Sometimes we all get into a rut and serve vegetables the same old way. Try this one and it will brighten your outlook on asparagus.
- 1/4 cup butter
- 3/4 cup pecans (measuring 1/2 cup after saute)
- 1 cup panko crumbs
- 1 large lemon
- 1 tbsp. grated lemon zest
- 1/2 cup minced parsley
- 2 lbs. asparagus
- lemon slices
In a skillet, melt the butter and add the pecans, sauté for 3-4 minutes. Add the panko crumbs. and continue for 5 minutes, stirring constantly.
Cut the lemon in half and squeeze into the mixture, making sure no seeds fall in. Remove from the heat and add the zest and parsley.
Steam asparagus just until tender. Arrange on a pretty platter and sprinkle the topping over all. Garnish with lemon slices.
You will get lots of oohs and ahhs for sure.
Ribbon Asparagus With Fresh Burrata Cheese
Summer is here (at least it is warmer) and now is the time to bring on the salads. Just so you don’t get bored with the same old, same old ones, try this. It is pretty to look at and is wonderful, especially with my most favourite cheese.
- 1 tbsp. butter
- 4-6 shitake mushrooms, stems removed, thinly sliced
- salt and pepper for seasoning
- 1/2 lb. fresh asparagus, stems cleaned, ends trimmed
- 1/2 head of leaf lettuce, outer leaves removed
- 1/4 head of red cabbage, core and outer leaves removed, grated
- 4 radishes (different kinds if available)
- 1/4 cup olive oil
- 2 tbsp. fresh lime juice
- 2 tsp. fresh tarragon, minced
- 1 tsp. Dijon mustard
- 1/3 cup Burrata cheese,
- 1/4 cup chopped toasted pecans
Melt butter in a fry pan and sauté the mushrooms until golden. Season with salt and pepper and set aside.
Wash the asparagus and pat dry with a paper towel. Now, with a vegetable peeler, peel the asparagus from tip to end to get ribbons. Transfer to a large bowl and set aside.
Wash the lettuce and tear into bite size pieces. Add this to the asparagus. Add also the red cabbage. Thinly shave the radishes on a mandolin and add to the bowl as well. No mandolin? Slice very thinly with a paring knife.
Dressing
Combine the oil, juice, tarragon and mustard. Whisk until really well blended. Add a bit of salt and pepper to taste.
Toss the asparagus and greens with the now cooled mushrooms. Divide out onto 4 plates. Now, using a small spoon, drop little bits of the soft Burrata cheese onto each of the 4 plates, add the pecans and drizzle the dressing over the top.
Serve with warm dinner rolls and you are a hit and, perhaps, a glass of chilled Pinot Grigio.
Sesame Chicken With Spring Asparagus
I refer to spring asparagus because I refer to the thin stalks, not the fatter ones, and they are perfect for this recipe. You could use this along with the fried rice and spring greens or the risotto with mushrooms and asparagus, posted earlier.
- 1 lb. skinless boneless chicken thighs
- 1/2 cup flour
- 1/3 cup sesame seeds
- 2 eggs, lightly beaten
- Crisco oil
- 1 large carrot, thinly sliced and coarsely chopped
- 1/3 cup liquid honey
- 3 tbsp. cider vinegar
- fresh asparagus, rinsed and patted dry with a paper towel
Cut chicken into 1 1/2 inch pieces. In a shallow bowl combine the flour, sesame seeds, pinch of pepper and salt. In another small bowl, add the beaten eggs.
Dip the chicken into the flour mixture, then the egg mixture and back into the flour mixture. Set aside.
In a large skillet, heat about 1/2 inch of oil over high heat. Add the chicken in batches and cook about 4 minutes or until completely cooked through. Use a slotted spoon and transfer to a paper towel to drain.
In a large skillet, combine the carrot, honey, vinegar and 1 tbsp. of water. Bring to boiling and add the asparagus. Add the chicken and stir to coat.
Pour this over rice or noodles of your choice. The only thing missing here is the fortune cookie.
Yummy Risotto With Spring Asparagus and Mushrooms
Anyone who has followed this site will know that I LOVE risotto. I have several recipes on site and this is, yet, another one.
