New Asparagus
Recipes
Asparagus & Red Pepper Soup
2 lb asparagus, trimmed,
cut into
1 pieces
2 c veggie broth
1 roasted red pepper
-diced(1/3-1/2 cup
1 cn evap skim milk or1 cup soy milk
1. Place asparagus and broth into 4 qt pan and simmer
for 15 min., until tender.
2. Puree asparagus/broth in blender. Take out some
pieces for a chunkier consistency if you wish.
3. Put puree back in pan and add red pepper, any
reserved asparagus, black pepper, and can of milk.
4. Heat until thickened to your liking.
NOTE: You can add some thickener(flour,cornstarch) to
hasten the process. I started the pepper roasting at
about the same time as the the asparagus, and it
worked out fine to add to soup.
Serve with a salad and hearty bread!
Asparagus Salad With Pecans
1 Pot water
24 asparagus spears, fresh
6 red leaf lettuce; leaves
6 tb buttermilk mayonnaise; or low fat
mayo
2 tb pecans; chopped
Bring large pot of water to boil. Wash asparagus and
snap off tough bottoms os stems. When water is
boiling, add asparagus and let water return to a boil.
Cook about 3 minutes, until asparagus is crisp but
tender. Remove asparagus, run it under cold water, and
refrigerate to chill. At serving time, line six salad
plates with lettuce and arrange four spears on each.
Top salads ith 1 tb of Buttermilk Mayonnaise or
commercial light mayonnaise and sprinkle with 1 ts
chopped pecans.
1 lb asparaus spears
(cut into 1 in lengths) 2 cups
3/4 c water
2 tb plain nonfat yogurt
1 tb lemon juice
1 md tomato, seeded and chopped
1 (1 cup)
2 tb sliced green onion
1 ts ground cumin
1 clove garlic minced
1/2 ts dried oregano
1/4 ts salt
1/4 ts cayenne
Combine asparagus and water in a 2-quart saucepan.
Bring to a boil over medium-high heat to medium-low.
Simmer 8-110 minutes, or until asparagus is tender.
Rinse with cold water; drain. Blot asparagus with
paper towel to remove excess moisture. Combine
asparagus, yogurt and lemon juice in a food processor
or blender. Process until smooth. In a medium mixing
bowl, combine asparagus mixture and remaining
ingredients. Chill, if desired. Serve with raw veggies
or tortilla chips. Makes 12 servings. Per serving: 12
cal.; 1 gm. fat
Asparagus Tomato
Sitr-Fry
1 tb cold water
2 ts soy sauce
1 ts cornstarch
1/4 ts salt
1 lb fresh asparagus spears
1 tb vegetable oil
4 green onions; sliced
diag. into 1 piece
1 1/2 c fresh mushrooms; sliced
2 sm tomatoes; cut in thin wedges
Combine first 4 ingred. in sm. bowl, stirring until
blended. Set aside. Snap off tough ends of asparagus.
Remove scales from stalks with a knife. Cut asparagus
diagonally into 1 1/2" pieces. Set aside. Pour oil
around top of preheated wok, coating sides; heat at
med. high for 2 min. Add asparagus and green onions;
stir-fry 3-4 min. Add mushrooms; stir-fry 1 min. Add
reserved cornstarch mixture to veg. mixture in wok;
cook until thickened and bubbly. Add tomato, and cook
just until heated. Serve immediately.
2 lb fresh asparagus
1/4 c rice vinegar
1/2 ts grated lemon rind
2 tb lemon juice
2 tb water
1 tb olive oil
1/2 ts dry mustard
1/4 ts ground white pepper
1 diced pimiento, drained
(optional)
Snap off tough ends of asparagus; remove scales from stalks with
a knife or
vegetable peeler, if desired. Cook asparagus, covered,
in a small amount
of boiling water for 6 minutes or until crisp tender. Drain.
Place in a s
hallow dish.
Combine vinegar and remaining 7 ingredients in a jar; cover and
shake vigor
ously. Pour over asparagus; cover and chill one hour.
Drain asparagus bef
ore serving.
