Asparagus Recipies

Asparagus with Hollandaise Sause

INGREDIENTS;
HOLLANDAISE SAUCE
750g (1.5lb) asparagus 600ml (1 pint) hot water
salt/pepper 1 tbs lemon juice
lemon slices (garnish) 1 tbs white wine vinegar
5 oz unsalted butter,4 egg yolks
METHOD: Cook asparagus as for basic recipe. Put hot water in blender, mix, discard and dry bowl (warms the bowl). Put the lemon juice, vinegar and egg yolks in the blender, mix briefly and with blender going, gradually add melted butter and mix until thick and creamy. Season to taste.
TO SERVE: Ladle sauce onto warmed plates and arrange drained asparagus on top with slice of lemon.

Warm Roast Asparagus Salad

INGREDIENTS;
1lb (500g) fresh English asparagus 2 tbs red wine vinegar
12 cherry or plum tomatoes 1 tps mustard
3 tbs virgin olive oil 1 tps clear honey
10 rashers streaky bacon 100g spinach or baby
12 small baby potatoes rocket leaves

METHOD: Preheat the oven to 200oC (400oF/Gas Mark 6). Clean and trim the asparagus and cut off any woody ends. Arrange the spears in a single layer in a shallow ovenproof baking dish. Cut the tomatoes in half and arrange amongst the asparagus. Season with salt and freshly ground black pepper and drizzle with half the olive oil.
Cut each bacon rasher in half, roll up tightly and arrange in the dish. Drizzle the honey over the bacon and bake for 20 mins until the bacon is crisp.
Meanwhile boil the potatoes until tender, drain and cut in half.
Whisk up remaining olive oil with vinegar, mustard ,salt and pepper in a large bowl until blended. Toss the spinach/rocket leaves in the dressing and arrange on a platter. Now gently toss the potato halves in the dressing and arrange on the platter with the roasted asparagus, bacon and tomatoes.

Asparagus Vinaigrette à la créme

This recipe makes enough sauce to cover 2lbs of asparagus
SAUCE: TO DECORATE
½ cup cream 2 hard boiled eggs
2 tps french mustard little finely chopped parsley
1 tbs white vinegar
1 tps chopped taragon (optional)
1 tbs mayonaise pich of salt/ white pepper

METHOD: Cook asparagus, drain well and leave to cool. Whip cream slightly, mix in mustard, vinegar, mayonaise, tarragon, salt & pepper and spread over spears of asparagus. Cut eggs in half, remove yolks and push through sieve. Chop whites very finely. Arrange a layer of egg white, then yolk on top and sprinkle a thin line of parsley between.

Asparagus & Buttered New Potatoes

INGREDIENTS:
2oz butter, melted salt and freshly ground pepper
1lb (500g)fresh English asparagus 1 tbs chopped fresh parsley
2lb s(1kg) small new potatoes 1 tbs chopped fresh mint

METHOD: Scrub potatoes and put them,in their skins in a pan of salted water. Bring to the boil and simmer for 10 to 12 mins, until almost cooked. Clean and trim the asparagus and snap off any wooden ends. Cut each spear into 2 inch lengths and then slice each piece in half diagonally.
Add the asparagus stems to the pan of potatoes, cover and simmer for 3-5 mins or until asparagus is tender. Drain the potatoes and asparagus, return to pan and toss in the butter and herbs.
Season with salt and pepper before serving

Asparagus Stir-Fry (vegetarian/vegan)

INGREDIENTS;
125g fresh asparagus
125g broccoli florets
125g cauliflower florets
285g muchrooms
125g baby sweetcorn
4 tablespoons vegetable oil
7.5cm piece of root ginger, cut into matchstick strips
4 red chillis, cut into strips
2 teaspoons cornflour
2 tablespoons rice wine
1 teaspoon salt
2 tablespoons soy sauce
1 teaspoon sugar

METHOD: Boil the asparagus,broccoli and cauliflower for 1 minute, then place in cold water and drain. Heat the oil in a large wok until smoking, add the ginger, the other vegetables and the chillis. Stir continuously over high heat for 5 minutes. Add in the remaining vegetables. Serve with rice

Asparagus & Spinach Soup

INGREDIENTS:
500g (1lb) fresh English asparagus 2 onions peeled and thinly sliced
1 clove garlic thinly sliced 50g (2oz) butter, salt & pepper
2 tbs plain flour 1 litre (2 pints) vegetable stock
4 tbs fresh spinach, chopped 2 flozs double cream,
METHOD: This is a good recipe for using asparagus trimmings or damaged spears. Clean and trim asparagus as before. Chop into short lengths. Melt the butter in a large
saucepan and cook onion and garlic for several minutes until tender, without browning. Add the chopped spinach and stir until it wilts.
Sprinkle the flour, salt and pepper into the pan, stir and cook for two mins and then add stock. Bring to the boil.

Add the asparagus pieces, cover the pan and cook over a moderate heat for 20 mins or until the asparagus is tender. Puree in a blender until smooth; sieve if necessary. Before serving stir in cream and check seasoning

Asparagus Carbonarra

INGREDIENTS:
500g (1lb) fresh English Asparagus 350g (12 oz) spaghetti or tagliatelli
6 rashers streaky bacon, chopped 100g (3.5 ozs) frozen peas
1 medium onion, finely sliced 1 clove garlic, finely chopped
6 oz single cream 2 eggs, salt and pepper
50g (2 oz) parmesan cheese, finely grated 25g (1 oz) butter

METHOD: Clean and trim asparagus. Cut the spears into short lengths and blanch in boiling water for 8-10 mins.Drain well and rinse to refresh. Cook peas in boiling water and drain well. Gently fry the onion, garlic and bacon in the butter until the bacon is cooked and the onion is softened. Remove from heat and stir in asparagus and peas.
Meanwhile cook the pasta according to instructions, drain and tip into a large, warmed serving bowl. Stir in bacon and asparagus mixture.
Beat the eggs and cream together with a little salt and freshly ground pepper and pour over the pasta. Mix well and scatter with grated parmesan before serving

Asparagus Tips in Filo Pastry

INGREDIENTS:
12 fresh English asparagus spears 12 frozen filo pastry squares
2-3 tbs freshly grated parmesan 25g (1oz) melted butter
2 teaspoons sesame seeds

METHOD: Clean and trim asparagus so each tip is 16cm (6 inches ) long. Cut out 12 squares of pastry (20 x 20cm). Take one square at a time, brush with melted butter and sprinkle evenly with parmesan. Lay a spear alongside on edge of each square and fold the small edge over the spear. Seal the ends and roll up the spear like a cigar, brushing the folded edges with melted butter to act like glue. Brush the top with butter and sprinkle with sesame seeds Bake for 10-15 mins, turning once so the pastry turns golden brown all over.