THE VICTORIA ISLA N D ASP ARA G U S... Victoria Island Farms is an integrated asparagus operation located in... Joaquin Delta region of California. All asparagus sold by...

THE VICTORIA ISLA N D ASP ARA G U S RECIPE BOOK
Victoria Island Farms is an integrated asparagus operation located in the San
Joaquin Delta region of California. All asparagus sold by Victoria Island Farms is
grown, harvested and packed on Victoria Island, and is shipped fresh to markets
around the world within hours of its harvest. Victoria Island Farms packs both
green and purple (Viola) asparagus. The recipes that follow have been developed
and contributed by various friends and members of the Victoria Island Farms
family. We hope you enjoy them.
Victoria Island Farms • P.O. Box 87 • Holt, CA 95234, USA • Phone: 209-465-5600 • Fax: 209-4653837
www.vict o r ia islandfa rms.c om
© 2007 Victoria Island Farms. All rights reserved.
APPETIZERS
Fried Asparagus in Beer Batter
Asparagus Rollups
Asparagus En Croute
Prosciutto Wrapped Asparagus
Prosciutto-Almond Asparagus
Asparagus With Mustard-Dill Sauce
Asparagus Frittata Pizza
Asparagus With Prosciutto
Asparagus and Shallots Frittata
SALADS AND SALAD DRESSINGS
Asparagus Vinaigrette
Asparagus With Pistachio Vinaigrette
Asparagus with Hazelnuts & Tarragon Vinaigrette
Warm Asparagus & Parmesan Salad
Asparagus with Tarragon Dunking Sauce
Asparagus & Confetti Salad
Chinese Asparagus Salad
Shrimp and Asparagus Salad
Green Herb Dipping Sauce
Mayonnaises For Asparagus
Asparagus With Sesame Mayonnaise
Asparagus With Mayonnaise Nicoise
Blueberry vinaigrette for Asparagus
Vinaigrette for Asparagus
ASPARAGUS SIDE DISHES
Stir Fried Asparagus
Stir Fry Asparagus
Roasted Asparagus with Balsamic Vinegar
Roasted Asparagus with Lemon
Roasted Asparagus with Thyme
Asparagus Stir-Fry with Black Bean Sauce
Sesame Asparagus
Steamed Asparagus with Ginger Garlic Sauce
Asparagus Gratin with Tomatoes
SOUPS
Asparagus, Leek and Potato Soup
Cream of Asparagus Soup #1
Cream of Asparagus Soup #2
Asparagus soup With Basil Cream
Asparagus and Leek Soup
Asparagus and Potato Soup
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EGGS AND CHEESE
Asparagus Quiche in Ramekins
Asparagus Omelet
Asparagus and Egg Salad
Poached Eggs on Asparagus
Asparagus and Mushroom Quiche
Alpine Asparagus Quiche
Asparagus Quiche
Asparagus-Parmesan Soufflé
Tarte aux Asparagus
Asparagus-Parmesan Tart
PASTA
Pasta With Asparagus and Pistachios
Asparagus and Fettuccini Alfredo-Style
Pasta With Shrimp, Asparagus and Basil
Asparagus Lemon Pasta
Penne With Asparagus
Asparagus and Olive Tortellini
Asparagus Fettuccine with Avocado
Gnocchi with Asparagus and Tomatoes
Fettuccine with Asparagus and Seafood
Asparagus & Shrimp With Garlic and Chile
CHICKEN
Rolled Chicken and Asparagus
Asparagus and Chicken Stir-Fried
Chicken and Asparagus in Ginger Dressing
3
A P PETIZERS
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F r i e d Asparagus in Bee r Batte r
1 to 2 pounds asparagus
1 cup flour
1, 12 ounce, can of beer
Salt, pepper, garlic powder, seasoned salt and Italian seasoning to taste
Olive oil
Mix flour and seasonings together. Add beer to dry ingredients, mixing slowly until thick enough to cling to
asparagus. Cut asparagus into 2-inch pieces. Heat olive oil. Deep-fry the coated asparagus in 2 inches of olive oil
until golden brown, turning once.
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Asparagus Rollups
14 thin slices of white bread, crusts trimmed
8 slices bacon, cooked till crisp, drained and crumbled
8 ounces cream cheese, room temperature
Finely grated zest of one lemon
28 asparagus spears, cooked crisp-tender
Melted butter
Flatten the bread slices by rolling over them with a rolling pin. Combine the bacon, cream cheese, and lemon zest.
Spread an even layer of the cream cheese mixture on each flattened bread slice.
Place 2 asparagus spears, with the tips facing in opposite directions on one end of each bread slice. Roll up each slice
like a jellyroll. Cut each roll in half and place seam side down on a lightly greased cookie sheet.
Preheat broiler. Brush the tops and sides of the roll-ups with melted butter. Broil 6 inches from the heat until
lightly browned and toasted.
Serve immediately. Makes 28 rollups.
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Asparagus En C r o ute
12 slices of good-quality white sandwich bread
1/2 pound Jarlsberg or other Swiss-style cheese
1/2 cup Dijon mustard
12 asparagus spears, cooked till tender-crisp
4 tablespoons melted butter, approximately
Roll the bread as thin as possible with a rolling pin; trim crusts. You will have pieces of bread about 3-4 Inches
Square.
Lay squares out on a work surface and cover them with a damp towel for 10 minutes.
Cut the cheese into fingers approximately the size of the asparagus spears.
Spread each bread square with mustard. Lay an asparagus spear and a strip of cheese on each bread square and roll up.
Place seam side down on a buttered baking sheet
Brush rolls with melted butter. Bake in the upper third of a 450-degree oven for 10 minutes, or until brown and
bubbling. Serve immediately.
12 rolls, 4-6 servings.
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P r osc i utt o Wrap ped Asparagus
24 asparagus spears
12 thin slices prosciutto or Wesphalian ham
Lemon wedges
Freshly ground black pepper
Cook asparagus until tender-crisp. Drain and rinse asparagus under cold water to stop the cooking. Cut the
prosciutto into half and wrap each half around a spear. Serve with lemon wedges and grind black pepper over all.
Makes 24 appetizers.
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P r osc i utt o -Almond Asparagus
2 ounces very thinly sliced prosciutto, sliced 1/3 inch wide
1 Tbs. olive oil
1/3 cup sliced almonds
¾ cup fresh orange juice
1/3 cup red wine vinegar
1 tsp. cornstarch
1 tsp. Grated orange peel
2 pounds trimmed asparagus
Pepper to taste
1 twist of orange peel
In a 10-12 inch fry pan over medium heat, stir prosciutto and oil till meat is browned, about 4 minutes. With a
slotted utensil, lift prosciutto onto paper towels.
Add almonds to pan. Stir till golden, 2-3 minutes. Lift nuts from pan onto paper towels, and set aside. Discard oil
in pan.