Sweet Onion- Asparagus
Stir Fry
3/4 lb fresh asparagus
2 md sweet onions (such as Vidalia)
1 tb vegetable oil
1 garlic; minced
1/4 c vegetarian mushroom "oyster" sauce
1/4 c chopped pecans; toasted
rice or noodles
Snap tough ends off asparagus; remove scales from stalks w/a vegetable
peel
er, if desired Cut diagonally into 2-inch pieces.
Cut onions into 1/4-inch thick slices and separate into rings.
Heat oil in a large skillet or wok at medium-high heat for about
2 minutes.
Add asparagus, onion, and garlic, and stir-fry for 4-5 minutes or
until ten
der.
Remove from heat; pour in "oyster" sauce, and toss. Sprinkle
with toasted
pecans and serve over rice or noodles.
3
frozen asparagus*; thawed&well-drained
3 tb margarine
2 tb flour
1 1/2 c milk
3/4 c shredded Parmesan cheese
1/8 ts salt
2/3 c breadcrumbs
1 tb margarine; melted
1/4 ts paprika
Arrange asparagus in a lightly greased 13x9-inch baking dish.
Melt 3 tablespoons margarine in a heavy saucepan over medium heat;
whisk in
flour until smooth. Cook, whisking constantly, 1 minute.
Gradually add mi
lk, cook, whisking constantly, until thickened and bubbly.
Stir in 1/2 cup
cheese and salt and pour over asparagus.
Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon
melted ma
rgarine, and paprika. Sprinkle evenly over casserole.
Bake at 350 ° F for 25 to 30 minutes or until thoroughly heated.
* 3 pounds of fresh asparagus may be substituted. Snap off
tough
ends and remove scales with a vegetable peeler. Cook in boiling
water to c
over for 3-5 minutes; drain.
Asparagus And Peanut Strudel
1 oz soy butter
1 lg onion; peeled and chopped
12 oz fresh or frozen asparagus; chopped
4 oz USA peanuts; chopped
salt and freshly
ground black pepper
5 filo pastry
4 oz butter; melted
5 oz vegetarian soy Cheddar cheese; grated
1. In a frying pan, melt the butter and saute the onion for
3 minutes
Add the asparagus and peanuts and fry for a further 2 minutes.
Remove
from the heat and leave to cool. Add seasoning to taste.
2. Unfold the sheets of filo pastry on a flat surface and
brush each
one liberally with butter then place them on top of one another
to form
layers.
3. Scatter the asparagus mixture onto the pastry and sprinkle
with 4oz
/ 100g of the cheese.
4. Carefully roll up the strudel lengthways and place on a
baking tray.
Brush with butter and sprinkle with the remaining cheese.
5. Place in a pre-heated oven at 200øC/400øF/gas
mark 6 for about 25-30
minutes until crisp and golden. Serve either hot or cold in
slices.
Asparagus And Shallot Frittata
3 extra virgin olive oil;
2 lb jumbo or medium asparagus; peeled and
cut into1-in. diagonal pieces
4 large shallots -- peeled
and sliced thin
Salt and freshly ground
pepper to taste
12 large eggs or equivalent
egg replacer
1 1/2 cups ground Parmesan soy 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.
Grilled Potatoes And Asparagus
1 1/2 lb small red potatoes
2 lb asparagus
2 tb balsamic vinegar
1 tb sugar
1/2 c olive oil
salt and pepper
cooking spray
Snap tough ends off asparagus and peel stems if thick. Cut
potatoes
into quarters. Place potatoes and asparagus in a large bowl.
In a small bowl combine vinegar and sugar. Whisking constantly,
slowly
add oil. Toss half of vinaigrette with potatoes and asparagus.
Let
marinate in refrigerator 30 minutes.
Spray grill rack well with cooking spray. Preheat grill to
medium-high. Grill potatoes and asparagus, basting occasionally
until
they are well browned, and very tender. Season with salt and
pepper.
Toss with more vinaigrette if desired. Serve immediately.
