Asparagus Recipes

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* Exported from MasterCook *

 

Pasta with Asparagus

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : " Post " Pasta

 

Amount Measure Ingredient -- Preparation Method

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5 cloves garlic -- minced

1 teaspoon dried red pepper flakes

2 dashes hot pepper sauce -- (to 3)

1/4 cup olive oil

1 tablespoon butter or margarine

1 pound fresh asparagus -- cut into 1 1/2 " pcs

salt to taste

1/4 teaspoon freshly ground pepper

1/4 cup shredded Parmesan cheese

1/2 pound mostaccioli or elbow macaroni -- cooked & drained

 

In a skillet, cook garlic, red pepper flakes, and hot pepper sauce in oil

and butter or margarine for 2 to 3 minutes. Add asparagus ,salt, and pepper.

Saute until asparagus is crisp-tender, about 8 to 10 minutes. Add Parmesan

cheese and mix well. Pour over hot pasta and toss well to coat.

Serve immediately.

 

 

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* Exported from MasterCook *

 

Risotto with Asparagus and Pine Nuts

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Beans Italian

Rice " Post "

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 quarts vegetable broth

8 stalks fresh -- slender asparagus

1/2 cup pine nuts

2 tablespoons unsalted butter

1 onion -- finely chopped

1 1/2 cups Italian arborio rice

1/2 cup dry white wine

2 tablespoons olive oil

2 cloves garlic -- finely chopped

1/2 cup heavy cream

1/2 cup grated Parmigiano cheese

salt & pepper to taste

 

In a saucepan, bring the vegetable stock to a boil, and continue to boil to

reduce it by about a cup. (If using the canned variety, don't bother reducing.

Turn the heat down, season with salt (the canned broth probably won't need any)

and keep it at a low simmer.

Trim the woody stems from the asparagus, leaving just the top 6 inches or

so. Slice the spears crosswise, on the bias, into thin little ovals 1/8 inch -

thick. Reserve.

Place the pine nuts in a large, dry skillet, and toast over medium heat,

stirring frequently, until golden brown, about 5 minutes. Watch carefully,

because once they begin to turn brown, they can go to unsightly black very

quickly. When done, toss the nuts into a bowl so they stop browning.

In a broad, heavy pot (make sure it's not aluminum or other reactive metal

on the inside, so that the wine you add later won't give the risotto an

unpleasant taste), melt the butter over medium heat. Add the onion and cook,

covered, until tender but not browned, 4 to 5 minutes.

Add the rice to the onion in the pot and, still cooking, stir for a minute

or so to coat the grains of rice with butter.

Add the wine, and continue cooking and stirring until it is completely

absorbed, a couple of minutes. Add 1 cup of the vegetable stock from the

simmering pot, and cook, stirring frequently, until it is absorbed - should take

2 minutes or so.

Add the rest of the stock in 1 cup amounts, cooking and stirring frequently

until each cup is absorbed, and until you have added a total of 4 to 5 cups of

stock - the rice at this point should be tender but still toothy.

 

COOKING THE ASPARAGUS: Between additions of stock, heat the olive oil in a

large skillet over medium-high heat.

Add the little asparagus ovals and the garlic, and saute for about 1

minute, until tender.

Remove the skillet from the heat and stir in the pine nuts, and season with

salt and pepper. Remember to keep an eye on the risotto, adding broth and

stirring.

When the last of the stock has been absorbed in the risotto, stir in the

cream and the cheese - a good big handful. The texture should be smooth and

creamy. Taste for salt and cheese, and adjust if necessary.

When your guests are ready and seated at the table, top the risotto with

the stir-fried asparagus and pine nuts, spoon into warm bowls, and serve

immediately.

Garnish with a bit of chopped fresh thyme or Italian parsley as a

variation. And make sure to have extra good Parmigiano cheese in a bowl on the

table.

 

 

 

 

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NOTES : NOTES: