Stir-fried
Shrimp and Asparagus |
|
Ingredients |
Procedure |
| Fresh asparagus |
1 lb |
Slice asparagus diagonally into 1
1/2-in. pieces-, keeping the tips whole. If using hot pepper, cut into thin silvers and
remove seeds. Trim scallions and cut into 1-in. pieces, including green tops. Set a wok or
large skillet over high heat, add oil and heat until sizzling hot. Stir-fry shrimp until
they turn pink, 2 to 3 min. Remove with a slotted spoon and set aside on a plate. Add the
garlic and asparagus, and stir-fry 3 to 4 min. until tender-crisp. Return shrimp to pan
along with the scallions, oyster and soy sauces, and sherry. Cook until the shrimp are
heated through. Serve at once with rice or noodles. |
| small hot red pepper (optional) |
1 |
| scallions |
6 |
| oil |
2 tbs |
| medium shrimp peeled and deveined |
1 lb |
| clove garlic, chopped fine |
1 |
| Chinese oyster sauce |
1 tbs |
| soy sauce |
1 tbs |
| dry cherry |
1 tbs |
| |
|
Shrimp
with Asparagus and Almonds |
|
Ingredients |
Procedure |
| chicken broth, preferably home-made,
or low-sodium canned broth |
1/2 cup |
In a medium bowl, mix the broth,
soy sauce, sherry, sugar, salt, and pepper. Add the cornstarch and stir to dissolve. Set
aside. Heat a large (12 inch) nonstick skillet over medium-high heat. Add the almonds and
toast, stirring occasionally, until lightly browned, 2 to 3 minutes. Transfer to a plate
and set aside. Heat the same skillet over medium-high heat, add the oil, and swirl to coat
the inside of the skillet with the oil. Add the scallions and ginger and stir-fry until
fragrant, about 30 seconds. Add the asparagus and stir-fry for 1 minute. Stir in the
shrimp and cover. Cook until the shrimps are pink and firm, about 2 minutes. Add the soy
sauce mixture, bring to a boil, and cook until thickened, about 30 seconds. Sprinkle with
the toasted almonds. Serve immediately. |
| soy sauce |
2 tbs |
| dry sherry |
1 tbs |
| sugar |
1 teaspoon |
| salt and deveined |
1/4 teaspoon |
| freshly ground pepper |
1/4 teaspoon |
| cornstarch |
2 teaspoons |
| slivered almonds |
1/2 cup |
| vegetable oil |
2 tbs |
| scallions, white and green parts,
chopped |
3 |
| minced fresh ginger |
2 teaspoons |
| thin asparagus, spears trimmed
and cut into 1/2 inch lengths |
1 lb |
| medium shrimp, peeled and deveined |
1-1/2 lb |
| |
|
Shrimp
with Asparagus and Almonds |
|
Ingredients |
Procedure |
| unsalted butter, at room temperature. |
3 tbs |
To make the asparagus
butter: Place 2 tablespoons butter, the asparagus stems, and the basil in a food
processor fitted with a steel blade and purée. Set aside. To make the risotto: Place a large, straight-sided, non reactive
stainless steel, nonstick, or lined copper saucepan over medium-high heat and, when it is
hot, add the remaining 1 tablespoon butter. Add the garlic and leek and cook until they
are transparent and soft, about 7 to 10 minutes. Add the rice and stir until it is well
coated. Add the wine and cook until it has been absorbed. Add 2 cups chicken broth, 1 cup
at a time, stirring with each addition, until all the liquid has been absorbed, about 10
minutes. Add the asparagus tips, shrimp, and remaining 2 cups chicken broth and cook until
all the liquid has been absorbed. Add the asparagus butter, Parmesan cheese, salt, and
pepper, stirring well after each addition, and cook for 1 to 2 minutes. Divide the risotto
among 4 shallow bowls and serve immediately, garnished with the rosemary sprigs. |
| asparagus, stems peeled, chopped, and
blanched, tips set aside. |
3/4 lb |
| chopped fresh basil leaves. |
1/2 cup |
| garlic cloves, chopped |
3 |
| leek, well washed and chopped |
1 |
| arbono rice |
1 cup |
| white wine |
1/2 cup |
| chicken broth or canned low-sodium
chicken broth |
4 to 4-1/2 cups |
| large shrimp, cleaned, deveined and
roughly chopped |
16 |
| freshly grated Parmesan cheese |
1 cup |
| kosher salt |
1/2 to 1 teaspoons |
| black pepper |
1/2 teaspoon |
| rosemary sprigs, for garnish |
4 |
| |
|
Rolled
Steak Stuffed with Asparagus |
|
Ingredients |
Procedure |
| flank steak, butterflied, opened |
3 to 4 lb |
Spread 2 tbsp. horseradish, 2
tbsp. minced garlic on the steak. Arrange spears in a single row over spread.
