:Potato Asparagus Hash

INGREDIENTS

1    pound Yukon potatoes, diced ½ inch (3 cups)

1    bunch asparagus  trimmed, diced ½ inch (2 cups+)

2    tablespoons butter

1    white onion, chopped

1    cup leeks, sliced and chopped

1    cup chopped celery, leaves and all  

4    cloves garlic, peeled, thinly sliced

1    tablespoon dried sage

1    cup roasted red peppers, rinsed, diced to ½ inch

METHOD

Bring 2 cups of water to a boil in a medium sauce pan and add the potatoes. Bring back to a boil, reduce to a simmer and cook until tender, about 5 to 6 minutes. Drain and remove to a large bowl. In a steamer, add ½ inch of water and bring to a boil. Add the asparagus to the steamer and steam for 5 minutes or until tender. Transfer to the bowl with the potatoes, reserving ¼ cup of the steaming liquid.

Meanwhile, in a large skillet over medium heat, melt the butter and add the onions, leeks and celery. Cook for 5 to 6 minutes or until tender and add the garlic. Cook the vegetables, stirring occasionally, for 2 minutes. Add the reserved steaming liquid, the sage and roasted red peppers. Add the cooked potatoes and asparagus, stir to mix and simmer until well heated throughout. Transfer to the large bowl and serve immediately.

Adapted from a recipe in Eating Well  magazine

Beef Asparagus Stir Fry

INGREDIENTS

¼   cup beef broth

½   tablespoon corn starch

1    tablespoon soy sauce

2    teaspoons orange marmalade or other fruit jam

½   tablespoon rice vinegar

1    tablespoon chili-garlic sauce

2    teaspoons powdered ginger

2    tablespoons olive oil

½   pound beef sirloin, ¼ inch thick slices

1    large white onion, chopped ½ inch

6    cloves garlic, sliced long-wise into thin strips

1    red bell pepper, seeded, cut to 1 inch

¼   cup chicken broth

½   bunch thin asparagus, snapped, cut on diagonal 1 inch

1    cup sliced mushrooms (optional)

METHOD

In a medium bowl, whisk together the broth, corn starch, soy sauce, marmalade, rice vinegar. chili sauce and powdered ginger. Set aside.

Heat the olive oil in a large wok or skillet over medium-high heat. In batches, add the beef strips and brown on both sides, about 2 to 3 minutes per batch. Remove to paper towels on a plate to drain. Set aside.

To the same skillet/wok, add the onions and cook, stirring, for about 2 to 3 minutes to soften. Add the garlic and cook for 1 minute. Add the bell peppers and cook, stirring, for 2 minutes. Add the chicken broth, cover and cook for 3 to 4 minutes to soften the vegetables. Add the beef strips, the asparagus and the mushrooms.  Cook uncovered, stirring, for 2 minutes and pour the sauce from the bowl over the meat and vegetables. Continue to cook, stirring, until the sauce thickens, about 1 to 2 minutes. Remove from the heat and serve over cooked rice.

Based on a recipe in  Eating Well  magazine

Sesame Chicken and Asparagus

I don’t know if my taste buds are immune to sesame now, but this dish should have tasted stronger than I thought it did when I made it. I even went out and bought a new bottle of sesame oil and tried it a second time without much change. At any rate, kit still was very good.

INGREDIENTS

1    bunch asparagus, about 1 pound

2    boneless, skinless chicken breasts

2    tablespoons butter

½   cup chopped shallots

1    tables[poon dry white wine

1    teaspoon dried tarragon

2    tablespoons sesame oil

2    tablespoons sesame seeds, toasted

METHOD

Wash and trim the asparagus by breaking off the hard part of the stems, then cut into 1 inch pieces. Set aside. Cut the chicken into  bite-sized pieces and set aside.

Heat a large skillet over medium heat and add the butter. When melted, add the shallots and cook for 3 to 4 minutes, stirring occasionally. Add the chicken to the skillet and, stirring occasionally, cook for 4 to 5 minutes. Add the white wine and the asparagus and cook for 4 to 5  minutes un til the asparagus is crisp-tender. Remove from the heat and pour on the sesame oil, stirring to combine. Remove to a serving dish and garnish with the sesame seeds.

Lemon Asparagus Risotto

INGREDIENTS
1    pound asparagus
2    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
1    cup Arborio rice
1    cup dry white table wine
2    cups low sodium chicken broth
1    grated peel from one lemon
1    juice from one lemon
2    tablespoons butter
½    cup freshly grated Parmigiano Reggiano or similar cheese

METHOD

Break the hard stems off of the asparagus and chop the asparagus into ½ inch, diagonally cut pieces. Steam the asparagus for 5 minutes and remove from the heat. Set aside.

In a large skillet over medium-high heat, add the olive oil and swirl to cover. Add the onions and cook, stirring occasionally, for 3 to 4 minutes until they begin to turn translucent. Add the garlic and cook for 1 minute. Add the rice and stir to combine. Continue to stir the rice for 3 to 4 minutes and add the white wine.

