Jersey Grass

Long legs draw the eye and set the tongue to licking quivering lips.  Desire surges within.  With what shall I anoint these silken legs? 

Bedded in hollandaise sauce they tempt me, bathed in lemon butter, cuddled with capers and olive oil, stretched invitingly over the first fires of spring redolent of charcoal.  They call me, tempt me, fill me with desire. 

Desire not to be spurned, rich in vitamins and fiber, low in calories until they are clothed.  Let me be drawn into their greenness. 

Harbingers of spring, these legs, in their gleaming green glory.  I can no more, I draw them to myself, into my market basket, these luscious legs of asparagus. 

Philadelphia farmers' market vendors call them Jersey grass because so many New Jersey farmers, just across the Delaware River, have perennial asparagus beds that spring up for the first green harvest of the vernal equinox.  Asparagus stalks may look like long green legs; they taste of spring and blooming renewal. 

Asparagus is especially rich in fiber and vitamins A, C and K and folic acid.  It also contains good amounts of vitamins B1, B2, B3, B5 and B6 plus folate, iron.  In fact, a serving of just one cup of boiled asparagus provides 114% of the recommended daily amount of vitamin K while containing only 43 calories.  Since boiling causes substantial nutrient loss, other methods of preparing asparagus provide even more nutrients. 

Asparagus is a perennial belonging to the lily family; other edible lilies include the garlic and onion family.  It was produced in the Mediterranean region more than 2,000 years ago.  The ancient Greeks considered it medicinal, especially good for digestion, the kidneys and the heart and circulatory system.  It ws known to early American tribes as well, who dried it to use for bladder and urinary problems. 

Speaking of urinary issues, many people find that eating asparagus results in stinky urine.  There is no need for concern.  The odor is caused by amino acids that break down in digestion and are similar to the amino acids in skunk spray.  There is no health problem. 

Asparagus is naturally bright green; some varieties show purple as well.  White asparagus is produced when the farmer builds a mound of soil around the plant to prevent contact with sunlight.  The photosynthesis that comes from sun contact causes both color and a greater nutrient content.  White asparagus is less nutritious than green or purple asparagus.  In addition, it contains more sugar, which is why some people like it better even though it has more calories and fewer vitamins. 

Even though asparagus is very low in calories, some of the classic preparations are counterproductive to its low calorie status.  People love to eat asparagus with such rich sauces as hollandaise, or with lemon or caper butter or mayonnaise preparations.  Anybody on a diet might want to consider lower calorie preparations for asparagus. 


Cooking Asparagus

To cook asparagus, it is important to clean it well first, since asparagus grows in sandy soil and may be full of sand.  Place the asparagus in cool water.  Lift it out, clean the recipient and repeat, making sure no sand remains at the bottom after the final rinse.  Grasp each stalk, one at a time, near the bottom and break.  It will naturally break at the ideal point between its woody end and succulent stalk.  Reserve the ends to boil for flavorful broth. 

Boiling asparagus leaches out a lot of its nutrients; steaming is better.  However, if you do not have an asparagus steamer, line the bottom of a covered frying pan with the ends.  Barely cover them with water and bring to a boil.  Arrange the stalks so that they rest on top of the ends.  Cover and steam until the asparagus is bright green and crisp-tender.  Set on a warmed platter and cover to keep warm.  Transfer the ends and water to a small sauce pan; simmer 30 minutes but do not allow to boil dry.  Freeze the broth to use another day to flavor sop containing asparagus. 


Herewith some recipes.

Asparagus with Hollandaise Sauce

4 oz./115g/1 stick unsalted butter
1 egg yolk (freeze white for another purpose)
Juice of 1 lemons, strained 
Salt and freshly ground white pepper to taste

1 bunch cooked asparagus

Whisk the yolk until smooth and lemon-colored in a bowl.  Melt the butter in a double boiler.  (To make do a double boiler, choose a mixing bowl [not plastic] that will sit in a saucepan with its bottom reaching towards but not touching water at least an inch deep.)  The water in the lower pan should be very hot but not boiling, and it should not touch the bottom of the upper container. 

