Asparagus

YOUR PRODUCE MAN'S

ASPARAGUS RECIPES

WRAPPED ASPARAGUS WITH HERB SAUCE

Ingredients



10 ea Asparagus Spears

4 TBS Butter

5 sheets Phyllo Pastry

For the Sauce

2 ea Shallots (finely chopped) 1 ea Bay Leaf

2/3 cup Dry White Wine 3/4 cup Butter (softened)

1 TBS Fresh Herbs (chopped) to taste salt and pepper

garnish Chives, freshly chopped



Instructions

• Preheat the oven to 400 degrees.
  
• Melt the butter. Cut the Phyllo Sheets in half. Brush a half sheet with
  melted butter. Fold one corner of the sheet down to the bottom edge to
  give a wedge shape.
  
• Cut off the bottom 1” of Asparagus. If the spear is large (which
  is the most tender and sweeter), then peel the Asparagus. Lay a spear
  on top of the longest pastry edge and roll up towards the shortest edge.
  Make nine more rolls the same way.
  
• Lay the rolls on a greased baking sheet. Brush with the remaining melted
  butter. Bake in the preheated oven for about 8 minutes, or until golden
  brown.
  
• While they are baking, put the shallots, bay leaf and wine into a saucepan.
  Cover with a tight-fitting lid and cook over a high heat until the wine
  is reduced to 3 to 4 tablespoons.
  
• Strain the wine mixture into a bowl. Whisk in the butter, a little at
  a time, until the sauce is smooth and glossy.
  
• Stir in herbs and season to taste with salt and pepper. Return to the
  pan and keep warm.
  
• Serve the butter sauce in tiny dipping dishes, sprinkled with a few
  chopped chives.
  
• Serve the rolls on individual plates with a salad garnish.

  ASPARAGUS, SHRIMP, AND RED PEPPER
  
  OVER PASTA

• 
  
  
  
  Ingredients
  
  
  
  1/2 lb Asparagus (6 or 7 spears) 2 ea Red and/or Yellow Peppers
  
  1 lb Fresh shrimp 1 ea Garlic Glove
  
  3 TBS Olive Oil 1/4 ea Lemon
  
  1 TBS Cilantro (chopped) 1/2 lb Angel Hair Pasta
  
  
  
  Instructions
  
  
  
• Roast the peppers until the skins blacken. When cool remove the skin
  and dice.
  
• Cook asparagus until tender but still crisp. Plunge into cold water
  and then cut stalks into one inch pieces.
  
• Clean and peel one pound of shrimp.
  
• Rub the bottom of a skillet with the cut edge of a garlic glove. Add
  two tablespoons of extra virgin olive oil and bring to heat. Add the shrimp
  and cook until the shrimp become pink with just a touch of golden color.
  
• Remove from heat and squeeze the juice of a quarter of a lemon over
  the cooked shrimp. Sprinkle with the chopped parsley or cilantro.
  
• Add the diced peppers and the asparagus pieces and return to heat cooking
  only long enough to heat vegetables.
  
• Cook pasta as directed. Drain and pour into serving platter or bowl.
  Add a tablespoon of extra virgin olive oil and toss.
  
• Add the cooked shrimp and vegetables and serve immediately with a bowl
  of freshly grated Parmesan cheese.

  NOTE: The fatter the Asparagus spears, the more tender and sweet. As
  soon as you get them home, cut off the very bottom and place in a mug
  of water, in the refrigerator to store. Asparagus is best when peeled.
  If you buy fat Asparagus, cut off the very bottom white part and then
  carefully peel with a carrot or potato peeler, from about ½”
  below the tip. The best spears will have a very tight tip and will not
  be shriveled with dehydration.

  CALIFORNIA ASPARAGUS SANDWICH

• This luscious preparation endorses fresh asparagus as a sandwich ingredient.
  Serve these tasty layers for a special brunch or lunch for guests or for
  family. For vegetarians, simply omit the pancetta.
  
