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Asparagus Frittata Italian Omelet

Beat 6 eggs

Add ¼ c milk

Mix in 1 pre-boiled or baked potato peeled and cubed

Pinch of salt

1 t minced garlic

¼ c shredded parmesan cheese

½ – 3/4 c pre-cooked vegetable chopped steamed broccoli, spinach, sautéed zucchini, asparagus

Pour beaten mixture into a heated frying pan coated with olive oil. Allow eggs to set.

Tilt pan and allow uncooked egg to go under cooked egg mixture.  When eggs are almost completely cooked, flip the frittata using a second pan or a plate.

Eggs may finish cooking in the oven.

 

 

Asparagus Leek Soup with Crème Fraiche and Chives

RECIPE INGREDIENTS:

For the Crème Fraiche:
1 1/2 cups heavy or whipping cream
½ c Sour Cream

For the Soup:
1/4 cup (1/2 stick) unsalted butter or 2T oil and 2T butter
4 cups chopped leeks (white and pale green parts only; from about 2 large leeks)
3 pounds asparagus, tough ends broken off and discarded, spears cut into 2 inch pieces
6 1/2 cups reduced-sodium chicken broth
3 tablespoons chopped chives (sprinkle over soup as a garnish)

DIRECTIONS:

FOR THE CREME FRAICHE:
Whisk cream and sour cream in small bowl to blend. Cover and let stand in warm part of kitchen until thickened, at least 5 hours or overnight. Refrigerate.

FOR THE SOUP:
Melt butter in heavy large deep-sided nonreactive pot over medium heat. Add leeks and sauté until softened, about 5 minutes. Add asparagus and sauté 2 minutes. Add broth and 1 teaspoon salt. Bring to simmer, reduce heat and simmer gently, uncovered, until vegetables are very tender, about 15 minutes.
Using hand held blender, puree soup in pot. Alternately, working in batches, puree soup in food processor, blender, or food mill. Return soup to same pot. Stir in 1 cup crème fraiche. Season to taste with salt. If serving immediately, reheat soup a few minutes if necessary.

DO-AHEAD TIP:
Crème fraiche can be made 1 week ahead. Keep refrigerated. Soup can be prepared 2 days ahead. Cool. Cover and refrigerate. Stir over medium heat until heated through before serving.
From: Cooking.com

 

Asparagus Storage

Asparagus Storage

To 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.

Another Storage Method:
Trim about ¼ inch off of the bottom of the stalks, giving them a fresh cut end. Stand the bunch of asparagus in about ½ – 1 inch of water. Refrigerate in water. If storing for more than a day, be sure to check the water level to make sure the asparagus does not dry out. (See image at right)

Leave room for asparagus to grow, it can grow up to an inch in 1-2 days.

2 pounds fresh asparagus
Olive oil
Kosher salt
Freshly ground black pepper

Break off the tough ends of the asparagus and, if they are 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 25 minutes, until tender but still crisp.
From: Ina Garten, the Food Network

 

 

Spring Greens with Asparagus-Ricotta Toast

This is a satisfying simple spring meal that can be served for lunch or dinner.

Get into the swing of spring with this tasty, seasonal salad.  Everyday Food editor Sarah Carey shows you how to make rustic toast and a fresh green salad.

  • 1/4 cup olive oil, divided
  • 1 bunch asparagus, trimmed
  • Salt and pepper
  • 2 teaspoons grainy Dijon mustard
  • 2 tablespoons rice vinegar
  • 1/4 cup finely chopped fresh chives
  • 4 slices crusty bread
  • 1 small to medium head of  lettuce, trimmed and torn
  • 3 radishes, thinly sliced
  • 1/4 cup ricotta cheese

 

  1. Preheat oven to 450 degrees with racks in upper and lower thirds. On a rimmed baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Roast until tender and browned in spots, about 20 minutes.
  2. Meanwhile, in a large bowl, whisk together mustard, vinegar, chives, 3 tablespoons olive oil, and season with salt and pepper. Brush both sides of bread with vinaigrette, and place on a baking sheet. Bake until both sides are golden, about 8 minutes, flipping once.
  3. Add greens and radishes to bowl, toss to coat, and divide among four plates. Top with asparagus. Season ricotta with salt and pepper and spread on toast to serve.

 

From Martha Stewart Food

Oven Roasted Bacon Wrapped Asparagus

A few years ago we had a recipe for prosciutto wrapped asparagus.  Bacon seems to be the new favorite.

Preheat oven to 400° F.
Bend the bottom third portion of the asparagus. It will snap to the point where the asparagus stem is tender. Save bottoms for stock. Rinse the asparagus in cool water and dry.

Wrap each asparagus with ½ slice of nitrite free bacon in a spiral fashion from the bottom to the top leaving the flower exposed.

Place on grate on top of a cookie sheet (to catch the grease).  If you line the sheet with aluminum foil, clean- up will be easier

Roast for 10 minutes. Turn with tongs and cook for 10 minutes more, until bacon is crisp.  Serve immediately.

From: Paleo Simplified

Asparagus and Orange Salad

1 pound asparagus
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 teaspoon orange zest
1 tablespoon fresh orange juice
1 tablespoon balsamic vinegar
1 tablespoon extra- virgin olive oil
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
2 navel oranges

Rinse and trim the asparagus by snapping off the tough ends. Cook the asparagus in a large skillet of salted boiling water for about 2-3 minutes. Drain the asparagus and rinse it under cold water to stop it from cooking any more. Blot dry with a clean kitchen towel and set it aside.
To make the dressing whisk together the shallots, orange zest, and orange juice in a small bowl. Add the olive oil, sesame oil, a nice pinch of coarse salt and a few rounds of the pepper grinder and whisk until well combined.

Segment the navel using a sharp paring knife to remove the peel and pith. Place the asparagus on a platter and drizzle with the dressing. Surround the asparagus with the oranges and sprinkle everything with the sesame seeds.

From: Frog Hollow Farm

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