Asparagus Garden Salsa Food

SPICY GARDEN SALSA

Steps:

• Add peeled red onion, salt, white vinegar and minced garlic to blender.
• Add tomatoes - Use standard tomatoes (not roma, cherry, etc.) If possible, get ones that are vine ripened. Choosing good tomatoes makes a huge difference in the flavor!
• Add Jalapeños to blender based on your preferences to the following - Leave seeds in for some good heat. Remove them to make a milder salsa. Jalapeños can vary widely on their heat. The ones that are solid green are more mild, while the ones with the white striations up the sides are the hottest.
• Cilantro - grab the leafy end of the cilantro and pull off the thicker stems at the bottom. Add leafy part of cilantro to blender.
• Coarsely blend all ingredients and refrigerate for at least 2 hours to allow flavors to meld.

ASPARAGUS SALSA

Steps:

• Combine all ingredients.
• Cover and chill thoroughly, about 3 hours.
• Store in an airtight container in refrigerator.

ASPARAGUS AND EGG WRAP WITH BARN BURNER CHILE DE ARBOL SALSA

Steps:

• Preheat the oven 375 degrees F.
• Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside. Place in a tea towel or napkin to keep them warm.
• In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute.
• Add the potato, mushrooms, and tomatoes, and cook 5 minutes. Add the asparagus and the kale and cook, tossing, for 2 minutes. Add the herbs and lime juice and season with salt and pepper.
• Add the egg whites and cook until the eggs are cooked through, approximately 3 minutes. Place 2 tablespoons of the egg mixture in lower part of each tortilla and roll them up.
• For lunch or as an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast. Pop it on a plate and serve with salsa.
• For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down. Cover with aluminum foil. Bake on the center rack in the oven for 20 minutes or until the wraps are very hot.
• Serve with salsa.
• Rinse and seed chiles. Place in a saute pan over medium heat and toast in the oil until all are deep brown. Set aside. Place the onion, tomatoes and oregano in a saucepan with the water. Bring to a boil and reduce heat to a simmer. Simmer 1 minute or until the tomatoes are soft.
• Strain the cooked ingredients from the cooking liquid. Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds. Add cilantro and the remaining cooked ingredients and pulse until chunky. Season with salt, to taste, and set aside until ready to use. Serve hot or cold.

GRILLED ASPARAGUS

Steps:

• In a large skillet, bring water to a boil; add asparagus. Cover and cook until crisp-tender, about 2-3 minutes; drain and pat dry. Cool Slightly., Thread several asparagus spears onto 2 parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning and basting once.

ASPARAGUS SALSA

Steps:

• Place asparagus in a large saucepan; add 1/2 inches of water. bring to a boil. Reduce heat;cover and simmer for 2 minute Drain and rinse in cold water.
• In a bowl, combine the asparagus, tomatoes onion , jalepeno, cilantro. garlic, vinegar and salt. Cover and refrigerate for at least 4 hours. stirring several times. serve with tortilla chips.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a sheet pan, 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 15 to 20 minutes, until tender, but still crisp.

SPRING ASPARAGUS SALAD

Steps:

• Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
• Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
• Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

GRILLED ASPARAGUS MEDLEY

Steps:

• In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat. , Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.

FETTUCCINE ALFREDO WITH ASPARAGUS

Steps:

• Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
• Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
• VARIATIONS.
• Fettuccine Alfredo: Eliminate the asparagus.
• Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
• Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
• Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
• Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

ASPARAGUS GUACAMOLE

Steps:

• Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
• Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.

BALSAMIC ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

SMOKED SALMON, BBQ ASPARAGUS AND HALLOUMI WITH SALSA VERDE

Steps:

• Brush haloumi with oil and brown up on a hot plate until crust forms.
• Brush asparagus with oil, sprinkle with salt and pepper and chargrill until you get the desired effect.
• For salsa verde, place parsley, lemon juice, capers, olive oil and parmesan in a food processor and blend until smooth.
• Place haloumi on plate, top with rocket and asparagus.
• Spoon over some salsa verde, layer on slices of salmon and garnish with lemon wedge and drizzle over olive oil.

ASPARAGUS & PEAR SALAD

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry; cut into 1/2-in. pieces and set aside., In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus; drizzle with dressing and toss to coat. Arrange lettuce on four salad plates; top with asparagus mixture. Serve immediately.

ASPARAGUS APPETIZERS

Steps:

• Trim crusts from bread, and flatten slightly with a rolling pin.
• In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
• Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
• To serve, preheat oven to 400 degrees F (205 degrees C).
• Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!