Drizzle a bit of the hot butter into the yolk, whisking all the while.  Do a little more and a little more until you have whisked about a tablespoonful (15ml) of hot butter into the yolk.  With the remaining butter still in the double boiler, slowly whisk the yolk mixture into the butter until you have achieved a smooth emulsion.  Stir constantly for several minutes until the mixture coats the back of a spoon and the spoon leaves a trail when drawn through the mixture. 

Beat in the lemon juice until the mixture is smooth and returns to its previous thickness.  Add salt and freshly ground white pepper to taste.  Use white pepper, not black pepper, as black pepper leaves unsightly specks in the sauce.  (Every serious cook should have at leat two pepper grinders by the stove, one for white pepper and one for black, both fine grind.  A third grinder should grind coarse black pepper.) 

To serve, arrange the asparagus on a platter and nap with the hollandaise sauce.  Garnish the  platter with lemon slices and parsley or watercress.  Put the rest of the sauce in a boat and pass it at the table. 


Asparagus with Browned Caper Butter

2 T./30g butter
2 T./30ml tiny drained capers
1 bunch cooked asparagus

melt the butter in a small pan and cook t, stirring, until it turns a nice shade of brown; take care not to burn it.  Stir in the capers and cook another minute.  Remove from the heat. 

Arrange the hot, cooked asparagus on a platter and pour the caper butter over it.  Garnish with fresh basil sprigs. 


Asparagus with Lemon Butter

2 T./30g butter
Juice of 1 large, juicy, thin0skinned lemon
1 bunch hot cooked asparagus

Melt the butter in a small pan.  Whisk in the lemon juice until emulsified. Arrange the hot, cooked asparagus on a platter and pour the caper butter over it.  Garnish with lemon slices. 

For an interesting change, use Meyer lemon instead of regular, or try lime.  If you can get a bitter Sevilla orange, that would be another tasty choice. 


Charcoal Grill Asparagus

Bush clean asparagus lightly with olive oil and arrange over hot coals.  Turn a couple of times.  Cook until crisp-tender and getting grill marks.  Arrange on a platter and garnish with lemon wedges.  Diners can squeeze on lemon juice to taste. 


Asparagus a la Romana

2 T./30ml extra virgin olive oil, divided use
8-210 cloves garlic, finely minced (do not push through a garlic press)
Salt and freshly ground black pepper to taste

1 bunch clean cooked asparagus

Put half the oil in a small (6"/15cm) skillet and heat.  Stir in garlic; stir until the garlic is tender and barely beginning to turn golden.  Remove from heat and stir in remaining oil.  Add salt and pepper to taste.

Arrange the hot, cooked asparagus on a platter and pour garlic sauce over it.  Garnish platter with lemon wedges and fresh basil sprigs. 


Asparagus Dip

© Sarah Punchard in England, 2001, 2006

Serves 2

1 bunch asparagus (say 10-15 spears)
Inside part of a small white bread roll, broken up
Juice of half a lemon
1 T. finely grated cheese (Romano, Parmesan or cheddar)
Black pepper
Water
Thin slices of wholemeal toast to serve

Wash and trim the asparagus.  Put in a close-fitting pan with just sufficient boiling water to cover the asparagus.  Boil until very soft (suggest 5 minutes longer than you would normally cook asparagus). 

Lift asparagus out of the water, but do not discard water.  Roughly chop asparagus and put into blender/food processor.  Add lemon juice and cheese; season with pepper (you will probably not need salt because of the salty cheese).

Pour a very small amount of the cooking water onto the crumbled bread, and allow to soak.  The idea is to soften the bread without adding too much liquid to the mixture—I used too much and had a very liquid dip; acceptable, but messy to eat.

Drain excess water from bread-mush (maybe gently squeeze the bread?), then add the bread to the asparagus.  Blend for about 30 seconds, stir and blend again if necessary, until well amalgamated.

Pour dip into serving bowl and chill for 15-20 minutes to allow to firm up.  Enjoy with toast and carrot sticks. 



Asparagus Goldenrod

Source: _Midwest Living_   

3 hard-cooked eggs
1 pound fresh asparagus
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
1 cup milk
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
4 to 6 slices toast, cut in half diagonally
1 tablespoon snipped, fresh chives

Cut the eggs in half.  Set egg yolks aside.  Chop egg whites and set aside.