Roll tightly and tie. Roast in oven at 350 degrees for 1 hour. Remove from oven and
let stand 10 minutes before slicing |
| Fresh asparagus |
1 lb |
| |
|
Chicken
Oriental |
|
Ingredients |
Procedure |
| Salad oil |
4 tbsp. |
Heat the oil in a Chinese wok or
electric skillet. Cut the chicken into one-inch chunks and stir-fry until done. Remove
from wok and set aside. Cut the Jumbo asparagus into two-inch strips. Add the remaining
onion, bell pepper, pepper and sugar; cook, stirring until the vegetables are
crisp-tender. Add the asparagus, then the chicken. Sprinkle with soy sauce; cover and cook
until mixture begins to steam. Reduce the heat and simmer for about 12 minutes. Serve over
rice. Makes 6 servings. |
| Onion, sliced |
1 medium |
| Pepper |
1/4 tsp. |
| Sugar |
2 tbsp. |
| Boneless chicken (white or dark meat) |
1 lb. |
| Bell pepper thinly sliced |
1 red or green |
| Jumbo asparagus |
1/2 lb. |
| Soy sauce |
2 tbsp. |
| |
|
Jumbo
Asparagus, Papaya, Shrimp 'n' Pasta Salad |
|
Ingredients |
Procedure |
| Jumbo asparagus |
1 lb. |
Trim or break off Jumbo asparagus
spears at the tender point and rinse. In a large skillet, cook asparagus until
crisp-tender, about 3 to 5 minutes. Do not overcook. Drain and rinse under cold water.
Chill and set aside 12 spears; cut remaining asparagus into 1 inch pieces. Remove seeds
and cut half of papaya into eight 12 thin, lengthwise slices - chill. Cut remaining half
into bite-size pieces. In large bowl, combine sour cream, nectar, chutney and lemon peel.
Add cooled pasta, mix well. Stir in asparagus and papaya pieces, shrimp and green onions.
Chill briefly. To serve, spoon pasta mixture on lettuce leaves and arrange papaya and
asparagus spears. Garnish with lemon twists or wedges and fresh mint, if desired. Makes 4
servings. |
| Papaya halved, seeded and peeled |
1Medium |
| Light sour cream |
1/3 Cup |
| Papaya or Mango nectar |
1/4 Cup |
| Bottled mango chutney, grated, peel of
1/2 lemon |
1 1/2 tbsp. |
| Dry Fusilli, Rotelle or other curly
pasta, cooked, rinsed and drained (about 3 cups cooked ) |
6 oz. |
| Small shelled and cooked shrimp |
1/3 lb. |
| Green onions |
1/4 Cup |
| Boston or Bibb lettuce leaves. |
8 |
| |
|
Springtime
Stir-Fry with Scallops and Jumbo Asparagus |
|
Ingredients |
Procedure |
| Fresh asparagus |
3/4 lb. |
Trim or break off asparagus
spears at tender point; rinse and cut into 2-inch diagonal pieces. Cook asparagus until
crisp-tender, about 3 to 5 minutes. Do not overcook. Drain and rinse under cold water.
