A collection of Rod's favorite recipes

Posts tagged ‘asparagus’

Asparagus

INGREDIENTS

  • 1 bunch of medium sized asparagus, about 1 lb
  • 2 Tbsp of the most exquisite extra virgin olive oil
  • 2 Tbsp freshly grated Parmesan cheese
  • 1 teaspoon lemon zest – freshly grated lemon rind
  • Salt and freshly ground black pepper

METHOD

Asparagus1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

http://www.simplyrecipes.com/recipes/asparagus/

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Asparagus, Snap Pea, and Avocado Pasta

Asparagus, Snap Pea and Avocado SaladThis is one of my absolute favorite recipes! Thank you,  Allison Stockman!

Prep –> 20 min.  Total time –> 30 min.  Servings: 4

Ingredients

  • Coarse salt and ground pepper
  • 1 pound asparagus, ends trimmed and cut into 2-inch lengths
  • 1 pound sugar snap peas, strings removed
  • 1 pound bow-tie pasta (farfalle)
  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
  • 1/2 cup chopped fresh mint, parsley, or basil
  • 1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired

Directions

In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.

Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain and set pasta aside in colander.

In pasta pot,add tablespoons olive oil over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons olive oil, cooked pasta, avocado, herbs and cheese. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.

Source: http://www.marthastewart.com/343635/asparagus-snap-pea-and-avocado-pasta

Note: I cleaned the produce in acid water (2.5 pH) then soaked it for 20 minutes in alkaline water (11.5 pH) which seemed to really perk up the veggies in addition to removing all pesticides and microbes. Highly recommended!

Fresh Asparagus Soup

Asparagus is one of my favorite vegetables. Inexpensive asparagus is one of the best things about February. This soup is extraordinary! Delicious.

Ingredients

  • 1 pound fresh asparagus
  • 3/4 cup chopped onion
  • 1/2 cup vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 1/4 cups vegetable broth
  • 1 cup soy milk
  • 1/2 cup yogurt
  • 1 teaspoon lemon juice
  • 1/4 cup grated Parmesan cheese

Directions

  1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

http://allrecipes.com/recipe/fresh-asparagus-soup/