Asparagus With Parmigiano Reggiano Vinaigrette Food

GRILLED ASPARAGUS WITH POACHED EGG, PARMIGIANO AND LEMON ZEST

Steps:

• Preheat a grill pan or grill to medium-high heat.
• Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.
• Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
• Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water. Reserve.
• To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula among 4 individual plates. Arrange the asparagus on top of the arugula on each plate.
• While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with some salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias. Lean the toast halves against each egg.
• Voila!

ASPARAGUS AND ARUGULA SALAD

Steps:

• First, trim the asparagus, cutting 1 or 2 inches (2.5 or 5 cm) off the woody ends. If your asparagus spears have a fairly tough outer layer, use a swivel vegetable peeler to shave the bottom 3 to 4 inches (7.5 to 10 cm) of the stalks, taking off the harder outer skin. As you work, toss the peeled asparagus in a shallow dish filled with cold water and let it soak for 5 minutes. Drain the asparagus.
• In a small glass bowl, combine the vinegar and a good pinch of salt. After a minute, add the garlic and vigorously whisk in the olive oil and a few drops of water. It should thicken and smooth a little.
• In a pan large enough to hold the asparagus lying flat, heat 2 inches (5 cm) water over high heat. When the water comes to a boil, add a good pinch of salt, then add the asparagus and put a lid on the pan. Allow the water to return to a boil, then turn the heat down to medium-low to maintain a gentle boil. The asparagus should be done in 3 to 4 minutes, when they are slightly softened but still firm. If it's the very skinny early asparagus, it will be done in 1 minute.☞TESTER TIP: If you smell asparagus while it's cooking, you're at the edge of cooking it too long. So get them out of the water quickly and drain them well.
• Place the asparagus on a warmed platter. Sprinkle them with some sea salt, some grated Parmesan, and a little lemon juice. Place the arugula on top, add the vinaigrette and the shaved Parmesan, and finish with a couple grindings of black pepper. Then prepare to lick the plate clean.

BAKED ASPARAGUS WITH PARMESAN AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 350°F (175˚C).
• If using ridiculously pricy, top-notch balsamic vinegar, skip this step. Otherwise, throw the windows open and turn on the exhaust fan. Then place the vinegar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, swirling the pan occasionally, until the vinegar is reduced by half, anywhere from 7 to 15 minutes, depending on the size of the saucepan. Remove from the heat.
• Bring a pot of water to boil. Add 1 tablespoon of the salt and the asparagus and blanch until barely tender, about 1 minute for spears of average thickness, more for thicker spears and less for skinnier ones. Drain and rinse under cold water to stop the cooking. Pat the asparagus dry with paper towels.
• Place the asparagus in a single layer on a rimmed baking sheet or, if necessary, two sheets. Sprinkle the spears with salt to taste, drizzle with 2 tablespoons of the oil, and turn to coat. Shower the asparagus with the Parmigiano-Reggiano cheese.
• Bake until the spears are tender and the cheese is browned and almost bubbling (it won't actually melt), about 5 minutes.
• Use a spatula to shimmy the asparagus from the baking sheet to a platter. Drizzle with 2 tablespoons of the reduced balsamic vinegar or a few drops of the really top notch stuff and the remaining 2 tablespoons olive oil. Serve immediately, with the remaining reduced balsamic vinegar on the side.

ASPARAGUS GRATIN

Steps:

• Bring the water and reserved asparagus stems to a boil, reduce the heat and simmer for five minutes then remove the stems from the water.
• Add the asparagus to the water and simmer until just tender, about 2 minutes.
• Remove the asparagus from the water and place in a baking dish, reserving 1 cup of the water.
• Melt the butter in a pan and let it bubble until it starts to turn a light brown.
• Mix in the flour and cook until it starts to turn a light golden brown.
• Add the reserved asparagus water and cook, stirring, until it thickens.
• Add 1/2 cup of the cheese and let it melt.
• Season with salt and pepper to taste.
• Pour the mixture over the asparagus in the baking dish and top with the remaining cheese.
• Broil until the cheese has melted and turned golden brown, about 4-6 minutes, watching it carefully.

ROASTED ASPARAGUS CRUSTED WITH PARMIGIANO REGGIANO

Steps:

• Place the asparagus in a single layer on a baking dish.
• Sprinkle the parmigiano reggiano on the asparagus.
• Place in a preheated 400F/200C oven until cooked. (about 10 minutes)
• Place the asparagus on a serving plate and drizzle with balsamic vinegar.

ROASTED POTATOES AND ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 450°F with rack in upper third.
• Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.

ASPARAGUS WITH PARMIGIANO-REGGIANO VINAIGRETTE

Steps:

• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.
• In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
• Call your self a superstar!
• April - Why We Love: Asparagus

BALSAMIC ROASTED ASPARAGUS WITH FLEUR DE SEL AND PARMESAN

Steps:

• Preheat oven to 450 degrees.
• Wash the asparagus and break the tough ends off (no need to peel them in my opinion).
• Place the asparagus in a roasting pan and drizzle on the oil and sprinkle with the pepper.
• Shake the pan to coat the asparagus evenly with oil.
• Place in the oven and roast until asparagus is softened but retains a little crunch, about 10 to 12 minutes.
• Watch it carefully!
• It's so sad to overcook it!
• Remove from oven, arrange on a serving platter and top with the balsamic vinegar, fleur de sel and freshly grated parmesan (no kraft please! Use the real stuff).
• Serve immediately.

ASPARAGUS WITH PARMIGIANO-REGGIANO VINAIGRETTE

Steps:

• Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.
• In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
• Call yourself a superstar!

FAVE OR ASPARAGUS AL FORNO WITH SPECK AND PARMIGIANO-REGGIANO

Steps:

• Place a baking sheet under the broiler and preheat the broiler at its hottest setting.
• If you are preparing asparagus, snap off the stems at the natural break and discard the stems. Place the fave or asparagus in a large bowl, drizzle with the olive oil, sprinkle with the salt, and coarsely grind the pepper over them. Toss to coat the vegetables with the seasonings. Open the broiler and spread the vegetables in a single layer on the baking sheet, taking care as it will be very hot. (We are trying to imitate the effect of a pizza oven.) Roast the vegetables for 12 to 15 minutes, until they are browned but still al dente, turning them occasionally so they brown evenly.
• To serve, drape one slice of speck in a semicircle on each of four plates and lay one fava pod or asparagus spear on each slice of speck. Drape another slice of speck on the fava or asparagus and lay another fava pod or asparagus spear on the speck at a 45-degree angle to the first. Repeat, draping a slice of speck and laying the third fava pod or asparagus spear at a different angle than the others to create an irregular stack. Drizzle 1 tablespoon of finishing-quality olive oil, coarsely grind black pepper, and use a microplane or another fine grater to grate a light layer of Parmigiano-Reggiano over each serving.
• Kerner (Alto Adige)

QUICK PARMIGIANO REGGIANO POLENTA

Steps:

• Cook polenta in boiling water according to package directions. Once the polenta has absorbed most of the water whisk in the butter, cheese, parsley and salt and pepper. Serve immediately.