KENMARE'S ASPARAGUS GRATIN
Provided by Elaine Louie
Categories dinner, lunch, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, combine the cream, shallots and wine. Place over medium heat and simmer until reduced by half, 20 to 30 minutes.
- Spread pecans on a baking sheet and bake, stirring once or twice, until toasted, 10 to 15 minutes. Meanwhile, place a skillet over low heat, add panko, and stir until golden brown, about 5 minutes. Remove from heat and set aside to cool. When pecans are toasted, remove from oven and set aside to cool.
- Increase oven temperature to 400 degrees. When the pecans are cool, place in a blender and chop for a few seconds until coarsely ground. Mix with panko and set aside.
- In a mixing bowl combine asparagus, reduced cream, fontina, and Parmigiano Reggiano. Mix well and place in a gratin dish that is about 10 inches long and 4 inches wide, or an other shallow, ovenproof baking dish. Bake until asparagus are tender, the sauce is bubbling and the top is turning golden, 6 to 10 minutes. Remove from oven and top with pecan-bread crumb mixture. In a separate bowl, mix the endive and radicchio with olive oil, lemon juice, and salt and pepper to taste. Spread over the top of the asparagus gratin. Serve hot.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 544 milligrams, Sugar 6 grams
PAN-FRIED ASPARAGUS WITH SHALLOTS
Steps:
- In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
FAVA BEAN AND ASPARAGUS SALAD
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
- Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 27 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1168 milligrams, Sugar 29 grams
SAUTEED ASPARAGUS WITH BACON
Savory bacon pairs well with the sweet, grassy taste of sauteed asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Add asparagus to skillet and season with salt and pepper. Cook, stirring, until asparagus is tender, about 10 minutes. Remove from heat and stir in bacon, mustard, and parsley.
Nutrition Facts : Calories 112 g, Fat 5 g, Fiber 5 g, Protein 6 g, SaturatedFat 2 g
EGGS BAKED WITH ASPARAGUS
Provided by Florence Fabricant
Categories brunch, for one, main course
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Steam the asparagus for about three minutes, or until they just become tender.
- Preheat the oven temperature to 400 degrees.
- Butter a two-cup shallow baking dish.
- Beat the egg and egg whites with the milk and add salt and Parmesan cheese. Pour mixture into the baking dish and place asparagus on top. Bake for 15 minutes, then serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 7 grams, Sodium 504 milligrams, Sugar 3 grams, TransFat 0 grams
FISH FOR CRISH: RED "MOLE" SWORDFISH STEAKS WITH PICKLED SHALLOTS
Steps:
- Preheat the oven to 400 degrees F. Pull the swordfish out of the refrigerator and allow it to come to room temperature while you make the shallots and the sauce.
- For the pickled shallots: Separate the shallots into little rings. Put them in a small saucepan, add the rice vinegar and 1/4 cup of water, and set over medium heat making sure the shallots are covered by the liquid. Bring to a boil. Once it's bubbling, turn the heat off and set aside until you're ready to serve. The pickling will bring out a natural pink hue in the shallots; beautiful!
- For the "mole": Grind the mustard seeds and cumin seeds to a fine powder in a mortar and pestle. Pour into a bowl with the ginger, ancho chile powder, rice vinegar, mirin, honey, sriracha and honey. Whisk together until smooth. Taste for seasoning and adjust as necessary.
- Set a large cast-iron or other heavy-bottomed, ovenproof skillet over medium-high heat until lightly smoking.
- Sprinkle the swordfish with salt. Add the swordfish to the skillet. Cook until browned, about 3 minutes on one side. Quickly, flip the steaks and smear with a little "mole". Put the pan in the oven and cook the fish until a thermometer inserted into the middle of the fish registers 125 degrees F, 5 to 7 minutes.
- While the fish is cooking in the oven, drain the shallots and place in a small bowl. Rip the cilantro with your hands into the bowl, then drizzle with a little extra-virgin olive oil, salt and pepper. Toss together and taste for seasoning.
- When the fish is cooked (remember that it will keep cooking even when it's out of the oven) remove to a platter. Add the butter to the skillet, scraping up any caramelized bits stuck on the bottom of the skillet. Stir in the remaining "mole" and cook until hot and bubbly. Pour over the swordfish steaks. Top with a handful of the pickled shallots and serve immediately!
ROASTED SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield about 4 to 6 side dish serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil, 1 tablespoon salt, and season with pepper. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallots are browned and tender, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature.
ASPARAGUS WITH PROSCIUTTO AND PICKLED SHALLOTS
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes.
- Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.
- Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.
MOREL MUSHROOMS WITH BUTTER AND SHALLOTS
With little effort, these harbingers of spring can be prepped to use in a multitude of dishes. One of the tastiest is simply sauteing them with butter and shallots. It's a classic way to highlight their umami earthiness. This preparation makes a delicious accompaniment to any main dish, though it's equally wonderful tossed with pasta, stirred into risotto, served alongside eggs -- and of course, enjoyed on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 to 6 side servings (3 cups)
Number Of Ingredients 7
Steps:
- Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper.
ASPARAGUS WITH SCALLOPS, BROWNED BUTTER AND PROSCIUTTO
Makes 4 first course servings. From a magazine clipping in my recipe box. Sounds impressive. Green or white asparagus will work.
Provided by Oolala
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes.
- Using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove.
- Melt 1 tablespoons butter in a large skillet.
- Add the proscuitto to the butter and cook over low heat until crisp, about 4 minutes.
- Transfer proscuitto to a plate.
- Melt 2 tablespoons butter in the skillet and add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side.
- Transfer the scallops to a plate.
- Add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute.
- Add the lemon juice and simmer for 10 seconds.
- Add the broth and simmer, scraping the bottom of the pan until reduced to a rich glaze, about 3 minutes.
- Swirl in the remaining 1/2 tablespoons butter and return the scallops to the pan, along with any juices and cook on low heat until heated through.
- Return the asparagus to the simmering water to heat through.
- Season the sauce with salt and pepper.
- Using tongs, transfer the asparagus to a large platter and spoon the scallops and sauce over it.
- Top with proscuitto and serve.
Nutrition Facts : Calories 218.5, Fat 11.3, SaturatedFat 6.6, Cholesterol 64.2, Sodium 318.3, Carbohydrate 8.1, Fiber 2.3, Sugar 1.7, Protein 22.2
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