Combine chicken broth, cornstarch and soy sauce and set aside. Stir-fry halved scallops
and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes.
Stir in cornstarch mixture. Cook, stirring, until sauce thickens. Add drained asparagus,
tomatoes and green onions; heat. Pepper to taste. Serve over rice. Makes 4 servings. |
| Reduced sodium-chicken broth |
3/4 Cup |
| cornstarch |
1 tbsp. |
| Light soy sauce |
1 tsp. |
| Sesame oil |
1 tsp. |
| sea scallops |
3/4 lb. |
| Sliced button mushrooms or 3 to 4
oyster mushrooms |
1 cup |
| Clove garlic |
1 med. |
| Cherry tomato halves |
1 cup |
| Thin green onions; 2 cups hot cooked
rice (no salt added) |
2- 3 |
| |
|
Sesame
Asparagus Salad
2 lb. fresh asparagus cut into 1 1/2"
pieces. Cover in salted boiling water. Cook until tender. Rinse immediately in cold water
to stop cooking process. Pat dry. Mix 4 tsp. Soy sauce, 1 tsp. Honey, 2 tsp. Sesame seed
oil, 2 tbsp. toasted sesame seeds and pour over asparagus. Chill 30 minutes and serve.
Asparagus
Polonaise
2 lb fresh asparagus
6 tbsp butter
1/4 cup dry bread crumbs
1 large hard cooked egg, chopped
1 tbsp. lemon juice
1/4 cup chopped Parsley
Melt butter in sauce pan.
Add bread crumbs and sauté to a light brown. Cook asparagus in 1 Cup boiling water until
tender. Drain. Sprinkle bread crumbs over asparagus, top with remaining ingredients. Makes
4 Servings.
Steamed fresh Asparagus with Red Pepper Sauce
Sauté finely chopped red bell pepper
and red onion in 2 tbsp. butter. Add 1 can chicken stock and simmer for 5 minutes. Put
into blender and puree. Pour back into pan and thicken with corn starch and water mixture
to desired consistency.
Fresh
Asparagus Casserole Bake
1 1/2 Cup water
1 1/2 Cup chicken stock
1 tsp. Salt
1 lb. asparagus
2 tbsp. Butter
1 small onion
3 cloves minced garlic
1 Cup uncooked long grain rice
1/2 cup diced red bell pepper
1/2 Cup grated Parmesan cheese
Mix all ingredients, pour into 2 quart casserole and cover. Bake in
oven at 400 degrees for 20 minutes. Stir and then bake another 20 minutes.
Fresh
Asparagus Baked in Wine Sauce
Put cooked asparagus in shallow buttered baking
dish. Melt 1/4 Cup butter, add 1/4 cup white wine, 1/2 tsp. Salt, 1/4 tsp. Pepper;
pour over asparagus and sprinkle the top with 1/3 Cup Parmesan cheese. Bake
uncovered at 425 degrees for 15 min.
Asparagus
Guacamole
4 Cups (1 lb.) cut, trimmed, fresh asparagus or 4 Cups (2pkg. 10 oz.
Each) frozen, cut asparagus
1 small garlic clove, minced; 2 tsps. Lime juice
1/4 Cup canned, chopped green chills
1/2 tsp. Salt; 1/2 tsp. Cumin; 2 tbsp. finely chopped onion
1/2 Cup chopped, seeded tomato
Cook asparagus in small amount of water until tender. Drain well and
cool. In a food processor, process asparagus and next five ingredients until
mixture issmooth (30 seconds). Scrape bowl frequently. Remove from food processor and stir
in onion and tomato. Chill thoroughly before serving with tortilla chips, cut vegetables,
chicken or seafood. |