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Posts Tagged asparagus

Asparagus Pesto

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

1 pound fresh asparagus
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts
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.

 

From: allrecipes.com

 

 

 

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Dressing:
¼ c red wine vinegar
1 T honey
1 T mustard
1/2 c olive oil
Kosher salt and freshly ground pepper

Quinoa Salad:
4 c salted water or vegetable stock
2 t chopped fresh thyme
2 c quinoa
16 spears of asparagus, trimmed
Olive oil for brushing
Kosher salt and fresh ground black pepper
1c pitted Nicoise olives
4 oz. aged goat cheese, shaved
1/4 c chopped basil
1/4 c fresh parsley leaves

For the vinaigrette:

Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.

For the quinoa salad:

Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.

Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.

Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don’t make it too wet.

Transfer to a platter and drizzle with more of the vinaigrette.

 

From:  Bobby Flay: the foodnework.com

 

 

 

Asparagus-Ricotta Tart

1 sheet frozen puff pastry, thawed
1 1/2 cups ricotta cheese (part-skim)
Zest of 1 lemon
1/2 cup chopped flat-leaf parsley
1/2 cup finely grated Asiago cheese (plus more for topping)
2 Tbsp. chopped capers
Kosher salt and freshly ground pepper
1 bunch asparagus (about 1 lb.), trimmed

Preheat oven to 400°F. Roll out pastry to a 13-by-9-inch rectangle. Fold over about ½ inch on all sides to form a crust. Transfer to a parchment- lined baking sheet; prick crust all over with a fork. Bake 10 minutes.

Meanwhile, combine ricotta, lemon zest, parsley, Asiago, and capers in a bowl. Season with salt and pepper.

Spread ricotta mixture over crust. Sprinkle with more Asiago. Line asparagus across filling. Bake until pastry is golden-brown and asparagus is tender, about 30 minutes.

 

From: Parade.com

 

 

 

 

Tortellini with Asparagus and Lemon

To care and store asparagus- wrap the ends in moist paper towels and place the bundle into a plastic bag. Asparagus will keep up to 3-4 days

2 packages (9 ounces each) refrigerated cheese tortellini
3 tablespoons butter
1 tablespoon olive oil
2 cups cut fresh asparagus (2-inch pieces)
3 garlic cloves, minced
1/8 teaspoon pepper
2 teaspoons chopped chives
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
2/3 cup crumbled feta cheese
1/3 cup grated Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer.

Remove from heat; stir in herbs, lemon peel and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.

Yield: 4 servings. 

 

Adapted from: Simple&Delicious

 

 

 

Roasted Asparagus with Scrambled Egg

3/4 pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter, divided
2 to 4 slices 7-grain bread

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.

While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread. 

 

From: thefoodnetwork.com

 

 

 

Asparagus Parmesan Chips

Serves 4 to 6
1 cup Parmesan grated
4 to 6 medium stalks of asparagus, woody end removed
Fresh-ground black pepper
Preheat the oven to 375°F.

Use a food processor or the smallest holes on a box grater (see Recipe Notes) to shred the asparagus. Transfer to paper towels and firmly squeeze to remove as much liquid from the shredded asparagus as possible.

In a medium bowl, combine the Parmesan, squeezed asparagus, and fresh-ground black pepper until mixed. Drop about a tablespoon of the cheese-and-asparagus mixture onto a parchment-lined baking sheet, about 1 inch apart. Flatten with the back of the spoon, if necessary.

Bake for 8 to 10 minutes, until the cheese is bubbly and the edges are lightly browned. Remove from the oven and cool on the baking sheet for 5 minutes. The crisps will firm up more as they cool.

Note: Using a box grater: Grating asparagus with the box grater is possible! The trick is to start with the bottom of the stalk; the tender spear tips can be finely minced for this recipe.

 

From.thekitchen.com

 

 

 

 

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