This news letter is from an AOL food group and is posted here at Recipes from friends with permission from host Judee.
 

Welcome back Around Our Kitchen Table. Although St. Patrick's Day is only a week away, we've decided to break from tradition and Go Green in a slightly different way this year! Fresh Asparagus is a true sign of spring and we're all itching to get spring under way, even if we're a few days early! So, while that Corned Beef and Cabbage is cooking away, look forward to the signs of spring and enjoy tonight's Asparagus Recipes; Host Food Judee found some amazing ones for us all!

There is however white asparagus and it is not genetically different from the green kind. It's simply any asparagus grown in the dark, or blanched. The traditional way to blanch asparagus is to mound mulch or sand around the spears as they emerge. But that technique is a lot of trouble, because it must be done daily, and it makes the spears grubby. All that's really required to blanch them is to keep them under an opaque cover.

When purchasing Asparagus make sure that all of the spears are about the same size, to insure even cooking. Each spear should be plump with no sign of lose of moister. The head of each spear should be tight and the asparagus should not
show any brown spots or other signs of wind burn.

To Store.
Sprinkle unwashed Asparagus with a dash of water and seal in a plastic bag and place in the refrigerator. Because the Asparagus you receive is so very fresh, they will keep nicely for up to 10 days. If you are going to store your asparagus, please DO NOT WASH.

To cook asparagus:
Take each spear by its ends and bend gently. It will snap approximately at the point where tenderness begins. Reserve the stem ends for soup, or discard them. If the stalks are at all thick, peel the portion of the stalk below the tip with an asparagus or vegetable peeler so that the tips and the stalk cook evenly.
Bring a large kettle of salted water to a boil. Drop in the asparagus spears, let the water return to a boil, and cook uncovered to desired doneness. occasionally fish out a spear and bite it to test if it is done. The cooking time will vary, depending on the size and freshness of the asparagus spears. If you will be reheating the asparagus later, stop the cooking when it is still fairly crisp. If you are serving it cold with dips, it should be tender but not droopy. If you want to serve it cold, for example in a vinaigrette, it can be quite tender, as long as the spears are not mushy.

Have a large bowl of ice water nearby. When the asparagus is perfect, transfer it with tongs to the ice water. This stops the cooking and sets the bright green color. Let the asparagus stand until thoroughly cool, drain and pat dry. Cover until ready to use, refrigerating if serving time is several hours off. Asparagus is best eaten on the same day as cooked, but will keep for another day, losing only a little of its flavor and texture in the refrigerator. However, do not add any sauce to the asparagus until just before serving, as the asparagus may discolor, particularly if the sauce is acidic.

One of my favorite true stories is about my son Eugene. When he was 15 years old he was at a friends house and his mother was preparing asparagus for dinner. It seems the only one in the family who would eat this delicious vegetable was the father and he would only eat the tips. Eugene watched the mother cut the tips off and throw the other part of the stem into the trash. Eugene said "we love asparagus in my family and we eat the whole stem. Would it be ok if I took the stems out of thrash and take them home for my mom to cook". He brought them home and I cooked them. With that said how about we see the first recipe.

Prosciutto-Almond Asparagus
2 ounces very thinly sliced prosciutto, sliced 1/3 inch wide
1 Tbs. olive oil
1\3 cup sliced almonds
¾ cup fresh orange juice
1/3 cup red wine vinegar
1 tsp. Cornstarch
1 tsp. Grated orange peel
2 pounds trimmed asparagus
Pepper to taste
1 twist of orange peel
In a 10-12 inch frying pan over medium heat, stir prosciutto and oil till meat is browned, about 4 minutes. With a slotted utensil, lift prosciutto onto paper towels.
Add almonds to pan. Stir till golden, 2-3 minutes. Lift nuts from pan onto paper towels, and set aside. Discard oil in pan.
Stir juice, vinegar, cornstarch, and grated orange peel till smooth. Pour into pan and stir over high heat till bubbling, about 1 minute. Pour into a small bowl and keep hot.
Rinse pan and place asparagus and ½ cup water in pan. Cover tightly and cook over med-high heat till crisp-tender about 3-5 minutes, depending on thickness and freshness of stalks.
Pour sauce over asparagus. Sprinkle with prosciutto and nuts, and adorn with the orange peel.
Serves 6.
***End of Recipe***

