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Herbed Crepes with Chicken, Asparagus and Mushrooms

Tamar Bacon sent this recipe to me a few weeks ago. This will use the scallions and asparagus in the share, and parsley from the garden. She used tofu instead of chicken for a vegetarian version. Light cream and exchanging olive oil for some of the butter would lower the fat content. Cheese is almost always optional.

1 cup milk
2/3 cup all-purpose flour
1 large egg
3 tbsp. unsalted butter
1 tbsp. finely chopped green onion
1 tbsp. finely chopped Italian parsley
1/8 tsp. salt

For Fillings:
1 lb. skinless, boneless chicken breast
1/4 tsp salt
1/4 tsp black pepper
3 tbsp. butter, divided
4 oz. mushrooms
8 oz. asparagus, with thin stalks, though ends removed, cut into 1 inch lengths
1 tbsp. chopped garlic
1/2 cup 35% cream
1/2 cup grated fontina

Combine milk, flour, egg, butter, green onion, parsley and salt in a blender and mix, scraping down the sides as necessary, until a smooth batter forms.
Heat a crepe pan or an 8-in. non-stick frying pan over medium-low.

Pour about ¼ cup of crepe batter into pan, lifting and swirling pan while pouring to spread batter evenly. Return pan to burner and allow crepe to cook for 20 to 30 sec. or until crepe is lightly golden on the bottom. Working quickly, use a rubber spatula or, very carefully, your finger to loosen crepe from pan and flip it over. Cook 10 sec. more or until second side is golden. Transfer to a plate.

Heat a sauté pan over medium-high. Season chicken with salt and pepper. Heat a sauté pan over medium-high. Season chicken with salt and pepper. Add 2 tbsp. butter to pan and swirl to melt and coat (it will brown and smell nutty). Add chicken and sauté for 2 min or until lightly golden but not cooked through. Transfer chicken onto a plate; reserve.
Add remaining butter to pan. Add mushrooms, asparagus and garlic. Sauté for 2 min or until mushrooms look juicy. Add cream and chicken, bring to a simmer and cook for 2 min or until cream is slightly thickened and chicken and vegetables are cooked through.

Remove from heat, push chicken and vegetables to the side and stir cheese into sauce.

Serve crepes with chicken and add a tbsp. of sauce onto each one.





Pickled Asparagus

1 clove of garlic
½ teaspoon organic red pepper flakes
¼ teaspoon sea salt
1 teaspoon organic dill
1 teaspoon organic dried oregano
1 teaspoon organic mustard seeds
½ teaspoon organic black peppercorns
10-20 spears of fresh & local asparagus, depending on spear size

Wash and sterilize your mason jars, line them up on the counter. Into each jar, put the garlic, red pepper flakes, sea salt, dill seeds, dried oregano, mustard seeds, and black peppercorns. Wash the asparagus and cut the bottom of the stem off so that the asparagus fits into the quart jar. Gently stuff each quart jar with as many asparagus spears as it will hold. You should now have quart jars shoved full of spices and asparagus spears. Heat up a vinegar brine to near boiling – 50% filtered water to 50% white vinegar. The amounts you’ll need will vary depending on how many quart jars you’re processing. Once the vinegar brine is heated up, gently pour it into each asparagus filled quart jar, leaving ¼” head space at the top. Secure a sterilized lid and band onto each quart jar. Process the asparagus for 15 minutes in a boiling water bath canner.  Gently remove and set on the counter to seal.


Asparagus Pesto

Toss with cooked pasta, or spread on crostini and top with chopped tomatoes and bacon.

From the share:
1 pound fresh asparagus

From your kitchen:
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts or almonds
1/2 cup olive oil
1 garlic clove
1 tablespoon lemon juice
3/4 teaspoon salt

Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
Plunge asparagus into ice water to stop the cooking process; drain.
Coarsely chop asparagus.
Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.



Baked Eggs with Spinach, Asparagus and Prosciutto

Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.

1 small round loaf crusty bread (about 10 ounces), 2
ends removed, and the rest cut into 4 thick slices
3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
1/4 pound thin-sliced prosciutto
1/4 pound Gruyère, grated
Spinach from the share. Cleaned, chopped, sautéed/wilted
4 eggs
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper

Heat the oven to 450°.

Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish. Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Using your fingers, make a depression in the center of each slice of bread.

Arrange one or two slices of prosciutto around the edge of each slice of bread. Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus. Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and the reserved cheese.

Bake, covered, until the egg whites are just set, 10 to 15 minutes.





Asparagus and Watermelon Salad with Lime Vinaigrette

1 bunch asparagus shaved or cut into 1” pieces
3 cups fresh mixed greens (romaine, spinach, arugula)
1 1/2cups watermelon (cubed)

Mix together the asparagus and greens and top with the lime vinaigrette.

Mix and serve.

Lime Vinaigrette
Juice from 2 limes
1 T honey
¼ cup olive oil
½ t salt

Whisk together and pour over salad. Sprinkle with a little black pepper and serve.
This salad pairs well with grilled chicken, you can even use the lime vinaigrette as a marinade!



Skillet Asparagus

2 lb. asparagus
2 tbsp. unsalted butter or a little butter and a little olive oil
Salt and freshly ground black pepper

Rinse asparagus in cold water and trim off tough ends of stalks.
Put butter in a heavy skillet with a tight-fitting lid and heat until butter is foaming. Lay asparagus in the pan and shake from side to side to coat asparagus gently with melted butter; cover tightly and cook over medium heat for 3 minutes.
Check asparagus and turn as needed to make sure the stalks cook evenly and don’t burn.
Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green. Season to taste with salt and pepper and serve hot.


Use the asparagus as a side dish served with lemon or Hollandaise Sauce
Cut asparagus into pieces and add to quiche or a frittata
Serve asparagus spears over eggs benedict or Chicken or Veal Oscar



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