Stir juice, vinegar, cornstarch, and grated orange peel till smooth. Pour into pan and stir over high heat till bubbling,
about 1 minute. Pour into small bowl.
Rinse pan and place asparagus and ½ cup of water in pan. Cover tightly and cook over med-high heat till crisptender about 3-5 minutes depending on thickness and freshness of stalks.
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Asparagus With Mustar d - D ill Sauce
1-cup yogurt
1/4 cup country or Dijon-style mustard
1/4 cup mayonnaise
2 tablespoons fresh dill or 2 teaspoons dry dill
2 teaspoons dried chives or 2 tablespoons fresh chives
Salt and pepper to taste
1/2 pound asparagus per person, trimmed and peeled
Combine well all the ingredients except asparagus. Cook the asparagus till barely tender in boiling water, and
immediately cool it in ice water to stop the cooking process. Place the asparagus on a large oval or rectangular
platter and spoon some of the sauce over the asparagus, and pass the rest at the table.
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Asparagus Fr i ttata P izza
3 cups chopped asparagus
1 cup Bisquick™
½ cup Parmesan cheese
½ cup vegetable or olive oil
4 eggs, beaten
¼ teaspoon salt
½ tsp each oregano and seasoned salt
5 cloves garlic
Dash of ground pepper
Mix all ingredients together and spread in a greased 13 x 9 inch pan. Bake at 350 degrees for 25-30 minutes, or
until barely firm. Serve at room temperature, cut into 2-inch squares.
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Asparagus With P r osc i ut to
4 ounces whipped cream cheese
1/3 teaspoon finely minced garlic
Pinch each of salt and pepper
12 thin slices of prosciutto, cut crosswise into halves
24 asparagus spears, cut to 4 inches, cooked to crisp-tender
Combine whipped cream cheese with garlic, salt and pepper.
Spread each half slice of prosciutto with some of the cheese mixture and roll around an asparagus spear. Arrange on
a baking sheet.
Heat in a preheated 350 degree oven for 3-4 minutes, or until heated through. Serve immediately.
.
24 bundles, 6-8 servings.
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Asparagus and Shallot F r i ttata
2 lbs. asparagus, peeled (if thick stalks used), and cut into 1” diagonal pieces
4 large shallots, peeled and sliced thin
3 Tbs. virgin olive oil
12 large eggs
1-½ cups freshly ground Parmesan cheese
Salt & Pepper to taste
In an 11-12 inch nonstick skillet, heat olive oil and cook asparagus pieces and sliced shallots over medium heat
until tender and start to caramelize. Remove from heat and allow to cool slightly. Season with salt and pepper to
taste. In a large bowl beat eggs well and season with salt and pepper. Add cooled asparagus and shallots and mix with
eggs. Add half of the cheese and blend.
Wipe the pan clean and place over medium heat. Add the egg-asparagus mixture, and then lightly stir the mixture,
leaving the bottom layer undisturbed so that a good base develops. Continue cooking and stirring for about 3
minutes until the center is just slightly wet, then sprinkle with the remaining half of the Parmesan cheese and place
under a preheated broiler for about 2 minutes till the frittata is puffed and browned. Remove the pan from broiler,
allow to rest for 1 minute, then invert onto a large platter.
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SALADS A N D SALAD DRESSIN GS
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Asparagus Vinaigrette
1/2 pound asparagus per person
Italian dressing or French vinaigrette
Fresh Parmesan cheese
Blanch asparagus till almost tender, 3-4 minutes. Drain and rinse with cold water to halt cooking process. Pour
Italian dressing over the asparagus. Let it marinate for 4 hours or overnight. Before serving, sprinkle generously
with Parmesan cheese.
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Asparagus With P istach i o V ina igrette
1 & 1/4 pounds fresh asparagus
Salt & pepper
4 tablespoons vegetable oil
3 tablespoons vinegar
3 tablespoons chopped California pistachios
1 tablespoon minced fresh chervil or parsley
Trim asparagus spears as needed. Arrange asparagus in a single layer in a large skillet. Add boiling water to cover and
1 teaspoon of salt. Cover and simmer until tender-crisp, about 5 minutes.
Meanwhile, in a small bowl, whisk oil, vinegar, pistachios, chervil and salt and pepper to taste. Drain asparagus.
Serve warm with vinaigrette. Makes 4 to 6 servings.
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Asparagus with Hazelnuts and Tar ragon Vinaig rette
1-pound fresh, trimmed asparagus
¼ cup minced shallots
3 Tbs. tarragon-flavored white wine vinegar
4 tsp chopped fresh tarragon (or 1-¼ tsps. Dried)
1 tsp. Dijon mustard
7 Tbs. hazelnut walnut, walnut or olive oil
4 cups baby lettuces or inner leaves of curly endive
¼ cup hazelnuts, toasted, husked and coarsely chopped
Steam asparagus till crisp-tender, about 3-5 minutes. Transfer asparagus to a bowl of ice water and cool. Drain.
Place asparagus on paper towels.
Combine shallots, vinegar tarragon and mustard in a bowl. Gradually whisk in oil. Season to taste with salt and
pepper.
Place the lettuces or endive on a large platter. Arrange the asparagus on top. Drizzle with vinaigrette, sprinkle with
hazelnuts.
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Warm Asparagus & Parmesan Salad
2 lbs. Asparagus, peeled and cut into 1” pieces
2 tsp. fresh lemon juice
3 Tbs. extra-virgin olive oil
Fresh pepper
4 oz. Parmesan cheese, in 1 piece
4 cups mixed greens
Add asparagus to a large pot of boiling, salted water. Cook 3-5 minutes, till barely crisp-tender. Drain briefly under
cold water. Spears should still be warm.
Toss asparagus with lemon juice, olive oil, and pepper to taste. With a vegetable peeler, shave thin slices of Parmesan
on top. Make a bed of greens on a serving plate and mound the asparagus on top. Serve at once.
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Asparagus with Tar ragon D unk ing Sauce
1-cup light sour cream
¼ cup packed parsley
2 Tbs. packed fresh or 2 tsp. dried tarragon
Salt & pepper
2 pounds trimmed asparagus, cooked till tender-crisp, then place in ice water till chilled, then drained.
In a blender or food processor, mix the sour cream, parsley, and tarragon till very smooth. Season to taste with salt
and pepper. Arrange the asparagus on a platter and drizzle a little of the sauce over the middle of the asparagus spears,
and pass the rest of the sauce.
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Asparagus & C onfett i Salad
2 pounds asparagus, cooked and chilled
1 pound rigatoni pasta, cooked, drained, oiled and chilled
3/4 cup each yellow and red bell pepper, cut into cubes
1 cup black olives cut into quarters
1/2 cup each fresh parsley and chives, chopped
1/4 cup fresh chive flowers
1/2 cup Parmesan cheese, grated
8-12 ounces Italian dressing of your choice
1/4 cup calendula petals or bachelor buttons
Cut the asparagus diagonally into 1-2 inch pieces. Toss the asparagus, pasta, peppers, olives, parsley and chives. Pull
the chive petals from the head and sprinkle into the salad. Pull the calendula petals and trim just the white tip, and
sprinkle the petals into the salad. Add the Parmesan cheese and the dressing, toss and serve chilled.
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Ch inese Asparagus Salad
1 pound thin asparagus, trimmed
1-tablespoon soy sauce
1-tablespoon sesame oil
1-teaspoon rice vinegar
1 & 1/2 teaspoons sugar
Slice the asparagus diagonally into 2-inch lengths, keeping the tip and the stems separate.
Combine the soy sauce, oil, vinegar and sugar in a small saucepan. Stir over moderate heat just till the sugar
dissolves. There will be a small amount of sauce. Set aside.
Bring a pot of lightly salted water to a boil. Drop in the stems and cook 1 minute. Add the tops and cook 1 minute
more. Drain and rinse under cold water.
Put the asparagus in a bowl, add the soy mixture, and toss.
Serve at room temperature on lettuce leaves. Serves 4.
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Shr imp and Asparagus Salad
1 pound cooked and peeled shrimp
1 pound asparagus tips, cooked until tender-crisp (about 5 minutes)
1/2 cup chopped pimentos
1/4 cup finely chopped parsley
1/2 teaspoon each white pepper and celery seed
1-teaspoon salt
1-tablespoon horseradish
1-cup mayonnaise
1/4 cup freshly squeezed lemon juice
2 hard-boiled eggs, diced
Lemon wedges
Endive or green leaf lettuce
Blend shrimp, asparagus, parsley, pimentos, lemon juice, spices, mayonnaise and horseradish. To serve, place on
endive or green leaf lettuce. Garnish each serving with a lemon wedge and top with diced egg. Serves 4.
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Green Her b D i p p ing Sauce
1/2 bunch each of Italian parsley, fresh dill and watercress
1/2 cup drained, cooked fresh spinach, all liquid squeezed out
2 scallions, tender greens included, sliced thinly
2 cups mayonnaise, preferably homemade
1-cup dairy sour cream
Salt and pepper to taste
In a food processor with a steel blade, or in a blender, place the parsley, dill and watercress. Chop finely and transfer
to a bowl.
Process the spinach in the same way and add to the herb mixture.
Combine the herbs with scallions, mayonnaise, and sour cream, folding together gently. Add salt and pepper to taste.
Refrigerate until ready to use.
To use with asparagus: Blanch asparagus until almost tender, then quickly immerse the cooked asparagus in ice water
till it is room temperature, to stop the cooking process. Arrange the asparagus on a platter lengthwise and pour a
ladle of the sauce across the middle of the spears. Place the remaining sauce in a serving bowl and pass around.
Makes 4 cups of sauce.
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Asparagus With Sesame Mayonnaise
1 egg
2 egg yolks
2 & 1/2 tablespoons each of rice vinegar and soy sauce
3 tablespoons Dijon mustard
1/4 cup dark sesame oil
2 & 1/2 cups corn oil
Szechwan-style hot and spicy oil (optional)
Grated fresh orange rind (optional)
In a food processor fitted with a steel blade, or in a blender, process the whole egg, egg yolks, vinegar, soy sauce and
mustard for 1 minute.
With the motor still running, dribble in the sesame oil and then the corn oil in a slow, steady stream.
Season with drops of the hot and spicy oil if you use it, and scrape the mayonnaise out into a bowl. Cover and
refrigerate until ready to use.
Garnish with orange rind, if used, before serving.
Makes about 3 & 1/2 cups of sauce.
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Asparagus With Mayonnaise Nic o ise
1-cup mayonnaise, preferably homemade
1 tablespoon capers, drained, plus additional to taste
1 tablespoon each tomato paste and anchovy paste
1 garlic clove, peeled and minced
Large pinch of oregano
Combine all ingredients in the bowl of a food processor fitted with a steel blade, and process until smooth, then stir
in additional capers to taste.
Makes about 1 & 1/4 cups sauce.
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Bluebe r ry Vina igrette f o r Asparagus
1/3 cup olive oil
1/2 cup blueberry vinegar with blueberries
3/4 teaspoon each of salt and black pepper
1-inch cinnamon stick
1/4 cup blueberries, unsweetened
Combine all ingredients in a jar. Shake well. Make at least 1 hour before using. Shake again before serving.
Makes 1 cup vinaigrette.
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Vinaigrette f o r Aspa ragus
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1-teaspoon sugar
1/2 teaspoon each salt and pepper
Minced parsley and snipped fresh chives, to taste
1/2 cup olive oil
Whisk together mustard, vinegar, sugar, salt, pepper and herbs, to taste. Continue to whisk mixture while slowly
dribbling in olive oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use. Vinaigrette is best
if made just before it is to be used. Whisk again just before serving.
Makes 1 cup vinaigrette.
To serve vinaigrettes with asparagus: Blanch asparagus until tender-crisp and immediately immerse cooked asparagus
in ice water to halt the cooking process. Place cooked and cooled asparagus on a platter, allowing 1/4-1/2 pound
asparagus per serving. Drizzle asparagus with vinaigrette just before serving, and pass remaining vinaigrette at the
table.
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ASP ARA G U S SIDE DISHES
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Sti r F r ie d Aspa ragus
1 pound asparagus, trimmed
1-teaspoon cornstarch
1-tablespoon cold water
2 tablespoons peanut oil
1/4 cup thinly sliced scallions
1/2 cup chicken broth
1-tablespoon light soy sauce
Cut the asparagus into 2-inch lengths. Combine the cornstarch and water in a small bowl and stir into a smooth
paste. Set aside.
Heat the oil in a large heavy skillet or wok and when very hot, add the asparagus and scallions and stir-fry for 1
minute. Add the chicken broth; bring to a boil, and cook, stirring, for 2-3 minutes.
Make a well in the center of the asparagus and add the cornstarch mixture and the soy sauce. Cook, stirring, for 30
seconds or more, until sauce is smooth and thickened. Serve immediately, on shredded lettuce leaves if desired.
Serves 4.
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Sti r F ry Asparagus
1-pound fresh asparagus
2 tablespoons peanut oil
Quarter-sized slice of ginger
1/4 cup chicken broth
1/2 teaspoon cornstarch
Wash and trim asparagus. Cut asparagus diagonally into 1-inch pieces. Place in rapidly boiling water, then remove
from heat and let stand 4 minutes. Drain. Add oil to a large skillet or wok and heat until very hot. Add ginger and
stir about 1 minute; remove ginger. Add asparagus and cook until heated through. Combine soy sauce, chicken
stock and cornstarch in a small dish, stir until smooth and add to asparagus. Simmer 2 to 3 minutes. Asparagus
should be crisp-tender. Makes 3 servings.
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Roasted Aspa ragus with Balsamic Vinegar
1 Tbs. olive oil
1 ½ lbs. slender asparagus, trimmed
3 Tbs. balsamic vinegar
Salt & pepper
¼ cup (1/2 to 1 oz.) Parmesan cheese curls
Place a 10-in. ovenproof frying pan in a 500-degree oven for 5 minutes. Remove from oven and swirl oil in pan.
With tongs, roll asparagus in oil. Bake asparagus till tender-crisp to bite, 5-10 minutes. Drizzle with vinegar; add
salt and pepper to taste. Scatter Parmesan cheese curls on top.
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Roasted Aspa ragus with L emon
2 pounds trimmed asparagus
1 Tbs. extra-virgin olive oil
Salt & pepper
1-2 lemons cut into wedges
Heat oven to 425 degrees
Put asparagus in a jelly-roll (15 ½ X 10 ½) pan. Drizzle with oil and sprinkle with salt and pepper to taste. Turn
till evenly coated, then arrange in a single layer.
Roast 10-15 minutes, or till tender with pierced and tips start to brown. Serve warm, with lemon wedges.
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Roasted Aspa ragus with Thyme
2 pounds asparagus
2 Tbs. extra virgin olive oil
½ tsp. dried thyme or 1 tsp. chopped fresh thyme
1/8 tsp. pepper
Heat oven to 425 degrees
Wash and trim asparagus. Drizzle asparagus with olive oil and toss lightly to coat. Place asparagus in a shallow
baking dish that holds them in a single layer, such as a jelly roll pan. Sprinkle with thyme, salt & pepper.
Roast in oven at 425 degrees for 15 minutes, or until tender
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Asparagus Sti r -F ry with Black bean Sauce
2 Tbs. dry white wine or mirin
1 Tbs. cornstarch
¼ cup Chinese black bean sauce
2 garlic cloves
3 slices of fresh ginger, minced
1 Tbs. vegetable oil
1-cup vegetable or chicken broth
2 Tbs. light soy sauce
1 ½ lbs. asparagus, trimmed and cut into 2-inch pieces
3 scallions cut into 2-inch pieces (green & white parts)
1 Tbs. slivered almonds or chopped cashews
Red paper flakes to taste
In a small bowl, mix mirin or wine with cornstarch until smooth: set aside. In another small bowl, mix black bean
sauce with garlic and ginger: set aside.
Heat oil in a large nonstick frying pan over medium heat. Add black bean mixture: cook, string constantly till well
blended, about 1 minute.
Increase heat to medium-high. Add asparagus and scallions; cook, stirring, till vegetable are crisp-tender, 3-4
minutes. Add additional broth or water if necessary to prevent sticking.
Transfer vegetable to a serving platter. Leave broth in pan. Reduce heat to medium. Add cornstarch mixture to pan;
stir till sauce thickens, 1-2 minutes. Pour sauce over asparagus and sprinkle with almonds. Sprinkle with red pepper
flakes and serve over cooked rice. 4 servings
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Sesame Asparagus
1 lb. fresh asparagus, trimmed and cut diagonally into thirds
½ teaspoon vegetable oil
½ cup finely diced red bell pepper
1 tbs. soy sauce, regular or low-sodium
½ tsp. sesame oil
2 tsp. sesame seeds, toasted*
Cook asparagus in a large pot or frying pan of boiling water till crisp-tender, about 3-5 minutes. Drain and rinse
asparagus under cold water. Drain well.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add bell pepper and stir 1 minute. Add
asparagus and sauté till heated through, about 2 minutes. Add soy sauce and sesame oil. Toss till asparagus and bell
pepper and coated. Transfer to platter and sprinkle with sesame seeds.
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Steamed Asparagus with Ginger Garlic Sauce
2 lbs. asparagus, trimmed and cut diagonally into ½-inch thick slices
2 tsp. cornstarch
½ cup water
2 Tbs. soy sauce
1 Tbs. medium-dry Sherry
1 tsp. sugar
½ tsp. salt
1 tsp. sesame oil
1 Tbs. vegetable oil
2 tsp. minced peeled fresh gingerroot
1 ½ tbs. minced garlic
2 tbs. sesame seeds, toasted lightly*
Cooked rice, if desired
Add asparagus to a pot of rapidly boiling water and cook till crisp-tender, 2-4 minutes. Transfer asparagus to a bowl
of ice water for a few minutes, and then drain well.
Heat a large heavy skillet or wok over high heat till hot add vegetable oil. Heat vegetable oil till hot but not
smoking, and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch
mixture and add asparagus. Bring liquid to boil, stirring; add stir-fry mixture till asparagus is well coated. Sprinkle
asparagus with sesame seeds and toss. Serves 4-6
*To toast sesame seeds, place them on the baking tray of a toaster oven, which is set on the darkest setting, and toast
for 1-2 cycles or until golden brown. Alternatively, place the sesame seeds on a baking sheet in a 300-degree oven
and heat 10-15 minutes or until golden brown.
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Asparagus Grat in with Tomatoes
1 ½ pounds asparagus
6 garlic cloves, chopped
3 tbs. Olive oil
8-10 vine-ripe tomatoes, peeled, or canned whole tomatoes
Salt
2 tbs. pesto or finely chopped basil
¼ cup fresh breadcrumbs
¼ cup freshly grated Parmesan cheese, preferably Regianno Parmesan
Preheat oven to 450 degrees or preheat broiler. Trim asparagus if necessary. Leave the tip ends whole and as long as
possible. Blanch asparagus and drain, then arrange in a single layer in a gratin (shallow, wide) dish.
Heat the garlic in a sauté pan with 2 tablespoons of olive oil. When it just begins to brown, add the tomatoes and
salt. Cook over medium-high heat till it becomes somewhat concentrated, about 6 minutes. Pour over the
asparagus and dot the top with the pesto or basil.
Combine the breadcrumbs and Parmesan and sprinkle over the top. Drizzle with the remaining olive oil.
Bake or broil for about 5 minutes, or until the top is golden brown in spots. Serve hot or at room temperature.
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SO U P S
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Asparagus, Leek and P otato Sou p
1/4 cup & 2 tablespoons butter
3 large leeks (white part and only 1-inch of green part), chopped
1/2 teaspoon thyme or fine herbs, crumbled
1 bay leaf
6 cups chicken stock or canned chicken broth
1 & 1/2 pounds small new potatoes, quartered
1 pound asparagus, trimmed and cut into 1-inch pieces
Salt and pepper to taste
Melt 1/4 cup butter in a heavy saucepan over low heat. Add leeks, thyme and bay leaf. Cover and cook till leeks are
soft, stirring occasionally, about 10 minutes. Add asparagus and simmer until tender, about 5-8 minutes. Discard
bay leaf. Puree soup in batches in a blender or food processor. Add salt and pepper to taste. Add remaining butter if
desired. Reheat and serve hot. Serves 6-8.
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C r eam of Asparagus Sou p # 1
1-pound asparagus, cut into 2-inch lengths
1 onion, chopped
2 tablespoons each butter and flour
4 cups chicken broth
1/2 cup cream
Salt and pepper to taste
Sauté onion and butter 3 minutes. Stir in flour. Add chicken broth slowly. Add asparagus. Cover and simmer 20
minutes or until asparagus is tender. Puree mixture until smooth. Add cream, salt and pepper to pureed soup and
reheat. Serves 4.
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C r eam of Asparagus Sou p # 2
This soup may be served hot or cold.
4 cups chopped yellow onions, about 4 large onions
8 tablespoons sweet butter
2 quarts chicken broth
2 pounds asparagus, trimmed
1/2 cup heavy cream or 1/2 cup buttermilk, for cold soup
Salt and black pepper to taste
Melt the butter in a large pot and simmer the onions until very soft and golden, about 25 minutes, stirring often.
Add the chicken stock and bring to a boil.
Meanwhile, trim the tips from the asparagus and reserve. Chop the remaining part of the spears into 1-inch pieces
and drop into the boiling chicken broth, cover, reduce heat, and simmer 20-30 minutes, or until asparagus is very
soft.
Puree the soup in a food processor fitted with a steel blade, or in a blender, until smooth. Return the puree to the
pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5-8 minutes. If serving the soup
hot, season with salt and pepper to taste and serve.
If serving the soup cold, remove from heat, cool, stir in the cream or buttermilk, and refrigerate covered. Season to
taste with salt and pepper. Serve very cold.
8 to 10 servings.
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19
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Asparagus Sou p With Basil C ream
3 lbs. asparagus, ends and tips cut off and reserved separately and stalk cut crosswise into 1-inch pieces.
2-½ cups water
2 medium onions, finely chopped
1 ½ tbs. butter
2 cups chicken or vegetable broth
For the basil cream:
½ heavy cream
1 ½ cups packed fresh basil leaves
½ tsp. salt
In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus
ends with slotted spoon and bring water to a boil. Add reserve asparagus tips and cook, uncovered, over high heat till
crisp-tender, about 3 minutes. Transfer asparagus tips only (save the cooking liquid) to a bowl of ice water for 2-3
minutes, and then drain well.
In a heavy 4-qt. Saucepan cook onions in butter with salt and pepper to taste over medium heat, stirring, till pale
golden. Add asparagus stalk pieces, broth, and reserve cooking liquid and simmer, cover, 15 minutes, or until
asparagus pieces are tender.
While soup simmers:
In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring till basil is
wilted, 5-10 seconds. Pure mixture in a blender or food processor, then return mixture to the saucepan and keep
warm.
Pure’e soup in a clean blender or processor in small batches and return to 4-qt. saucepan, thinning with water if
desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, till heated
through.
Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each
serving. Makes 7 cups
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Asparagus and Leek Sou p
1 cup finely chopped white and pale green parts of leek
1 minced garlic clove
2 tbs. butter
1 pound asparagus, trimmed and cut into 1-inch pieces
1-¼ cups chicken broth
1/3 cup sour cream
In a saucepan cook the leeks and the garlic in the butter over moderately low heat, stirring, until the leeks are
softened, add the asparagus, the broth, and ½ cup water, and simmer the mixture, covered for 10-12 minutes or
until asparagus is very tender. Puree 2/3 of the mixture remaining in the pan, and whisk in the sour cream and salt
and pepper to taste. Cook the soup over moderately low heat till heated through, but do not let boil.
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Asparagus and P otat o Sou p
1 ½ pounds asparagus
8 cloves of garlic, peeled and coarsely chopped
5 potatoes, peeled and diced
6 cups chicken or vegetable broth
Salt and pepper to taste
1-2 tbsp. butter or pesto (optional)
Combine garlic, potatoes and broth in a saucepan. Bring to a boil, then reduce heat to medium and cook until the
potatoes are just tender, about 15 minutes.
Cut the stalks in half, and then cut the tip ends into bite-size lengths. Peel the stalk ends (unless using very slender
asparagus), and then dice them.
Reserve about 1/3 of the asparagus tips, and add the rest and all of the stalks to the simmering soup. Cook over
medium heat for 5 minutes, or until the asparagus is tender, then puree it in batches in a blender. Return the soup to
the pan and add the reserved asparagus tips and reheat briefly. Season with salt and pepper. Top each bowl full with a
nugget of butter or pesto, if desired, and then serve.
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EGGS A ND CHE ESE
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Asparagus Q u i che in Ramek ins
14 ounces ham cut into rectangular slices
4 ounces shredded Swiss or Jack cheese
4 large eggs
2 cups whipping cream
1 tablespoon dried onion
Salt and pepper
12 large asparagus spears (about 1 pound), cooked till tender-crisp (about 5 minutes)
Parsley
Line 4 buttered oval ramekins with ham, overlapping the slices. Sprinkle each with cheese. Combine the eggs,
cream, onion flakes and salt and pepper to taste. Place 3 asparagus spears in each ramekin. Pour egg mixture over
asparagus. Bake at 325 degrees 25 to 30 minutes, or until custard is set and mixture is lightly browned. Makes 46 servings.
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Asparagus Omelet
Cook asparagus till tender-crisp, warm it in butter, and arrange across a plain omelet before folding.
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Asparagus and Egg Salad
Mix together boiled eggs, good quality mayonnaise, minced onion, a little good quality red wine vinegar, and a bit of
Dijon mustard. Stir in asparagus spears and dill.
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Poached Eggs on Asparagus
Place 2 poached eggs on top of 6 blanched asparagus spears for each serving. Cover with Hollandaise sauce.
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Asparagus and Mushr o om Q u i che
Quiche Pastry
3 cups flour
4 & 1/2 ounces butter, chilled
2 & 1/2 ounces shortening, chilled
6-8 tablespoons ice water
Measure the flour and put into the bowl of a food processor. Add small pieces of butter and shortening. Blend by
hitting pulse button on the machine once every few seconds until it resembles coarse meal. Add water and let
continue to process until the mixture rolls into a ball (about 1 minute). The pastry can be rolled into a crust
immediately. A pan with a removable bottom is preferred, but not necessary. Use a 10-inch pan.
Place parchment paper on the bottom of the quiche shell. Use pie weights or pinto beans sprinkled over the paper to
keep the shell from rising. Bake in a preheated oven at 375 degrees for 15-18 minutes. If the shell is transparent
on the bottom, it is not done. Bake until the shell is no longer transparent. Cool and remove the weights.
Quiche Custard
1 & 1/2 cups heavy cream
3 eggs, well blended
Dash each of salt and pepper
Blend all custard ingredients well and set aside.
Quiche Filling
1-pound asparagus cleaned, trimmed and sliced into 1-inch lengths
1/3 pound mushrooms, sliced
1/4 cup green onions, chopped
1 teaspoon minced garlic
2 tablespoons olive oil
2 teaspoons thyme, crushed
6 ounces Swiss cheese, grated
3 ounces cheddar cheese, grated
Heat the olive oil in a sauté pan; add the asparagus, mushrooms, onions and garlic. Cook on high heat for 3-5
minutes, turning frequently to keep from burning. Add the thyme and stir well. Remove from the heat and cool.
Once cooled, combine the asparagus mixture with the grated cheeses; mix well.
To assemble and bake:
Preheat oven to 350 degrees. Mix the quiche filling and custard together and pour carefully into the crust. Leave
approximately 1/4-inch rim at the top. Bake for 30-40 minutes. Check for doneness by moving the pan. If the
filling “wiggles”, bake another 5 minutes. When done, let it cool completely.
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Alpine Asparagus Q u i che
1 unbaked deep-dish, 9-inch pie shell
1 pound asparagus, washed, trimmed, blanched for 5-10 minutes, and drained
3/4 cup each milk and half-and-half
1/2 cup finely chopped onion
1/4 teaspoon each salt, nutmeg and black pepper
3 eggs, slightly beaten
1 cup shredded Swiss cheese
Bake pie shell at 400 degrees for 10 minutes. Combine milk, cream, onion, salt, nutmeg and pepper in saucepan.
Bring to a boil, then simmer 1 minute. Stir hot mixture into eggs. Sprinkle 2/3 of the cheese into the pie shell.
Arrange asparagus over the cheese, trimming spears if necessary. Pour in egg mixture. Sprinkle remaining cheese over
top. Bake at 375 degrees for 20-26 minutes or until a knife inserted 1 inch from center comes out clean. Serves
6.
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Asparagus Q u i che
2 tablespoons butter
4 ounces ham or Canadian bacon, finely cubed
6 shallots, minced
2 cups heavy cream
3 large eggs
1/2 teaspoon salt
Pinch of cayenne pepper
Deep-dish 10-inch crust, baked for 10 minutes at 400 degrees
3 ounces each shredded fresh Parmesan cheese and Gruyere (or Swiss) cheese
1 & 1/2 pounds asparagus, trimmed, cut into 2-inch lengths and boiled until crisp-tender, about 3 minutes
Melt butter in a small skillet over medium-high heat. Add ham and shallots and sauté 3 minutes. Set aside.
Combine cream, eggs, salt and cayenne in a medium mixing bowl and beat until thoroughly blended. Spread cooled
ham-shallot mixture evenly over bottom of piecrust. Put asparagus on top of shallot mixture. Carefully pour in the
egg mixture. Sprinkle with the cheeses. Place on a baking sheet and bake 30-40 minutes until a knife inserted in
the center comes out clean. Cut into wedges and serve hot or at room temperature. Serves 6.
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Asparagus-Pa rmesan Souf flé
2 cups asparagus tips cut into 1-inch pieces
4 tablespoons butter
1/2 cup finely chopped yellow onion
1-cup milk
3 tablespoons flour
4 egg yolks
3/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
5 egg whites
Cream of tartar or lemon juice
Preheat oven to 425 degrees.
Bring a kettle of salted water to a boil, drop in the pieces of asparagus, and cook until tender-crisp. Drain and
plunge into ice water. When cool, drain, and puree in a food processor.
Melt butter in a heavy saucepan, and sauté the onion, partially covered, until tender and lightly colored, about 25
minutes. In a second saucepan, bring the milk to a boil. Sprinkle the flour over the onion and butter and stirring
constantly, and cook gently for 5 minutes. Shut off the heat and pour in the boiling milk all at once. Beat
vigorously with a whisk as the mixture bubbles, and then set the pan over medium heat. Bring sauce to a boil, stirring
constantly, and let it boil for 3 minutes.
Remove from heat. Stir in egg yolks, one at a time. Then stir in the asparagus puree, 1/4 cup plus 2 tablespoons of
the Parmesan, and salt, pepper and nutmeg to taste. Taste and correct seasoning. Butter a 1-quart soufflé dish and
sprinkle with remaining Parmesan. Shake out excess cheese and reserve it.
Beat egg whites until foamy. Add a pinch of salt and either a pinch of cream of tartar or a few drops of lemon juice
and continue to beat until the whites form stiff peaks. Scoop out about a third of the whites and stir them
thoroughly into the asparagus-egg mixture. Scrape the remaining beaten egg whites onto the asparagus mixture and
fold in just until incorporated. Do not over mix.
Pour the soufflé mixture into the prepared dish and rap the dish on a work surface to eliminate air bubbles. Sprinkle
the top with the reserved Parmesan. Set the soufflé in the center of the preheated oven and reduce the heat to 375
degrees.
Bake the soufflé 20 minutes without opening the oven door, and then check the soufflé. It should be browning
well and should have risen 2 inches above the rim of the dish. Let it bake for another 15 or even 20 minutes if you
like a very well done soufflé. Serve immediately.
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Tarte au x Aspa ragus
½ lb. Asparagus, trimmed and cut into 2-inch pieces
2 tbs. butter
1 medium onion, thinly sliced
2 tbs. flour
2 eggs, lightly beaten
1-cup small curd cottage cheese
½ cup low-fat milk
½ cup shredded low-fat or regular Swiss cheese
½ tsp. nutmeg
Salt & pepper
1 frozen or homemade 9-inch deep-dish piecrust
Preheat over to 425 degrees. Boil water in large pan and boil asparagus till crisp-tender, 2-3 minutes. Drain and
set aside.
In a medium frying pan over medium heat, melt butter. Cook onion 4-5 minutes, stirring occasionally sprinkle
with flour, stir to coat and transfer to mixing bowl. Add eggs, cottage cheese, milk, cheese, nutmeg, salt and pepper
to taste, mix. Add asparagus and mix again. Pour mixture into piecrust. Bake until puffy and brown, about 40
minutes. Let stand 10 minutes before slicing. Serve hot or room temperature. Serves 6.
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Asparagus-Pa rmesan Tart
1 all ready piecrust (½ of 15 oz package) room temperature, or 1 recipe of homemade piecrust for a 9” open-faced
pie
1 tsp. flour
1 lb. asparagus, each spear trimmed to 3”
2 eggs
½ cup fresh grated Parmesan cheese (about 4oz.)
1 Tbs. chopped fresh tarragon or tsp. dried
½ tsp. salt
Preheat oven to 450 degrees. Place rolle- out crust on work surface. Rub with flour. Arrange dough, flour side
down, in a 9-inch diameter tart pan with a removable bottom. Press dough into pan.
Fold excess dough border over to for double-thick sides. Pierce dough all over with a fork. Bake till golden brown,
about 15 min. Cool on rack. Reduce oven temperature to 375 degrees.
Cook asparagus in boiling salted water till just crisp-tender. About 4 minutes. Drain well. Place on paper towels.
Mix half & half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in a spoke-of-wheel
fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake till tart puffs and top browns,
about 35 minutes. Cool slightly. 4 servings.
