Showing posts with label Asparagus. Show all posts
Asparagus and Pea Toasts with Brie
in Appetizers, Asparagus, Bread, Brie, Garlic, Onions, Peas, Vegetables on Friday, February 3, 2012
This recipe was in our local newspaper yesterday, The Northwest Herald. It definitely is a winner and I just want to share it with all of you.
It especially sounds good because of the fresh peas. J. M. Hirsch states that “a growing number of grocers are carrying shelled fresh peas by the bag in the produce section. They have a pleasantly fresh taste lost in frozen and canned varieties.” To me, there is no comparison between fresh peas and canned or frozen so that is why this recipe appeals to me.
This makes a wonderful bruschetta-like dish. It’s filled with asparagus, brie, garlic, onions and seasonings spread on rustic sour-dough bread. The article states that the asparagus and pea mixture also would be good tossed with cooked pasta. If you go that route; it says, cut up the brie as best you can and toss that in, too. You may need to add ¼ cup of the pasta cooking water to help create a sauce to coat the pasta.
That sounds delicious to me also but for now I prefer it on the sour-dough bread. It’s easy and delicious, for sure!
Asparagus and Pea Toasts with Brie
Ingredients:
2 tablespoons butter
4 large slices rustic sour-dough bread (½-inch-thick)
1 tablespoon olive oil
1 clove garlic, minced
1 small yellow onion, diced
1 bunch asparagus, bottoms trimmed, cut into 1” lengths
1 cup fresh peas
Salt and ground black pepper, to taste
2 tablespoons chopped fresh mint
6 to 8 ounces brie
Method:
Heat the oven to broil.
Divide butter between the bread slices, spreading it evenly over one side of each.
Set aside.
In a large skillet over medium, heat the olive oil.
Add garlic, onions, asparagus and peas.
Sauté until the asparagus is just barely tender, about 4 minutes.
Remove pan from the heat.
Season with salt and pepper, then stir in the mint.
Set aside.
Place the bread slices under the broiler.
Toast until just lightly browned and butter is melted.
Remove the bread from the oven and smear a quarter of the brie over each slice.
Return to broiler for another minute.
Top each slice with a quarter of the asparagus and pea mixture.
Serve
Yum, love those fresh peas!
Creamy Asparagus Soup
in Alice's recipes, Asparagus, Entree, Soups, Vegetables on Monday, December 19, 2011
This is another great recipe that belonged to Alice, my mother-in-law and now is the perfect time of year to cook it with all the fresh asparagus that is available in the markets now. And since it is on sale now, that makes it even more appealing.
Nutrition studies have proved that asparagus is a great low-calorie source of potassium and folate, which helps to get rid of anemia. Its stalks are high in antioxidants and are a good source of vitamin C. There are many more health benefits of asparagus; check this out to read some amazing facts.
I love home-made soups and asparagus soup is right up there near the top of the list. We really look forward to this silky green soup in the spring time with its earthy flavor. If you enjoy asparagus, this soup you will enjoy also. It’s delicious and makes a terrific lunch or a casual supper. It’s a very fresh and healthy soup and is not like the Campbell
Cream of Asparagus Soup
Ingredients:
1½ pounds fresh asparagus
2 tablespoons chopped onion, optional
1½ teaspoons salt
¼ cup butter
¼ cup flour
2 teaspoons chicken stock base
¼ teaspoon pepper
3½ cups milk, scalded
Method:
Wash asparagus will and trim.
Cut off tips and set aside.
Cut remaining stalks into 1/2” pieces.
Put in saucepan with ½ cup water, salt and onion, if using.
Heat to boil, reduce heat, cover and simmer.
When cooked, drain and cool slightly.
Puree cooked asparagus in blender or food processor.
Simmer reserved tips in salt water until tender, approximately 8 minutes.
Melt butter in large saucepan.
Blend in flour, stock base and pepper.
Gradually add milk and cook, stirring until thickened and smooth.
Stir in pureed asparagus and tips, heat thoroughly.
Garnish with a dollop of sour cream, if desired.
Serve
It is springy delicious!
