4 Tbs. oil or butter
3 onions, sliced in rings
6 outer leaves of lettuce, chopped
2 cups peas
2 carrots, sliced
2 cups asparagus, cut in pieces
1 cup tiny new potatoes
Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, stirring occasionally. When carrots are tender, take off heat and serve.
(from Simple Food for the Good Life by Helen Nearing)
Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts
FAVA BEAN AND SPRING VEGETABLE SOUP
1 tablespoon olive oil
2 large leeks or scallions (white and pale green parts only), thinly sliced (about 3 cups)
1/2 cup chopped peeled carrot
4 1/2 cups stock
2 cups shelled fresh fava beans (from about 2 pounds unshelled)
5 ounces green beans, trimmed, cut into 1-inch pieces
8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces
2/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese (optional)
Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.
(from Bon Appétit, May 2000)
2 large leeks or scallions (white and pale green parts only), thinly sliced (about 3 cups)
1/2 cup chopped peeled carrot
4 1/2 cups stock
2 cups shelled fresh fava beans (from about 2 pounds unshelled)
5 ounces green beans, trimmed, cut into 1-inch pieces
8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces
2/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese (optional)
Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.
(from Bon Appétit, May 2000)
Edamame and Asparagus Couscous
1 cup couscous
1 Tbs. olive oil
2 medium shallots, peeled and thinly sliced
1 small onion, chopped
6 asparagus spears, cut into 1-1/2 inch pieces
2 Tbs. Balsamic vinegar
1-1/2 tsp. tamari or soy sauce
1 c. shelled edamame (soy beans)
Cook couscous according to package directions. Meanwhile, in medium saucepan, heat oil over medium heat. Add shallots and onion and cook, stirring often, until softened, 3-4 min. Add asparagus and cook, stirring often, until just tender, 2-3 min. Stir in vinegar, tamari and edamame. Season with salt and freshly ground pepper to taste. Reduce heat and cover. Fluff couscous with fork and transfer to shallow serving bowl. Add asparagus mixture and toss to mix. Serve hot.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1 Tbs. olive oil
2 medium shallots, peeled and thinly sliced
1 small onion, chopped
6 asparagus spears, cut into 1-1/2 inch pieces
2 Tbs. Balsamic vinegar
1-1/2 tsp. tamari or soy sauce
1 c. shelled edamame (soy beans)
Cook couscous according to package directions. Meanwhile, in medium saucepan, heat oil over medium heat. Add shallots and onion and cook, stirring often, until softened, 3-4 min. Add asparagus and cook, stirring often, until just tender, 2-3 min. Stir in vinegar, tamari and edamame. Season with salt and freshly ground pepper to taste. Reduce heat and cover. Fluff couscous with fork and transfer to shallow serving bowl. Add asparagus mixture and toss to mix. Serve hot.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
ASPARAGUS, SHELLING BEAN, AND ARUGULA SALAD WITH SHAVED PECORINO
1/2 lb. medium asparagus, trimmed
2 cups shelled fresh shelling beans (2 1/2 lb. in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb. arugula, coarse stems discarded
1 (1/2-lb.) piece Pecorino Romano or Parmigiano-Reggiano cheese
2 teaspoons balsamic vinegar
Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
(from Gourmet, March 2003)
2 cups shelled fresh shelling beans (2 1/2 lb. in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb. arugula, coarse stems discarded
1 (1/2-lb.) piece Pecorino Romano or Parmigiano-Reggiano cheese
2 teaspoons balsamic vinegar
Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
(from Gourmet, March 2003)
ASPARAGUS, CUCUMBER, AND SUGAR SNAP PEAS WITH HERB GARLIC DIP
1 pound asparagus
1/2 pound sugar snap peas
3 cucumbers
1 tablespoon extra-virgin olive oil
2-1/2 cups plain yogurt
DIP:
1 cup fresh flat-leafed parsley leaves
1/2 teaspoon minced garlic
1 tablespoon chopped tarragon leaves
2 tablespoons fresh lemon juice
Drain yogurt in cheesecloth-lined sieve over a bowl for 8 hours, covered & chilled. Discard liquid. In food processor, pulse yogurt with all dip ingredients until herbs are finely chopped & yogurt is pale green. Have a bowl of ice & cold water ready. Trim asparagus & peas. Boil salted water to blanch peas 30 seconds; put in ice water. Drain; pat dry. Return water in saucepan to boil; blanch asparagus 1 min. Put in ice water. Drain; pat dry. Cut cucumbers into spears. Drizzle oil over dip & serve with vegetables.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1/2 pound sugar snap peas
3 cucumbers
1 tablespoon extra-virgin olive oil
2-1/2 cups plain yogurt
DIP:
1 cup fresh flat-leafed parsley leaves
1/2 teaspoon minced garlic
1 tablespoon chopped tarragon leaves
2 tablespoons fresh lemon juice
Drain yogurt in cheesecloth-lined sieve over a bowl for 8 hours, covered & chilled. Discard liquid. In food processor, pulse yogurt with all dip ingredients until herbs are finely chopped & yogurt is pale green. Have a bowl of ice & cold water ready. Trim asparagus & peas. Boil salted water to blanch peas 30 seconds; put in ice water. Drain; pat dry. Return water in saucepan to boil; blanch asparagus 1 min. Put in ice water. Drain; pat dry. Cut cucumbers into spears. Drizzle oil over dip & serve with vegetables.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
SPINACH AND ASPARAGUS FRITTATA
FILLING:
1 bunch spinach, washed and drained, with stems removed
1 pound asparagus, cut into 1-inch pieces
2 cloves garlic or garlic scapes, minced or mashed
EGG MIXTURE:
8 eggs, beaten
3 tablespoons whipping cream or water
1/4 teaspoons salt
Pepper to taste
2 tablespoons parmesan cheese, shredded
Olive oil, to coat skillet
Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes). Place under broiler for 2 minutes until top is golden brown. Cut into slices. Makes 4 servings.
(from Capay Organic Farm CSA "Farm Fresh To You" web site)
1 bunch spinach, washed and drained, with stems removed
1 pound asparagus, cut into 1-inch pieces
2 cloves garlic or garlic scapes, minced or mashed
EGG MIXTURE:
8 eggs, beaten
3 tablespoons whipping cream or water
1/4 teaspoons salt
Pepper to taste
2 tablespoons parmesan cheese, shredded
Olive oil, to coat skillet
Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes). Place under broiler for 2 minutes until top is golden brown. Cut into slices. Makes 4 servings.
(from Capay Organic Farm CSA "Farm Fresh To You" web site)
ASPARAGUS, FAVA BEAN AND ARUGULA SALAD WITH SHAVED PECORINO
1/2 lb medium asparagus, trimmed
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb arugula, coarse stems discarded
1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano
2 teaspoons balsamic vinegar
Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
(from Gourmet, March 2003)
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb arugula, coarse stems discarded
1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano
2 teaspoons balsamic vinegar
Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
(from Gourmet, March 2003)
ASPARAGUS TORTA
2 lbs. fresh asparagus, cleaned, trimmed
1/4 tsp. pepper
6 eggs
1 1/4 c. Parmesan cheese
1 Tbs. virgin olive oil
1 c. seasoned bread crumbs
1 tsp. salt
Cooking spray or 1 Tbs. oil
Preheat oven to 375 degrees. Spray or oil an 8x8x2 pan, bottom and sides. Steam asparagus until tender (best if fork just pierces). Let cool. Cut into small pieces. Beat eggs with 1-tablespoon olive oil. Add asparagus, salt, and pepper. Mix well. Add cheese and bread crumbs to mixture. Pour into prepared pan and drizzle a little olive oil on top. Bake approximately 45 minutes. Top should be nice and brown. Cool and cut into squares.
