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.
Get Fresh! The Freshest Produce News For Television, Radio, Newspaper, On-Hold or In Person.
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.
Search
