsp sugar
2 tbsp chicken stock, fresh or canned
1 tsp cornstarch dissolved in 1 tbsp chicken stock or cold water
Prepare ahead: Wash the broccoli under cold running water. With a small, sharp knife, cut the broccoli flowerets from their stems in fairly large clusters. Place them in a bowl. Peel the stems by cutting about 1/8 inch into the stringy skin and stripping it down as if you were peeling an onion. Slice the stalks diagonally into 1-inch pieces, discarding the tough, woody ends. Place the pieces of stalk in a separate bowl.
Have the broccoli, salt, sugar and cornstarch mixture within easy reach.
To cook: Set a 12-inch wok or 10-inch skillet over medium heat for 30 seconds. Pour in the 2 tbsp of oil, swirl it about in the pan and heat for another 30 seconds, lowering the heat to moderate if the oil begins to smoke. Drop in the broccoli stalks and stir-fry for about 1 minute to coat the vegetable pieces thoroughly with oil. Add the broccoli flowerets and stir-fry for 1 more minute. Sprinkle in the salt and sugar, and add the chicken broth, stirring for a few seconds. Then cover the pan and cook over moderate heat for 2 to 3 minutes; the broccoli should be tender but still crisp. Give the cornstarch mixture a quick stir to recombine it and pour it into the pan. Stir for a few seconds until the broccoli is coated with a light, clear glaze. Transfer to a heated platter and serve it at once.
Source: adapted from Time/Life Chinese Cooking
***************
Stir-Fried Sesame Asparagus
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons oriental sesame oil
2 large garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds
Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.
Makes 4 to 6 servings.
Source: 8/00 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/103789
shaun-in-to
Well-known member
Our annual favourite, Pasta with Asparagus Pesto
Often we add a few fiddleheads and/or green peas, and some lemon zest.
http://www.epicurious.com/recipes/recipe_views/views/101517
Often we add a few fiddleheads and/or green peas, and some lemon zest.
http://www.epicurious.com/recipes/recipe_views/views/101517
dawn_mo
Well-known member
These are delicious and great in a Bloody Mary. REC: Penny's Northwest Pickled Asparagus
I use this same brine to make other pickled veggies; baby corn, brussell sprouts, baby carrots, garlic, okra, green beans and a mix would be great.
* Exported from MasterCook *
PENNY'S NORTHWEST ASPARAGUS Small Batch
Recipe By
enny
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
2 pounds fresh asparagus
1 teaspoon dill seed
1 teaspoon mustard seed
1/8 bunch fresh dill, -- if
desired
1/2 teaspoon red pepper flakes,
and/or
2 chili peppers
dried
4 cloves garlic
BRINE:
2 cups white vinegar
2 cups water
2 teaspoons sugar
2 teaspoons plain salt or canning
salt
Place asparagus into pint jars. Into each jar place: Divide the herbs and spices equally among the two pint jars (or all into on container). Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 2 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
PENNY'S NORTHWEST ASPARAGUS
Recipe Byenny Evans
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method12 pounds fresh asparagus
2 tablespoons dill seed
2 tablespoons mustard seed
3/4 bunch fresh dill, -- if desired
1 tablespoon red pepper flakes, and/or
12 chili peppers -- dried
24 cloves garlic
BRINE:
1 quart white vinegar
1 quart water
1/4 cup sugar
2 tablespoons plain salt or canning salt
Place asparagus into pint jars. Into each jar place: 1/2 t dill seed, 1/2 t mustard seed, 1/4 t red pepper flakes, 2 garlic cloves, and/or 1 dried chile pepper. Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 12 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
- - - - - - - - - - - - - - - - - - -
I use this same brine to make other pickled veggies; baby corn, brussell sprouts, baby carrots, garlic, okra, green beans and a mix would be great.
* Exported from MasterCook *
PENNY'S NORTHWEST ASPARAGUS Small Batch
Recipe By
ennyServing Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
2 pounds fresh asparagus
1 teaspoon dill seed
1 teaspoon mustard seed
1/8 bunch fresh dill, -- if
desired
1/2 teaspoon red pepper flakes,
and/or
2 chili peppers
dried
4 cloves garlic
BRINE:
2 cups white vinegar
2 cups water
2 teaspoons sugar
2 teaspoons plain salt or canning
salt
Place asparagus into pint jars. Into each jar place: Divide the herbs and spices equally among the two pint jars (or all into on container). Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 2 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
PENNY'S NORTHWEST ASPARAGUS
Recipe By
enny EvansServing Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Amount Measure Ingredient -- Preparation Method12 pounds fresh asparagus
2 tablespoons dill seed
2 tablespoons mustard seed
3/4 bunch fresh dill, -- if desired
1 tablespoon red pepper flakes, and/or
12 chili peppers -- dried
24 cloves garlic
BRINE:
1 quart white vinegar
1 quart water
1/4 cup sugar
2 tablespoons plain salt or canning salt
Place asparagus into pint jars. Into each jar place: 1/2 t dill seed, 1/2 t mustard seed, 1/4 t red pepper flakes, 2 garlic cloves, and/or 1 dried chile pepper. Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 12 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
- - - - - - - - - - - - - - - - - - -
cynupstateny
Well-known member
I've been looking for a recipe like this since we had them on a boat (ship? whatever) in New Orleans
I have 15 pounds coming from a local farm so this great timing.
Thanks so much for posting!
I have 15 pounds coming from a local farm so this great timing.
Thanks so much for posting!
sandi-in-hawaii
Well-known member
Thanks All!!! They all sound so good - where to start, where to start??