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PASTA
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Pasta With Aspa ragus and P istach i os
1 & 1/2 cups asparagus tips and pieces cut into 1-inch slices
8 ounces fusilli or long macaroni
5 tablespoons olive oil
1/4 cup chopped green onion
1 teaspoon minced shallot
1 tablespoon minced garlic
1/2 cup coarsely chopped California pistachios
1/4 cup each chopped parsley and freshly grated Parmesan cheese
1 tablespoon lemon juice
Bring a small pan of water to a boil, add the asparagus and cook for 3 minutes, or until nearly done. Rinse with cold
water, drain and set aside. Cook the fusilli according to package directions, adding 1-tablespoon olive oil to the
cooking water. Drain the fusilli and toss it with 2 tablespoons of olive oil.
In a sauté pan, heat 2 tablespoons olive oil and slowly sauté the green onions, shallots and garlic until soft, about 34 minutes. Add the asparagus, stir and cook 2 minutes. Add the fusilli to the pan. Stir in the pistachios, parsley,
and Parmesan and lemon juice. Makes 4 servings.
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Asparagus and Fettucc in i Alfred o -Style
8-9 ounces fresh fettuccini
1-tablespoon oil
1 bunch asparagus, approximately 1 & 1/3 pounds, trimmed and cut into 1-inch lengths
1-cup cream
1/2 cup butter (1 cube) melted
1 cup freshly grated Parmesan cheese (about 4-6 ounces)
Salt and white pepper to taste
Bring 6 quarts of water to boil in a covered pot. Add asparagus and cook 2-4 minutes. Add fresh noodles to
boiling water and cook 1-2 minutes or until done. Drain noodles and asparagus and add 1-tablespoon oil to
mixture and return to pot and keep warm.
In a separate saucepan, add cream to melted butter. Heat till warm and slightly thickened, but do not boil. Toss
cream mixture with fettuccini and asparagus. Add salt and white pepper to taste. Add Parmesan cheese. Mixture
will be somewhat runny. Serve immediately, with additional Parmesan if desired.
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Pasta With Shr imp, Asparagus and Basil
8-9 ounces of spaghetti
1 cup packed fresh basil leaves, 2 cloves of garlic & 1 tablespoon
Olive oil, and 2 tablespoons each lemon juice and water, OR 1/2-1 cup homemade or commercial pesto sauce
Salt to taste
1-2 tablespoons olive oil
1-pound asparagus cut into 2-inch pieces
3/4 pound large shrimp, cleaned
1/8 teaspoon crushed red pepper
Cook spaghetti according to directions on package, drain and stir in 1-teaspoon olive oil.
In a food processor with knife blade, or in a blender at high speed, process garlic, basil, lemon juice, water, olive oil
and 1/2 teaspoon salt until smooth.
Put approximately 1 tablespoons olive oil in skillet and cook asparagus over medium-high heat, stirring frequently
until almost tender-crisp, about 5 minutes. Add shrimp, red pepper and 1/4 teaspoon salt. Cook, stirring until
shrimp turn pink, about 4 minutes.
In a large bowl, toss pasta with basil mixture, and then stir in shrimp and asparagus.
Serves 4
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Asparagus Lemon Pasta
1 ½ lbs. asparagus trimmed and cut diagonally into 1/2-inch pieces
1 lb. bow-tie pasta
3 tbs. butter
¾ cup heavy cream
2 tbs. freshly grated lemon zest (from 3 lemons)
¼ cup fresh lemon juice
¾ tsp. salt
1/3 cup finely chopped fresh parsley leaves
Freshly grated Parmesan cheese
Boil or steam asparagus till crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold
water to stop cooking. Drain asparagus well.
In a large kettle bring 5 quarts salted water to a boil for pasta.
In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest,
lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
Add pasta to boiling water and boil until al dente, about 8 minutes. Ladle ¼ cup pasta water into sauce and cook
over medium heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
Sprinkle pasta with a little Parmesan and serve more Parmesan on the side. Serves 4.
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Penne With Asparagus
2 tbs. butter
2 tbs. olive oil
1 ½ lbs. asparagus, ends trimmed, cut into 1 ½ pieces
2 ½ cups chopped onions
2 large garlic cloves, chopped
1 28-oz. can of Italian- style tomatoes
2 tsp. dried crushed red pepper
¾ lb. Penne, freshly cooked
Grated Parmesan cheese
Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes.
Transfer asparagus to a bowl using a slotted spoon. Add onions and garlic to Dutch oven. Sauté until lightly
golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil.
Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and
stirring occasionally, about 15 minutes.
Return asparagus to sauce. Cook until asparagus in crisp-tender, about 3 minutes. Add penne and ½ cup cheese.
Toss to combine. Season with salt and pepper. Transfer pasta to a large bowl. Serve, passing additional cheese.
Serves 4
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Asparagus and Olive To rt ellini
12-oz. package spinach or cheese tortellini
1 tbs. olive oil
1 large red onion, very thinly sliced
1 lb. Asparagus spears, trimmed and cut into 2-inch pieces
¼ lb. Greek-style oil-cured black olives, pitted and coarsely chopped
Salt and freshly ground pepper to taste
½ cup plain yogurt or 2 tbs. grated Parmesan cheese
Bring salted water to a boil; cook tortellini till al dente, about 8 minutes. Drain. Transfer to bowl and toss with a
little oil.
Heat oil in large nonstick frying pan over medium-high heat; cook onion 6 minutes, stirring occasionally. Add
asparagus and olives; cook, stirring till asparagus is crisp-tender, 3-4 minutes. Add tortellini, salt and pepper. Stir
to mix
Transfer mixture to serving platter. Top with yogurt or cheese. Serves 4
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Asparagus Fettucc ine with Avocad o
4 oz. uncooked spinach fettuccine
4 oz. uncooked regular fettuccine
2 Tbs. olive oil
3-4 tbs. good quality balsamic vinegar
1 lb. asparagus, trimmed and cut into 2-inch pieces
1 sweet onion, very thinly sliced
1 medium ripe avocado, cut into ¼ inch cubes and sprinkled with a little lemon juice
½ red pepper, stemmed, seeded and diced
Salt and freshly ground pepper to taste
2 tbs. grated Parmesan cheese
Bring salted water to boil in a large pot and cook fettuccine till al dente, 8-9 minutes. Drain and rinse under cold
water and drain again. Transfer to a serving bowl and toss with oil and vinegar. Set aside.
Bring water to boil in a medium saucepan and cook asparagus till barely tender, 2-3 minutes. Drain. Toss asparagus
with fettuccine. Add onion and sprinkle with cubed avocado and red pepper. Add salt and pepper. Sprinkle with
cheese. Serve immediately. Serves 4
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Gnocch i with Aspa ragus and Tomatoes
1.5 pounds asparagus
1 chopped onion
6 tbs. olive oil
8 chopped garlic cloves
2 ¼ pounds vine-ripe tomatoes or 2 cans (14 oz. each) tomatoes, diced, including the juice
Salt and pepper to taste
Pinch of sugar
12 ounces of potato gnocchi
Bunch of fresh basil leaves, torn
½ cup coarsely shredded Parmesan Reggiano cheese
Trim asparagus and discard trimmings. Peel the trimmed stalks. Cut the tips and peeled stalks into bite-size lengths.
