Asparagus Alley

Asparagus Vinaigrette

     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

  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 shallow 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 before serving. 

 AsparagusChowder


   2      medium leeks — white part only, cleaned and chopped (about 2 1/2 cups) 
   1      tablespoon butter or soy margarine 
   4      cups  vegetable stock — or stock of your choice 
   1      pound new potatoes — un peeled, cut into 1/4-to- 1/3-cubes 
   1      teaspoon salt 
   1      teaspoon fresh thyme leaves 
   2      pounds asparagus — cleaned, trimmed and cut into 1/2 inch pieces 
   1/2  teaspoon ground black pepper — freshly ground 
   1/4  cup half-and-half or soy milk 
   1/4  cup parsley — finely chopped

1. In a heavy-bottom pot, saute’ the leeks in butter over medium heat until 
they’re soft but not brown, 6 to 7 minutes.

2. Add the stock, potatoes, salt, and thyme. Cover and bring to a boil. 
Lower the heat and simmer until the potatoes can be easily pierced with a 
fork, about 15 minutes.

3. Add the asparagus and pepper and simmer uncovered until the asparagus 
are cooked, about 10 minutes.

4. Transfer half the solids to a blender or food processor. Add the 
half-and-half or soy milk and puree until smooth. Return this mixture to the pot and 
bring to a simmer over low heat. Serve hot, garnished with parsley.

Notes: This soup can be refrigerated for 2 days. Reheat gently before serving.

Serves 6 as a first course, 4 as a light entree

Preparation time: 20 to 30 minutes

Cooking time: 30 to 35 minutes

NOTES : Tastes rich, but it has only a fraction of the fat of most chowders. 

Asparagus & Roasted Red Pepper Soup

      2 lb asparagus, trimmed, cut into 1 inch pieces 
      2 cups veggie broth 
      1  roasted red pepper,diced 
      1 can evap skim milk  or soy milk for vegan’s 
         Olive oil to coat for roasting 
         pepper to taste

  1. Place asparagus  in baking dish and coat with 
      oil. Roast on 425 until tender (about 30 min) Place pepper on 
      oven rack when you start the asparagus. Skin should remove 
      easily when it is roasted, if not place under broiler for a few minuets 
     and don’t worry if pepper skin turns dark.

  2. Puree asparagus and broth in blender. Take out some 
      pieces for a chunkier consistency if you wish.

  3. Put puree in 4 qt pan and add red pepper, any 
      reserved asparagus, black pepper,  milk or soy milk

  4. Heat until thickened to your liking.

  NOTE: You can add some thickener(flour,cornstarch) to 
  hasten the process. Garnish with lemon and parmesan cheese or soy cheese.

  Serve with a salad and hearty bread!  ENJOY! 

 Grilled Spring Onions And Asparagus With Lime

      4 lg spring onions 
      4    asparagus spears 
      1    olive or sunflower oil 
      1    wedges of lime 
      1   Tsp  coarse sea salt

  1. Brush the spring onions and asparagus with the oil 
  and grill, turning,  until patched with brown. Serve immediately 
 with  wedges of lime and sea  salt. Garnish with parasan or soy cheese. 

            Cold Gingered Asparagus

      3/4 c  unseasoned rice vinegar or cider vinegar 
      1 1/2 tb minced fresh ginger 
      2 tb sugar or honey 
      1 lb fresh asparagus; tough ends trimmed 
      1    garlic; minced 
      2 tb Chinese sesame oil 
      3 tb canola or peanut oil 
      1/2 ts salt 
      1 ts soy sauce or Braggs Aminos

  Preparation time: 20 minutes, plus time to chill Yield: 4 to 5 servings

  1) Combine vinegar and ginger in a small saucepan and bring to a boil. 
  Cook uncovered over medium heat for 10 to 15 minutes, or until the vinegar 
  is about reduced by about half.  Remove from heat and stir in sugar or 
  honey.  Set aside.

  2) Steam or roast the asparagus until just tender.  Refresh under cold running water 
  immediately and drain well, then dry thoroughly with paper towels.

  3) Combine the garlic, oils, salt, and soy sauce in a small bowl.  Arrange 
  the asparagus on a platter, and drizzle this mixture all over it.  Cover 
  tightly and refrigerate.

  4) Shortly before serving, spoon the vinegar mixture over the asparagus, 
  distributing it as evenly as possible.  (Definitely include all those 
  little bits of ginger!) Serve chilled or cool. 

