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Golden asparagus soup
4 cups chicken stock* (see recipe below)
or canned broth 2 thin slices fresh ginger (1/4 teaspoon ground ginger may be substituted)
1/2 cup dry sherry 2 teaspoons sesame oil
1/3 pound fresh asparagus spears, cut into 1 1/4 inch pieces (14 1/2 ounce can asparagus cuts and tips, drained, may be substituted for fresh asparagus)
2 ounces cellophane noodles, cooked and drained
2 green onions, thinly sliced Bring chicken stock and ginger to a boil. Stir in sherry and sesame oil. Reduce to a simmer and add fresh asparagus and noodles (add canned asparagus at the last minute only to heat through). Cook until asparagus is tender-crisp, 2 to 4 minutes. Stir in green onions and serve immediately.
Yield: Four servings
*Chicken Stock In a stock pot, combine 1 1/2 quarts water, 3 pounds chicken back and neck pieces with skin, 1/2 lemon, 2 stalks celery cut in half, 2 carrots cut in half, and 5-6 peppercorns. Bring to a boil. Lower heat and simmer, covered, 3 to 4 hours. Pour through a fine strainer and skim fat from top. |
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Bacon-Wrapped Asparagus
The taste of this easy-to-prepare appetizer will surprise you.
1 pound fresh Michigan asparagus
8 to 10 strips bacon
Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400-degree oven for 20 to 25 minutes, or until bacon is cooked. Serve warm or at room temperature.
Makes 16 to 20 spears |
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Asparagus,Egg & Cheese casserole:
4 serves.
make a cheese sauce of
2tbsp meltd butter,added flour[3tbsp]1 tsp mixed mustard ,1/2tsp salt.
and stir until well blended.
Add the milk[1&1/2 cups]slowly about 1/2 c. at a time.bringing to boil after each addition..stirring constantly.Stir in 1/2 to 1 cup grated cheese.and remove from heat.
In buttered casserole dish put layers of sauce- chopped asparagus spears [1 can]
and 3 or 4 chopped hard boiled eggs.top with potato crisps .
reheat @ 180c until sauce bubbles around edge and centre is hot.
serve as is or use as a side dish for rice. |
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AsparaGus Soup:
6-8 serves.
50g butter;
2cloves garlic[chopped]
1/4 c. flour; 500g tender AsparaGus.
2c.water;
2[150mls] tubs dairy cream or[ 1&1/4 c, fresh cream]
1/2 tsp salt; freshly ground pepper.
Melt butter in pan ,on mod. heat ,add chopped garlic-
cook for 2 mins without browning.Stir in flour then remove from heat.
Grate raw asparaGus in processor..bring asparagus to boil in water for 2 mins.
When cooked the asparagus should be tender and bright green.
Drain water into butter and flour mix. and bring to boil. stirring all the time.
Stir in cream bring to boil again and add the cooked asparagus and return to boil again.
IF serving straight away- thin to desired thickness with a little milk. vege stock or water.
If freezing do not thin but cool the thick soup as soon as poss.so that asparagus stays green. freezing time is 6 mths . and when putting in containers leave room for head space. |
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AsparaGus mornay with a special vintage:
That something special . I freeze mine down when they're in season and they are really tasty in winter with a cheesy mornay sauce with butter drooling over them .salt & pepper as well. forget your hollandaise sauce -go for something that you dont think that will really go with them and you'll find its a real gourmet's treat plus a bottle of sparkling italian spumante .to go with it!
Asparagus with Julienne Carrots:
Cut up 4 large carrots in thin strips in julienne style .
steam over mod. heat.cook enough asparagus for a meal
and boil in lower pot.
Make a garlic style sauce- with white sauce as base
and 1/2 tsp mashed garlic addded.
When carrots and asparagus are cooked. lay them
on warm plate and a curl of butter ,pepper & salt
and garlic style sauce over the asparagus stems..
with chopped parsley added onto the carrots.for
that extra touch. a slice of roast meat or chicken portions
would be nice to add for a larger meal. |
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Linguine With Shrimp And Asparagus
1/4 cup (1/2 stick) butter;
1 lb. uncooked medium shrimp, peeled, deveined;
1 cup sliced shallots (3 large shallots);
16 asparagus spears, trimmed, cut into 1" pieces;
1 lb. plum tomatoes, peeled, seeded, chopped;
1 cup whipping cream;1/2 cup vodka;
1/2 cup sliced drained oil-packed sun-dried tomatoes[2 ozs];
12 ozs linguine;
1/4 cup thinly sliced fresh basil;
Melt 1/4 cup butter in large skillet over med-high heat.
