FETTUCCINE with ASPARAGUS CREAM SAUCE
- 1 lb. fresh asparagus, trimmed
- 1 lb. fresh fettuccine
- 1 qt. heavy cream
- ½ cup grated Parmesan cheese
- Salt and Pepper to taste
- 1 small shallot, finely chopped
- ¼ lb. butter
Cut asparagus into 1-inch pieces, saving tips separately. Cook
asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons
salt until very tender, 6 to 8 minutes. Transfer with slotted spoon
to a colander, saving cooking water in pot, and rinse under cold water.
Drain asparagus well and transfer to a food processor or blender.
Cook asparagus tips in the same boiling water until just tender, 3
to 5 minutes. Transfer with slotted spoon to a colander, again saving
the boiling water in the pot. Rinse the tips under cold water and
drain tips well. In sauté pan, melt the butter and cook the shallots
for 3 to 5 minutes. Add the heavy cream and let simmer on low heat
for about ½ hour, then add to a blender or food processor and puree.
Cook pasta in the saved boiling water until al-dente. Drain pasta
and pour back in a pot then add the asparagus cream mixture. Add Parmesan
cheese salt and pepper and the asparagus tips and serve immediately.
Source: Peruvian Asparagus Importers Association
LEMON, ASPARAGUS and GRUYERE PIZZA
- ½ pound Asparagus, sliced ¼ inch thick on the diagonal
- 2 tablespoons extra virgin Olive oil
- 2 cups shredded Gruyere cheese (or any cheese you prefer)
- 2 small lemons sliced paper-thin
- Kosher salt
- Freshly ground pepper
- ½ cup Parmesan cheese
- 2-10 inches round frozen plain pizza dough
Preheat the oven to 500 degrees. In an oiled cookie sheet, place
the pizza dough, brush with 1 teaspoon of the olive oil and top
with 1 cup of the shredded cheese, half of the sliced asparagus,
and a couple of the thin sliced lemons. Sprinkle the pizza with
kosher salt, pepper and 2 tablespoons of the Parmesan cheese. Slide
the pizza into the hot oven and baked until crust is golden and
the cheese is bubbling, about 10 minutes. Cut the pizza into wedges
and serve immediately. Repeat with the remaining ingredients. Makes
two 10-inch pizzas.
*For a quicker meal, buy the complete frozen pizza flavor of your
choice, simply top with the fresh asparagus, and bake per pizza instructions
Source: Peruvian Asparagus Importers Association
CRAB MEAT ASPARAGUS / BLUE CHEESE ASPARAGUS
Crab Meat Asparagus:
1 box Boursin cheese
1 can crab meat
capers
Mix ingredients together. Add capers to personal taste. Hollow
out asparagus using a potato peeler. Coat asparagus with olive oil.
Season to taste with Vegetable Magic and pepper. Spread mix in hollowed
area. Use cookie sheet covered with aluminum foil. Preheat oven
to 425 degrees. Roast asparagus for 15 minutes.
Blue Cheese Asparagus: Follow above recipe, using
crumbled blue cheese instead of crab mixture.
Source: Ron Richter
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