Asparagus, trimmed
Lemon
Grated Parmesan Cheese
Salt and pepper, to taste
Prosciutto
Olive oil
Preheat oven to 375 degrees. Line a baking sheet with foil.
Wrap bundles of asparagus with prosciutto; place bundles on baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil.
Bake until asparagus is tender. Remove from oven and sprinkle some lemon zest over the top and squeeze some lemon juice on top. Sprinkle on some Parmesan Cheese.
Salmon-Asparagus Bisque
1/2 lb. salmon
juice of 1 lemon
4 tablespoons butter
1/4 cup green onions, sliced onions
1 clove garlic, minced
1/4 cup flour
2 cups milk
3 cups half-half
1/2 cup tomato puree
2 tablespoon dry sherry
1 tsp. salt
1 tablespoon fresh dill, minced
1/4 tsp. white pepper
1 lb. skinny fresh asparagus, cut into bite size pieces if larger than a pencil, blanch cut pieces.
Poach salmon with juice from 1 lemon and enough water to just cover. Cool, flake and set aside. In a large saucepan, melt butter, stir in green onions and garlic; saute until onions are transparent. Blend in flour. Cook, stirring constantly, for 5 minutes. Slowly whisk in milk and half-and-half, stirring until thickened. Add the salmon, asparagus pieces, tomato puree, sherry , salt, dill and pepper. Simmer, covered for 15 minutes. Garnish with fresh dill.
Roasted Asparagus and Minted Red Potato Salad with Sun-Dried Tomato Mayonnaise
Sun-Dried Tomato Mayonnaise:
1 tablespoon sun-dried tomato, chopped
2 tablespoons white wine
1 cup mayonnaise
1 tablespoon fresh mint, chopped
Soak the sun-dried tomatoes in the white wine overnight. Combine all the ingredients including the soaked sun-dried tomatoes in a food processor and process until smooth. Chill.
Asparagus:
About 24 stalks of asparagus
olive oil
salt and pepper, to taste
2 tablespoon raspberry vinegar
Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly spray with cooking spray. Place the cleaned trimmed asparagus in a single layer on the baking sheet. Drizzle with olive oil. Season with salt and pepper. Bake until tender. Remove from oven and drizzle with the raspberry vinegar. Set aside to cool.
Minted New Red Potatoes:
2 cups very small red potatoes
3 tablespoons mint
2 tsp. salt
Place the potatoes, mint and salt in a heavy bottom pot. Add water just to cover the top of the potatoes. Bring to a boil and reduce to a simmer and cook until tender. Drain and allow to cool.
Toss the cooled potatoes in the sun-dried tomato dressing. Layer the bottom of the serving dish with the asparagus and pile the potatoes on top.
Prosciutto Wrapped Roasted Asparagus
Line a baking sheet with foil and lightly oil with olive oil. Place the trimmed asparagus in a single layer onto the baking sheet. Drizzle with olive oil ; salt and pepper; to taste.
Roast asparagus, though in ends trimmed at 425 degrees until tender.
Take a small bundle of roasted asparagus and wrap with prosciutto.
Beer Pizza Crust
1 cup beer
1 tsp. salt
2 tsp. sugar
3 1/4 cups bread flour
2 tsp. dried basil
1 1/2 tsp. instant yeast
Combine dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse until combined, while machine is running pour in beer. Blend until dough comes together. Rise and punch down twice. After 2 risings form into crust.
1 lb. pencil thin asparagus
1/4 lb. proscuitto
10.5 oz, log of soft goat cheese
1 head of roasted garlic
1/2 cup grated parmesan
red pepper flakes
pepper , to taste
olive oil
1/4 cup fresh basil, chiffonade
Preheat oven to 400 degrees.
Combine the goat cheese and roasted garlic. Spread onto crust , top with trimmed asparagus spears, sprinkle with red pepper flakes and pepper to taste. Place proscuitto on top of asparagus , sprinkle with grated parmesan. Drizzle entire pizza lightly with olive oil. Bake until cooked through and nicely browned. Remove from oven and sprinkle chiffonade basil over top.
This sauce is excellent as a pasta sauce and as a fondue sauce as the names implies.
2 lbs. asparagus, tough part of stems trimmed off
Olive oil
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
3/4 lb. Fontina cheese, cut into cubes
4 egg yolks, room temperature
salt and pepper; to taste
Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly oil with olive oil. Place the trimmed asparagus in a single layer onto the baking sheet. Drizzle olive oil over the asparagus and salt and pepper. Place in oven and roast until asparagus is just tender.
In a sauce pan melt the butter and add the flour over low heat. Whisk until mixture is well combined;do not allow to brown. Whisk in the milk until smooth and slightly thickened.
Add the cubed cheese and continue to stir until cheese is melted. Pepper to taste. Pour sauce over the roasted asparagus.
This sauce is also perfect for fondue, hence the name or as a pasta sauce.
Pasta:
2 1/2 cups flour
1/4 tsp. salt
3 eggs
1 tablespoon olive oil
Sauce:
1 shallot,minced
1 tablespoon butter
1 tablespoon olive oil
8oz, sliced cremini mushrooms
1 head roasted garlic,pulp squeezed out,reserved
1/2 cup white wine
1 1/2 pints heavy cream
1 3/4 cup Parmesan
salt and pepper; to taste
zest of 1 lemon
1 lb. asparagus tips and tender stems, cut on the diagonal
1 1/2 lbs. cooked shredded chicken
Pasta:
Place all ingredients in a bowl of a food processor fitted with a metal blade. Process until dough comes together, crumbly. Remove to a lightly floured surface and knead until dough is smooth. Wrap in plastic wrap and allow to rest at least 1 hour. Using a pasta machine, roll out dough into thin sheets. allow to dry slightly and thin run through pasta machine with fettuccine cutter. This can also bee done with a rolling pin. Place cut pasta on a floured parchment line baking sheet to dry slightly and until ready to cook. Cooking time with only be about 3 minutes or until al dente. Cook in salted boiling water.
Sauce:
In a heavy bottomed pan place the butter , olive oil and shallots and cook until translucent. Add the mushrooms and saute until moisture from mushrooms had evaporated off. Add the wine and reduce until nearly gone. Pour in the cream and add the zest and roasted garlic pulp. Stir and bring to boil reduce to simmer until slightly thickened. Add the chicken and stir to combine. When you are ready to cook the fresh pasta add the asparagus along with the pasta to cook. Drain the pasta and asparagus and put into sauce. Toss and serve.
3 tablespoons butter
1/4 cup chopped shallots
1 1/2 cups Arborio rice
1 cup sliced cremini mushrooms
3 tablespoons roasted garlic pulp
1/2 cup white wine
5-6 cups hot chicken stock
1/3 cup grated Parmesan cheese
1 tablespoon lemon zest
2 cups young asparagus , tips reserved and stalks sliced diagonally 1/4 inch long
1/3 cup chives
salt and pepper; to taste
Squeeze of fresh lemon juice; to taste
Additional grated Parmesan for garnish
In a deep skillet, melt butter. Add shallots and cook over moderate heat until softened, not brown. Add rice and mushrooms, stirring often until rice is translucent.
Add garlic and wine and enough chicken stock to just cover rice; cook stirring constantly until liquid is nearly absorbed, Continue to add stock a little at a time and letting rice absorb the stock. . Test rice for doneness after about 12 minutes of cooking. It should be creamy not gummy and each rice grain should be al dente in center. Stir in the asparagus and cook for 2 minutes then stir in zest, chives and cheese. Season with salt and pepper and a little lemon juice. Garnish with additional Parmesan cheese.
maggiesonebuttkitchen 