Asparagus, Leek and Potato Soup
¼ cup & 2 tablespoons butter
3 large leeks (white part and only 1-inch of green part), chopped
½ teaspoon thyme or fine herbs, crumbled
1 bay leaf
6 cups chicken stock or canned chicken broth
1 & ½ pounds small new potatoes, quartered
1 pound asparagus, trimmed and cut into 1-inch pieces
Salt and pepper to taste
Melt ¼ cup butter in a heavy saucepan over low heat. Add leeks, thyme and bay leaf. Cover and cook till leeks are soft, stirring occasionally, about 10 minutes. Add asparagus and simmer until tender, about 5-8 minutes. Discard bay leaf. Puree soup in batches in a blender or food processor. Add salt and pepper to taste. Add remaining butter if desired. Reheat and serve hot. Serves 6-8.

***End of Recipe***
Asparagus and Rice Soup
1 lb. asparagus, tough stems removed
4 strips of bacon, chopped
1 small onion
1 clove garlic, chopped
6 sprigs of parsley, chopped
2 tbsp. olive oil
1/2 cup rice
1/4 lb caciocalvallo cheese (or Edam) diced
Salt
Cook asparagus for about 12 minutes in salted water to cover. Drain and reserve cooking water. Add enough water to make 4 cups.
Chop asparagus. Sauté bacon, onion, garlic and parsley lightly in oil. Pour in reserve asparagus cooking water and bring to a boil. Pour rice and cook until tender yet firm.
A few minutes before removing from the heat, stir in cheese and asparagus.
Season to taste with salt and serve immediately.
serves 4.
***End of Recipe***

Asparagus Parmigiano
This is a fantastic way to prepare and serve fresh Spring asparagus. It is so simple and so good!
2 pounds asparagus stalks, washed and trimmed
Parmigiano-Reggiano cheese chunk
Extra-virgin olive oil
Coarse kosher or sea salt
Coarsely ground black pepper
Use a vegetable peeler, shave curls off the chunk of Parmigian-Reggiano cheese; set aside.
Blanch the asparagus in lightly salted boiliing water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough olive oil to lightly coat. Arrange asparagus on serving platter or individual serving plates.
Sprinkle coarse salt, pepper, and cheese curls over the top of the asparagus.
Makes 4 servings.
***End of Recipe***

Asparagus & Confetti Salad
2 pounds asparagus, cooked and chilled
1 pound rigatoni pasta, cooked, drained, oiled and chilled
¾ cup each yellow and red bell pepper, cut into cubes
1 cup black olives, cut into quarters
½ cup each fresh parsley and chives, chopped
¼ cup fresh chive flowers
½ cup Parmesan cheese, grated
8-12 ounces Italian dressing of your choice
¼ cup calendula petals or bachelor buttons
Cut the asparagus diagonally into 1-2 inch pieces. Toss the asparagus, pasta, peppers, olives, parsley and chives. Pull the chive petals from the head and sprinkle into the salad. Pull the calendula petals and trim just the white tip, and sprinkle the petals into the salad. Add the Parmesan cheese and the dressing, toss and serve chilled.
***End of Recipe***

Rolled Chicken and Asparagus
2 whole chicken breasts, boned and skinned
24-30 fresh asparagus spears
2 tablespoons fresh lemon juice
1 & ½ tablespoons olive oil
¼ cup chopped green onions
1 teaspoon salt
½ teaspoon pepper
2 tablespoons sesame seed, lightly toasted*
Cut chicken breasts into 8-10 strips, about 1 X 6 inches each. Wrap each strip in a corkscrew fashion around a bundle of 3 uncooked asparagus spears and place in a shallow baking dish. Repeat for all strips. Spoon oil and lemon juice over the bundles, then sprinkle with onion, salt and pepper. Cover and bake in a 350 degree oven for 15 minutes. Remove cover, sprinkle with sesame seeds and bake about 15 minutes longer. Serve hot or refrigerate until chilled and serve cold.
*To toast sesame seeds, place them on the baking tray of a toaster oven which is set on the darkest setting and toast for 1-2 cycles or until golden brown. Alternatively, place the sesame seeds on a baking sheet in a 300-degree oven and heat 10-15 minutes or until golden brown.
Serves 4-5, 2 rolls each.
***End of Recipe***