(contributed by CSA member, Sandy Michon)
1/4 tsp. pepper
6 eggs
1 1/4 c. Parmesan cheese
1 Tbs. virgin olive oil
1 c. seasoned bread crumbs
1 tsp. salt
Cooking spray or 1 Tbs. oil
Preheat oven to 375 degrees. Spray or oil an 8x8x2 pan, bottom and sides. Steam asparagus until tender (best if fork just pierces). Let cool. Cut into small pieces. Beat eggs with 1-tablespoon olive oil. Add asparagus, salt, and pepper. Mix well. Add cheese and bread crumbs to mixture. Pour into prepared pan and drizzle a little olive oil on top. Bake approximately 45 minutes. Top should be nice and brown. Cool and cut into squares.
(contributed by CSA member, Sandy Michon)
ASPARAGUS-LEEK RISOTTO
¾ lb. asparagus spears, trimmed
2 Tbsp. olive oil
1 ½ c. sliced leeks
1 cup Arborio rice
3 cups reduced-sodium chicken broth
½ cup freshly grated Parmesan cheese
2 Tbsp. snipped fresh parsley
½ tsp. finely shredded lemon peel
1 Tbsp. lemon juice
½ tsp. freshly ground coarse black pepper
Lemon slices
Lemon peel
Place asparagus in single layer on baking sheet. Brush with 1 Tbsp. olive oil; lightly sprinkle salt and black pepper. Bake, uncovered, in 450 degree oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds into 2-inch pieces, set aside all asparagus. Meanwhile, in a large saucepan, cook leeks in remaining olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn a golden brown. Inanother saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add ½ cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes). Stir in any remaining broth. Cook and stir just until rice is tender and creamy. Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices, and peel. Serves 4.
(from Better Homes and Gardens, April 2008)
2 Tbsp. olive oil
1 ½ c. sliced leeks
1 cup Arborio rice
3 cups reduced-sodium chicken broth
½ cup freshly grated Parmesan cheese
2 Tbsp. snipped fresh parsley
½ tsp. finely shredded lemon peel
1 Tbsp. lemon juice
½ tsp. freshly ground coarse black pepper
Lemon slices
Lemon peel
Place asparagus in single layer on baking sheet. Brush with 1 Tbsp. olive oil; lightly sprinkle salt and black pepper. Bake, uncovered, in 450 degree oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds into 2-inch pieces, set aside all asparagus. Meanwhile, in a large saucepan, cook leeks in remaining olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn a golden brown. Inanother saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add ½ cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes). Stir in any remaining broth. Cook and stir just until rice is tender and creamy. Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices, and peel. Serves 4.
(from Better Homes and Gardens, April 2008)
CITRUS-ROASTED ASPARAGUS
2 seedless oranges
2 lemons
5 Tbsp. extra-virgin olive oil
2 lb. asparagus spears
2 cloves garlic, thinly sliced
Sea salt and coarsely ground pepper
Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips of peel, avoiding the bitter white pith; set aside. From the same orange and lemon, squeeze a total of 2 Tbsp. juice; set aside. Thinly slice remaining orange and lemon; drizzle slices with 1 Tbsp. olive oil. Place on baking sheet lined with parchment paper; set aside. Place asparagus spears in a 15x10x1-inch baking pan. Sprinkle with garlic and citrus strips. Drizzle with 2 Tbsp. olive oil; toss to coat spears. Spread in single layer. Season with salt and pepper. Roast asparagus and citrus slices 12 to 15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to serving platter. Meanwhile, for vinaigrette, in a small dish whisk together reserved juices and remaining 2 Tbsp. oil; season with salt and pepper. Drizzle over roasted asparagus, citrus and garlic. Sprinkle with roasted citrus slices. Serve warm. Serves 8.
