Tag Archives: Asparagus

Creamed Fresh Asparagus Soup

asparagus soup

Creamed Fresh Asparagus Soup

Prep Time: 0

Yield: 4

An extremely simple and delicious soup.

Ingredients

  • 3 lbs Aparagus spears, tips and ends removed and chopped into one inch pieces
  • 1 small onion, diced
  • 2 garlic cloves, smashed and finely diced
  • ½ tsp white pepper
  • 2 cups chicken broth
  • 1 cup heavy cream
  • salt to taste

Instructions

  1. Saute onions in butter until translucent.
  2. Add Asparagus and garlic, continue to saute for 10 minutes.
  3. Add chicken broth and cook until Asparagus is tender.
  4. Once the Asparagus is tender either use an immersion blender or a blender to blend until smooth. Add cream and add salt if needed.
  5. Serve immediately.
http://www.culinarycafe.com/2011/05/17/creamed-fresh-asparagus-soup/

Asparagus and Wild Leek Tart

Asparagus and Wild Leek Tart

Prep Time: 0

Yield: 0

Asparagus and Wild Leek Tart

Ingredients

  • 1 pound pencil asparagus
  • 1/2 pound wild leeks (ramps) or scallions
  • 3 tablespoons unsalted butter
  • 1/2 cup chicken broth
  • 1/2 package phyllo dough
  • 1/3 cup extra virgin olive oil, more if needed
  • 6 ounces fresh goat cheese
  • 1/2 small red pepper, ribs and seeds removed
  • 2 tablespoons Dijon mustard
  • 1/4 cup white wine vinegar
  • Salt and pepper
  • 1/2 cup

Instructions

  1. Preheat oven to 375 degrees.

    Wash the asparagus and cut off the bottom of the stems that are greenish-white and tough. Bring a pot of water to a boil, add 1 tablespoon salt, submerge the asparagus for 30 seconds to blanch, remove the asparagus from the pot and quickly submerge in iced water to shock. Set the asparagus aside.

    From the wild leeks, trim off the dirty roots and snip an inch off the tops, before washing them carefully in cold water. Heat a saute pan over medium heat with 1 tablespoon of butter. When the butter begins to foam add the wild leeks, season with salt and pepper, and cook gently for 3 to 4 minutes. Add the broth to the wild leeks and simmer until all of the broth has evaporated but be careful not to burn the leeks. Remove from the saute pan and allow to cool.

    Prepare a space to work with the phyllo dough: unwrap the dough and cover with a cloth, have a brush and the olive oil ready and have a cookie sheet ready on which the tart will be baked. Begin by lightly brushing the center of the cookie sheet with a film of olive oil. Next, lay the first sheet of dough on the cookie pan, brush the dough lightly with oil and overlap width wise the next sheet over only half of the first so that now the two sheets make a pastry sheet 50 percent wider (not longer) than the original dimension of the pastry. Don't be concerned if the lengthwise ends of the dough are overflowing from the edges of the pan: all of the edges of the dough will be rolled up to form the edges of the tart.

    Brush the second sheet of dough with oil and lay another sheet squarely over the first so that in alternating this pattern you build your wide pastry base. Continue to alternate the dough sheets, brushing each layer with oil, until you have used half the package of dough.

    Gather the edges of the phyllo between the tips of your fingers and begin to roll them toward the

    center to form the sides of the tart. Roll uniformly inward until the rolled edge is even all around and the round tart resembles a pizza. Leave a pastry base of 10 to 12 inches into which the vegetables and cheese will go after the tart shell is blind baked.

    Place the empty tart shell into the oven and bake for 6 minutes. Remove the pastry from the oven and allow to cool for 10 minutes before filling. This pastry preparation can be done over the course of several hours and can even be done a day or two ahead if the blind baking is reserved until the last moment and the raw pastry is covered with plastic wrap and refrigerated.

    To fill the tart crumble the goat cheese and spread it evenly over the base of the tart. Next add an even layer of wild leeks, followed by the asparagus which should be fanned, tips out, from the center of the tart. Season the tart lightly with salt and pepper, place into the 375 degree oven and bake for 15 minutes or until the cheese has softened and the crust becomes a rich golden brown. Serve immediately.

    While the tart is baking (or ahead of time if possible) prepare the vinaigrette. Place the red pepper, mustard, vinegar and 1/4 teaspoon salt and black pepper in a food processor. Pulse to chop the red pepper to a fine dice. When the pepper has been pulsed enough, begin to drizzle in the walnut oil to create an emulsified dressing.

    Serve the tart with a small green salad and a drizzle of red pepper vinaigrette.
http://www.culinarycafe.com/2009/08/17/asparagus-and-wild-leek-tart/

Angel Hair Pasta with Morels and Asparagus

Angel Hair Pasta with Morels and Asparagus

Prep Time: 0

Yield: 0

Angel Hair Pasta with Morels and Asparagus

Ingredients

  • 1 lb. fresh angel hair pasta
  • 2 Tbsp. extra virgin olive oil
  • 1/2 cup chopped shallots
  • 2 cups diagonally sliced fresh asparagus (2-inch pieces)
  • 1 1/2 quarts fresh morel mushrooms, halved and cleaned
  • 6 Tbsp. cold butter, cut into pieces
  • 2 Tbsp. finely chopped fresh chives
  • 1/2 tsp. black pepper
  • kosher salt to taste

Instructions

  1. In dutch oven or large saucepan, cook pasta to desired doneness as directed on package. Drain; place in large serving bowl and keep warm. In a large skillet on medium high heat add olive oil and shallots; saute for 30 seconds. Add asparagus and saute for 1 minute. Stir in morels and cook 1-2 minutes or until softened. Drain asparagus-mushroom mixture reserving juices. Add the mixture to the pasta and return juices to skillet. Cook to reduce by 3/4. Add butter, stirring constantly, until melted. Remove from heat; stir into pasta mixture with chives, pepper and salt. Garnish with chives if desired and serve.
http://www.culinarycafe.com/2009/08/17/angel-hair-pasta-with-morels-and-asparagus/

Roasted Asparagus

Roasted Asparagus

Prep Time: 0

Yield: 0

Roasted Asparagus

Ingredients

  • 1 Lb Fresh asparagus
  • 2 Ts Olive oil
  • 2 Tb Parmesan cheese, shredded
  • 1 Lemon, cut into wedges

Instructions

  1. Preheat oven to 500 degrees.
    Arrange in a single layer in a shallow baking pan.
    With a pastry brush, paint the oil on the asparagus spears then sprinkle with kosher salt.
    Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks.
    Turn spears occasionally for even cooking and to avoid browning.
    Place asparagus spears on serving platter.
    Sprinkle with cheese.
    Serve with lemon wedges.
http://www.culinarycafe.com/2009/08/17/roasted-asparagus/