CHILLED ASPARAGUS SALAD RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK
I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner “pencil” asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.
Provided by: Alex Guarnaschelli
Total time: 1 hours 15 minutes
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 4 servings
|6 quarts water|
|2 tablespoons granulated sugar|
|32 stalks small to medium-size green asparagus, washed and ends trimmed|
|2 lemons, juiced|
|2 tablespoons white wine vinegar|
|1 teaspoon honey|
|2 tablespoons smooth Dijon mustard|
|4 tablespoons olive oil|
- I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
- Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
- The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
- In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
- When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
COLD ASPARAGUS WITH PROSCIUTTO AND LEMON RECIPE | SmallRecipe
This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish.
Provided by: Lisa K
Categories: Asparagus Side Dishes
Total time: 25 minutes
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 5 servings
|1 pound fresh asparagus, trimmed|
|1 (3 ounce) package prosciutto|
|1 tablespoon lemon juice|
|1 teaspoon lemon zest|
- Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
- Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.
Calories 82.7 calories, Carbohydrate 3.8 g, Cholesterol 15.2 mg, Fat 5.6 g, Fiber 1.9 g, Protein 5.3 g, Saturated Fat 2.2 g, Sodium 335.2 mg, Sugar 1.8 g
What is the best way to cook asparagus?
For this method, asparagus is held in a basket to cook gently over steaming water. You can use an upright steam basket (like the one shown below) or a collapsible steam basket with feet that hold it the basket above the water in a pot or large saucepan.
What is the best way to Blanch asparagus?
Blanch: Place trimmed asparagus in a skillet large enough to hold the asparagus and enough salted water to cover by about 1/2 inch. Cover and bring to a boil.
How to make Citrus vinaigrette with asparagus?
Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl. In a glass measuring cup combine the remaining ingredients and whisk together to form the citrus vinaigrette.
What to do with spring’s fresh asparagus?
Take advantage of spring’s fresh asparagus with these easy-peasy recipes that will keep you out of the kitchen and in the sunshine. This lemony tart is loaded with fontina cheese and fresh asparagus. It’s a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice.