Recipes

Asparagus Recipe #1

Preparation time: 10 minutes.

INGREDIENTS

• 1 bunch of medium sized asparagus, about 1 lb
• 2 Tbsp of the most exquisite extra virgin olive oil
• 2 Tbsp freshly grated Parmesan cheese
• 1 teaspoon lemon zest - freshly grated lemon rind
• Salt and freshly ground black pepper

METHOD

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.

Serves 4.

Asparagus with Sesame Citrus Sauce

Ingredients

• 1 bunch asparagus
• 1 tablespoons fresh lemon juice, plus a splash
• 3 tablespoons butter
• 1 tablespoon sesame seeds, plus extra for garnish
• 2 tablespoons fresh orange juice
• 1 teaspoon sesame oil
• Salt

Directions

Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a saucepan, add a splash of lemon; add asparagus and cook until tender. Remove asparagusand shock in an ice bath to stop the cooking and to keep its bright green color.

Melt the 3 tablespoons of butter in saucepan. Add 1 tablespoon sesame seeds and cook, stirring 2 to 3 minutes over moderate heat, until lightly browned. Add 1 tablespoon lemon juice, 2 tablespoons orange juice, drizzle with 1 teaspoon of sesame oil.Whisk to make sure it's fully emulsified. Add salt, to taste. Add asparagus to sauce, and toss until coated. Serve hot and garnishwith extra sesame seeds, if desired.

Beer-battered Asparagus with Garlic Aioli

Ingredients

• 1 bunch medium asparagus, ends trimmed
• 2 cups buttermilk
• 2 eggs, separated
• 3/4 cup beer, lager or pale ale
• 3/4 cup all-purpose flour
• 3/4 cup white cornmeal
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 4 cups peanut oil
• Sea salt
• Garlic Aioli, recipe follows

Directions

In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.

In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper. In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking. Drain on a paper towel-lined plate. Sprinkle with sea salt, to taste. Serve immediately with Aioli.

Garlic Aioli:

• 1 cup mayonnaise
• 1/3 cup fresh lemon juice
• 1/2 tablespoon Dijon mustard
• 1 lemon, zested
• 4 tablespoons finely minced garlic
• 1 tablespoon minced fresh tarragon leaves
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• Salt

In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.

Yield: 1 cup

Corn and Asparagus Salad

Ingredients

• 6 ears yellow corn, shucked
• 2 bunches asparagus, trimmed
• 1 small red onion, diced small
• 1/4 cup fresh basil leaves, chiffonade

Dressing:

• 1/2 cup sugar
• 1 cup rice wine vinegar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.

In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.

Roasted Asparagus with Hollandais

Ingredients

• 12 tablespoons unsalted butter (1 1/2 sticks)
• 4 extra-large egg yolks, at room temperature
• 3 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 2 pinches of cayenne pepper
• 2 pounds fresh asparagus
• Good olive oil

Directions

Preheat the oven to 400 degrees.

Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.

Pour the hollandaise sauce over the warm asparagus and serve.

Asparagus Pasta Salad

Ingredients

• 1 small shallot or 1/2 large shallot, finely chopped
• 1/3 cup extra-virgin olive oil, eyeball it
• 1 pound asparagus, thin spears
• 2 endive, cored and thinly sliced
• 1/2 small red bell pepper, chopped
• 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
• 1/2 cup frozen green peas
• 1/4 cup chopped fla- leaf parsley, a couple of handfuls
• 3 tablespoons white wine vinegar
• Salt and freshly ground black pepper

Directions

Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.

Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whiskin cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

Bacon Wrapped Asparagus Bundles

Ingredients

• 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
• Extra-virgin olive oil, for drizzling
• A few grinds black pepper
• 4 slices center cut bacon or pancetta
• Chopped chives or scallions, optional garnish

Directions

Preheat oven, if using, to 400 degrees F.

Lightly coat asparagus spears in extra-virgin olive oil. Season theasparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.

To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.

For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

More to come....