VEGETABLES: Asparagus is one of the most delicious, versatile & nutrious vegetables to serve. Please try out the following recipes in enjoying it.

ASPARAGUS WITH NUT DRESSING:

 

 

 

1 lb. asparagus                                                            

salt and pepper to taste

nut dressing:

    2 oz. macadamia nuts                                             

    6 large sprigs chervil

    4 tbsp. hazelnut oil or olive oil                   

    1 tbsp/ lemon juice

    ½ tsp. honey                                                           

    salt & pepper

1 tbsp. olive oil

 

 

 

Wash asparagus, breaking off lower end of each stalk where it snaps, and discard tough ends.  Bring a large pot of salted water to a rolling boil over high heat. Add olive oil and the asparagus. Bring water back to boil; then turn off heat and remove lid. Allow asparagus to sit in hot water to blanch for a few minutes. Test for readiness, asparagus should be still slightly crisp, but tender. Drain and add salt to taste if necessary.

 

To make dressing:  Place nuts and 5 sprigs of chervil in a food processor fitted with steel blade. Process until finely chopped.  Add rest of ingredients through the feed tube and process on/off until smoothly mixed in. Chop remaining sprig of chervil

 

Spoon dressing over asparagus to serve, garnished with chopped chervil.  

 

 

 

 

 

 

 

 

ASPARAGUS GRATIN:

 

 

1 ½ lbs. asparagus

cheese sauce:

    1 leek, white part only, finely chopped                  

    2 tsp. all purpose flour

    ¾ cup milk                                                              

    4 tsp. chopped tarragon

    2 tbsp. whipping cream                                           

    1 egg

    4 tbsp. butter

    1/2 cup or more grated cheddar cheese                                                                   

    salt and pepper to taste

sprigs of tarragon to garnish

 

 

 

Wash and trim asparagus. Blanch in a large pot of salted boiling water, heat turned off, for 2-3 minutes, or until tender. Drain off cooking water, reserving 1/3 cup.

 

To make sauce: Melt 2 tbsp. butter in a saucepan over medium heat, add leeks and cook gently for 5 minutes. Stir in flour and cook, over low heat, for 2-3 minutes, stirring constantly.

 

Scald milk and add to the roux, whisking in with a wire-whisk to prevent lumps. Add the reserved asparagus cooking liquid. Cook over medium heat, stirring continuously, until sauce has thickened. Remove from heat and stir in chopped tarragon, cream, salt and pepper to taste. Add cheese and stir until melted. Beat egg lightly and stir into the sauce.

 

Preheat oven to 375 degrees F. Grease a gratin dish. Arrange asparagus in dish, tips facing alternate ends. Pour in the sauce. Dot remaining 2 tbsp. butter over the sauce. Bake 10 to 12 minutes until golden and bubbling.  

 

Serve from the gratin dish, garnish with sprigs of tarragon.

 

 

 

 

 

 

 

ASPARGUS WITH NUTMEG BUTTER:

 

 

 

1 lb. fresh asparagus                                                   

3 tbsp. butter

1 tbsp. lemon juice                                                     

1/8 tsp. nutmeg or more to taste

salt and pepper to taste                                               

 

 

 

To remove the tough end of an asparagus, either snap or cut off that end, or, using a sharp paring knife, peel off the skin of the bottom half of each spear. 

 

Drop asparagus into a pot of boiling salted water with a few drops of lemon juice added. Bring water to a boil then turn off the heat. Let asparagus sit in the water for a few minutes until tested barely tender.

 

Drain asparagus, season with salt if necessary and pepper, and toss well.  Melt butter over low heat in a small saucepan, stir in lemon juice, nutmeg, stirring to combine. Pour sauce over hot asparagus to serve.