  
  
  Ingredients
  
  
  
  16 ea California jumbo asparagus spears, cooked fork tender
  
  1/2 tsp Lemon Zest (finely chopped)
  
  1 tbs Lemon Juice (fresh)
  
  2 cloves Garlic, chopped finely
  
  1/8 tsp Salt
  
  1/3 cup Mayonnaise
  
  1 TBS Olive oil
  
  8 squares Focaccia bread, about 5" x 5" (4 rectangular sandwich
  rolls, split, with about the same surface area can be substituted)
  
  1-1/2 Cups Baby Arugula leaves or baby lettuces
  
  1 cup Red Bell Peppers (roasted, well-drained and julienned)
  
  8 oz Mozzarella cheese, sliced about 1/4-inch thick
  
  4 slices Pancetta, cooked almost crisp cut or broken into 2" to 3"
  lengths (about 1/8-inch thick) (8 slices cooked thick bacon can be substituted)
  
  
  
  Instructions
  

• Make sure all ingredients are at room temperature before proceeding.
  
• To make Lemon Aioli, whisk together lemon zest, lemon juice, garlic,
  and salt; whisk in mayonnaise and oil.
  
• Spread smooth side of each square focaccia with a generous 1/2 tablespoon
  aioli.
  
• Divide remaining ingredients among 4 squares focaccia, layered in the
  order listed. Top with remaining 4 squares focaccia.
  
• Cut each sandwich in half into two triangles.
  
• Sandwiches can be served at room temperature. They can be or warmed
  for a few minutes in the oven at 450 degrees F. (Sandwiches should not
  be hot.)

  SESAME ASPARAGUS SALAD

• Ingredients
  
  
  
  2 lb Asparagus (cut into 1 ½” pieces) 4 tsp Soy Sauce
  
  1 tsp Honey 2 tsp Sesame Seed Oil
  
  2 TBS Sesame Seeds (toasted)
  
  
  
  Instructions
  

• Cover Asparagus in salted boiling water and cook until fork tender
  
• Rinse immediately in ice cold water to stop the cooking process. Pat
  dry.
  
• Mix Soy Sauce, Honey, Sesame Seed Oil and toasted Sesame Seeds. Pour
  over Asparagus.
  
• Chill 30 minutes and serve

  PARMESAN ASPARAGUS SPEARS

• Ingredients
  
  
  
  2 ½ lb Asparagus spears 1 TBS Balsamic Vinegar
  
  1 tsp Olive oil 1 tsp Dijon Mustard
  
  1 tsp Salt 2 TBS Parmesan Cheese (grated or shaved)
  
  
  
  Instructions
  

• Stir together Vinegar, Oil, Mustard in a large bow. Set aside while
  you cook the asparagus
  
• Heat 2” of water and half the salt to boiling in a large, deep
  skillet.
  
• Cut off the very white bottom of the Asparagus and carefully peel it
  with a carrot or potato peeler. Start peeling about ½” below
  the tip. Rinse and place half the spears in the boiling water. Cover and
  cook about 5 – 6 minutes, or until just tender crisp. Transfer asparagus
  to the bowl with the vinegar mixture.
  
• Repeat this process with the remaining asparagus.
  
• Toss gently until spears are evenly coated.
  
• Place asparagus on a serving plate and sprinkle evenly with Parmesan
  cheese.
  

  ASPARAGUS LASAGNA
  

• Ingredients
  

  2 lb                  Asparagus (trimmed)
  
  1½ TBS           Extra-virgin olive oil
  
  3 sheets           7 x 6¼ instant (no-boil) lasagna
  
  4 TBS              Unsalted butter
  
  3 TBS              All-purpose flour
  
  3/4 cup           Vegetable broth
  
  1/4 cup           Water
  
  4 ounces         Mild goat cheese
  
  1 tsp                Fresh grated lemon zest
  
  1 cup               Freshly grated Parmesan
  
  1/2 cup           Heavy cream
  
  

  Instructions

  • Cut the tips off each asparagus spear and reserve them. In a large shallow baking pan toss the asparagus stalks with the oil, coating them well, and roast them in a large shallow roasting pan in a preheated 500 degree F. oven, shaking the pan every few minutes, for 5 to 10 minutes, or until they are crisp-tender. Sprinkle the asparagus with salt to taste and let it cool. Cut the roasted asparagus into 1/2-inch lengths and reserve it.
  • In a large bowl of cold water let the sheets of lasagna soak for 15 minutes, or until they are softened. In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in the goat cheese, the zest, and salt to taste, whisking until the sauce is smooth.
  • Drain the pasta well, arrange 1 sheet of it in a buttered 8-inch-square baking dish, and spread with one fourth of the sauce. Top the sauce with one fourth of the reserved roasted asparagus and sprinkle the asparagus with 1/4 cup of the Parmesan. Continue to layer the pasta, the sauce, the asparagus, and the Parmesan in the same manner, ending with a sheet of pasta. In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips decoratively over the pasta, spoon the cream over the pasta and the asparagus tips, spreading it with the back of the spoon, and sprinkle the remaining Parmesan on top. Bake the lasagne in the middle of a preheated 400 degree F. oven for 20 to 30 minutes, or until it is golden and bubbling, and let it stand for 10 minutes before serving.