(from Better Homes and Gardens, March 2008)
2 lemons
5 Tbsp. extra-virgin olive oil
2 lb. asparagus spears
2 cloves garlic, thinly sliced
Sea salt and coarsely ground pepper
Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips of peel, avoiding the bitter white pith; set aside. From the same orange and lemon, squeeze a total of 2 Tbsp. juice; set aside. Thinly slice remaining orange and lemon; drizzle slices with 1 Tbsp. olive oil. Place on baking sheet lined with parchment paper; set aside. Place asparagus spears in a 15x10x1-inch baking pan. Sprinkle with garlic and citrus strips. Drizzle with 2 Tbsp. olive oil; toss to coat spears. Spread in single layer. Season with salt and pepper. Roast asparagus and citrus slices 12 to 15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to serving platter. Meanwhile, for vinaigrette, in a small dish whisk together reserved juices and remaining 2 Tbsp. oil; season with salt and pepper. Drizzle over roasted asparagus, citrus and garlic. Sprinkle with roasted citrus slices. Serve warm. Serves 8.
(from Better Homes and Gardens, March 2008)
STEAMED ASPARAGUS
Simple preparation: Place asparagus in a tall, covered pot with an inch of water. Stand asparagus upright and steam for 5 minutes. (This cooks the tougher stalks, while lightly steaming the thinner tops.)
ASPARAGUS FRITTATA
1 small bunch asparagus, about ¾ pound
1 large or 2 small leeks
2 Tbsp. butter
4-5 hen’s eggs from family farm chickens
½ cup cream, half and half or whole milk, from a family dairy, if possible
Sea salt, to taste
Pepper, freshly ground
Nutmeg, a little grated fresh, or 1/8 tsp. ground
¼ cup grated cheese, such as cheddar or Monterey Jack, or crumbed feta
Preheat oven to 300 degrees F. Break off the tough ends of asparagus. Cut the spears into 1-inch pieces on the diagonal. Slice leeks into thick rounds. Put them into a bowl of cold water and mix to get the dirt out. Melt the butter in an oven-safe skillet (cast iron or stainless steel). When it’s hot, lift the leeks out of the water in handfuls, shaking off any excess water, and put into the pan. Sauté over medium heat until just tender. Add asparagus pieces to the pan along with about a Tbsp. of water. Cover the pan and allow the asparagus to steam for 1 to 3 minutes, until just tender. Meanwhile, mix together the eggs with cream, milk or combination. Add salt, pepper, and nutmeg. Add asparagus to the pan and pour the egg mixture over, then add the cheese, pressing it gently into the eggs. Let this cook on the stovetop over low heat for a minute or two, and then transfer to the oven and bake until the eggs are just set-this may be as little as 5 minutes. Remove from the oven, cool for a few minutes, and slice. Serve with salad, good bread, and maybe a few steamed new potatoes.
(from Full Moon Feast, Jessica Prentice, March 2006)
1 large or 2 small leeks
2 Tbsp. butter
4-5 hen’s eggs from family farm chickens
½ cup cream, half and half or whole milk, from a family dairy, if possible
Sea salt, to taste
Pepper, freshly ground
Nutmeg, a little grated fresh, or 1/8 tsp. ground
¼ cup grated cheese, such as cheddar or Monterey Jack, or crumbed feta
Preheat oven to 300 degrees F. Break off the tough ends of asparagus. Cut the spears into 1-inch pieces on the diagonal. Slice leeks into thick rounds. Put them into a bowl of cold water and mix to get the dirt out. Melt the butter in an oven-safe skillet (cast iron or stainless steel). When it’s hot, lift the leeks out of the water in handfuls, shaking off any excess water, and put into the pan. Sauté over medium heat until just tender. Add asparagus pieces to the pan along with about a Tbsp. of water. Cover the pan and allow the asparagus to steam for 1 to 3 minutes, until just tender. Meanwhile, mix together the eggs with cream, milk or combination. Add salt, pepper, and nutmeg. Add asparagus to the pan and pour the egg mixture over, then add the cheese, pressing it gently into the eggs. Let this cook on the stovetop over low heat for a minute or two, and then transfer to the oven and bake until the eggs are just set-this may be as little as 5 minutes. Remove from the oven, cool for a few minutes, and slice. Serve with salad, good bread, and maybe a few steamed new potatoes.
(from Full Moon Feast, Jessica Prentice, March 2006)
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