By mid April we are all ready for spring, not only the warmer weather but also the vegetables that accompany the season. One of my favorite spring vegetables has to be asparagus (mid April-mid June), this hearty vegetable can be manipulated in so many different ways but I decided on two different recipes that I believe really let the vegetable stand out and speak for itself. Please feel free to give as much feed back as you can and share your own favorite recipes. I was excited to have over 250 hits on my blog over the last 2 weeks, so when you share a thought or a recipe you are truly sharing it with a community of food lovers.
P.S Remember to smell your pee!
Roasted Asparagus wrapped in Prosciutto served with poached egg
1 pound asparagus (about 19 stalks), trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
8 to 10 paper-thin slices prosciutto, halved lengthwise
Zest of one lemon
3 quarts water
2 TBS white vinegar
Preheat the oven to 400 degrees F.
Snap the dry stem ends off of each asparagus then wrap with ½ slice of prosciutto exposing tips and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Roast until the asparagus is tender, about 15 minutes.
Arrange on a platter and serve at room temperature. Add the poached eggs and enjoy!
Directions for poached eggs
Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F or gentle simmer. Add the vinegar. Gently crack each egg into a cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving.
Orzo and Asparagus Salad with Mint Vinaigrette
1 lbs asparagus cut into 1 ½ inch dice then blanched in boiling salted
Water for 30 seconds, remove with slotted spoon and reserve the boiling water
Add 1 ¼ cup of orzo to the boiling blanching water and cook for 8-9 minutes
1 large shallot diced
1 red or yellow bell pepper diced
3 cloves garlic fine chopped
Zest of one lemon
¼ cup toasted pine nuts (place in dry pan over med heat for a few minutes until roasted color appears)
1/4 cup chopped fresh mint, plus extra for garnish
Juice of one lemon
1 tablespoons Dijon mustard
2 teaspoons honey
1/2 cup olive oil
Over med/high heat add 3 TBS olive oil to a sauté pan then sauté bell pepper for 3 min, add blanched asparagus sauté for an additional 1 min before adding the shallots, garlic and lemon zest, sauté for an additional 2 min. Add the sauté vegetables to the cooked orzo and set aside. Place mint, lemon juice, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour a ¼ cup of the vinaigrette over the orzo mixture and stir well to combine. Add additional vinaigrette if needed