Asparagus & Mushroom Casserole

      1 c  brown rice 
      2 c  water 
      1 lb asparagus, cut into 2 pieces 
      1/2 lb mushrooms, chopped 
      1 md onion, chopped 
      1/4 c  cashews or sunflower seeds 
      4    eggs (vegans and low fat use egg replacer) 
      4    cloves garlic, minced 
      1 ts black pepper 
      1 ts marjoram 
      1/4 c  grated mozzarella cheese (vegans and low fat use soy cheese) 
  Preheat the oven to 375 degrees.  Cook the rice, then 
  mix with everything else except the cheese.  Pour into 
  a greased 8″ by 8″ baking pan, and sprinkle the cheese 
  on top. Bake for 40 minutes. 

 Asparagus Vegetable Medley


   2        pounds  asparagus cut crosswise on the diagonal into 1-inch pieces 
   2        large leeks, rinsed well and halved lengthwise and sliced (white part only) 
   1        green bell pepper cut into thin strips 
   1        red bell pepper cut into thin strips 
   1/3     cup vegetable broth 
   1/4     cup red or white wine vinegar 
   2 1/2  teaspoons dried dill weed 
   1 1/2  teaspoons dried tarragon — crushed 
   1         tablespoonextra-virgin olive oil — up to 2

This makes a terrific warm vegetable or chilled salad It’s a great way to 
use asparagus.

1.  In a 3 1/2-quart electric slow cooker, mix together the asparagus, 
leeks, green and red bell peppers, broth, 3 tablespoons of the vinegar, 2 
teaspoons of the dill weed, and 1 teaspoon of the tarragon.

2.  Cover and cook on the low heat setting 5 to 5 1/2 hours, or until the 
asparagus is tender but still slightly crisp.

3.  Drain off and discard the cooking liquid.  Mix in the remaining 1 
tablespoon vinegar, 2 teaspoons dill weed, and 1/2 teaspoon tarragon.  Add 
olive oil to taste. Top with shavings of imported Parmesan cheese. Serve immediately or refrigerate and serve chilled. 

Asparagus AndBulgur


      3 oz asparagus; cut into 1/2-inch pieces 
      3 oz bulgur; cooked 
      1 tb sunflower oil 
    1/4 ts thyme 
    1/4 ts basil 
    1/4 ts salt

  Steam asparagus for about 10 minutes. Combine all 
  ingredients and mix well. Serve at room temperature. 

Tangy AsparagusLinguine


      5 oz linguine 
      2 tb light margarine 
    1/4 c  onion; finely chopped 
      3    garlic; minced 
      8 oz fresh asparagus,peeled&sliced 
      2 tb dry white wine 
      2 tb fresh lemon juice 
           freshly ground black pepper 
    1/4 c  grated Parmesan cheese 
    3/4 c  mozzarella cheese; shredded 
           strips of lemon zest 
 

  Chop and measure all ingredients before beginning.  Bring water to a boil a 
  nd cook linguine to al dente.  Drain.  Meanwhile, melt margarine over mediu 
  m heat in a large skillet.  Saute onions and garlic until onions are soft. 
  Add asparagus and continue to saute for 2 minutes.  Add wine and lemon juic 
  e and cook an additional minute.  Season with pepper to taste.   Remove fro 
  m heat.  Toss with hot pasta and Parmesan cheese.  Remove to serving platte 
  r and top with mozzarella cheese.  Garnish with strips of lemon zest, if de 
  sired.  Serve immediately. 

AsparagusStrudel


      2 lg onions; finely chopped 
    1/4 lb butter or vegan margarine 
      2 tb butter or vegan margarine 
  1 1/3 c  fine fresh breadcrumbs 
      8    phyllo pastry sheets 
  1 1/2 lb trimmed asparagus; washed,chopped and cook 
    1/4 c  finely chopped parsley

TO GARNISH

      1    parsley sprigs 
      1    lemon slices 
      1    asparagus tips

VEGAN YOGURT & HERB DRESSING

    1/2 c  vegan yogurt 
      1    salt 
      1    freshly ground black pepper 
      2 tb chopped mint

  Preheat the oven to 400 F.  Saute the onions in 2 
  tablespoons of the butter or vegan margarine for 10 
  minutes, until soft but not browned.

  In another pan, heat 4 tablespoons of the butter or 
  vegan margarine and saute the crumbs until crisp. 
  Melt the remaining butter or vegan margarine in a 
  small saucepan.

  Spread one phyllo pastry sheet out on a large board 
  and brush with butter or margarine.  Put another 
  pastry sheet on top and brush with more butter or 
  margarine.  Repeat until all sheets have been used.

