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Posts Tagged asparagus

Canal House Shaved Asparagus and Arugula Salad

Serves 4 to 6
1 1/2 cups (4 3/4 ounces) finely grated Pecorino Romano
1/2 cup extra-virgin olive oil
Salt to taste
Pepper to taste
1 pound fat asparagus
8 cups (4 ounces) arugula
Pizza dough or bruschetta for serving

For the dressing: Place the cheese in a large bowl. Gradually add 1/2 cup of boiling water, whisking constantly. Slowly drizzle in the olive oil, whisking constantly. Taste. Season with salt and pepper.

For the salad, lay the spears flat on a cutting board and trim off the woody ends with a sharp knife. Using a vegetable peeler and pressing hard, shave each spear into long, thin ribbons. (If necessary, cut the final layer of each stalk into thin strips—it might be thicker than the other ribbons, which is just fine.) Trim off each tip and cut lengthwise in half. Toss the asparagus pieces with several tablespoons of the dressing. Add arugula and toss again. Season with more salt and pepper if necessary.

Serve with bruschetta or over flatbread or pizza.







Chicken, Mushrooms & Asparagus Skewers with Sweet Chili Sauce

3 garlic cloves
2 large red chilies, seeded and chopped
1/3 cup white vinegar
3 tbsp. granulated sugar
3 tbsp. honey

For Skewers:
8 wooden skewers
6 spears asparagus
1 8oz package mushrooms
3 boneless, skinless chicken breasts
1 tbsp. vegetable oil
1/4 tsp salt


Preheat barbecue to medium. Soak skewers in warm water for 20 min.

Whirl garlic with red chili peppers in a food processor until finely minced, scraping down sides if needed. Add vinegar and pulse until combined. Transfer to a small saucepan set over medium-high. Add sugar, honey and salt. Bring to a boil. Cook, stirring occasionally, until sauce is syrupy, 15 to 17 min. Set aside.

Snap and discard tough ends from asparagus. Slice into 1-in. pieces. Remove and discard stems from mushrooms. Cut chicken into bite-sized cubes. Toss chicken and vegetables with oil and salt in a large bowl. Season with pepper. Thread chicken, asparagus and mushrooms onto skewers.

Oil grill, then barbecue skewers, lid closed, until chicken is cooked through, flipping at halfway point, about 8 min. Serve with Sweet Chili Sauce.
Simple yet sophisticated, these skewers will be a hit at your next barbecue. Bonus: the sauce can be made a day ahead.


Adapted from:





Spring Asparagus and Bacon Hash

1⁄4 lb. bacon or 1⁄4 lb. pancetta, cut into 1/4-inch dice
1 lb. fingerling. New or red potatoes, peeled and cut into 1/2-inch dice
1 small yellow onion, diced
1⁄2 lb. asparagus, ends trimmed and cut into 1-inch segments
Salt and fresh ground black pepper
2 tablespoons butter
4 eggs


In a cast iron pan or heavy skillet over medium heat, cook bacon, stirring occasionally, until it is browned and crisp, about 10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Leave bacon fat in pan.

Add potatoes to the pan and toss well to coat with bacon fat. Distribute into a single layer, then season with salt and pepper, and cook without stirring until lightly browned on the bottom. Using a spatula, flip the potatoes and cook until lightly browned. Continue this process until all sides are lightly browned, about 15 minutes total.

Add onion to the pan and stir well. Cook until onions are softened, about 5 minutes. Add the asparagus, stir well, and then cover the pan. Cook, stirring occasionally, until asparagus is crisp and tender, 5-8 minutes. Return the bacon to the pan, stir, and let cook for a minute until warm. Season with salt and pepper to taste.

Melt butter in a non-stick skillet set over medium heat. Crack the eggs into the skillet and cook until whites are set, three to four minutes.

Divide the hash between four plates, and top each plate with a fried or poached egg. Season with salt and pepper to taste.







Creamy Asparagus and Leek Soup

Many thanks to Dana Lloyd who sent this recipe to share with all of you this week!

1 large leek
½ bunch of asparagus
2 garlic cloves, peeled and minced
1 bay leaf
Sprig of thyme
Chopped chives

1 cup coconut milk (boxed and unsweetened, but you can also use canned coconut milk, thinned with water) sea salt or wheat-free tamari (to taste) and black pepper (also to taste)

Remove the green tops from the leeks (you can save them for making your own veg or chicken stock), and slice the lower white section in half lengthwise, then into half-moons.

Trim the lower woody section away from the asparagus (generally the lower 1-2 inches), and cut the remaining asparagus into thirds (saving the tops for garnish on the soup if you like).  Put the coconut oil in a soup pot over medium heat. Once the oil is melted, add the leeks.  Cook leeks for 3-4 minutes, stirring often, until the leeks soften.

Add the garlic and cook until fragrant.  Add the bay leaf, sprig of fresh thyme, and asparagus pieces.

Pour enough water in the pot to cover the vegetables, and cover. Simmer for 12-15 minutes.

Transfer to a blender or use an immersion blender in the pot, blend mixture until smooth and creamy. (You can begin adding the coconut milk here to help the blending process. Either serve immediately or put back in the pot and keep it over low heat to desired temperature.  Season to taste with sea salt or the tamari and black pepper if you like.

Garnish with chopped chives (and additional asparagus pieces) and serve.
Recipe from: Frank Giglio




Asparagus and Brie Tartlets

24 wonton wrappers
2 1/2 Tbsp. (40 mL) butter
24 asparagus spears, cut into 1-inch (2.5 cm) lengths
1 shallot, chopped
1/4 cup (60 mL) white wine or chicken broth
1 Tbsp. (15 mL) sherry vinegar or white balsamic vinegar
salt and pepper, to taste
4 oz.  Canadian Brie, sliced


If wonton wrappers are frozen, thaw overnight in the refrigerator.

Preheat oven to 375°F (190°C).

Brush wonton wrappers with 1 1⁄2 Tbsp.(25 mL) melted butter and press 2 wrappers into each mold of a muffin pan.

In a saucepan, melt remaining butter on medium heat and cook asparagus for 2 minutes. Reserve in a bowl.

In the same saucepan, cook shallot for 2 minutes. Deglaze with white wine and reduce by half. Add vinegar and reduce once again by half. Pour over asparagus and season with salt and pepper. Divide asparagus and Brie among muffin molds lined with wonton wrappers. Chill until ready to serve.

To serve tartlets, bake on bottom oven rack for 15 minutes or until wonton wrappers are golden brown. Serve immediately.


Adapted from:




Spring Chicken and Asparagus Roll-Ups with Lemon Dijon Pan Sauce

2 (6-ounce) pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
4 thin slices provolone cheese
4 thin slices prosciutto or ham
12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock or vegetable stock
1 tablespoon Dijon mustard
1/2 lemon, zested and juiced
1/4 cup chopped, flat-leaf parsley, a handful

Halve the chicken breasts horizontally separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.








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