Ingredient of the week: Asparagus
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Asparagus officinalis is a flowering plant species in the genus Asparagus from which the vegetable known as asparagus is obtained. It is native to most of Europe, northern Africa and western Asia, and is now widely cultivated as a vegetable crop.
Only the young shoots of asparagus are eaten.
Asparagus is low in calories, contains no cholesterol and is healthy as it is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.
The shoots are prepared and served in a number of ways around the world. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, and also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups. In the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. It may even be used in a dessert. The best asparagus tends to be early growth (meaning first of the season) and is often simply steamed and served along with melted butter. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water.
Asparagus can also be pickled and stored for several years. Some brands may label shoots prepared this way as "marinated."
The bottom portion of asparagus often contains sand and dirt and as such thorough cleaning is generally advised in cooking asparagus.
Green asparagus is eaten worldwide, though the availability of imports throughout the year has made it less of a delicacy than it once was. However, in the UK, due to the short growing season and demand for local produce, asparagus commands a premium and the "asparagus season is a highlight of the foodie calendar." In continental northern Europe, there is also a strong seasonal following for local white asparagus, nicknamed "white gold".
Asparagus & Chicken Pasta ingredients list:
16 oz packet Pasta(e.g. Penne).
8 x Asparagus Sprigs.
4 x Chicken breasts, skinned and.
2 teaspoons of Olive oil.
½ teaspoon of Basil Salt and pepper.
½ cup of Parmesan cheese.
2 teaspoons of White wine.
Instructions for Asparagus & Chicken Pasta:
1. Cook the pasta in a pan of boiling water for about 8 minutes.
Meanwhile:
2. Trim the Asparagus, cut in to 2 inch pieces and set aside.
3. Cut the chicken in to strips, and fry in the oil over a medium heat. Cook for about 3 minutes.
4. Add the wine, cheese and seasoning to the chicken.
5. For the last 3 minutes of cooking, add the Asparagus pieces to the pasta.
6. Drain the pasta and asparagus. Toss with the chicken and serve.
Asparagus Almandine ingredients list:
2 lb of fresh asparagus.
¼ cup of slivered almonds.
¼ cup of butter.
1 tablespoon of lemon juice.
½ teaspoon of salt.
Instructions for Asparagus Almandine:
Cook the asparagus; then drain.
Melt the butter in a skillet.
Cook the almonds over a low heat, stirring frequently, until they turn golden brown (takes about five mins).
Remove from heat.
Add the lemon juice and the salt.
Pour over hot asparagus.
Serve.
Asparagus and Bacon Fondue ingredients list:
4 tablespoons of butter.
4 tablespoons of all-purpose flour.
2 cups of milk.
16 ounces of asparagus spears, drained and chopped.
2 slices of bacon, crisp cooked and crumbled.
French bread, diced into one-inch cubes.
Salt and freshly ground black pepper, to taste.
Instructions for Asparagus and Bacon Fondue:
In a fondue pot, melt the butter.
Add the flour, mix thoroughly and cook while stirring for 90 seconds.
Gently stir in the two cups of milk.
Heat, while stirring, until mixture becomes thick.
Stir in the bacon and the asparagus.
Season with salt and black pepper.
Serve with diced bread.
Asparagus and Crab Quiche ingredients list:
1 cup of chopped cooked crab meat.
1 x 8" pastry case.
4 oz Parmesan cheese.
1 ¾ cup of Milk.
3 x beaten Eggs.
10 x Asparagus spears.
Nutmeg, salt and cayenne pepper to taste.
Instructions for Asparagus and Crab Quiche:
Sprinkle the crab meat in bottom of pastry case.
Cut asparagus spears into half-inch slices and scatter over top of the crab.
Sprinkle the parmesan cheese over asparagus and crab.
Beat eggs and mix with the milk, season to taste with nutmeg, cayenne pepper and salt.
Pour the mixture into the pastry case.
Bake in preheated hot oven for about 45 minutes or until set.
Leave to sit for around 15 minutes before serving.
Asparagus and Leek Soup ingredients list:
1 leek, white part only, halved lengthwise, washed thoroughly and chopped.
2 tablespoons of butter.
¾ lb of asparagus cut into half-inch pieces.
14 oz (1 can) of reduced-sodium chicken broth.
1 garlic clove, pressed.
1/3 cup of heavy cream.
Salt and pepper, to taste.
Instructions for Asparagus and Leek Soup:
In a large soup pot, heat the butter over medium-high heat until foam subsides.
Add the leek and sauté for 2 minutes, stirring.
Add the asparagus and cook for another 1 minute.
Add the chicken broth and garlic to the pot, then bring to a boil.
Lower heat, then cover and simmer for 10 minutes or until the asparagus is tender.
Mix in the heavy cream, salt and pepper.
Blend soup in batches in a food processor until smooth.
Return to the pot to heat through.
Asparagus and Shrimp Risotto ingredients list:
5 ounces of risotto rice.
2 ½ ounces of cooked asparagus, cut in one-inch piences.
2 ½ ounces of boiled shrimp.
4 cups of chicken stock.
½ cup of parmesan cheese.
2 teaspoons of extra virgin olive oil.
1 teaspoon of chopped shallot.
1 ½ teaspoons of chopped parsley.
1 glass of dry white wine.
Instructions for Asparagus and Shrimp Risotto:
In a pan, heat the extra virgin olive oil over a medium heat.
Add the shallots and cook for two minutes.
Add the aspargus, then cook for another minute.
Toss in the risotto rice, then toast lightly, stirring continuously for about 2 minutes.
Add the glass of wine; then continue to stir until almost all of the liquid has been absorbed.
Next, gradually add the chicken stock, about a ¼ cup at a time, stirring constantly. This may take some time.
When the risotto rice has absorbed all of the stock, add the shrimp and stir gently for 2 minutes.
Once done, add the parslet and parmesan cheese.
Serve as desired.
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Ingredient of the week: Rice
- erei28
on Jan. 12, 2010 at 11:24 PM