- 1/2 lb. mushroom mix (crimini, white button, shitake)
- 2 tbsp. olive oil, divided
- 3 tbsp. butter, divided
- 6 cups chicken stock
- 1 cup dry, white wine
- 1 shallot, finely chopped
- 1/2 cup finely chopped yellow onion
- 1 small red bell pepper, cored, seeded and diced
- 2 cups Arborio rice
- 1/2 lb. thin stalk asparagus, trimmed and cut in I inch pieces. Blanch until tender
- 1/2 cup Asiago cheese
- 1 tsp. freshly grated lemon zest
- Salt and pepper to taste
Clean the mushrooms with a damp paper towel and remove the stems. Heat a fry pan on medium high heat. Add 1 tbsp. each of olive oil and butter. When hot, add the mushrooms and saute until soft. Set aside including with any liquid that has accumulated.
In a saucepan add stock and wine and heat to a simmer. Heat a large saucepan over medium heat and add the remaining olive oil and butter. Add the shallots, onion and red pepper and gently saute until the onion has become translucent, about 5 minutes.
Add the rice and stir fry for 3 minutes. Reduce heat to low. Add enough hot stock to just cover the top of the rice. Stir constantly until the liquid is almost completely absorbed and add about 1/2 cup more liquid, again stirring constantly. Repeat these steps until all the liquid has been absorbed. This will take EXACTLY 22 minutes.
Add the asparagus and mushrooms including any of the juices. and heat through. Remove from the heat and add the Asiago cheese. Season with salt and pepper and serve immediately in warm serving dishes.
This pairs beautifully with either red or white wine. I guess it just depends on your taste or what you are serving with it.
Vegetable Timbales
If you are making the lamb (from yesterday) or a baked ham, this would be a perfect addition. Really pretty to look at and so delicious to consume. What a winner!
- 2 cups asparagus, peeled and cut into 1 inch pieces
- 2 cups cauliflower florets
- 2 cups sliced carrots
- 1 tbsp. shallot, diced
- 3 large eggs, divided
- 1 egg yolk
- 6 tbsp. whipping cream, divided
- 2 tbsp. freshly grated Asiago cheese
- 2 tbsp. blood orange juice
Preheat oven to 350 degrees. Butter six 1-cup ramekins and line the bottoms with parchment paper. Butter the paper.
Steam each vegetable separately until just tender. Drain and pat dry with a paper towel. Reserve several pieces of each of the steamed vegetables and set aside. Enough to garnish the 6 ramekins.
In a food processor or blender, puree the asparagus and shallot until smooth. If necessary, drain through a fine sieve to drain excess liquid.
In a medium sized bowl, mix 1 whole egg, 1 egg yolk and 2 tbsp. whipping cream and whisk until well combined. Add 1 cup of the asparagus puree and whisk until well combined. Set aside.
Puree the cauliflower until smooth. In a medium sized bowl, mix 1 whole egg, 2 tbsp. asiago cheese and 2 tbsp. whipping cream, whisking until well combined. Add 1 cup of the cauliflower puree and whisk until well combined. Set aside.
Puree carrots until smooth. In a medium sized bowl, mix together 1 whole egg, 2 tbsp. orange juice and 2 tbsp. whipping cream, whisking until well combined. Add 1 cup carrot puree and whisk until well combined.
Now for the fun part:
Set the ramekins in a baking dish. Add enough water to come up halfway on the sides of the ramekins. In 2 of the ramekins, pour 1/2 cup of the asparagus puree in. In 2 other ramekins, pour 1/2 cup of the cauliflower puree and finish the last 2 ramekins with 1/2 cup each of the carrot puree. Bake about 25 minutes or until a knife in the middle comes out clean. Carefully remove the baking dish from the oven and remove the ramekins and set on a rack to cool.
Run a knife around the edges of the ramekins and invert on a platter, making sure to remove the paper. Garnish each one by stacking on some of the reserved pieces, making sure to use all three on each ramekin.
Your guests will want to take pictures of these for sure. Damn, you did it again.
Awesome Asparagus And Fennel Salad
This is a salad that simply screams “Spring is here”. All you have to do to change it up to a main dish is to add a grilled trout fillet on top or add a few crispy slices of prosciutto.
