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
9-10 inch pie crust
1 cup shredded Gruyere cheese (4 ounces)
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. 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. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
Preheat oven to 400º F and line a large baking sheet with parchment paper.
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.
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.)
Place baking sheet in oven and bake for 12-15 minutes, or until golden brown and lightly puffed up.
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.
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.
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.
Remove from oven and let cool 5 minutes, then drizzle with hollandaise sauce, slice, serve and enjoy!
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
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.
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.
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.
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.
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.
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.
1 salmon fillet (about 1 1/2 pounds)
1 pound asparagus, trimmed
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.
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.
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.
4 – 8 ounces penne pasta (1 1/2 c.) I used +/- 8 oz. linguine
1/2 bunch asparagus — trimmed & cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoon whole-grain mustard
2 teaspoon all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoon minced garlic-I used less
1 teaspoon minced fresh tarragon — or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese — divided
Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.