Scrape scales from asparagus.  Break off woody bases where spears snap easily.  If you like, slice the spears diagonally into 2-3" pieces.  Place the pieces in a steamer basket over, but not touching, boiling water.  Cover and reduce the heat.  Steam for 5 to 8 minutes or until the asparagus is crisp-tender.

Meanwhile, prepare white sauce:  In a medium saucepan, melt the butter or margarine.  Stir in flour, salt, and pepper.  Add the milk all at once.  Cook and stir over medium heat until the mixture is bubbly.  Cook and stir for 1 minute more.

Add the tarragon and the chopped egg whites.  Heat the mixture through.

Arrange 2 toast points on each warm serving plate.  Top with the asparagus.  Spoon on the white sauce.  Press the yolks through a sieve over each serving.  Top with the chives.

Makes 4 to 6 side-dish servings.

Nutritional facts per serving:
Calories: 241, total fat: 13g, saturated fat: 6g, monounsaturated fat: 4g, polyunsaturated fat: 1g, cholesterol: 181mg, sodium: 576mg, carbohydrate: 20g, total sugar: 5g, fiber: 2g, protein: 11g, vitamin C: 29%, calcium: 13%, iron: 11% 



Asparagus Gratin

(From Martin of the Danish Royal Ballet)

Serves 3-4

2 1/2 tablespoons olive oil
Salt, freshly ground pepper
1 pound slender asparagus, ends trimmed
1/4 cup grated imported Parmesan cheese
Juice of 1/2 lemon

Heat oven to 450ºF.  Pour oil into an oval gratin or other shallow baking dish and add some salt and pepper.  Add asparagus, turning it to coat with oil.

Bake until asparagus is tender and beginning to brown at the edges, 12-15 minutes.  Sprinkle with cheese and squeeze lemon juice over.



Asparagus in Anchovy Sauce

4-6 servings

3/4 cup water
3/4 teaspoon salt, divided
2 packages (8 to 10 ounces each) frozen asparagus spears
1 cup oil
3 tablespoons lemon juice
1 tablespoon anchovy paste
1 teaspoon onion powder
1 teaspoon dried chervil leaves
1/4 teaspoon garlic powder

Combine water and 1/2 teaspoon salt in large saucepan.  Heat to boiling.  Add asparagus.  Return to boiling.  Cover.  Reduce heat to moderate.  Cook 3 to 4 minutes, or until asparagus is thawed and warm.  Drain.  Spread asparagus in shallow baking dish.

Blend remaining ingredients and remaining 1/4 teaspoon salt in small mixing bowl.  Pour over asparagus.  Cover and refrigerate 3 to 4 hours, stirring periodically.

Serve chilled or at room temperature. 



Asparagus in Warm Tarragon Vinaigrette with Pecans and Bacon

Recipe by _Cooking Light_, March 2002

1 tablespoon olive oil
1 tablespoon minced fresh garlic
1 1/2 pounds asparagus, sliced 1 1/2"
2 tablespoons balsamic vinegar
2 teaspoons sugar
1 1/2 teaspoons minced fresh tarragon
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped pecans, toasted
2 bacon slices, cooked and crumbled

Heat oil in a large skillet over medium-high heat.  Add garlic; sauté 1 minute.  Add asparagus; sauté 4 minutes or until tender. 

Combine vinegar and sugar in a small bowl.  Add vinegar mixture, tarragon, salt, and black pepper to asparagus; stir well.  Cook 2 minutes, stirring frequently.  Sprinkle with pecans and bacon.

Yield: 4 servings (serving size: 1 cup)

Calories 134; Fat 7.4g; Fiber 4g 



Asparagus Risotto with Gremolata

Preparation time: 15 minutes
Cooking time: 25 minutes

For the risotto:
2 pounds asparagus
6 cups low-sodium vegetable broth
1/2 teaspoon saffron threads, chopped
2 tablespoons olive oil or butter
1 small onion, chopped
2 cups Arborio rice

For the gremolata:
6 tablespoons chopped flat-leaf parsley
1 tablespoon minced garlic
2 tablespoons lemon zest
1/4 cup grated Parmesan cheese, optional

Cut away all the tough ends from the asparagus, leaving only the tips and tender parts.  Blanch in salted boiling water for 5 minutes, then refresh in cold water.  Drain, pat dry, cut into 1 1/2 inch pieces and set aside.