Salad Basics
- 1 small fennel bulb, trimmed
- salt
- 8 oz. thin asparagus, trimmed
- 6 cups of packed baby spinach, stems removed
Cut the fennel in half and remove core. Use a mandolin and slice the fennel thinly. Place in a bowl and sprinkle lightly with salt. Set aside for 30 minutes.
Bring a large skillet of salted water to a boil. Add the asparagus and boil for 2 minutes until just crisp-tender. Drain and refresh with cold water until cold. Pat dry. Cut into 2 inch pieces and add to the baby spinach in a large bowl.
Tarragon Dressing
- 2 tbsp. mayonnaise
- 2 tbsp. white wine vinegar
- 1 tsp. chopped fresh tarragon
- 1/4 tsp. finely chopped garlic
- 1/3 cup olive oil
- salt and pepper to taste
Whisk the first four ingredients together in a small bowl. Slowly add the olive oil, whisking to incorporate. Season with salt and pepper.
To serve
Pat the fennel dry and add to the greens. Toss with the dressing and add a few shavings of Manchego cheese (Spanish).
Option: Top with trout fillet (if using).
So refreshing and just a very light licorice taste. Warm dinner rolls, glass of wine. Yippee!
Mashed Potatoes And Vegetable Bake
It is now Autumn and that means potluck dinners and Thanksgiving celebrations. This is a wonderful side dish to either make and take or make, bake and devour. Either way, it will be a real hit on the table.
- 2 lbs. russet potatoes, peeled and cut in 2 inch pieces
- 1 tsp. olive oil
- 1 cup fresh corn kernals (frozen can be used-thawed)
- 1 cup asparagus, cut in 1 inch pieces
- 1 garlic clove, minced
- 1/2 cup sour cream
- 1/4 cup butter
- pinch of salt
- 2 cups panko crumbs
- 1 cup shredded white cheddar cheese
- 1 tsp. paprika
- 3 tbsp. butter
Preheat oven to 450 degrees.
In large pot, boil potatoes until tender (about 15-17 minutes). Drain. With a potato masher, mash the potatoes and then place in food processor. (this step prevents lumpy potatoes).
Now add the sour cream, 2 tbsp. butter, 1 egg, pinch of salt, paprika and minced garlic. Mix until completely smooth.
In a skillet, add the olive oil and saute the vegetables until tender (6-8 minutes). Transfer these to a buttered 1 1/2 qt. baking dish. Scoop the potatoes over the top, spreading to the dish edge. Sprinkle the top with the panko crumbs and grated cheese. Then dot the 3 tbsp. of butter over the top.
Bake only until the top is getting browned. This will make 8 plus servings. A great dish to make.
There, didn’t I tell you it was great?
Asparagus Soup
Fresh asparagus is a wonderful thing to eat. Poached, baked, B BQ’d, steamed….it doesn’t matter.
- 3 tbsp. olive oil
- 1 lb. asparagus
- 1/2 onion, finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp. flour
- 3 3/4 cups chicken stock
- pinch of dried thyme
- 1/4 cup whipping cream
- salt and pepper to taste
- 1/2-3/4 cup grated aged white cheddar
- 1 lime, grated
Heat the oil in a pot, add the asparagus, onion and garlic and cook for about 5 minutes until softened.
Mix in the flour until well combined and while stirring, add the chicken stock. Add the thyme and bring to a simmer. Cook for about 20 minutes until the asparagus has become tender. Puree in a food processor until smooth. Return to the pot and add the cream. Heat through.
Ladle into warm bowls, add a generous dollop of sour cream and sprinkle some of the grated lime peel on top.
Did I say….more, please?
Asiago And Asparagus Bread Pudding
This is great to place on a Buffet Table.
- 1 tbsp butter
- 10 cups day old bread
- 2 cups grated asiago cheese
- 3 shallots, thinly sliced
- 1/4 cup Italian parsley, finely chopped
- 1 bunch asparagus, trimmed and cut in 1 inch pieces
- 10 large eggs
- 4 cups whole milk
- 1 tbsp. Dijon mustard
- pinch of salt and pepper
In a skillet melt the butter and add the shallots and asparagus, stirring often, cooking until the asparagus is tender-crisp. This should take about 5-6 minutes.
Butter a 13 x 9 inch baking dish and toss together the asparagus mixture, all the bread and one half of the cheese and parsley.