Roasted Asparagus with Goat Cheese and Bacon
Recipe is from Bon Appétit Magazine, April 2001 issue.
2 pounds asparagus stalks, washed and trimmed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse kosher salt
Coarsely ground black pepper
1 (3 1/2- to 4-ounce) log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
Position rack in center of oven and preheat to 500 degrees F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes.
Remove from heat and arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.) Makes 6 servings.
***End of Recipe***

The following recipe is my favorite way to prepare asparagus.
Baked Asparagus
5-6 spears per serving
Garlic, chopped (use the amount you like)
Olive oil
Soy Sauce
Peel asparagus if it is really thick or snap off the ends.
Put on a baking sheet, brush Extra Virgin Olive oil (liberally) and sprinkle with the chopped garlic. Roast in a hot (450-500) oven 6-10 minutes, depending on thickness. When crisp tender add soy sauce to your liking and serve.
***End of Recipe***

Asian Spring Asparagus
1 pound fresh asparagus
1 tablespoon vegetable oil
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon soy sauce
1/3 cup pistachios, coarsely chopped
Trim woody ends of asparagus spears. Slice asparagus (with a sharply diagonal slant) into 3-inch lengths. Heat oil in large skillet until a piece of asparagus sizzles. Add asparagus, ginger and pepper; stir- fry over medium-high heat for 2 minutes. Add soy sauce and stir-fry 2 minutes longer. Add pistachios and stir-fry briefly just to heat through.
***End of Recipe***

Asparagus au Gratin
Extra special asparagus recipe with cheese sauce and cracker-crumb nut layers.
2 tablespoons butter
1 teaspoon salt
2 tablespoons flour
2 cups milk
1 cup shredded cheese
1 1/2 cups cracker crumbs
3/4 chopped walnuts
1 to 1 1/2 pounds fresh trimmed asparagus, cooked, or thawed frozen asparagus (10 ounces)
In a saucepan, melt butter; stir in flour and salt until smooth. Add milk gradually and continue cooking, stirring constantly, until sauce is slightly thickened. Add shredded cheese to the sauce. Combine cracker crumbs and chopped walnuts. Into a buttered casserole, place a layer of asparagus, a layer of cracker mixture and a layer of the sauce. Repeat layers, using remaining ingredients. Bake at 375ÌŠ oven until top is nicely browned, about 15 to 20 minutes.
Serves 4 to 6.
***End of Recipe***

Spanish Vegetable Medley with Fresh Asparagus
This recipe will help the palate make the transition from winter's heavier comfort foods to the lighter, fresher flavors of the new season.
This classic stew (menestra de verduras ) has many regional variations, and it can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Artichokes, peas, asparagus, and parsley make this a very springlike stew. Make sure to enjoy the wonderful aroma.
Spanish Medley:
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
1/2 cup dry white wine
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
8 stalks asparagus, bottoms trimmed and cut into 1-inch pieces
15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas (you can use fresh once they're in season)
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste
Add the potatoes, carrots, mushrooms, 2 cups water, and paprika. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until it is tender-crisp, about 10 minutes.
Stir in the artichoke hearts, peas, and parsley. Add lemon juice and salt and pepper to taste. Cook over low heat for 5 minutes longer. If time allows, let the stew stand for an hour or so before serving. Heat gently as needed; taste and correct the seasonings and add just a bit more water if needed.
***End of Recipe***

