Asparagus Wontons Food

ASPARAGUS CHICKEN

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine over chicken, then sprinkle with tarragon. Cover dish and refrigerate to marinate for 2 hours.
• Preheat oven to broil/grill.
• Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear.
• Meanwhile, prepare hollandaise sauce according to package directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve.

ASPARAGUS WITH CHEESE SAUCE

Steps:

• In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
• Whisk in the 2 tablespoons of flour and 1 cup of heated milk.
• Add 1 cup shredded cheddar cheese.
• Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
• Season to taste with salt and whisk again.
• Set cheese sauce aside.
• Bend asparagus until they break at a natural point; discard ends.
• Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
• Add 1/4 cup water to the dish.
• Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
• Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).

ASPARAGUS APPETIZER ROLL-UPS

Steps:

• In a small bowl, combine the cream cheese, bacon and green onion. Flatten bread slices with a rolling pin; spread tops with cream cheese mixture. Trim asparagus 2 in. longer than bread. Place two spears on each slice; roll up bread and place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake at 400° for 10-12 minutes or until lightly browned. Serve immediately.

CHINESE WONTONS

Steps:

• Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
• Separate wonton skins.
• Place a heaping teaspoon of filling in the center of the wonton.
• Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
• Fold skin over to form a triangle, sealing edges.
• Pinch the two long outside points together.
• Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
• Drain and serve with sauce.

ASPARAGUS RAVIOLI IN PARMESAN SAUCE

Steps:

• Make broth and filling while dough stands:
• Cut off asparagus tips, then halve each tip lengthwise and reserve.
• Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth.
• Purée asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.
• Make Ravioli:
• Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.
• Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
• Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.
• Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.
• Cook ravioli and Asparagus tips:
• Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.
• Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf.
• Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli.

FRIED ASPARAGUS WITH BACON

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

ASPARAGUS AND WONTON IN TARRAGON CREAM

Steps:

• In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook 10 minutes or until tender, stirring occasionally. Add asparagus and broth; heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 6 minutes or until asparagus is tender-crisp.
• Meanwhile, heat large saucepot of water to boiling over high heat; add wonton wrappers, one at a time to prevent them from sticking together, and cook 2 to 3 minutes, until tender.
• Add cream, tarragon, salt, and pepper to asparagus mixture; cook 2 minutes. Do not boil.
• Add snow peas to pot with wonton wrappers; drain. Immediately add wonton mixture to vegetable mixture in skillet and toss well to coat. Garnish with fresh tarragon.

ASPARAGUS HAM SWIRLS

Steps:

• In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Spread about 1 teaspoon of mustard on each ham slice. Top with one slice of cheese. , Place an asparagus spear at one end (trim to fit if needed). Roll up each ham slice tightly; secure with three toothpicks. Dip ham rolls in egg, then roll in bread crumbs. , In an electric skillet, heat 1 in. of oil to 350°. Fry rolls, a few at a time, until golden brown, about 3-4 minutes. Drain on paper towels; keep warm. , Cut each roll between the toothpicks into three pieces.

ASIAN SHRIMP AND ASPARAGUS SOUP

Steps:

• Heat the oil and add the shallots and saute. Add the water, bouquet garni and bring to a boil and simmer, covered for 10 minutes. Add the asparagus and simmer 5 minutes or until tender; add the shrimp and simmer just until the shrimp turn pink. Add the mushrooms, and simmer to heat through (if too much liquid has evaporated, add more to keep level constant).
• Remove the soup from the heat, remove the bouquet garni and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper.

JADE DUMPLINGS WITH SOY-SESAME DIPPING SAUCE

Steps:

• For dipping sauce:
• Stir all ingredients in small bowl to blend.
• For dumplings:
• Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; using on/off turns, process until asparagus is finely chopped but not pureed.
• Sprinkle baking sheet with flour. Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling. Twist edges of wrapper together, enclosing filling completely. Place dumpling on baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.)
• Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes.
• Serve dumplings with dipping sauce.

ASPARAGUS WONTONS

Steps:

• 1. Preheat oven to 350.
• 2. In medium bowl combine shrimp, cream cheese, envelope Vegetable Soup Mix, asparagus and water chestnuts.
• 3. Place 2 teaspoons of the mixture on the center of each wonton wrapper.
• 4. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal.
• 5. Place on baking sheet and bake until golden brown.
• 6. Serve, if desired, with soy sauce.

WONTON SOUP

Steps:

• Wontons:
• Combine the first 5 ingredients in large bowl and mix together thoroughly. Place 1/2 teaspoon of filling in the center of each wonton wrapper. Moisten the sides of wrapper with water and then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape. Set aside.
• Soup:
• In a soup pot, saute the chicken strips and minced garlic in the vegetable oil. Add the chicken stock, soy sauce, sesame oil, and barbecue pork. Simmer for 15 minutes on medium heat. Add the dumplings and cook for another 10 minutes. Drain the bamboo shoots and water chestnuts; add to soup pot. Add the frozen vegetables and simmer for another 10 minutes.

WONTON SOUP

Steps:

• Chill the wonton filling: Transfer the filling into two small, lidded containers (like plastic deli pint containers) and chill until ready to use. The filling can be used immediately but it will be easier to work with when chilled for about 30 minutes. You will work with one container at a time while the other stays chilled.
• Boil water: Bring the large pot of water on the stove to a boil over high heat while you wrap the wontons.
• Cook the wontons: Gently slide half of the wontons into the pot of boiling water. Stir with a wooden spoon to separate them and to make sure they don't stick to the bottom of the pot. The wontons should freely fan and float around as they cook. Once the water returns to a boil and the wontons rise to the water's surface, allow them to cook for 1 minute.
• Test for doneness: Scoop out one wonton and cut it open to make sure the filling is cooked through. It should no longer be pink and look raw in the center. If not, allow them to simmer for another minute. Be careful not to overcook them or they'll fall apart.