1. Brown onion in butter until transparent. 2. Add all other ingredients except cream. Bring to a boil; lower heat and cook on low for 20 minutes. 3. Puree in a blender. Put back on low heat, add the warmed up cream. 4. Add chopped asparagus tips. Add spices to taste. *You can also use Asparagus puree See Storing and Preparing Asparagus
Asparagus a l'Italienne (Phil Quinn’s favorite)
8 ounces of spaghettini noodles
1/2 a clove of garlic
l lb of asparagus
4 tbsp butter
1 cup of fresh mushrooms sliced
1/4 cup water
1/2 tsp salt
2 tbsp butter
1/2 cup grated Parmesan cheese
1. Cook noodles as per package directions with garlic added to the water. 2. Discard garlic and rinse noodles under cold water. Keep aside. 3. Cut asparagus diagonally into 1/2 inch chunks. 4. Heat 2 tbsp of butter in a pan, add mushrooms, stirring for about 3 minutes. 5. Add asparagus, water and salt. Cover and heat at high, stirring the pan often until tender (about 5 min.) but not overdone (water should be almost gone). 6. Reduce heat to medium, add noodles, 2 tbsp butter and the Parmesan. Stir gently with a fork until very hot. Serve immediately.
Asparagus and Ham Crepe
¾ cup All-purpose Flour
¼ tsp salt
¼ cup oil
1 cup milk
1 tbsp sugar (optional)
20 slices of black forest ham
1. Steam asparagus for 3 minutes and set aside. 2. In a bowl mix flour and salt. In a separate bowl mix eggs, oil, milk and sugar. Add dry ingredients to wet ingredients and mix well. 3. Pour small amounts of batter in a medium-hot pan and roll the pan to cover entire surface with a thin coat of batter. Flip when edges start to cook. Don’t over cook the crepes or they will be hard to roll. 4. Place a thin slice of black forest ham and the crepe and 3 spears of asparagus in the centre. Roll the crepe up. Serve hot with Hollandaise sauce.
Roasted Asparagus with Apple Cider Vinegar
2 tablespoons olive oil
1/2 cup apple cider vinegar
1 teaspoon light-brown sugar
2 ounces shaved parmesan
Preheat oven to 400°F. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
In a small saucepan, cook apple cider vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
Divide asparagus among four plates and drizzle vinegar syrup and top with shaved Parmesan. Serve as a side dish.
Couscous with Asparagus
1 ½ cups Chicken Stock
1 cup couscous
¾ pound asparagus, cut in half (about 2 cups)
salt and freshly ground black pepper
¼ cup chopped arugula
2 teaspoons extra-virgin olive oil
In a medium pot, bring the stock to a boil. Add the couscous, stir, and bring to a boil. Remove from the heat.
In a large pot of boiling water, blanch the asparagus and then transfer to a bowl filled with ice water.
Season the couscous with salt and pepper. Stir in asparagus, cover, and let stand 5 minutes. Fluff with a fork and transfer to a bowl. Stir in the arugula and olive oil, season with salt and pepper, and serve.
Asparagus with Dill Shallot Vinaigrette
1 ¼ pounds asparagus (about 20 spears)
salt and pepper
¼ cup Dill Shallot Vinaigrette
Fresh dill, for garnish
Place the asparagus spears in the top of a steamer over boiling water. Steam for 2 to 3 minutes for thin asparagus, 5 to 6 minutes for thick.
Remove the asparagus from the steamer and season with salt and pepper. Divide the spears among the plates, drizzle the vinaigrette over the top, and garnish with the dill.
Dill Shallot Vinaigrette 1 large shallot, minced (about 2 tablespoons) 1/4 cup minced fresh dill 2 tablespoons red wine vinegar 2 teaspoons balsamic vinegar 1 tablespoon water Salt to taste 1½ tablespoons extra-virgin olive oil In a small bowl, whisk together all of the ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. Store, tightly covered, in the refrigerator for up to 8 hours.
Asparagus and Fingerling Potatoes with Garlic
½ lb of asparagus
1lb of fingerling potatoes
3 cloves of garlic
45ml of olive oil
Salt and pepper to taste
30ml of Parmesan grated
1. Heat a large baking pan in the oven at 450°F. 2. Mix the oil with the garlic, salt and pepper and toss with asparagus and potatoes. 3. Take baking pan out of oven and roast asparagus and potatoes for 25 minutes, stirring occasionally. 4. Sprinkle with parmesan.