Add shrimp; sautée until opaque in center,
about 2 mins. Using slotted spoon, transfer
shrimp to bowl. Add shallots and asparagus to
saucepan; saute until shallots are tender and slightly
brown, about 3 mins. Add plum tomatoes, cream,
vodka and sun-dried tomatoes.
Simmer until tomatoes are tender, about 4 mins.
Add shrimp; toss to coat.
Meanwhile, cook linguine in large pot of boiling salted
water until tender but still firm to bite. Drain well,
reserving 1/2 cup cooking liquid. Return pasta and
reserved cooking liquid to pot. Add sauce; toss to coat.
Season with salt and pepper. Transfer to serving dish.
Sprinkle with basil and serve. Makes 4 Servings. |
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Pencil-Thin Asparagus And Scallions
Can be prepared in 45 mins or less.
3/4lbs. pencil-thin asparagus (about 30 stalks),
trimmed and lower stalks peeled;
15 pencil-thin whole scallions, trimmed and cut
to length of asparagus, plus 2 scallion whites minced;
2 tblspns unsalted butter;
In a kettle of boiling salted water cook asparagus
until crisp-tender, about 5 mins. Remove asparagus
with tongs and immediately plunge into a bowl of
ice and cold water. In water in kettle cook whole
scallions until crisp-tender, about 4 mins.
Remove scallions with tongs and immediately
plunge into bowl of ice and cold water.
Drain asparagus and scallions on paper towels.
Asparagus and scallions may be prepared up to
this point 1 day in advance and kept covered and chilled.
In a large non-stick skillet sauté minced scallion
in butter over moderately high heat until softened,
about 2 mins. Stir in asparagus, whole scallions, and
salt and pepper to taste and sauté, stirring occasionally,
until heated through, about 5 mins.
Serves 4.
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Glazed Cooked And Raw Asparagus With
Butter And Parmesan
40 medium green asparagus spears (about 2 lbs),
trimmed to about 5 inches and peeled, plus tips
only of 4 medium asparagus spears, coarsely chopped
1 tblspn fine sea salt;
6 tblspns unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese
freshly ground black pepper
4 tspns fruity extra-virgin olive oil, chilled
To cook the asparagus: Using kitchen string, tie the
asparagus spears together in bunches of five.
Bring a large pot of water, with the salt, to a rapid boil.
Plunge in the asparagus bunches and cook until the
tip of a knife can pierce a stalk without resistance,
about 4 mins. Remove the asparagus and pat
the bunches dry, then carefully untie the strings.
Melt 3 tblspns of butter in each of two large
skillets over medium heat (if you have just one large
frying pan, cook in two batches). When the butter is
white and bubbly, lay the asparagus in the pans in
a single layer. Roll the stalks around so that each
gets well covered with butter and cook for 2 mins
or so, until they take on a shiny, "gilded" look.
Sprinkle on the Parmesan and remove from the heat.
To finish the dish: Divide the asparagus among four
warmed serving dishes, then scatter the chopped
asparagus tips over the cooked asparagus.
Sprinkle a pinch of freshly ground pepper over
each serving, then drizzle 1 tspn of chilled olive oil
in a thin filament around the edge of each plate.
Serve immediately.
Variations: Instead of drizzling olive oil onto
the serving plates, substitute a thin filament
of highly reduced pan drippings from a roast,
punctuated around each plate by 6 tiny Niçoise olives.
Or garnish each plate with 4 fresh morel mushrooms
that have been sautéed in butter with minced shallots.
Serves 4 |
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Asparagus With Hazelnut Vinaigrette
prepared in 45 mins or less.
For Vinaigrette
1 large shallot, minced; 2 tblspns Sherry vinegar/ red-wine vinegar
1 tblspn Dijon mustard; 1/2 tspn sugar;
salt & pepper; 1/3 cup extra-virgin olive oil;
1/4 cup hazelnuts, toasted, skinned and chopped;
1 hard-cooked large egg;
2 pounds asparagus, trimmed and lower 2 inches of
stalks peeled ; Make vinaigrette:
In a bowl whisk together shallot, vinegar, mustard, sugar
and salt and pepper to taste. Add oil in a stream, whisking,
and whisk until emulsified. Whisk in hazelnuts.
Finely chop egg. In a deep 10- to 12-inch skillet bring
1 1/2 inches salted water to a boil and cook asparagus
over high heat until crisp-tender, about 2 to 4 minutes.