Pour the broth into a saucepan and bring to a simmer; adjust the heat under the broth to maintain a gentle simmer.  Ladle out 1 cup of the hot broth, place in a bowl, add the saffron and set aside.

Melt the butter in a large sauté pan over medium heat.  Add the onion and sauté until tender and translucent, about 5 to 8 minutes.  Add the rice and stir until opaque, about 3 minutes.  Add a ladleful of the simmering broth and stir until the broth is absorbed.  Lower the heat and continue to add broth, a ladleful at a time.

For the final cup, add the saffron and its broth along with asparagus.  Stir until the broth is absorbed and the rice kernels are al dente at the center and creamy on the outside, 20 to 25 minutes in all.
Combine the ingredients for the gremolata.  When the rice is perfectly cooked, stir in the gremolata and heat through.  Serve immediately.  Pass the Parmesan if you like.



Asparagus and Fettucini Alfredo Style

© Dorine Houston, 1985, 2006 

9 oz./280g fresh fettuccini 
1 T. olive oil
1 bunch asparagus (about 1 1/3 lbs.), trimmed and cut into 1" lengths
1 cup/225ml cream
4 oz./115g mascarpone
Several gratings nutmeg (grate from a whole nutmeg) 
1/2 cup/115g butter, melted
6 oz./170g freshly grated Parmigian- Reggiano cheese 
Salt and freshly grated white pepper to taste

Bring 6 quarts/6 liltres water to a boil; add asparagus and cook 2-4 minutes.  Add fresh fettuccini and cook 1-2 minutes or until done.  Drain; add oil and return to pot to keep warm. 

In a separate saucepan, melt butter and add cream.  Heat until warm and slightly thickened but do not boil.  Stir in mascarpone and nutmeg.  Toss with pasta mixture and add salt and pepper to taste.  Add Parmesan and toss.  Mixture will be somewhat runny.  Serve immediately with additional Parmigiano if desired. 


Asparagus Salad for Two

1/2 lb./225g asparagus spears
1/4 cup/60ml full-fat plain yogurt
Several sprigs fresh dillweed, minced
Several sprigs fresh chives, minced 
2 tsp./10ml Dijon mustard
Salt and pepper to taste
1 hard boiled egg; chopped

Wash asparagus well and break off woody ends.  (After cooking asparagus for salad, cook ends in the same water until very soft.  Squeeze their liquid back into the pot.  Freeze liquid to save for future asparagus soup.) 

Steam asparagus 5 minutes or until bright green crisp-tender.  Plunge into icy cold water to stop cooking; remove and chill. 

Combine yogurt, dillweed, chives, mustard, salt and pepper in a bowl; stir well.  Divide the asparagus evenly between two salad plates; top each with 2 tablespoons dressing and 1/2 chopped egg.  


Asparagus and Prosciutto Croissants
 
12 spears asparagus
12 slices prosciutto or small slices of smoked ham (such as Black Forest)
1/3 cup (75ml) spreadable cream cheese
1 1/2 teaspoon (7ml) Dijon mustard
12 mini-croissants

Wash asparagus, snap off tough ends and cook in boiling, salted water for 2 minutes or until tender crisp.  Drain, rinse and plunge in bowl of ice water.  When cool, remove and dry well.  Lay slices of prosciutto on clean work surface.  Combine cream cheese and mustard.  Spread evenly over prosciutto slices.  Cut asparagus in half and place the 2 spears on narrow end of prosciutto closest to you with both tips pointing the same way.  Roll up.  Cut a pocket from 1 end in each croissant and tuck rolled asparagus into a croissant with tips showing.

Makes 12 croissants.

Per Serving: 
151 calories, 4.4g protein, 8.8g fat, 13.6g carb, 0.9g fibre, 351mg sodium.

Tip: 
Try to buy small to medium size stalks of asparagus. 

Wonderful with afternoon tea or as part of a tapas spread for a party. 