  Spread the onions evenly on top of the pastry, keeping 
  the edges clear. Put the asparagus over the top of the 
  onions and sprinkle with three-quarters of the crumbs 
  and the parsley.

  Fold over 2 inches all around the pastry, then fold 
  the long edges over to make a roll.

  Place the roll, seam side down, on a baking sheet and 
  bend it around into a horseshoe shape.  Brush with 
  remaining melted butter or margarine and sprinkle with 
  the remaining crumbs.  Bake for 40 minutes, until 
  golden and crisp.  Garnish with parsley sprigs, lemon 
  slices and asparagus tips.

  Combine Yogurt and Herb Dressing ingredients, and 
  serve with Strudel. 

Zuppa Di Asparagi (Calabrian Asparagus Soup)


      2    garlic clove; minced 
      2 tb olive oil; extra-virgin 
      2 lb asparagus; trimmed & cut into 1 pieces 
      2 ts salt 
    1/2 ts pepper, black 
      4 c  vegetable broth; or 
      4 c  low-sodium chicken broth 
      4    eggs 
    1/2 c  parmesan; grated 
      6 sl italian bread; toasted

  In a large saucepan, cook the garlic in the olive oil 
  over moderate heat, stirring constantly, until golden, 
  about 3 minutes. Add the asparagus and cook until 
  bright green, about 5 minutes.  Add the salt, pepper 
  and Vegetable Broth and bring to a boil.  Reduce the 
  heat to moderately low and simmer until the asparagus 
  are tender, about 15 minutes.

  In a small bowl, beat the eggs with 1/2 cup of the 
  cheese. Reduce the heat to low so that the soup is no 
  longer simmering, and very slowly ladle about 2 cups 
  of the hot soup into the beaten eggs, whisking 
  constantly. Once incorporated, gradually stir the egg 
  mixture into the soup in the saucepan. Increase the 
  heat to moderately low and cook the soup, whisking 
  constantly, until it just thickens, about 8 minutes. 
  Do not allow the soup to boil or the eggs will curdle. 
  Remove from the heat.

  Place one slide of toasted bread into each soup bowl. 
  Ladle the hot soup on top and serve with additional 
  grated cheese.

  Note:  Thickening soup with bread is typical of rustic 
  Italian cooking, in which nothing goes to waste.  The 
  toasts may be made from day-old or slightly stale 
  bread.  Serve with a Sauvignon Blanc. 
 

 Asparagus With Roasted  Red Peppers


  1 1/2 c  asparagus 
      1 md red pepper 
      1 ts freshly minced garlic 
      1 ts balsamic vinegar salt pepper

  Remove hard bottom stem of asparagus and slice rest 
  of stalk into approximately 1-inch pieces.  Blanch 
  asparagus and put into-cold water to stop it from 
  cooking further. Drain and set aside.

  Roast red pepper in 500 [degrees] oven for 20-30 
  minutes, turning occasionally.  When skin has darkened 
  and blistered, remove pepper from oven.  Transfer to 
  bowl and cover with aluminum foil. Let cool 30 
  minutes, then peel off skin and seed pepper.  Slice 
  into julienne strips and toss 1/2 cup roasted pepper 
  with garlic and vinegar. Let marinate a few minutes, 
  then toss peppers with asparagus.  Add salt and pepper 
  to taste and serve.

  Per serving (1/2 cup): 

Asparagus AndBaby Sweetcorn Pithiviers

           ***PITHIERS***

    225 g  ready rolled puff pastry sheet 
     15 ml soya milk; (to glaze) 
     25 g  sesame seeds

           ***WATERCRESS SAUCE***

     25 g  soya margarine 
      3    spring onions 
    300 ml vegetable stock 
      2 bn watercress 
           salt and freshly ground pepper

           ***FILLING***

      1    garlic; unpeeled 
      1    asparagus; chopped into 2in pieces 
      4    baby sweetcorn; chopped into 2in pieces 
     25 g  soya margarine 
     25 g  unbleached flour 
    180 ml soya milk 
     45 ml vegetarian white wine 
     50 g  pine nuts; roasted then ground 
  2 1/2 ml mustard 
      1    fresh; flat leaf parsley chopped (reserve a few leaves fo the garni)

  Pre-heat the oven to 180øC/350øF/Gas Mark 4.

  Fold the pastry in two and cut out 4 rounds with a 13cm/5in cutter. 
  Place on a greased baking sheet, and glaze.  Sprinkle with sesame seeds. 
  Place in the oven for 15 minutes until well risen and golden brown.  Set 
  aside.