Creamy Asparagus Vegan
Soup
2 potatoes (about 2 1/2
cups) peeled and sliced
5 cloves of garlic
2 lb fresh asparagus
2 tb olive oil
1 1/2 c diced onion
2 tb soy margarine
2 tb flour
2 1/2 c creamy soy milk
1 ts salt
2 tb chopped fresh basil
1. Bring 2 1/2 cups water to boil in a large soup pot and
cook the
potatoes and garlic until almost tender, about 6-8 minutes.
2. Meanwhile, trim and discard the tough ends of the asparagus.
Trim and
set aside the tips and cut the stalks into 1-inch pieces.
Add the stalk
pieces to the potatoes, and cook until tender, 6-8 minutes more.
3. While the asparagus is cooking, heat the oil in a skillet
over med heat
.
Saute onions until soft, about 5 minutes. Stir the sauteed
vegetables into the asparagus and garlic potatoes. Working
in batches, pur
this
mixture. Return it to the pot and set aside.
4. Melt the soy butter in a saucepan over low heat.
Whisk in the flour
and
cook for 1-2 min. Gradually add 1 cup soy milk, whisking until
slightly
thickened. Add this white sauce to the soup pot along with
the remaining 1
1/2 cups soy milk, salt basil and asparagus tips.
5. Bring soup to a simmer and cook, stirring occasionally,
until the tips
are tender, about 5-8 minutes. Ladle into bowls and serve.
1 lb asparagus; cooked
1/2 c skim or soy milk
1 ts Dijon mustard
1 tb flour
1/4 c fat-free or soy sour cream
1 ts balsamic vinegar
salt and pepper;
to taste
Combine the milk, mustard and flour in a small saucepan and blend
well. Cook over medium heat, stirring, 3 to 5 minutes or until
mixture
thickens and is bubbly. Stir in the sour cream, vinegar, salt
and
pepper. Heat through, and spoon the warm sauce over cooked
asparagus.
Nutritional analysis: Calories 54, Fat 0, Cholesterol 0, Carbohydrate
8,
Protein 4, Sodium 115. Serving Size: 4
Asparagus Wasabi Tempura
16 asparagus
spears
3/4 c unbleached white flour
2 tb cornstarch
1 ts salt
1 ts sugar
1 ts baking powder
1 ts ground ginger
1 ts wasabi powder to taste (to 2 tsp)
1/4 c water
1/2 c beer; (any kind will do)
2 c canola or corn oil; (approximately)
Break tough ends off asparagus and discard end pieces.
In a bowl, mix together the flour, cornstarch, salt, sugar, baking
powder,
ginger, and wasabi.
Add the water and beer to the flour mixture and whisk slowly until
the batt
er is smooth. Transfer the batter into a pan at least 8 inches
wide.
In a saucepan or skillet at least 8 inches in diameter, heat the oil
over m
edium-high heat. Test the oil by dropping in 1/2 teaspoon of the batter.
I
f it immediately bubbles and fizzes, the oil is ready. Dip one
asparagus s
pear into the batter, then drop it into the oil, being careful not
to splas
h the oil too much. Add 7 or more batter-dipped asparagus spears,
and let
them fry for 2 to 3 minutes. Remove them to paper towels with
a large slot
ted spoon. Dip and fry the remaining asparagus spears and blot
them on the
paper towels. Serve the tempura immediately.
Roasted Asparagus
With Crunchy Parmesan Topping
1
thick slice good quality bread
1 oz Parmesan cheese
1 1/2 lb thin asparagus
3 tb soy butter or extra virgin oil
salt and pepper
Heat oven to 500 degrees. Place bread in oven while heating; check
frequently until lightly toasted and dry. Pulse bread and cheese together
in small food processor fitted with metal or grating blade until coarse
in
texture.
Lay asparagus in baking pan in two to three layers. Toss with bits
of
butter or oil. Sprinkle with salt and pepper to taste.
Bake 5 minutes, shake pan to redistribute soy butter or oil. Bake
5 minutes.
Pierce spear with point of sharp knife to check for doneness. Asparagus
should be tender but still have some resistance. (Recipe can be made
up to
two hours before serving; leave asparagus at room temperature.)
Place rack as close as possible to broiler element; heat broiler.
Top
asparagus with cheese-crumb mixture. Place under broiler to brown,
about 1
minute. Serve hot or at room temperature.