Asparagus and Chicken Lasagna

4 lbs. fresh asparagus 
1 lb. butter 
2 cups flour 
2 cups Chablis 
4 tsp. lemon zest 
2 cups half and half 
2 cups milk 
16 oz. ricotta cheese 
8 whole eggs 
1 box lasagna noodles 
9 boneless skinless chicken breasts, cooked 
1 lb. mozzarella cheese 
1 lb. Parmesan cheese

Roast asparagus in a small amount of olive oil in oven  at 400ºF for 15 minutes. Make the white sauce with  the next six ingredients. Mix eggs and ricotta cheese  together, and add this to the white sauce. Cook lasagna  noodles as directed on package, and coat the noodles with  sauce, and lay in a 9x13" casserole that has been  coated with nonstick spray. Chop chicken and asparagus,  spread over the noodles, sprinkle with Parmesan cheese.  One layer of noodles and repeat. Top with noodles, sauce  and mozzarella cheese. Cook at 400ºF for 30 minutes.  Serve after casserole has sat for 15 minutes. Topping of  red sauce and sprinkle with Parmesan cheese.

Marinara Sauce

1 large onion, chopped fine 
1 carrot, grated 
1/2 cup butter 
5 ripe roma tomatoes, quartered 
1/4 cup chopped fresh basil leaves 
1 tsp. salt 
1 tsp. black pepper 
1-2 tsp. sugar 
2 cups chicken stock

In a quart sauce pan sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat. 

Serves 9. 


Asparagus and Prosciutto Rolls

From Joe Barkson, owner, World Wide Recipes

3 T. (45 ml) goat cheese or cream cheese
3 thin slices prosciutto, cut in half crosswise
12 stalks asparagus, steamed until tender
3 T. cup (45 ml) extra-virgin olive oil
1 T. (15 ml) balsamic or red wine vinegar
1 T. (15 ml) chopped fresh chives
1/2 tsp. (2 ml) Dijon mustard
Salt and freshly ground pepper to taste

Spread the goat cheese on the prosciutto and roll two stalks of asparagus in each half piece of prosciutto.  Whisk together the remaining ingredients and drizzle over the rolls.  Serve chilled or at room temperature. 

Serves 2. 


Asparagus and Pasta Salad
 
1 1ââ€Ã…¾2 lb. asparagus, stems and ends trimmed
1 lb. penne pasta (multicolored bow-ties work well)
1ââ€Ã…¾2 lb. fresh mozzarella cheese, sliced into small cubes
1 large bunch of scallions (about 12) cut into thin rounds
12 ripe cherry tomatoes, cut in half (grape tomatoes work great too
1ââ€Ã…¾2 cup extra-virgin olive oil
Zest and juice from 1 lemon (or to taste)
1ââ€Ã…¾2 cup pine nuts, lightly toasted
1large handful fresh basil, chopped     
Salt and  pepper and other seasonings, to taste.
 
Put a large pot of salted water for cooking the pasta on to boil.  Add the asparagus and blanch it until just tender, about 3 minutes.  Scoop out asparagus with a large strainer and run it under cold water to stop the cooking and preserve the bright green color.  Drain well and slice into small pieces on the diagonal leaving the tips whole.
 
Bring the water back to a boil and cook the pasta until just al dente.  Run it under cold water and drain very well.  Toast the pine nuts  (Do not omit this step).
 
In a large serving bowl, add the pasta, the blanched asparagus, and all the remaining ingredients.


Salt and pepper to taste. Toss well until all the pasta is well coated.  This is best served at room temperature.  

Cook's note:   
I use lots more asparagus and/or other veggies than called for and more lemon juice.  You can even use some balsamic vinegar, to taste. The pasta tends to absorb the dressing.  I have also added broccoli (blanched) and cucumbers.
 
Serve with shrimp, fish,  grilled chicken, or even steak for a main course. 
 
Serves 4 as main course, 6-7 as a side (depending on how much you embellish) 




Chilled Asparagus with Watercress Mayonnaise

© Larry Holmes in A2Z Recipes
www.a2zrecipes.com

(Makes 12 accompaniment servings.)