Transfer asparagus with tongs to a colander and drain.
Transfer asparagus to a serving dish. Spoon vinaigrette
over asparagus and sprinkle with egg. Serve asparagus
warm or at room temperature. Serves 6 |
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Asparagus Soup With Basil Cream
3lbs asparagus, ends and tips cut off and reserved separately
and stalks cut crosswise into 1-inch pieces
2 1/2 cups water; 2 medium onions, chopped fine;
1 1/2 tblspns unsalted butter; 2 cups chicken broth;
For basil cream:
1/2 cup heavy cream; 1 1/2 cups packed fresh basil leaves;
1/2 tspn salt ;
In a small saucepan simmer reserved asparagus ends in water,
covered, 15 mins. Remove and discard asparagus ends
with slotted spoon and bring water to a boil.
Add reserved asparagus tips and cook, uncovered,
over high heat until crisp-tender, about 3 mins.
Transfer asparagus tips with slotted spoon to a colander,
reserving cooking liquid, and rinse under cold water to
stop cooking. Drain tips well.
In a 4-quart heavy saucepan cook onions in butter with
salt and pepper to taste over moderate heat, stirring until
pale golden. Add asparagus stalk pieces, broth, and
reserved cooking liquid and simmer, covered, 15 mins,
or until asparagus pieces are tender.
Basil cream
Make basil cream while soup simmers:
In a small saucepan bring cream to a boil and stir in
basil and salt. Cook mixture over high heat, stirring,
until basil is wilted, about 5 to 10 seconds, and in a
blender purée mixture. Return basil cream to small
saucepan and keep warm.
Purée soup in cleaned blender in small batches and
return to 4-quart saucepan, thinning with water if desired.
Season soup with salt and pepper and heat over moderately
low heat, stirring occasionally, until heated through.
Divide soup among 6 bowls and add asparagus tips,
arranging them decoratively.
Drizzle basil cream over each serving.
Makes about 7 cups.
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Asparagus Flans
2lbs asparagus;2 tblspns heavy cream;
1/2 tspn dried tarragon, crumbled;
1/2 stick (1/4 cup) unsalted butter, softened;
1/4 cup freshly grated Parmesan (about 3/4 oz);
1/2 tspn salt;
3 large eggs ;
Preheat oven to 350°F. and butter six 3/4-cup soufflé
dishes or custard cups. Line bottoms of dishes or cups
with rounds of wax paper and butter paper. Line a
baking pan large enough to hold dishes or cups with
a double layer of kitchen towels.
Trim asparagus and cut off tips. Halve asparagus tips
lengthwise and cut stalks crosswise into 1-inch pieces.
In a steamer rack set over boiling water steam asparagus
tips, covered, until crisp-tender, about 1 minute.
Transfer asparagus tips with a slotted spoon to a
colander and rinse under cold water to stop cooking.
Drain tips well and pat dry.
Steam asparagus stalks, covered, until tender but still
bright green, about 8 mins. Transfer stalks with slotted
spoon to paper towels and pat dry well. In a blender purée
stalks, cream, tarragon, 3 tblspns butter, Parmesan,
and salt until smooth. In a bowl whisk eggs until combined
and add asparagus purée in a stream, whisking until smooth.
Divide mixture among dishes or cups and put on towels in pan.
Add enough hot water to pan to reach halfway up sides
of dishes or cups and bake flans in lower third of oven
35 to 40 mins, or until a thin knife inserted in center
comes out clean. Remove dishes or cups from pan and
cool on a rack 5 mins.
In a small saucepan heat asparagus tips in remaining
tablespoon butter until heated through. Run knife around
edges of dishes or cups and invert flans onto 6 plates.
Top flans with asparagus tips. Serves 6.
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Baby Carrots And Asparagus
prepared in 45 minutes or less.
2 lbs baby carrots with tops (about 5 bunches);
1 1/2 lbs thin asparagus;
1 1/2 tblspns unsalted butter, softened ;
Trim carrot tops to 1/8 inch and diagonally cut
asparagus into 4-inch lengths. In a large saucepan
of boiling salted water cook carrots until crisp-tender,
about 4 mins, and transfer with a slotted spoon to a
colander to drain. Return water to a boil and cook
asparagus until crisp-tender, about 2 mins. Drain
asparagus in colander with carrots and in a bowl toss
vegetables with butter and salt and pepper to taste.
Serves 6. |
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Minted Asparagus Frittata
Sautéed mushrooms and warm crusty rolls are excellent
with the frittata.