Asparagus Frittata
1 Tbs. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups coarsely chopped asparagus, about 1 ½ lbs.
8 eggs
1 Tbs. Fresh basil, chopped, or 11/2 tsp. Dried
½ cup grated mozzarella cheese, low-fat
2 Tbs. bread crumbs
Salt & pepper
Lemon wedges
Heat oil in a 12-inch, ovenproof, nonstick frying pan over med-high heat. Sauté onion, garlic and asparagus, stirring occasionally until vegetables are soft, 5-6 minutes; set aside.
In a medium bowl beat the eggs; add cooked vegetables, basil, cheese, bread crumbs, salt and pepper. Set aside.
Lightly oil the frying pan once more; pour in egg mixture. Cover and cook over medium heat, occasionally uncovering and gently lifting the sides of the frittata with a spatula to let the uncooked egg run under the cooked part to set. Continue cooking and lifting until the center is nearly firm.
Remove the pan from heat and place the pan in an oven and cook the frittata under the broiler till the top is firm to the touch. Serve immediately.
***End of Recipe***

Pasta With Asparagus and Pistachios
1 & ½ cups asparagus tips and pieces cut into 1-inch slices
8 ounces fusilli or long macaroni
5 tablespoons olive oil
¼ cup chopped green onion
1 teaspoon minced shallot
1 tablespoon minced garlic
½ cup coarsely chopped California pistachios
¼ cup each chopped parsley and freshly grated Parmesan cheese
1 tablespoon lemon juice
Bring a small pan of water to a boil, add the asparagus and cook for 3 minutes, or until nearly done. Rinse with cold water, drain and set aside. Cook the fusilli according to package directions, adding 1 tablespoon olive oil to the cooking water. Drain the fusilli and toss it with 2 tablespoons of olive oil.
In a sauté pan, heat 2 tablespoons olive oil and slowly sauté the green onions, shallots and garlic until soft, about 3-4 minutes. Add the asparagus, stir and cook 2 minutes. Add the fusilli to the pan. Stir in the pistachios, parsley, Parmesan and lemon juice. Makes 4 servings.
***End of Recipe***

Amazing Asparagus Layer Cake
1 pound asparagus -- trimmed, cut up
1 cup boiling water
3/4 cup butter or margarine
1 1/2 cups brown sugar, packed
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped nuts
1/2 cup pitted dates -- snipped
1/2 cup golden raisins
Cream Cheese Frosting:
8 ounces cream cheese -- softened
1/2 cup butter or margarine
1 pound powdered sugar -- sifted
Preheat the oven to 350 degrees; grease and flour two 8 or 9-inch cake pans or one 13 x 9 x 3-inch baking pan.
Cook the cut-up asparagus, covered in the boiling water, for 10 minutes, or until tender; cool slightly. Transfer the asparagus and cooking liquid to a blender container or food
processor bowl; cover and blend or process until pureed.
You should have 2 cups; add water if necessary. Set aside.
In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds, or until softened.
Add the brown sugar and beat until well combined. Beat in the eggs.
In another bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add to the creamed mixture alternately with the asparagus puree beating until just combined after each addition.
With a wooden spoon, stir in the nuts, dates and raisins. Pour into the prepared pan(s).
Bake for 40 to 45 minutes for 8-inch pans, 35 to 40 minutes for 9-inch pans,
about 30 minutes for a 13 x 9-inch pan, or until a toothpick
inserted near the center comes out clean.
Cool on wire racks for 10 minutes. Remove round layers from the pans and cool completely on wire racks.
Cream Cheese Frosting:
In a medium mixing bowl, beat the cream cheese and butter with an electric mixer on medium speed until combined. Add the powdered sugar; beat on low until combined. Beat on high speed until fluffy.
Frost the top of one cooled layer. Place the second layer on top; frost the top and sides.
For a 13 x 9-inch cake, leave it in the pan and frost only the top.
Note: To prepare asparagus, wash and scrape off the scales, Break off the woody bases at the place where the spears snap easily.
***End of Recipe***

Citrus Asparagus Saute
Sunday, March 28, 2004

2 tablespoons olive oil
2 pounds trimmed asparagus
Salt
Freshly ground pepper
3 tablespoons lemon juice
3 tablespoons orange juice
Lemon and orange peel curls for garnish (optional)
Heat the olive oil in a large heavy skillet over medium heat. Add
the asparagus and saute for 10-15 minutes, or until the asparagus is
lightly brown and tender. Season to taste with salt and pepper and
drizzle with the lemon and orange juices and remove to a serving
dish. Garnish with the peel curls (if desired) and serve hot.