3 pounds asparagus
1 bunch watercress
2 tablespoons drained capers
1ââ€Ã…¾2 cup mayonnaise
2 tablespoons milk
1 tablespoons lemon juice
lemon slices for garnish

About 45 minutes before serving:
Discard tough ends and trim off scales from asparagus.

In 8-quart Dutch oven or saucepan over high heat, in 1" boiling water, heat asparagus to boiling,  Reduce heat to medium-low and cook asparagus 2 to 3 minutes until just tender-crisp,  Drain asparagus; place on platter and refrigerate until chilled.

Chop enough watercress to equal 3ââ€Ã…¾4 cup; reserve remaining watercress for garnish,  Mince capers,  In medium bowl, combine chopped watercress, capers, mayonnaise, milk and lemon juice,  Spoon sauce over chilled asparagus; garnish with lemon slices and reserved watercress. 



Asparagus and Shrimp with Toasted Bread Crumbs, Lemon and Garlic

© Edna in A2Z Recipes
www.a2zrecipes.com

2 pounds of asparagus
1/3 cup plain bread crumbs
1/2 cup olive oil
4 medium cloves garlic, minced
1/4 cup minced fresh parsley leaves
1/4 cup lemon juice
1 tsp. salt
1 pound pasta
1 pound cleaned, shelled cooked shrimp

For the pasta bring 4 quarts salted water to a boil in a large pot.  Snap off tough ends from asparagus spears.  cut spears in half lengthwise (thicker spears should be quartered), then slice into 1 inch pieces.  Steam asparagus until crisp tender (about 2 minutes) and set aside.

Place large skillet over medium heat.  Add bread crumbs and toast by shaking the pan occasionally to redistribute the crumbs until golden brown (about 5 minutes) and set aside.

Heat oil in empty skillet.  Add garlic and sauté over medium heat until lightly colored (about 2 minutes).  Stir in parsley, lemon juice and salt.  Cook for 30 seconds.  Add asparagus to pan and mix well.

While preparing sauce, cook and drain pasta, making sure that some water still clings to noodles.  Toss pasta with asparagus sauce and cooked shrimp.  Mix well with toasted bread crumbs.  Serve immediately. 

Serves 4. 


Asparagus with Orange Vinaigrette

© Jean in A2Z Recipes 
www.a2zrecipes.com

If the asparagus are fat or you prefer them more tender, you can increase the cooking time.

3 pounds fresh asparagus
2 shallots, chopped
1/4 cup white balsamic vinegar
1 teaspoon grated orange rind
2 large navel oranges, sectioned
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil

Snap off tough ends of asparagus; arrange asparagus in a steamer basket over boiling water.  Cover and steam 3 to 5 minutes or until crisp-tender.

Plunge asparagus into ice water to stop the cooking process; drain.

Combine shallots, vinegar, and next 4 ingredients; gradually whisk in 1/2 cup olive oil, blending well.  Drizzle over asparagus.  Serve immediately.

Makes 6 to 8 servings, 


Asparagus with Noilly Prat Sauce

© Rita Annesley in England, 2002, 2006

This is an easy alternative to classic Hollandaise sauce

Serves 6

36 asparagus spears, washed
1 shallot, finely diced
2 sprigs tarragon
300ml Noilly Prat, Chambéry or a similar dry vermouth
1/2 lemon, juiced
3 tablespoons double cream
225g cold, unsalted butter, diced
Salt and freshly ground black pepper

Cut off the woody parts of the asparagus and pare off the tough skin on the lower stems.  Find a saucepan wide enough to hold all the asparagus lying down, and fill with water.  Bring to a rolling boil.  Put the shallot, tarragon, Noilly Prat and lemon juice in a small, non-reactive pan.  Boil until the liquid has reduced to 3 tablespoons.  Add the cream and boil until it has thickened slightly.  Reduce the heat and whisk in the butter, a little at a time - it will form an emulsion.  Make sure the sauce doesn't boil at this stage or it will split.  Season to taste, then keep the sauce warm by placing the saucepan in a larger pan of very hot water.  Salt the boiling water and add the asparagus.  Cook for about 4 minutes or until just tender.  Drain, dry on kitchen paper then arrange on warm plates.  Strain the sauce and serve immediately with the asparagus.  