Set aside.
Lightly sauté the onion in olive oil till softened, then add the garlic and tomatoes and cook about 10 minutes, or
until the tomatoes have concentrated into a richly flavored sauce.
Add asparagus and season the sauce as needed with salt, pepper and sugar. Heat through until the asparagus is crisptender, then plunge into cool water to stop cooking. Set aside
Cook the gnocchi in boiling water till just tender. Drain. Toss with the asparagus in tomato sauce. Sprinkle with
the basil and cheese. Serves 6
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Fettucc ine with Asparagus and Seafo o d
5 chopped shallots
3 chopped garlic cloves
6 tbsp. butter
8 oz. shellfish (shrimp, lobster or crab)
I cup dry wine
1-cup stock (fish, seafood, chicken)
1-cup heavy cream
1 pound fresh asparagus, trimmed, and cut into bite-size pieces
12 ounces fresh or dried flat pasta (such as fettuccine, linguine, or pappardelle
1 tbsp. fresh chervil
Lightly sauté the shallots and garlic in butter, then add the seafood and sauté until lightly cooked through. Remove
the seafood to a bowl and keep it warm. Add the wine to the pan and cook over high heat till it reduces to several
ounces. Then add the stock and cook over high heat till it reduces to about ½ cup of very flavorful sauce. Stir in
the cream and heat through. Set aside and keep it warm.
Bring a large pot of salted water to a boil. Add the asparagus and pasta, but if you are using pasta that will take longer
to cook than the asparagus, add the asparagus after the pasta has already cooked for a few minutes and is nearly al
dente. Drain pasta and asparagus. Return the seafood to the pan with the sauce and warm through. Toss the hot
sauce with the asparagus and pasta. Serve sprinkled with chervil leaves. Serves 4
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Asparagus & Shr imp With Garlic and Ch ile
1-pound raw peeled shrimp
½ teaspoon coarse salt
¼ to ½ cup extra virgin olive oil
10 garlic cloves thinly sliced
½ teaspoon or more hot red pepper flakes
1-½ pounds of asparagus, trimmed and cut into bite-size lengths
Lemon Wedges
2 tbsp. chopped Italian parsley or basil
Toss the shrimp with the salt; set aside
Heat the olive oil in sauté pan. Add garlic and hot pepper flakes and sauté until fragrant. Stir in the asparagus and
stir-fry for a minute or two, then add shrimp and stir-fry for another minute or two, till the asparagus is crisp-tender
and the shrimp are opaque. Do not overcook.
Squeeze some lemon juice over the dish and sprinkle with the parsley or basil. Pass more lemon wedges at the table
and serve with a good quality bread to dip into the juices. Serves 4.
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CHICKE N
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Rolled Ch icken and Asparagus
2 whole chicken breasts, boned and skinned
24-30 fresh asparagus spears
2 tablespoons fresh lemon juice
1 & 1/2 tablespoons olive oil
1/4 cup chopped green onions
1-teaspoon salt
1/2 teaspoon pepper
2 tablespoons sesame seed, lightly toasted*
Cut chicken breasts into 8-10 strips, about 1 X 6 inches each. Wrap each strip in a corkscrew fashion around a
bundle of 3 uncooked asparagus spears and place in a shallow baking dish. Repeat for all strips. Spoon oil and
lemon juice over the bundles, then sprinkle with onion, salt and pepper. Cover and bake in a 350-degree oven for
15 minutes. Remove cover, sprinkle with sesame seeds and bake about 15 minutes longer. Serve hot or refrigerate
until chilled and serve cold.
*To toast sesame seeds, place them on the baking tray of a toaster oven, which is set on the darkest setting, and toast
for 1-2 cycles or until golden brown. Alternatively, place the sesame seeds on a baking sheet in a 300-degree oven
and heat 10-15 minutes or until golden brown.
Serves 4-5, 2 rolls each.
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Asparagus and Ch icken St i r -F r i e d
1 pound boned, skinned chicken breast, cut into 1-inch cubes
1 & 1/2 pounds asparagus, trimmed and cut diagonally into 2-inch pieces
1 & 1/2 tablespoons black bean sauce
1 clove garlic, crushed
3 tablespoons sesame oil
1 & 1/2 teaspoons salt, divided
2 teaspoons sugar, divided
1-teaspoon soy sauce
2 green onions, sliced
3/4 cup water, and 1 & 1/2 tablespoons cold water
3/4 tablespoon cornstarch
Add green onions, 1 teaspoon each salt, sugar and soy sauce to chicken, and set aside. Mix black bean sauce
and garlic.
Heat large frying pan or wok and add 2 tablespoons of oil. Stir-fry chicken 5 minutes. Set aside.
Reheat pan, add remaining oil and black bean mixture. Cook 1 minute. Add asparagus and stir-fry 2 minutes. Add
remaining salt, sugar and 3/4 cup water. Cover and cook until asparagus starts to become soft. Add chicken, and
bring to a boil. Thicken with a mixture of the cold water and cornstarch and cook 1 more minute. Serve over rice.
Serves 2-4.
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32
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Ch i cken and Asparagus in Ginger D r essing
1 pound chicken breast, skinned and boned
1 & 1/2 pounds asparagus trimmed and cut into 1-inch pieces
2 teaspoons minced fresh ginger
4 teaspoons minced garlic
4 tablespoons sesame paste (tahini) or 2 ounces sesame seeds, toasted
3 tablespoons soy sauce
2 teaspoons sugar
1 & 1/2 tablespoons sesame oil
2 teaspoons hot (chili) sesame oil (optional)
2 tablespoons each rice vinegar and white wine
16 ounces angel hair pasta or other very thin fresh pasta
2 scallions, sliced
4 tablespoons chopped fresh coriander (cilantro), optional
8-12 cherry tomatoes for garnish
Bring 6 quarts of water to a boil in a covered pot. Poach the chicken in water until done, about 15 minutes. Cool,
drain and shred.
Make sauce: In a serving bowl, combine the ginger with garlic, sesame paste, soy sauce, sugar, sesame oils, rice vinegar
and wine. Mix thoroughly. Add scallions.
Add asparagus to boiling water 3 minutes before it is time to add noodles. Add noodles to asparagus in boiling
water and cook 30 seconds to 1 minute.
Drain noodles and asparagus and add with chicken to sauce. Mix to incorporate sauce thoroughly with other
ingredients. Add sesame seeds if used. Decorate with coriander and serve with tomatoes.
Makes 4-6 servings.
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© 2007 Victoria Island Farms. All rights reserved.
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