When the wine is completely absorbed, lower the heat to medium and add ¼ cup of the broth. Stirring constantly, cook the rice until the broth is completely absorbed. Continue adding small amounts of the broth and stirring until combined for 10 minutes and add the lemon peel and juice. Continue stirring and adding broth for 5 minutes and add the asparagus. At about 20 minutes, check the rice to see if it is al dente. If not, continue to cook for a few more minutes and check again. if so, remove from the heat, stir in the butter and cheese and serve.

Based on a microwave recipe from Cooking Light  magazine

Sesame Asparagus

INGREDIENTS
1    bunch asparagus
1    tablespoon sesame oil
1    tablespoon sesame seeds
½   tablespoon soy sauce

METHOD

Slice the asparagus into 1 to 1 ½ inch pieces on the diagonal (1 ½ to 2 cups.). In a large skillet or wok, heat the sesame oil over high heat. Add the asparagus and, stirring constantly, cook for 5 to 6 minute until bright green and just tender Add the sesame seeds and cook for 1 minute, stirring constantly. Remove from the heat, sprinkle with the soy sauce and serve immediately with rice or steamed noodles.

Asparagus Bacon Soup

INGREDIENTS
2    slices thick-cut bacon or 3 regular slices
3    tablespoons butter, divided
1    stalk celery, chopped
1    medium onion, chopped
1½  tablespoons all-purpose flour
3    cups low sodium chicken broth
¾   pound asparagus, 8-10 medium stalks
3    ounces half-and-half

METHOD

Slice the bacon into ½ inch pieces and place into a large sauce pan over medium heat. Cook for about 10 minutes, stirring often, until the bacon is rendered and browned. Remove all but 1 tablespoon of the bacon fat, disposing of the remainder in the garbage – not down the sink.

Melt 2 tablespoons of butter in the sauce pan with the bacon and add the celery and onion. Cook until the onion is softened and translucent – not browned - about 5 to 6 minutes. Add the flour, stirring it into the mixture. Slowly add the broth, whisking it into the vegetables until the flour-butter paste is fully dissolved.

Trim and cut the asparagus into 1 inch pieces, setting aside the tips. Add the asparagus pieces to the sauce pan, bring to a boil, reduce heat to a simmer, cover and cook for about 20 minutes. Meanwhile, in a small skillet, melt 1 tablespoon of butter over medium-low heat and slowly simmer the asparagus tips, about 5 to 6 minutes. Remove from the heat and set aside.

When the soup is done, remove it, in batches if necessary, to a food processor or blender and process to a puree. A stick blender can also be used. After blending, pour into a clean sauce pan and add the cream and asparagus tips. Cook until heated throughout, season to taste and serve.

Based on a recipe from Allrecipes.com

Gnocchi Shrimp and Asparagus

INGREDIENTS
1    package (16 ounce) gnocchi
2    tablespoon olive oil
½   cup sliced shallots (2-3 medium)
1    pound asparagus, trimmed, cut to 2 inches
¾   cup low sodium chicken broth
1    pound raw shrimp 26-30, peeled, deveined
2    tablespoons lemon juice
½   cup grated Parmesan cheese

METHOD

Cook the gnocchi in boiling salted water according to package directions and set aside after draining. . Warm the olive oil in a large skillet over medium heat and add the shallots. Cook, stirring, until the shallots turn golden, about 1 to 2 minutes.

Add the asparagus and broth. Cover and cook for 3 to 4 minutes until the asparagus begins to soften. Add the shrimp, cover and cook until the shrimp are pink throughout, 3 to 4 minutes. Add the gnocchi to the skillet and cook, stirring, until the gnocchi are heated through, 3 to 4 minutes. Remove from the heat, sprinkle with the lemon juice and cheese, cover and let stand until the cheese is thoroughly melted, about 2 minutes. Serve immediately.

Based on a recipe in Eating Well magazine

Chicken and Asparagus

INGREDIENTS
1    slice smoked bacon, cut to ½ inch slices
1    tablespoon olive oil
½   cup chopped shallots (2-3 medium), leeks or white onion
2    chicken breasts, skinless, boneless, cut to 1 inch cubes
2    tablespoons dried tarragon
1    pound asparagus, trimmed, cut to 2 inches
½   cup low sodium chicken broth
1    teaspoon lemon juice

METHOD

Warm a large skillet over medium heat and add the bacon. Simmer the bacon, stirring often, until the bacon is reduced and crisp. Add the olive oil and the shallots. Cook the shallots, stirring, about 1 to 2 minutes. Add the cubes of chicken and brown them on all sides, stirring often, about 5 to 6 minutes. Add the tarragon and mix it into the chicken.

Add the asparagus and broth. Cover and cook for 8 to 10 minutes until the asparagus is crisp-tender. Remove from the heat, sprinkle with the lemon juice and serve immediately.