Asparagus Triangles

© Lior Moore in Israel
www.inmamaskitchen.com

1 cup cooked asparagus spears, cut into 1" lengths
4 oz. Bucheron cheese, crumbled
1 tsp. salt
1 cup canned red salmon, deboned
1 tsp. black pepper
7 oz. puff pastry, thawed and rolled into 8 thin squares
1 egg yolk, beaten
 
Preheat oven to 400ºF (200ºC).  Season asparagus spears with salt and black pepper.  Put one-eighth of the spears in the centre of each pastry square.  Sprinkle spears with Bucheron cheese.  Add red salmon chunks.

Moisten edges of pastry squares with water and fold over into triangles.  Crimp edges to seal.  Brush with egg yolk.  Cook in oven for 20 minutes until golden and puffed.  Serve hot or cold with a light salad and cold cuts.



And then there are all the wonderful soups made with asparagus.



For Spanish aspargus and egg gazpacho, see my article on Gather at
http://www.gather.com
/viewArticle.jsp?articleid=2814749767554375

Gather seems to automatically eat the first part of the URL so if it does not show despipte my various tricks, I'll put it here with spaces that you need to delete to use--and change the word dot to a .  with no spaces:

http:// www. gather . com//viewArticle.jsp?articleid=2814749767554375



Cream of Asparagus Soup

©Dorine Houston, 1988, 2006

1 bunch asparagus, cleaned and ends removed, cut into 1"/3cm lengths
1 cup/200ml water

1 T,/15g unsalted butter
2 T./30 ml all-purpose (plain) flour 
Water from cooking asparagus
Finely grated zest of 1 lemon 
3 cups/720ml whole milk
Salt and freshly ground white pepper to taste
1/2 cup/120ml heavy (double, whipping) cream

Bring water to a boil and add asparagus, including woody ends.  As the trips become bright green and crisp-tender, remove them with a slotted spoon and plunge into icy cold water to stop the cooking.  Set aside. 

Continue cooking asparagus stems until tender.  Use a slotted spoon to plunge them into icy water to stop cooking and preserve color.  Return woody ends to water and continue cooking until they are soft.  Squeeze through cheesecloth to remove all liquid and return to cooking water.  Discard ends. 

Reserve cooking water. 

Melt butter I a heavy-bottomed soup pot and stir in flour until completely absorbed.  Strain in asparagus cooking water and stir until smooth and it starts to thicken. 

Put 1/2 cup of the cold milk into the blender and add cooked asparagus stems (not tips).  Puree until smooth.  Place mixture in pot with water and butter mixture.  Slowly stir in the remaining milk, whisking all the while, until the mixture is thickened to the degree your family prefers. 

Season to taste.  Remove from heat and stir in cream to finish.  To serve, garnish by floating the reserved tips on top. 



Microwave Asparagus Soup

1 onion, chopped
2 tablespoons butter
1 pound fresh asparagus, trimmed and coarsely chopped
1 cup vegetable broth
1 dash garlic powder
1 dash white pepper
1 cup 1% milk
 
Microwave onion and butter on HIGH for 2 minutes.  Add asparagus, vegetable broth, garlic powder and white pepper.  Microwave, covered, on HIGH for 10 to 12 minutes.  Purée in blender.  Return mixture to microwave safe dish, stir in milk and microwave until heated through. 


Asparagus-Potato Soup
 
1 lb. asparagus; trimmed, and cut into 1" lengths
1 large baking potato; peeled and cut into 1/2" cubes
1 medium yellow onion, peeled and cut into slim wedges
3 1/2 cup chicken broth
1/4 tsp. ground mace
1/8 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. freshly ground pepper
6 T. freshly grated Parmesan

Place all the ingredients except cheese in a large saucepan.  Bring the liquid to a simmer over moderate heat, and then adjust the heat so that it bubbles gently.  Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender.  Cool the broth, still covered, for 20 minutes.  Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade.  Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature.  Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese. 