Asparagus, Golden Beet and White Fish Stir-Fry, serves 8
Thursday, March 18, 2004

3 medium golden beets
1 pound asparagus
1/4 cup peanut oil
1 tablespoon minced garlic
1 tablespoon crushed peppercorns (mixed colors)
2 pounds white fish, cut into 2-inch pieces (such as halibut)
1/2 pound squash blossoms
1 tomato, diced
1/2 teaspoon curry powder
1/4 cup apple cider
Kosher salt and freshly ground black pepper
Place beets in a small saucepan and just cover with water; bring to boil. Reduce the heat to maintain a slow boil, and cook until a knife can easily be inserted into the flesh, about 20 minutes. Drain. When cool enough to handle, peel and dice; set aside.
If asparagus is thick and tough, peel the stems. otherwise, trim the tips and cut the stems into 2-inch pieces. Set the tips and stems aside separately.
Heat the oil in a large wok or saute pan over high heat. When the oil is very hot, add the asparagus, garlic, and peppercorns, and cook, stirring, about 1 minute. Add the fish and continue to cook, stirring, 2 minutes. Add the remaining ingredients, including the reserved beets, and season with salt and pepper. Cook another 2 to 3 minutes, or until the fish is just done.
American Harvest, The American Academy of Chefs, 2000

MELTING SCRAMBLED EGGS WITH FRESH ASPARAGUS ====
Copyright 2004 by Lynne Rossetto Kasper
Serves 4
1 pound pencil-slim asparagus
1-2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 large eggs
2 tablespoons heavy cream
2 large scallions (white and green parts), thinly sliced
1/2 tightly packed tablespoon curly parsley leaves, chopped
1/2 tightly packed tablespoon fresh dill, chopped
3 ounces cream cheese, cut into 3/4-inch pieces
Salt and freshly ground pepper to taste
2 tablespoons butter
1/4 cup snipped fresh chives (optional)
1. Preheat the oven broiler.
2. Set oven rack about 6 inches from the broiler. Snap off the tough ends of the asparagus (just bend the spear and it will break where the toughness begins) and discard. Place the asparagus in a single layer in a shallow baking pan.
3. Drizzle with the olive oil, tossing to thoroughly coat each spear. Arrange the asparagus in a single layer and sprinkle lightly with salt and freshly ground pepper. Broil 1 minute, turn spears with tongs and broil another minute or two. The spears should have a little resistance when you pierce them with a knife. Remove to a plate.
4. Crack the eggs into a medium bowl and add the cream. Use a fork to loosely combine. Gently stir in the scallions, herbs, cream cheese, and a little salt and pepper.
5. Melt the butter in a 10-inch heavy non-stick skillet over medium heat. When foam subsides add the eggs and stir gently with a rubber spatula for a few seconds.
6. Lower the heat to medium-low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large creamy curds form. Taste for seasoning, adding salt and pepper if needed. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
7. Divide asparagus among four plates. Top each with one-quarter of the eggs and sprinkle with the chopped chives if using. Serve immediately.

==== LYNNE'S QUICK TIPS ====
* Keep eggs tender by slowly scrambling over low to medium-low heat and not overcooking. High heat toughens egg protein.
* Try other fresh herbs basil, thyme, summer savory, fines herbs, or marjoram.
* Make a party. Turn this into Sunday brunch by slightly undercooking the eggs and finishing them in a baking dish in a 300° oven for about 10 minutes. That gives you time to set out a big platter of cut-up fruit, warm muffins, a pitcher of juice (maybe mango-lime for a change) and hot coffee. You do the eggs, everything else can be store-bought. A bottle of bubbly wouldn't hurt. Try a Spanish Cava, or an Italian Prosecco (we have lots of suggestions on The Splendid Table Web site at http://mail.publicradio.org/site/R?i=Rrl95xgrOipp-GW9jh2-kg.. ). Either one is kind to the budget.