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Posts Tagged asparagus

Flank Steak Stir-fry with Asparagus and Red Pepper

3 Tbsp. vegetable oil
1/2 lb. asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
1 lb. of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips
2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
2 teaspoons of cornstarch dissolved into 3 Tablespoons of water

All Purpose Stir Fry Sauce
3 Tbsp. soy sauce (use gluten-free soy sauce for gluten-free version)
1 tsp. finely chopped, peeled, fresh ginger
1 small clove garlic, minced
1 green onion, including green tops, chopped
1/2 tsp. chili oil

While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.
Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside.
Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2″ sides that can take high heat) in 1 Tbsp. of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.
Add another 1 Tbsp. of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed rice.
Serves 4.
Recipe adapted from Meats and Poultry: the Best of Williams-Sonoma Kitchen Library

Asparagus and Mushroom Salad

1 pound asparagus
1/2 pound mushrooms, thinly sliced
1/4 cup chopped fresh herbs, such as parsley and chives
1 cup arugula
2 to 3 tablespoons fresh lemon juice (to taste)
Salt and freshly ground pepper to taste
1 small garlic clove, minced or pureed
5 tablespoons extra virgin olive oil
1 ounce slivered Parmesan
Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should
be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen
towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and
Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus
mixture and the slivered Parmesan, and serve.
Adapted from the NY Times


Asparagus Wrap

4 ounces herbed or blue saga cheese

4 ounces of thinly sliced ham

4 ounces of thinly sliced Swiss cheese

4 ounces of thinly sliced turkey breast

1 package of wraps

1 bunch of asparagus steamed

1 bunch of mixed greens

Spread the wrap with the herbed cheese. Layer one slice of each meat and cheese.  Place one piece of asparagus in the center of each wrap.

Top with a little mixed salad that has been dressed with vinaigrette.  Roll, Cut in ½ and serve with Quick Pickles(see Recipe Index)


Asparagus Salsa Recipe

1 ¼ pound fresh asparagus
1 cup chopped seeded tomatoes
1/2 cup finely chopped onions
1 clove minced garlic
2 tablespoons chopped fresh cilantro
3 tablespoons finely chopped jalapeno pepper
1 can (5.5-oz size) tomato juice
1 teaspoon salt
1 teaspoon cider vinegar

Trim, wash and cut fresh asparagus into 2-inch pieces. Steam about 5 minutes or until just crisp-tender. Quickly cool in ice water and drain.
Chop asparagus into small pieces, about 1/4 inch big. Combine all ingredients. Cover and chill thoroughly, about 3 hours before serving. Store in airtight container in refrigerator.

Veal Oscar (or Chicken)

Veal Oscar   (or Chicken)
3-4 chicken cutlets, or veal scallops flattened or pounded very thin
2 tablespoons fresh lemon juice
Lump Crabmeat

Season ½ c flour using a ½ t salt and a ¼ t pepper
Sprinkle cutlets with lemon juice
Dredge with seasoned flour.
Heat 1T butter and 2T oil in a large skillet.
Sauté cutlets over moderately high heat for 4 minutes on each side, until lightly browned.  They must be cooked in the middle
Remove to a warm platter.
Steam asparagus
Prepare hollandaise- Recipe Follows
Warm cutlet in frying pan.  Top with 1-2 T lump crabmeat.  Top with 2-3 spears of asparagus; pour over 2-3 T hollandaise sauce

Hollandaise Sauce:

4 egg yolks
3 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, cut into small pieces
Pinch cayenne
Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly add the butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the recipe. If sauce gets too thick, whisk in a few drops of warm water before serving

Asparagus Strata

1 tablespoon butter
5 cups sliced asparagus — (1-inch)
2 cups thinly sliced leeks
1/2 cup water
3 tablespoons chopped fresh parsley
2 teaspoons minced fresh or
1/2 teaspoon dried tarragon
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon black pepper — divided
12 thin slices firm white sandwich bread
non-stick cooking spray
1 cup shredded Fontina cheese — divided
2 1/2 cups milk
4 large eggs
1 large egg white
1 1/2 cup fresh breadcrumbs — (about 3 slices)

Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 8-10 minutes or until tender, stirring occasionally ( Add a little more water if needed, drain if there is remaining water) Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper. Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese. Combine 1/8 teaspoon pepper, milk eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight. Preheat oven to 400F degrees. Uncover strata; sprinkle with bread-crumbs. Bake at 400F for 40 minutes or until set. Allow the strata to sit for 10 minutes before serving.

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