Asparagus and Crab Meat Soup

4 cups chicken broth
1/2 tsp. sugar
1/4 tsp. salt
1 T. vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crab meat, picked over and drained
Freshly-ground white pepper
2 T. cornstarch or arrowroot, mixed with
2 T. cold water
1 egg, lightly beaten
2 cups cooked asparagus spears , cut into 1" sections
1 T. shredded coriander
1 scallion, thinly sliced

Combine the broth, the sugar and salt in a 3-quart soup pot.  Bring to a boil.  Reduce the heat and simmer.

Meanwhile, heat the oil in a skillet.  Add the shallots and garlic and stir-fry until aromatic.  Add the crab meat, and white pepper to taste.  Stir-fry over high heat for 1 minute.  Set aside.

Bring the soup to a boil.  Add the cornstarch mixture and stir gently until the soup thickens and is clear.  While the soup is actively boiling, add the egg and stir gently.  Continue to stir for about 1 minute.  Add the crab meat
mixture and asparagus with its canning liquid; cook gently until heated through.

Transfer the soup to a heated tureen.  Sprinkle on the coriander, scallion and freshly ground white pepper.

This recipe yields 4 to 6 servings. 



Asparagus Soup

© Rita Annesley, 2002, 2006

Serves 6

This recipe is based on Todd English's asparagus soup, which he tops with slightly melted feta cheese.  You can also substitute broccoli for the asparagus.  

4 quarts water
2 pounds asparagus
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 large cloves garlic, thinly sliced
1 medium-size waxy potato, peeled and sliced
6 cups chicken broth
1 tablespoon finely chopped fresh thyme
1/2 cup whole milk
Salt and pepper, to taste

In a large pot, bring water to a boil.  At the base, cut off 2" of the asparagus and discard.  Chop off asparagus tips and reserve.  Slice remaining stalks into 1" pieces.

Submerge tips in boiling water for 3 minutes.  Remove tips and immediately plunge into a bowl of ice water; drain.  Add stalk pieces to boiling water and cook for 5 minutes, until they turn bright green.  Plunge into a bowl of ice water; drain.

In a medium-size skillet, melt butter and oil.  Add the onion, garlic, and potato and cook until the onions turn translucent, about 10 minutes.  Add the asparagus stalks, broth, and thyme.  Bring to a boil, then reduce heat and simmer for 15-20 minutes.

In batches, purée the soup in a blender or food processor.  Pour soup into a pot and reheat.  Add the asparagus tips and milk, and season with salt and pepper.



Asparagus and Leek Soup

Makes:     4 to 6 Servings
Source:     The Best Diabetes Cookbook
Book Info:     http://tgcmagazine.com/bin/track/click.cgi?id=46

3/4 pound asparagus
1 1/2 teaspoons vegetable oil
1 teaspoon crushed garlic
1 cup chopped onion
2 leeks, sliced
3 1/2 cups chicken stock
1 cup diced peeled potato
Salt and pepper
2 tablespoons grated Parmesan cheese

Trim asparagus; cut stalks into pieces and set tips aside.

In large non-stick saucepan, heat oil; sauté garlic, onion, leeks and asparagus stalks just until softened, approximately 10 minutes.

Add stock and potato; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are tender.  Purée in food processor until smooth.  Taste and adjust seasoning with salt and pepper.  Return to saucepan.

Steam or microwave reserved asparagus tips just until tender; add to soup.  Serve sprinkled with Parmesan cheese.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 118, Carbohydrate: 20 g, Fiber: 3 g, Protein: 5 g, Fat: 3 g, Sodium: 918 mg, Cholesterol: 2 mg

Diabetic Exchanges:
1/2 Starch, 2 Vegetables, 1/2 Fat 


Asparagus Soup with Basil Cream

3 pounds asparagus, ends and tips cut off and reserved separately and stalks cut crosswise into 1" pieces
2 1/2 cups water
2 medium onions, chopped fine
1 1/2 tablespoons unsalted butter
2 cups chicken broth

Basil Cream
1/2 cup heavy cream
1 1/2 cups packed fresh basil leaves
1/2 teaspoon salt

In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well.

In a 4-quart heavy saucepan, cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender.

Basil Cream
Make basil cream while soup simmers:
In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender purée mixture. Return basil cream to small saucepan and keep warm.

Purée soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through.

Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving.

Makes about 7 cups. 


Critique appreciated.  TIA.