4 large eggs;
1/3 cup ricotta cheese;
1 1/2 tblspns chopped fresh mint;
1/4 tspn salt; 1/4 tspn ground black pepper;
3 tblspns grated Parmesan cheese; 1 tblspn olive oil;
10 ozs slender asparagus spears, trimmed,
cut into 3/4-inch pieces; 3 green onions, chopped ;
Preheat broiler. Whisk first 5 ingredients and 2 tblspns Parmesan
in medium bowl to blend. Heat oil in medium nonstick broilerproof
skillet over medium heat. Add asparagus and toss to coat.
Cover skillet; cook until asparagus is crisp-tender, about 4 mins.
Add onions; stir 30 seconds. Stir in egg mixture.
Cover, reduce heat to low and cook until almost set on top,
about 8 mins.Sprinkle frittata with remaining 1 tblspn
Parmesan. Broil until top is set and starts to brown, about 2 mins
Slide spatula around frittata to loosen; slide out
onto plate and serve. Serves 2; |
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Baked Asparagus And Yellow Pepper Frittata
2 lbs thin asparagus; 2 large yellow bell peppers;
3 shallots; 1 medium zucchini;
3 scallions; 1 tblspn unsalted butter;
10 large eggs; 1/2 cup heavy cream;
3 tblspns chopped fresh flat-leafed parsley leaves;
1 1/2 tspns salt; 1/4 tspn freshly ground black pepper ;
Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass
baking dish (3-quart).Trim asparagus and diagonally cut
into 1/4-inch-wide slices. cut bell peppers into 1/4-inch-
wide strips and mince shallots. Halve zucchini lengthwise
and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large saucepan
of boiling salted water blanch asparagus 1 minute and drain in
a colander. Immediately transfer asparagus to ice water to stop
cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook bell peppers and shallots in butter
over moderately low heat, stirring occasionally, until peppers
are softened, about 10 mins. In a large bowl whisk together
eggs, cream, parsley, salt, and pepper. Stir in asparagus,
bell pepper mixture, zucchini, and scallions. Pour custard
into baking dish and bake in middle of oven until golden
and set, about 35 mins. Cool frittata on a rack.
Frittata may be made 1 day ahead and chilled, covered.
Bring frittata to room temperature before serving.
If desired, loosen frittata from edges of pan and slide
onto a platter. Serves 12 |
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Asparagus Couscous Rissotto With Shrimp,
And Peas
1 1/2 cups frozen green peas;
24 asparagus spears (about 12 ozs), trimmed,
cut into 1-inch pieces;
3 med.carrots, peeled, cut into matchstick-size strips;
3 ozs snow peas, trimmed, cut diagonally in half;
6 tblspns olive oil; 32 uncooked large shrimps-peeled-deveined;
1 onion, chopped; 1/2 cup chopped shallots;
4 cups uncooked Israeli couscous;
1 lb plum tomatoes (about 8), seeded, chopped;
2 cups dry white wine;
2 cups vegetable stock or canned vegetable broth;
1 cup whipping cream;
1 cup freshly grated Parmesan cheese (about 3 ozs);
3 tblspns unsalted butter;
2 tblspns chopped fresh Italian parsley;
Cook frozen peas, asparagus, carrots and snow peas in
large pot of boiling salted water until vegetables are crisp-tender,
about 3 mins. Drain. Transfer vegetables to bowl filled
with ice water. Drain vegetables and set aside.
Heat 3 tblspns oil in heavy large skillet over medium-
high heat. Add shrimp and sauté until pink and cooked through,
about 1 1/2 mins. Transfer shrimp to medium bowl.
(Vegetables and shrimp can be prepared up to 1 day ahead.
Cover each separately with plastic wrap and then refrigerate.)
Heat remaining 3 tblspns oil in heavy large pot over medium
-high heat. Add onion and shallots and sauté until soft, about 5 mins.
Stir in couscous and tomatoes. Add wine and simmer until liquid
is reduced by half, stirring often, about 10 mins. Add vegetable
stock and simmer until liquid is reduced by half and couscous is
just tender, stirring often, about 8 mins.
Mix in reserved vegetables and whipping cream.
Cook couscous over medium heat until mixture thickens
and is creamy, about 3 mins.
Stir Parmesan, butter and parsley into risotto. Add shrimp
and mix until heated through and butter and cheese are melted
and well blended, about 2 mins. Season risotto to taste with salt
and pepper. Divide risotto among 8 bowls and serve. Serves 8. |
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