4/8/05 Kick Ass Asparagus Recipes

almost forgot! It's getting to be asparagus season. I love asparagus drenched in butter. I think one of our favorite things to do last year was hop on the old scooter and putter along the country roads looking for asparagus. Then we'd take it all over to MIL's and have a feast. So much you can do with asparagus.

from foodnetwork.com

Spring Asparagus with Mimosa-Style Dressing
Recipe courtesy of Gourmet Magazine

1 pound asparagus, washed and trimmed
3 hard-boiled eggs
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1/2 teaspoon grated lemon zest
1/4 cup plus 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

In a large deep saute pan of salted boiling water blanch the asparagus, 6 to 8 stalks at a time, until barely tender and brilliant green, about 1 to 2 minutes depending on thickness of asparagus. Remove asparagus from simmering water and plunge into an ice-water bath. Repeat process for remaining asparagus. When asparagus is completely chilled, drain, pat dry and arrange on a serving platter. Cut each hard-boiled egg in half and separate the whites from the yolks. Pass the egg whites through a coarse sieve into a small bowl. Pass the yolks through a coarse sieve into a second small bowl. In a separate bowl whisk together the lemon juice, mustard and zest. Add the olive oil in a stream whisking constantly until well combined. Season to taste with salt and pepper. Drizzle dressing over asparagus. Sprinkle the sieved egg whites and yolks over the asparagus in a decorative pattern (i.e. stripes of white and yellow). Serve immediately.

good directions for simple grilled asparagus below:

Grilled Asparagus Spears
Recipe courtesy Bob Blumer
Show: The Surreal Gourmet
Episode: Thrilling Grilling

1 pound fresh asparagus, trimmed and peeled, see Cook's Note
4 tablespoons olive oil
1 teaspoon salt

Preheat a grill.

Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.

Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.

Remove from grill and serve immediately (eating spears with your fingers enhances the experience).

Cook's Note: Look for firm asparagus stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk.

Ok, I've actually eaten this AT The Lady and Sons- it's good, but if you are going to go there, skip the menu and eat from the buffet. The best dishes are served from there, trust me!

Lady and Sons Asparagus Sandwich

8 to 10 fresh asparagus spears, washed and trimmed
2 tablespoons butter, divided
Salt and pepper or lemon pepper
2 slices pumpernickel bread
2 slices Jack cheese
1 or 2 tablespoons Thousand Island Dressing, recipe follows
3 slices red onion, cut into rings
Pickle slices or fresh parsley, for garnish, optional

Blanch asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.

Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus and lightly saute. Season with salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of bread with the remaining 1 tablespoon butter. Place bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and lay 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired.

Thousand Island Dressing:
1 1/2 cups mayonnaise
1 hard-boiled egg, crushed finely
1 cup ketchup
1/4 cup dill relish
Salt and pepper
Lemon pepper

In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store in an air-tight container and refrigerate until ready to serve.