ASPARAGUS CREPES
"I love serving these tender crepes with their light lemony sauce in spring," notes Carol Hemker of Phenix City, Alabama. "But my husband would eat them any time of year at all. In fact, it's the only way he'll eat asparagus! This dish is also lovely for luncheon or brunch."
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.
Nutrition Facts : Calories 299 calories, Fat 15g fat (7g saturated fat), Cholesterol 298mg cholesterol, Sodium 291mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.
CHILI CHICKEN WITH ASPARAGUS
Make and share this Chili Chicken With Asparagus recipe from Food.com.
Provided by kelly in TO
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine oyster sauce and sweet chilli sauce in a small dish and set aside.
- Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
- Heat a wok over high heat until hot. Add 2 teaspoons peanut oil and swirl to coat. Add half the chicken and stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a plate. Repeat with 2 teaspoons peanut oil and remaining chicken.
- Add remaining peanut oil to wok. Add asparagus, chilli, garlic and sesame oil. Stir-fry for 2 minutes. Add noodles, bok choy stems, chicken and combined sauces. Stir-fry for 1 minute or until heated through. Add bok choy leaves. Stir-fry for 15 seconds or until leaves wilted. Serve.
Nutrition Facts : Calories 855.9, Fat 23.1, SaturatedFat 5.6, Cholesterol 96, Sodium 1031.7, Carbohydrate 118.3, Fiber 7.2, Sugar 3.9, Protein 42.1
ASPARAGUS ROLLED IN HERB CRêPES
A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked just before serving.
Provided by Martha Rose Shulman
Categories dinner, quick, weekday, main course
Time 30m
Yield Serves six
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Butter or oil two baking dishes. Steam the asparagus until tender, about five minutes. Divide into 12 portions, and place a portion on each crêpe. Sprinkle with salt, pepper, gruyère and chives. Roll up and place in the prepared baking dishes.
- Sprinkle the Parmesan over the crêpes, and drizzle on the olive oil. Bake 15 to 20 minutes until bubbling; the edges of the crêpes should be just beginning to crisp. Serve hot.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 581 milligrams, Sugar 3 grams
BLISTERED ASPARAGUS
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Provided by Claire Saffitz
Categories Bon Appétit Side Asparagus Spring Peanut Coconut Chile Pepper Sesame Oil Ginger Lime Juice Honey Vegetarian Dairy Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high. Cook asparagus, tossing often, until stalks are bright green, blistered in spots, and tender, about 5 minutes. Season with salt and transfer to a platter.
- Stir chile, soy sauce, lime juice, honey, sesame oil, and ginger in a small bowl to combine. Mix in peanuts and coconut and spoon over asparagus.
COCONUT SHRIMP WITH SWEET SOY AND CHILI DIPPING SAUCE
The best recipe I have found for coconut shrimp. The dipping sauce is a perfect Indonesian- inspired condiment. Ketchup manis is a sweet indonesian sauce. You can substitute 3 Tbs. soy sauce mixed with 1 Tbs. brown sugar if you can't find ketchup manis in your local asian food store.
Provided by Kathy
Categories Indonesian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry the shrimp on paper towels.
- Put cornstarch, egg whites and coconut into three separate bowls.
- Dip shrimp into the cornstarch.
- Shake off the excess.
- Dip into the egg white.
- Dip into the coconut, pressing into the shrimp.
- Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
- Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.
- Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.
Nutrition Facts : Calories 1110.8, Fat 102.8, SaturatedFat 25.6, Cholesterol 115.2, Sodium 240.9, Carbohydrate 31, Fiber 3.1, Sugar 7.4, Protein 19.2
CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS
Steps:
- Make filling:
- Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
- Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
- Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
- Make crêpes:
- Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
- Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
- Assemble and bake crêpes:
- Preheat oven to 350°F.
- Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
- Make topping while crêpes bake:
- Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
- Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
- Heat butter in skillet, then add reserved asparagus tips and toss until warm.
- Put 2 crêpes on each of 8 plates and top with asparagus tips.
ASPARAGUS SAUSAGE CREPES
This was my favorite recipe when I was growing up in western Michigan, where asparagus is a big spring crop. With its sausage-and-cheese filling, tender asparagus and rich sour cream topping, this pretty dish will impress guests. -Lisa Hanson Glenview, Illinois
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the cream cheese, Monterey Jack cheese and marjoram; set aside., In a large bowl, combine the milk, eggs and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon 2 tablespoons of the sausage mixture onto the center of each crepe. Top with two asparagus spears. Roll up; place in two greased 13x9-in. baking dishes. , Cover and bake at 375° for 15 minutes. Combine the butter and sour cream; spoon over crepes. Bake 5 minutes longer or until heated through.
Nutrition Facts : Calories 387 calories, Fat 29g fat (14g saturated fat), Cholesterol 148mg cholesterol, Sodium 557mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
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