  ASPARAGUS STRATA (by Evelyn Miliate)

  Ingredients
  
  

  1 loaf      1# sourdough bread (thinly sliced, crust removed)
  
  1 lb         Asparagus (blanched, slivered)
  
  3/4 lb      Fontina cheese (grated)
  
  1/2 cup    Sun-dried Tomato in oil (drain, chop)
  
  3 TBS     Dried chives
  
  1 cup       Pine nuts (toasted)
  
  12 ea       Eggs
  
  3 cup       Milk
  
  2 cloves   Garlic (minced)
  
  to taste      Salt and black pepper
  
  

  Instructions

  • Grease the bottom of a large casserole dish. Place a single layer of bread slices in the pan, using 1/2 of the bread. Cover with 1/2 of the asparagus, cheese, tomatoes, chives and pine nuts. Repeat layers, starting with bread.
  • In a large bowl, combine eggs, milk, garlic, salt and pepper. Pour evenly over layers.
  • Cover and refrigerate overnight.
  • Preheat oven to 350 degrees.
  • Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees. Remove from oven and serve immediately
    

    ASPARAGUS SPRING FANTASIA

    Ingredients
    
    

  1 pkg               Fettuccini Noodles
  
  ¾ lb                 Asparagus (cut into ½” slices)
  
  3 ea                 Procuitto slices
  
  1 ea                 Portabella Mushroom (diced)
  
  1 ea                 Yellow Onion (diced)
  
  ½ ea                Garlic cloves (minced)
  
  ½ cup              Peas (thawed)
  
  2 TBS              Parsley (minced)
  
  1 TBS              Oregano (minced)
  
  ½ cup              White Wine (sweet)
  
  3 TBS              Olive Oil
  
  ¼ tsp               Salt
  

  For the Cream Sauce:
  

  2 TBS              Olive Oil
  
  2 TBS              White Flour
  
  1 cup               Chicken Broth
  
  1 cup               Heavy Cream
  

  Instructions

  Pasta Topping

  • In a large saucepan, heat olive oil over medium-high heat.  Toss in onions and garlic.  Saute until onions are translucent.
  • Add ham, mushrooms, parsley, oregano and salt.  When mushrooms soften and begin to brown, add the Asparagus.  Continue to sauté for a few minutes until the Asparagus is bright green and well heated.
  • Add the wine and continue to sauté until the liquid is nearly evaporated.
  • Set this mixture aside while you prepare the Fettuccini noodles (according the package instructions) and cream sauce (see below).

  Cream Sauce

  • In a small saucepan, heat olive oil on medium heat.  Whisk in the flour and keep whisking until the flour just begins to brown.  Quickly add the warmed chicken broth, whisking vigorously to avoid lumps.
  • Once the broth mixture has reached a thickness similar to chocolate syrup, quickly whisk in the cream.  Keep up the whisking until the cream sauce thickens into a light gravy.

  Assembly

  • Fold the cream sauce into the pasta topping and heat through.  Ladle the pasta topping over hot noodles and garnish with fresh parsley sprigs and lemon slices.

  WAYS TO COOK ASPARAGUS
  
  
  
  Microwave:  Place one pound of Asparagus together with the tips to center.  Add about ¼ cup of water and cover.  Microwave at 100% for 6-9 minutes (for spears) or 5-7 minutes (for pieces)  Stir, or rearrange after half the time has elapsed.
  
  Stir-Fry:  Stir-fry Asparagus pieces in a small amount of hot oil or butter.  Stir constantly.
  
  Steaming:  Tie bundles together.  Place in a steamer with enough water to cover the lower half of spears.  Cover, then cook until tender crisp.
  
  Boil:  Cook quickly in water with or without salt, until tender crisp.  Add garlic or onion to the water for flavor.

  DO NOT OVERCOOK:  If you overcook the Asparagus, it will get watery and mushy, and your kids will hate Asparagus the rest of their lives.  Asparagus continues cooking, even after you take the heat off.  Once you remove Asparagus from the heat, plunge the spears into a bath of ice water.  That will quickly stop the cooking process, and your kids may just have a chance to enjoy one of earth’s delicacies.