Asparagus Recipes
1. Asparagus-Ricotta Tart with Cheese
Serves: 6 to 8
1 sheet frozen puff pastry, thawed
1 egg, beaten
1 pound slender asparagus spears, trimmed
1/2 cup whole milk ricotta cheese
4 tsp. extra-virgin olive oil, divided
1/8 tsp. salt
1 1/2 ounces thinly sliced salami, cut into 1/2-inch pieces
2/3 cup grated Comte cheese, divided
Preheat the oven to 400 degrees. Roll out the pastry on a floured surface to about a 13 x 10-inch rectangle. Cut off 1/2-inch wide strips from all 4 sides. Brush the strips on 1 suede with some of the beaten egg and press them egg side down onto the edges of the pastry to adhere, forming raised borders. Brush the borders with the egg; reserving the remaining egg. Transfer to a baking sheet and chill. Meanwhile, steam asparagus just until crisp and tender, about 3 minutes. Transfer to a bowl of ice water to cool. Drain and cut off 2 to 3 inches from the tops. Set aside.
Coarsely puree remaining asparagus stalks in a food process. Add remaining beaten egg; ricotta cheese, 3 tsp. olive oil and the salt. Purée till the mixture is thick. Transfer to bowl and stir in salami and 1/3 cup Comte cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup cheese. Toss asparagus tips with remaining oil and arrange over the filling. Bake the tart until the filling is set, about 25 minutes. Serve warm.
2. Fish Fillets with Asparagus and Orange
Serves: 4
4 15×15 squares parchment paper
4 5-to 6 ounce fish fillets like halibut or cod
12 fresh tarragon leaves
2 tbs. butter, cut into 4 pieces
1 pound slender asparagus spears, trimmed and cut into 1 1/2 inch pieces
4 tbs. orange juice
Preheat oven to 400 degrees. Place parchment squares on a work surface. Generously butter half of ach parchment paper square. Top buttered have of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tbs. orange juice over each. Fold the parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. Bake the fish packets 17 minutes. Slide packets onto plates and serve.
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Earthly Eating Recipe
Artichoke and Mushroom Frittata
Serves: 6 to 8
4 tbs. extra virgin olive oil, divided
8 baby artichokes, trimmed and halved
2 garlic cloves, chopped
6 large eggs
4 tbs. coarsely grated sharp cheddar cheese, divided
4 ounces fresh baby Bella mushrooms, thinly sliced
Heat 2 tbs. oil in a medium skillet over medium high heat. Add artichokes to the skillet; sprinkle with salt and pepper and sauté until beginning to brown. Add the garlic and 1/2 cup water, reduce the heat to medium low, cover and simmer until the artichokes are tender when the base is pierced with a small knife. Uncover and boil until any liquid remaining in the skillet is evaporated. Remove from heat.
Preheat broiler, whisk eggs and 2 tbs, cheese in a large bowl. Sprinkle with salt and pepper. Heat 2 tbs oil in a medium nonstick ovenproof skillet over medium heat. Add the mushrooms, sauté until browned for about 5 minutes. Pat the artichokes dry; add to the skillet and stir for 2 minutes. Add the eggs, stir to blend. Reduce heat to medium, cover and cook until eggs are almost set. Sprinkle with remaining 2 tbs. of cheese. Transfer frittata to the broiler and broil for about 1 minute. Using a spatula, loosen the edges and slid out onto a platter. Serve warm
Happy Eating!
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