Asparagus Recipes

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Here are some recipes to take advantage of the asparagus in season.

Joyce R

 

 

* Exported from MasterCook *

 

Asparagus And Shallot Frittata

 

Recipe By : http://www.maunyskitchen.com/

Serving Size : 8 Preparation Time :0:00

Categories : Vegatarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp extra virgin olive oil -- good-quality

2 pounds jumbo or medium asparagus -- peeled and cut into

 

-- 1-in. diagonal

-- pieces

4 large shallots -- peeled and sliced

-- thin

Salt and freshly ground pepper to taste

12 large eggs

1 1/2 cups ground Parmesan cheese

 

1.In 11-inch nonstick skillet, heat olive oil and cook asparagus and

shallots over medium heat until tender and beginning to caramelize.

Remove from heat and allow to cool slightly. Season with salt and

pepper to taste.

 

2.In large bowl, beat eggs well and season with salt and pepper. Add

cooled asparagus and shallots and mix with eggs. Add half of cheese and

blend well.

 

3.Wipe nonstick pan clean with paper towel, then replace over medium

heat. Add egg mixture and lightly stir mixture, leaving bottom layer

undisturbed so that a good base develops. Continue cooking and stirring

about 3 minutes until center is just slightly wet, then sprinkle with

remaining cheese and place under preheated broiler about 2 minutes until

frittata is puffed and browned. Remove pan from broiler, allow to rest

1 minute, then invert onto large warmed platter.

 

4.Cut frittata into 8 to 10 wedges and serve warm or at room

temperature. Notes: I like to use fat asparagus because it has more

flavor. If you need to store fresh asparagus in the refrigerator for a

day or two, trim the ends of the spear and store like flowers in water.

 

Joyce R. 4/99

 

 

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* Exported from MasterCook *

 

Asparagus Dinner

 

Recipe By : http://www.maunyskitchen.com/

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds large asparagus -- (about 3/4 inch

-- thick), up to 3

1 tablespoon extra virgin olive oil

***FOR THE VINAIGRETTE***

2 shallots -- finely chopped

2 teaspoons Dijon mustard

3 tablespoons balsamic vinegar

Salt and freshly ground black pepper

1/3 cup good quality olive oil

12 roasted or boiled new potatoes -- cut in half

3 hard-cooked eggs -- peeled and halved

2 tablespoons chopped parsley and chives -- mixed together

 

1.Place heavy baking sheet in the middle of the oven. Set oven

temperature to 450 degrees.

 

2.Wash and peel asparagus with a non-swivel French peeler starting about

1-1/2 to 2 inches below the tip and peeling straight down towards the

cut end. Snap off the tough ends and trim straight. Place asparagus on

a large plate and drizzle with the tablespoon of olive oil.

 

3.When oven reaches 450 degrees, spread asparagus spears in one layer on

the baking sheet. Roast for about 5 minutes, then turn with tongs.

Continue roasting for another 2 minutes or until just tender. Remove

from oven and allow to cool slightly.

 

4.In a small jar, combine shallots, mustard, vinegar, and salt and

pepper to taste. Shake well and add 1/3 cup of oil. Shake vigorously

until well combined.

 

5.Arrange the asparagus, potatoes, and eggs on a serving platter and

pour the vinaigrette over.Garnish with parsley and chives and serve

immediately.

 

 

Joyce R. 4/99

 

 

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