Tag Archives: asparagus

spring asparagus galette from smitten kitchen

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  • 1 pound asparagus
  • Kosher salt
  • 1/2 cup (125 grams) ricotta cheese
  • 1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
  • 1/4 cup (30 grams) grated parmesan or pecorino cheese
  • 1 garlic clove, minced
  • Red pepper flakes or freshly ground black pepper
  • 1 tablespoon (15 ml) olive oil
  • Finely grated zest of 1 lemon
  • 1 large egg or egg yolk (optional, for shine)

Make the crust: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.

Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes. 

In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.

Drain asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)

Assemble galette: Heat oven to 400°F. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread ricotta mixture over center, leaving a 3-inch border bare. Spoon asparagus over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.

For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust. 

Bake galette: For 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.

Do ahead: This galette keeps in the fridge for up to one week. It’s good at room temperature but even better warm, so the cheese is all stretchy again.

Asparagus and Gruyere Quiche from Martha

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  • 1 tablespoon butter
  • onion sliced into strips or 1 leek sliced into thin rounds
  • Coarse salt and ground pepper
  • 1 pound asparagus, tough ends removed, thinly sliced on the diagonal
  • 4 large eggs
  • 1 1/4 cups half-and-half
  • Ground nutmeg
  • 9-10 inch pie crust
  • 1 cup shredded Gruyere cheese (4 ounces)
  1. 1. Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add onion and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool. Watch: 
  2. 2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  3. 3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

Sheet Pan Lemon Pepper Baked Cod and Vegetables from wineandglue.com

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  • 4 tbsp lemon juice
  • 4 tbsp butter, melted
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp lemon pepper seasoning
  • 1/4 cup minced parsley
  • 12 oz chopped broccoli (about 3 cups)
  • 8 oz chopped asparagus (about 1 bunch)
  • 1 pound cod filets (not frozen, see note)
  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
  3. Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
  4. Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.

Notes:  It is best to thaw frozen cod in the refrigerator overnight.

 

Easy And Elegant Asparagus Tart from 12tomatoes.com

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  • 1 (17.3 Asparagus-Swiss-Tart-Resizedoz) package frozen puff pastry, thawed
  • 1 1/2 pounds asparagus
  • 3 cups assorted cheese, grated (2 1/2 cups swiss, 1/2 cup parmesan)
  • 2 tablespoons honey dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons balsamic vinegar, optional
  • Kosher salt and freshly ground pepper, to taste
  • Hollandaise sauce, garnish
    1. Preheat oven to 400º F and line a large baking sheet with parchment paper.
    2. Take both sheets of thawed puff pastry and place them on lined baking sheet, overlapping them by 1 inch and pressing the seam gently to seal.
    3. Use a paring knife to score a rectangle border 1 inch from the edge of pastry, then take a fork and pierce the dough all around the inside of the rectangle. (This allows steam to be released so the center of your tart doesn’t puff up, while the outside edges do.)
    4. Place baking sheet in oven and bake for 12-15 minutes, or until golden brown and lightly puffed up.
    5. Remove from oven and let cool 2-3 minutes, then brush honey dijon mustard and balsamic vinegar onto the center of puff pastry. Evenly sprinkle assorted cheeses over the center of tart.
    6. Take your asparagus and trim the ends so they fit into the center rectangle of tart. Lay asparagus out in a single layer, alternating the direction ot the tips with each row, then brush with olive oil and season generously with salt and pepper.
    7. Return baking sheet to oven and bake for 20-25 minutes, or until pastry is golden brown and edges are puffed up, and asparagus is tender.
    8. Remove from oven and let cool 5 minutes, then drizzle with hollandaise sauce, slice, serve and enjoy!

 

Soba Salad With Seaweed, Cucumbers, and Asparagus from serious eats

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  • 1 pound asparagus, 20150605-seaweed-pasta-salad-daniel-gritzer-13-thumb-625xauto-423921woody ends trimmed
  • 1/2 ounce dried wakame seaweed (see note above)
  • 300 grams (about 10 1/2 ounces) dried soba noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/4 cup fresh juice from 2 lemons
  • 2 tablespoons canola, vegetable, or grapeseed oil
  • 1 (1 1/2-inch) knob fresh peeled ginger, grated
  • 1 large English cucumber, ends trimmed, quartered lengthwise, and thinly sliced into quarter-moons
  • 2 tablespoons toasted sesame seeds, plus more for garnish
  • 2 scallions, white and light green parts thinly sliced on the bias
  • Kosher salt

  1. Place wakame in a medium bowl and cover with plenty of warm water. Let stand until softened and rehydrated (about 10 minutes), then transfer to a fine mesh strainer to drain. In a large pot of salted boiling water, blanch asparagus until crisp-tender, about 2 minutes. Using tongs, transfer to an ice-water bath to chill. Slice chilled asparagus into 1 1/2-inch lengths on a slight bias.

  2. In a new pot of salted boiling water, cook soba noodles until tender, according to package instructions. Drain in a colander and rinse with cold running water until chilled.

  3. In a small mixing bowl, stir together soy sauce, sesame oil, lemon juice, canola oil, and ginger. Drain wakame and squeeze out excess water with your hands.

  4. In a large bowl, combine soba noodles, asparagus, wakame, cucumber, sesame seeds, and scallions and toss well. Season with salt and serve, sprinkling more sesame seeds on individual plates, if desired.

asparagus-parmesan bake from margaret roach

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  • Asparagus, enasparagus-bake-ough spears to line an oven-proof baking dish thickly, stem ends snapped off
  • Olive oil to coat pan, plus a drizzle for the top
  • Chopped parsley (optional)
  • 2 -3 eggs, beaten as if to scramble (more will be needed in a larger pan, fewer if a single-serving portion)
  • Grated Parmesan cheese
  • Preheat oven to 350 degrees F
  • Lightly coat an ovenproof dish or baking pan with olive oil
  • Wash and snap the woody ends off the asparagus
  • Line the pan with the dried-off spears
  • Layer chopped parsley to taste on top of spears-I did not use and do not think its needed
  • Pour thoroughly beaten eggs over the spears, just enough to cover about two-thirds of their depth; don’t swamp them
  • Top with grated Parmesan to taste; drizzle with olive oil and add pepper if desired
  • Bake until egg is almost firm
  • Finish briefly under the broiler till golden
  • To serve, cut between the spears, not across; I like a side of roast potatoes with mine
  • note: added sliced roasted fingerling potatoes on top of potatoes, very good
  • IMG_6637

 

Grilled Asparagus Salad with Fried Eggs, food and wine

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HD

1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
kosher salt and freshly ground pepper
1 pound medium asparagus, trimmed
2 tablespoons unsalted butter
6 large eggs
6 cups baby arugula
3/4 cup freshly shaved Parmigiano-Reggiano cheese (about 2 1/2 ounces)

  • In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and mustard. Season with salt and pepper.
  • Light a grill or preheat a grill pan. In a large bowl, toss the asparagus with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the asparagus over high heat until tender and charred in spots, about 5 minutes; keep warm.
  • Meanwhile, in a large nonstick skillet, melt the butter over moderate heat. Working in batches if necessary, cook the eggs sunny-side up until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper.
  • In a bowl, toss the arugula with the lemon vinaigrette and transfer the salad to plates. Top with the asparagus, fried eggs and cheese shavings and serve at once.

Shaved Asparagus Pizza

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5-6 thick asparagus stalks (~1/2 lb)
2 tbsp olive oil, divided
Salt and pepper
1 lb pizza dough
Cornmeal, for dusting the pizza peel
1 clove garlic, pressed
3 large basil leaves, finely chopped
1 cup shredded mozzarella cheese
¼ cup shredded asiago cheese
½ cup ricotta cheese

Preheat your oven to 475F. If you have a pizza stone, place it in the oven now so that it is also preheated by the time you’re ready to bake.

Shave the asparagus into thin slices by hold them by the woody bottom end and running a sharp vegetable peeler along the stalks from bottom to top. Transfer the shaved asparagus to a mixing bowl, and toss with 1 tbsp olive oil and a little salt and pepper until well coated
.
Roll out the pizza dough into a 12″ round, and place it on a pizza peel generously dusted with cornmeal. (Or, if you don’t have a pizza peel, the back of a baking sheet will also do.)

Brush the dough with the remaining 1 tbsp olive oil, leaving a 1″ border around the edges, and sprinkle with garlic and chopped basil. Sprinkle with an even layer of mozzarella and asiago, then arrange the shaved asparagus overtop.

Bake in preheated oven for 10-15 minutes, or until the asparagus is wilted and slightly charred, the edges of the crust are golden brown and the cheese is melted and bubbly.

Remove from the oven, and immediately top with dollops of ricotta cheese. Let stand for a minute or two, then cut into slices using a very sharp knife and serve immediately.

Read more: http://www.crumbblog.com/2013/04/shaved-asparagus-pizza.html#ixzz2vKHHZHNq

Salmon en Croute, Laura Calder

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1 salmon fillet (about 1 1/2 pounds)
1 pound asparagus, trimmed
Salt
1/4 cup creme fraiche
3 to 4 tablespoons chopped fresh dill
Zest of 1 lemon
Freshly ground pepper
1 pound puff pastry (2 sheets)
1 egg, lightly beaten

Skin and bone the salmon and set aside. Preheat the oven to 450 degrees

Cut the tips off the asparagus. Reserve the stems and the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside. 

Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Lay the raw stems of asparagus on top of the salmon, like pencils. Spread the asparagus puree over top. 

Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes. 

Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

Asparagus with Orange Sauce – Laura Calder

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  • 2 oranges
  • 1 pink shallot
  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 4 tablespoons olive oil
  • Salt and pepper
  • 20 spears green asparagus, trimmed
  • Parmesan cheese, for shaving
  1. First, make the dressing: Zest one orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside five minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
  2. Bring a sauté pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the colour. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.