Archive for Wednesday, April 18, 2007


April 18, 2007


Asparagus braised with rosemary & bay leaves

2 pounds fresh green or white

asparagus, bottoms trimmed,

peeled if tough

1 tablespoon extra-virgin olive oil

1 teaspoon coarse sea salt

3 sprigs fresh rosemary

3 bay leaves, preferably fresh

In a skillet large enough to hold the asparagus in a single layer, combine the asparagus, oil, salt, rosemary and bay leaves. Sprinkle with 3 tablespoons of cold water. Cover and cook over high heat just until the oil and water mixture begins to sizzle.

Reduce heat to medium and braise the asparagus, covered, turning from time to time, until the asparagus begins to brown in spots, about 8 to 10 minutes. Cooking time will vary based on the thickness of the asparagus. Serve immediately.

Makes 4 servings.

Source: "Vegetable Harvest," by Patricia Wells

Parmesan asparagus spears

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1 teaspoon Dijon mustard

1 teaspoon salt

2 1/2 pounds asparagus spears

2 tablespoons grated or shaved parmesan cheese

Stir together vinegar, oil, mustard in a large bowl. Set aside while cooking asparagus. Heat 2 inches of water and half the salt to boiling in a large, deep skillet.

Break or slice off the lower stems of the asparagus spears. Rinse and place half the spears in boiling water. Cover and cook 5 to 6 minutes, or just until tender crisp. Transfer asparagus to the bowl with the vinegar mixture. Duplicate process with remaining asparagus.

Toss gently until spears are evenly coated. Place asparagus on serving plate. Sprinkle evenly with cheese.

Source: California Asparagus Commission

Asparagus guacamole

1 pound asparagus

2 teaspoon lime juice

1 clove garlic (minced)

1/4 teaspoon onion powder

1/4 teaspoon ground cumin

2 tablespoon chopped green chili peppers

Dash salt and white pepper

1 small tomato (chopped and seeded)

Cook asparagus. Drain well and place in blender. Add all ingredients except tomato. Blend until smooth. Stir in chopped tomato. Chill before serving with tortilla chips or as a crudite dip.

Source: Washington Asparagus Commission

Turkey-asparagus roll-ups

4 (8- to 12-ounce) turkey breast fillets

2 teaspoon Dijon-style mustard

12 to 16 asparagus spears, trimmed

1/2 ounce shredded low fat mozzarella cheese

2 tablespoon minced parsley

2 tablespoon minced shallots

Seasoned salt

Ground pepper

1 tablespoon vegetable oil

1/4 cup dry white wine

Gently pound turkey to length of asparagus spears; spread each slice with 1/2 teaspoon mustard. Place 3 to 4 asparagus spears toward one end of long side of turkey fillet. Sprinkle with 2 tablespoons cheese and 1 1/2 teaspoons each parsley and shallots; sprinkle with seasoned salt and pepper. Roll up turkey to enclose asparagus. Fasten with skewers or toothpicks.

Brown turkey rolls in oil in oven-proof skillet; pour wine over turkey and sprinkle with salt and pepper. Bake at 350 degrees for 15-20 minutes or until turkey is cooked but not dry. If desired, add 2 tablespoons water to pan drippings, heat and serve over turkey rolls.

Source: Washington Asparagus Commission

Pesto chicken pasta

8 ounces uncooked farfalle (bow tie) pasta

2 cups cut-up fresh or frozen Michigan asparagus

3 cups (12 ounces) cubed, cooked chicken

1 cup halved cherry tomatoes

1/3 cup chopped red onion

1 (2 1/4-ounce) can sliced ripe olives, well drained

3/4 cup prepared pesto sauce

3 tablespoons freshly shredded or grated Romano cheese

Cook pasta according to package directions; rinse and drain.

Steam or microwave asparagus until tender crisp. Drain.

Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce. Serve warm, garnished with cheese.

Refrigerate leftovers; they make a great lunch.

Makes 6 servings.

Source: Michigan Asparagus Advisory Board

Rolled steak stuffed with asparagus

3 to 4 pounds flank steak, butterflied, opened

1 pound fresh asparagus

2 tablespoons horseradish

2 tablespoons minced garlic

Spread horseradish and garlic on the steak. Arrange spears in a single row over spread. Roll tightly and tie. Roast in oven at 350 degrees for 1 hour.

Remove from oven and let stand 10 minutes before slicing.

Source: California Asparagus Commission

Asparagus gratin

2 pounds asparagus, trimmed and cut diagonally into 1 1/2-inch pieces

2 tablespoons olive oil

2 tablespoons unsalted butter, cut into bits

1/2 cup finely chopped shallots (about 2 large)

4 slices firm white sandwich bread, cut into 1/4-inch pieces

1/4 cup pine nuts (1 1/4 ounce)

1/4 teaspoon black pepper

2 ounce finely grated Parmigiano-Reggiano (1 cup)

1/2 teaspoon salt

1/2 cup mascarpone cheese

Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.

Cook asparagus in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.

Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.

Preheat broiler. Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.

Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minute

Source: Gourmet magazine

Asparagus with olive and orange

2 pounds asparagus, ends snapped off and discarded

2 tablespoons unsalted butter

2 tablespoons fresh orange juice

2 to 3 teaspoons black olive paste

Cut asparagus into 2-inch-long pieces and cook in a wide 4-quart pot of boiling salted water, uncovered, until just crisp-tender, 4 to 5 minutes. Drain in a colander.

Melt butter in a 12-inch heavy skillet over moderately high heat, then whisk in juice and olive paste (to taste) until blended. Add asparagus and salt and pepper to taste, tossing to coat.

Source: Gourmet magazine


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