Dining / Cooking

Stalking a great asparagus recipe

| Wednesday, May 14, 2008 | () comments

(Binghamton, N.Y.) Press & Sun-Bulletin

Asparagus stalks come in three colors: white, green or purple.

The green variety is the one we eat most frequently in America, although white asparagus, most often available canned, makes an excellent dish and soup.

To prepare for cooking, bend the stalks gently. They’ll snap naturally where the fibrous, inedible lower portion begins.

Asparagus and Peas with Green Garlic

1 tablespoon extra-virgin olive oil

3/4 pound asparagus, cut into 3-inch pieces

1/2 pound Chinese or sugar snap peas, stemmed

2 tablespoons thinly sliced green garlic, or 1 large garlic clove

Salt

1/2 teaspoon grated lemon zest

Heat the olive oil in a heavy, large skillet over medium-high heat. Add the asparagus, peas and garlic and stir until coated.

Sprinkle with salt and add 1/4 cup of water. Bring to a boil, cover and cook until the water is almost evaporated, about 4 minutes.

Add the lemon zest and saute until the vegetables are tender and the water is completely evaporated, about 1 minute longer. Transfer to a platter and serve.

Source: “Blue Eggs and Yellow Tomatoes” by Jeanne Kelley (2008, Running Press, $35.00)

Lemon Cream Asparagus Soup

3 pounds asparagus

1/4 cup olive oil

11/4 cup yellow onion, diced

1/2 cup celery, diced

11/4 cup leek, white and green parts, diced

1/4 cup flour

48 ounces chicken stock

1 pound Russet potatoes, diced

1/2 cup heavy cream, heated

1/4 teaspoon fresh lemon juice

Salt to taste

Black pepper to taste

10 tablespoons sour cream

Clean and trim the asparagus. Reserve 20 asparagus tips for the garnish and coarsely chop the remaining tips and stems. Blanch the reserved asparagus tips, cool and set aside.

Heat the oil in a soup pot over medium heat. Stir in the flour and cook for a couple of minutes to make a roux.

Add the onion, celery, leek and chopped asparagus. Cook, stirring frequently. Add the chicken stock to the pot gradually, whisking to work out any lumps of roux.

Add potatoes and bring the soup to a simmer, cooking for about 45 minutes. Stir frequently and, if necessary, skim.

Cool the soup slightly. Working in batches, puree the cooled soup in a food processor until smooth and add to a clean soup pot.

Return the soup to a simmer. Add the heated heavy cream to the soup and stir. Season with lemon juice; salt and pepper to desired taste.

Ladle in soup bowls, lay asparagus tip on top and garnish with sour cream.

Makes 10 servings.

Source: Jake Hizny, executive corporate chef, Maines Paper & Foodservice, Inc., Conklin, N.Y.

Asparagus Frittata with Gruyere Cheese and Red Bell Peppers

2 tablespoons extra virgin olive oil

1 large onion, diced

1 pound asparagus, cut in 1 1/2-inch pieces

1 red bell pepper, diced

18 eggs, slightly beaten

1 cup fat-free milk

1 cup fresh bread crumbs

Salt and pepper to taste

8 ounces Gruyere cheese, shredded

Heat oven to 400 degrees. Heat a 12-inch nonstick skillet over medium-high heat. Add olive oil and onion and cook until translucent, about 3 minutes. Reduce heat to medium and add asparagus and red pepper, stirring just until incorporated.

While onions are cooking, lightly beat the eggs with the milk and bread crumbs in a large mixing bowl and season with salt and pepper. Pour into skillet and stir lightly to mix with the other ingredients. Cook until bottom is set, about 2 minutes. Sprinkle with shredded Gruyere cheese and transfer to oven. Bake until top is golden and eggs are firm, about 35 to 40 minutes.

Makes 12 servings.

Source: American Dairy Association

Bacon-Wrapped Asparagus

1 pound fresh Michigan asparagus

8 to 10 strips bacon

The taste of this easy-to-prepare appetizer will surprise you.

Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400-degree oven for 20 to 25 minutes, or until bacon is cooked.

Serve warm or at room temperature.

Makes 16 to 20 spears

Source: Michigan Asparagus Advisory Board