Whisk together the eggs, milk, mustard and salt and pepper and pour over the bread. Press gently to submerge the bread. Cover with the plastic wrap and refrigerate for one hour.
Uncover and bake in a preheated 350 degree oven until it is puffed and golden. The center should not jiggle when gently shaken. This should be 55-60 minutes.
Let cool for 12-15 minutes before cutting in squares. This is truly yummy.
Asparagus Orange Salad
Can you tell I’m getting ready for warm Spring/Summer weather so we can sit on the deck and enjoy eating outside…..you bet and here is a salad that bodes well.
- 1 bunch of asparagus, trimmed of woody ends
- 5 tbsp. olive oil
- 1 orange bell pepper, seeded and finely diced
- 1/2 cup red onion, finely chopped (if you insist)
- pinch of salt and pepper
- 2 tsp. sugar
- 2 tbsp. balsamic vinegar
- 2 large oranges, peeled and segmented, reserving the juice
- 8 slices proscuitto
- 4 thick slices focaccio bread
- 1 garlic clove, halved
- 4 bundles of Burrata cheese, quartered (the best you will EVER eat)
Preheat oven to 400 degrees
Steam the asparagus in an asparagus pot for about 4 minutes and cool down in cold water. Drain and set aside.
In a skillet with 2 tbsp olive oil, cook the pepper and onion for about 10 minutes until soft and just beginning to brown. Add the sugar and cook for 30 seconds longer. Add the vinegar and reserved orange juice. Remove from the heat, season with salt and pepper and stir to mix. Set aside.
Line two cookie sheets with parchment paper and place the proscuitto slices on them. Bake for 7 minutes until crisp and some of the fat has rendered off. Carefully transfer to paper towels.
Rub the focaccio bread with the garlic cloves, drizzle with olive oil and place in the skillet on medium heat. Toast until golden, 2 minutes per side.
Divide the asparagus and orange segments on 4 plates, top with the cheese, drizzle some vinaigtette over, place a couple of proscuitto on the side of the salad and add a slice of bread. Voila!
Another Breakfast Quiche
It is simple and we used it in our Bed and Breakfast occasionally. Bring it up with different flavours with anything you like to have. This is a favourite of ours.9 inch pie crust (homemade or frozen)
- 12 bacon slices (I like the maple bacon)
- 4 large eggs, beaten
- 1 1/2 cups half and half cream
- 1/2 cup whipping cream
- 1 1/2 cups grated Havarti cheese
- 1 tsp. onion salt
- 1/2 cup chopped asparagus in 1 inch pieces (woody ends cut off)
Blind bake the pie crust, making sure to dock the bottom with a fork.
Fry the bacon crisp and cut in bite size pieces.
Whisk the eggs and cream together. Line the pie crust with the cheese, then add the bacon and asparagus and finally the egg mixture poured over all. Sprinkle with a bit more cheese and bake in a 425 degree oven for 15 minutes and then reduce the oven to 300 and bake a further 30 minutes.
Test the center with a knife. Let stand for 10 minutes then serve with a nice green salad and warm roll and butter.
This is a lovely breakfast or perfect light lunch.
Fettucine With Asparagus And Lime
I love pasta….any kind and almost in any way. This is easy to make, delightful to eat and you won’t be sorry you tried it.
- 4 tbsp. butter
- 1 1/2 cups whipping cream
- 2 tbsp. lime juice
- finely grated zest from 4 limes
- pinch of sea salt and white pepper
- 1 lb. fresh fettucine
- 1/2 lb. asparagus trimmed and cut in 1 inch pieces diagonally
- 1/2 cup freshly grated Asiago cheese
Combine the butter and whipping cream in a heavy skillet. Bring to a boil and add the lime juice and zest. Continue cooking until reduced by one third. Remove from heat and add the salt and pepper.
Bring a large pot of water to the boil and add salt. By using the fresh pasta, add the asparagus at the same time and cook for 2 – 2 1/2 minutes. Drain both.
Reheat the sauce and add the pasta and asparagus, stirring to coat. Add the grated cheese and stir to incorporate. Serve with a wedge of lime, slice of garlic toast, green salad and, of course, a glass of chilled white wine.
Yummy.