Asparagus and Gardening with My Dad
in Asparagus, Dad, Dad's roses, Garlic, Parmesan, Shallots, Side Dish, Vegetables on Monday, December 12, 2011
A sure sign of spring is seeing the affordable fresh asparagus at the market. We love it here and I prepare it often, usually by steaming it; however, I have found a new method that is just delicious.
My father loved to garden and took great pride in his gardening. Nothing was better than cooking that first batch of asparagus straight from his garden to the pan. His vegetable gardens provided him great joy ~ delicious vegetables for his family and friends along with plenty of exercise.
Upon retirement, Dad organized the first community garden in Louisville , KY Louisville
Look at all those tomato plant stakes in just this one garden of his!
Dad also had over 200 rose bushes in the back yard, which he showed during events with the American Rose Society; he won many blue ribbons! They were a beautiful, fragrant sight to behold and I always enjoyed a fresh rose bouquet in my house. How I miss him and all of his fantastic gardening!
These photos are from the early '80's when Mom and Dad still lived in Louisville. They eventually returned to Ohio to live ~ near where their farm was located and where it all began.
Believe me, I am a much better cook than photographer!
Asparagus is a perennial member of the lily family and can almost be called the ideal vegetable with all of its many health benefits. It’s low in calories and high in fiber, a natural remedy for constipation. Asparagus contains the healthy bacteria inulin, which keeps the bad bacteria out of your intestines. It’s beneficial with its vitamins, especially A, K and C. Vitamin A promotes good vision and a strong immune system. Vitamin K strengthens bones and your circulatory system and Vitamin C has powerful antitoxidant and anti-inflammatory benefits which may prevent cancer. Regular consumption of asparagus may help increase energy levels, improve dry skin, prevent kidney stones and possible enhance your libido. What more could you want from this delicious vegetable?
Now for the recipe ~ it’s delicious and I hope you all give it a try if you love asparagus the way we love asparagus! No doubt in my mind; you would have loved this, Dad!
Sautéed Asparagus
Ingredients:
1 pound fresh asparagus, rinsed and ends trimmed
2 tablespoons olive oil
1 shallot, sliced
1 clove garlic, minced
½ teaspoon lemon zest
Salt and freshly ground pepper, to taste
Parmesan cheese, freshly grated
Method:
Place asparagus in a saucepan with water, cover and cook for 3-5 minutes, just until tender, not mushy.
Meanwhile, in skillet, add olive oil and heat for 1 minute or so.
Add shallots and garlic and lemon zest, salt and pepper and sauté.
Drain asparagus well.
Add to skillet mixture, combine well.
Remove asparagus to serving dish.
Garnish with Parmesan cheese.
Serve
Dad, here’s to you! I bet you’re still gardening up there!
Alice’s Creamed Asparagus on Toast
in Alice's recipes, Asparagus, Side Dish, Vegetables on Sunday, November 27, 2011
Don’t you just love fresh asparagus in the springtime? We do and have it often. I had usually eaten steamed asparagus but, when I met Bill, I learned there is another delicious way to enjoy it.
I lived in Louisville , met Bill and came up here to Crystal Lake
Herb, Bill’s father, was a great fisherman and caught many varieties of fish. In fact, after we moved here in 1980, we bought a house in a subdivision with a lake for fishing and are still here. My father-in-law stored his boat here and especially after he retired, we would find him out on the lake many a day and we thoroughly enjoyed his bounty! Unfortunately, they changed the lake rules to a “fish and release” program several years ago, so that is the end of that. But, while my father-in-law was living, I was thrilled that it provided many a good day of enjoyment for him!
But, at that dinner back then what really got my mouth watering besides the fresh blue gills was her creamed asparagus on toast. Oh my gosh!!! It was out of this world delicious. I had never heard of it and couldn’t believe my mom had never prepared this great asparagus dish! If you love asparagus and have never eaten creamed asparagus on toast, you are in for a mouthwatering experience!
Creamed Asparagus on Toast
Ingredients:
2 pounds fresh asparagus, cut into 1” lengths
1 cup water
3 tablespoons butter
4½ teaspoons flour
1 small can evaporated milk
½ teaspoon salt
¼ teaspoon pepper
Toast
Method:
Prepare and simmer asparagus for about 10 minutes, just until tender.
Drain well, reserving the broth.
Melt butter in saucepan.
Stir in flour.