  To make the Watercress Sauce, heat the margarine, fry the spring onions 
  until soft.  Add the stock and simmer for 5 minutes.  Add watercress, 
  boil for 15 seconds then season.  Cool, then blend.

  To make the filling, roast the garlic cloves in the oven for about 10 
  minutes, then remove them from their skins.  Set aside.  Steam the 
  asparagus and the sweetcorn.  Set aside.

  In a saucepan, heat the margarine, sprinkle with flour and cook the roux 
  for 2 minutes stirring continually.  Remove from the heat and add the 
  soya milk.  Continue stirring.  Place back on the heat and stir until 
  the sauce thickens.  Stir in the wine, cook for 2 minutes, then remove 
  from the heat.

  Mix together the pine nuts, mustard and garlic and add to the sauce, 
  beating constantly.  Add the parsley and the vegetables.  Cut the pastry 
  cases horizontally in half and remove the pastry inside.  Spoon the 
  vegetable mixture into the pastry base and top with the pastry lids.

  Serve on an individual serving plate with the heated Watercress Sauce. 
  Garnish with the parsley. 

Asparagus CrepesWith Mushroom Dill-Sauce

CREPES

    1/2 c  whole wheat pastry flour 
    1/4 ts salt 
    3/4 c  soymilk 
      1 ts safflower oil

SAUCE

      1 tb margarine 
      1 sm onion, quartered & thinly sliced 
      1    garlic clove, minced 
      1 c  small white mushrooms, slice 
      1 tb + 1 ts flour 
    3/4 c  soymilk 
      2 tb fresh minced dill 
    1/2 ts dried tarragon 
      2 ts lemon juice 
      1    salt & pepper to taste

FILLING

     24    slender asparagus stalks

  CREPES: Combine flour & salt in mixing bowl.  Make a well in the 
  centre & pour in the soymilk & oil.  Beat till smooth.  Heat a 6 or 
  7-inch skillet. when hot, pour in 1/4 c of batter & tilt skillet till 
  it’s evenly coated. Cook over moderate heat till lightly browned on 
  the bottom. Flip & brown the other side.  Remove & set on a plate. 
  Repeat with the rest of the batter, you should have 6 crepes.

  SAUCE: Heat margarine in a small pot.  Add onion & garlic & saute over 
  moderate heat till onion is golden.  Add mushrooms & cover.  Cook 
  till the mushrooms are limp & juicy.  Sprinkle in the flour & stir 
  till it disappears.  Slowly pour in the soymilk, stirring.  Bring to 
  a simmer, then stir in the dill & tarragon.  Cook at a simmer till 
  the sauce thickens. Stir in the lemon juice & season to taste. Remove 
  from heat & cover.

  FILLING: Trim about 1/2-inch of the asparagus stalks & scrape off any 
  tough looking skin.  Cut stalks in half & steam till tender crisp.

  ASSEMBLE:  Place 6 asparagus stalks in the centre of each crepe, 
  letting the tips protrude from the top & overlapping the halved 
  stalks in the centre if necessary.  Spoon a very small amount of 
  sauce over the asparagus.  fold one end of the crepe in towards the 
  centre & overlap the other end over it.  Arrange the crepes, folded 
  side down, in an oiled, shallow baking dish.  Spoon remaining sauce 
  evenly over the crepes. Bake in a preheated 350F oven until just 
  heated through. Serve at once.

ParmesanAsparagus Spears


      1 tb balsamic vinegar 
      1 ts olive oil 
      1 ts dijon mustard 
      1 ts salt 
  2 1/2 lb asparagus spears (medium) 
      2 tb grated parmesan cheese

  Stir together vinegar, oil and mustard in a large 
  bowl.  Set aside while cooking asparagus.

  Heat 2 in. water and half the salt to boiling in a 
  large, deep skillet. Break or slice off the tough 
  lower stems of the asparagus spears.  Rinse and place 
  half the spears in the boiling water.  Cover and cook 
  5 to 6 minutes, or just until tender crisp.  Transfer 
  asparagus with tongs or a slotted spatula to the bowl 
  with the vinegar mixture.

  In fresh boiling water, cook remaining asparagus with 
  the rest of the salt. Transfer to the bowl with the 
  vinegar mixture.  Toss gently until spears are evenly 
  coated.

  Place asparagus on a serving plate.  Sprinkle evenly 
  with cheese.  Makes 8 servings.

  For a more sophisticated look, try shaving the cheese 
  witha vegetable parer instead of grating it.  If you 
  like, garnish th platter with fresh orange sections.