Slowly add milk, salt, pepper and broth.
Cook until bubbly and thickened.
Add additional water if the sauce is too thick.
Heat just to boiling, avoid mashing the asparagus.
Pour the mixture over the asparagus and gently combine.
Meanwhile, toast several slices of bread and slice in half diagonally.
Spoon creamed asparagus into a bowl.
Serve on toast slices.
It is Oh My Gosh, DELICIOUS!!!
Gnocchi with Shrimp and Asparagus in Pesto Sauce
in Asparagus, Entree, Fish/Seafood, Garlic, Gnocchi, Parmesan, Pasta, Pine nuts, Sauces/Marinades, Shrimp, Vegetables on Saturday, September 24, 2011
OK, would somebody please help me…
I’ve seen many of you writing about gnocchi and a lot of you have even made it from scratch. It’s new to me. It took me 10 minutes, at least, to find a package of the potato dumplings in the grocery store the other day and they only had two of them.
If I had known how to pronounce the word, I would’ve asked the clerks what aisle to go to find it. Usually it never bothers me to ask anything but I didn’t want to stumble around with the word that day. So, I wandered from the boxed potato aisle to the frozen foods at the other end of the store, back to the cold food section, over to the pasta aisle and finally to the ethnic area and imagine that! There it was in the Italian food section. So, please tell me ~ is it gnocchi with a “hard” G as in good or is it gnocchi with a “silent” G as in gnat?
However it’s pronounced, we think it’s great and I’m sorry it took us so long to meet. Gnocchi is a great hearty alternative to pasta and a perfect addition in this recipe! I loved the texture and size of it and how quickly it cooked. The taste of the shrimp, fresh asparagus, and homemade pesto sauce with the gnocchi was absolutely delicious!!!
Would you just please tell me how to pronounce it…
Gnocchi with Shrimp and Asparagus in Pesto Sauce
Ingredients:
1 (16-ounce) package vacuum-packed gnocchi
4 cups asparagus (about 1 pound), sliced into 1” pieces
1 pound peeled and deveined shrimp
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons shredded Parmesan cheese
2 teaspoons lemon juice
2 teaspoons garlic, minced
3 teaspoons extra-virgin olive oil
Method:
Bring 2 quarts water to a boil in a large pan.
Add gnocchi and cook 4 minutes or until done. Gnocchi will rise to the top.
Remove gnocchi with a slotted spoon and keep warm in a large bowl.
Bring water back to a boil.
Add shrimp and cook until done, drain well.
Meanwhile, in another pan, add asparagus and cook until tender, drain well.
Add shrimp and asparagus to gnocchi bowl.
Combine 1 tablespoon water, basil and next 4 ingredients (through garlic) in a food processor.
Process until smooth, scraping sides.
Drizzle oil through food chute with food processor on; process until well blended.
Add basil mixture to shrimp mixture.
Toss to coat.
Serve immediately
4 servings
It’s delicious!!!
Pam's note: For a better procedure, see StephenC's second comment, #17.
Be sure to enter the $65 CSN giveaway I posted on Sept. 15th!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and the 4 cookbooks she's giving away!
Popular entries
-
The Tupperware Jel-Ring is an old classic and still today, it is very popular with my Tupperware customers. I must admit, its also one of my... -
I had soya chunks/nuggets in my hostel canteen,when I was studying in Trichy. We get mixed vegetable kurma with soya chunks in it. My f... -
Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the ...
-
How is it going? For me, it has been quite a busy day chatting up with my family and friends. Nevertheless I spun a very tasty, to...
-
Ahem. Please take note: I am throwing a healthy dinner into the mix of Super Bowl snacks and Valentine Day sweets. Have I mentioned I am st... -
Evidently, according to Ceci Snyder of the National Pork Board , their slogan “the other white meat” is getting a little boring and “just... -
This is a great recipe by Tupperware that utilizes the Tupperware Oval Microwave Cooker. This recipe will make 6 servings. Rotisserie Chicke... -
I wanted to try instant oats idly for a long time. I used to make a version of this before,by adding a oats as major part in the rav... -
The spicy curry cooking on the stove and a cloudy weather outside is just what I need on a lazy day like today. With this kind of weathe...
Posts
