Shaved Asparagus & Fennel Mimosa Salad

From LCBO's Early Summer Issue


Printable Recipe


Hands-on time: 15-20 minutes 
Servings: 6-8 

Ingredients:Lemon Aioli Dressing
1/4 cup mayonnaise
2 tbsp lemon juice
1 clove garlic, finely chopped
1/4 tsp grated lemon zest
2 tbsp grated Parmesan
3 tbsp olive oil
salt and freshly ground pepper
Salad
1 lb/450 g thick spears of asparagus, ends snapped off
1/2 head fennel root
1/4 cup chopped chives
yolk of 1 hard boiled egg, grated

Directions:
DressingCombine all the aioli ingredients and whisk in the olive oil.  Season with salt and pepper.  Or you could use a small mason jar and shake until well blended.
Salad
1. Use a vegetable peeler to shave asparagus into long ribbons


2.  Remove the core of the fennel half and shave on a mandolin or using a very sharp knife and slice thinly. Combine vegetables in a bowl and season lightly with salt and pepper.  Toss with the aioli.


3.  Arrange on a platter.  Sprinkle with chives and grate egg yolk over top. 

Asparagus, Cheese & Spicy Walnut Pesto Omelet

Asparagus, Cheese & Walnut Pesto Omelets

Printable Recipe

Prep time: 5 minutes
Cooking time: 4-5 minutes I like to make this in individual pans (non-stick preferred so they slip out easily), so I’ve done the ingredient list to help out. But if you’re making this for more, just turn it into a frittata to be baked in the oven in a large ovenproof pan – see note at the end.

Serves 2

Ingredients:
4 large eggs, beaten (use two bowls – 2 eggs per bowl)
1 tsp olive oil per pan
1 tbsp (per pan) spicy walnut pesto (or whatever pesto you love)
3-4 sprigs asparagus, (per pan) tough ends snapped off
½ cup (per pan) Emmental, Gruyere cheese or whatever you prefer, coarsely grated

Directions The directions are for individual omelets – for two servings, use two pans.
1. Briefly steam asparagus spears. I use my microwave for about 30-40 seconds depending on the thickness of the spears and then stop the cooking process by plunging them into icy cold water for 30 seconds. Dry them off and set aside.

2. In separate bowls, whisk 2 eggs plus 1 tbsp pesto.

3. Heat 1 tsp oil in each small nonstick skillet over medium-high heat. Add egg mixture and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, 2-3 minutes.

4. Two options here, if you and yours, like the eggs really cooked, flip the egg “pancake” over first. Otherwise just sprinkle cheese over half of omelet, then top with asparagus spears.

5. Using spatula, fold uncovered half of omelet over cheese; slide onto plate. Sprinkle with a little freshly ground black pepper and serve. You could also sprinkle more cheese over it.

Frittata version:
1. Preheat oven to 350°F/ 180°C

2. In a large bowl beat eggs with pesto and set aside.

3. Heat the olive oil over medium high heat, in a large ovenproof skillet and pour the egg mixture in. Let it set just for 2-3 minutes and then place the steamed asparagus over the eggs, sprinkle the cheese over the asparagus.

4. Bake for 40-45 minutes or until it’s set in the center and golden on top. If you do choose to do a thinner frittata, you probably will only need 10-15 minutes in the oven.

Season with salt and freshly ground pepper and serve.

Lemony Orzo with Asparagus & Shrimp

Lemony Orzo with Shrimp & Asparagus
Inspired by a Risotto recipe in Gourmet Magazine, 2009

Printable Recipe

Prep time: 10 minutes
Cooking time: 15 minutes (plus time to boil pasta)

Serves 4

Ingredients:
3 cups reduced-sodium chicken broth
2 cups water
½ lb/225g asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tbsp unsalted butter, divided
1 ¼ cups orzo
¼ cup dry white wine
1 lb/450g medium shrimp, peeled and deveined
1 tbsp grated lemon zest

juice of 1/2 lemon
¼ cup grated parmesan
2 tbsp chopped flat-leaf parsley

Directions:
1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

2. Cook onion in 2 tbsp butter with ¼ tsp salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

3. Add orzo and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

4. Stir in ½ cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, ½ cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until orzo, like rice, is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)

5. Stir in shrimp and cook until just cooked through, 2 to 3 minutes. Stir in asparagus, zest, remaining 2 tbsp butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

Apricot Asparagus & Carrots

Apricot Asparagus And Carrots
From WomenHeart's All Heart Family Cookbook

Prep time: 5 minutes
Cooking time: 5 minutes

Serves 4

Ingredients:

1 lb/450g asparagus, trimmed & halved crosswise
2 carrots, julienned
½ cup all fruit marmalade (I didn’t have so I used ginger marmalade plus 4 coarsely chopped dried apricots)
1 tsp fresh ginger, grated
¼ tsp salt

Directions:
1. Place 1: of water in the bottom of a deep skillet. Insert a steamer basket and add the asparagus and carrots. Cover and bring the water to a boil over high heat. Reduce the heat to medium and steam for 5 minutes or until vegetables are crisp tender. (I actually did this step in the microwave for 3 minutes with 2-3 tbsp water).

2. Transfer to a serving platter and add the marmalade, ginger and salt. Toss well and serve.

Roasted Asparagus

Roasted Asparagus

Prep time: 2 minutes
Roast time: 5-6 minutes
Serves 4

Ingredients:
4-6 fresh asparagus spears per person, bottoms snapped off
2-3 tbsp extra virgin olive oil
Sea or Kosher salt & freshly ground pepper
Garlic, crushed (optional)
1-2 tsp fresh herbs (basil, oregano, parsley are my favorites, but go with your own, or leave them off altogether)
Coarsely grated Parmeggiano-Reggiano or Asiago cheese (optional)

Directions:
1. Preheat the oven to 375°F/180°C

2. Line a rimmed baking sheet with foil (I hate cleaning up.

3. Snap of the bottoms of the asparagus spears. Spread in a single layer on the prepared pan and drizzle with good extra virgin olive oil, toss to coat and sprinkle with salt and pepper, (herbs & garlic optional). Bake for 5 minutes or so. The spears should be bright green and starting to golden at the edges.

4. Taste for seasoning, sprinkle with cheese if you like and serve.

Maple Balsamic Dressing

Maple Balsamic Dressing
This time on Roasted Salmon (see bottom of post)
Adapted from Maple Syrup Cookbook

Great on fruity salads, as a marinade for chicken, fish and meats

Hands-on time: 5 minutes

Makes 1 cup

Ingredients:
3 tbsp balsamic vinegar
2 tbsp maple syrup
Juice of 1 lime
1 clove garlic, minced
1 tsp fresh thyme leaves (cilantro, oregano would be great too)
1 tsp dry mustard
¾ cup extra virgin olive oil

Directions:

1. Combine the first six ingredients in a blender or food processor.

2. With the motor running, slowly pour the olive oil through the feed tube until the dressing emulsifies (less than 1 minute). Taste for seasoning.

Dressing can be stored in the fridge for several weeks. Shake before using.

It’s great as a marinade for meat, chicken, fish and veggies.

To roast the salmon, I poked a few holes in the salmon fillets and basted the top with dressing 20 minutes before baking at 375°F/180°C for 10-15 minutes depending on the thickness of the salmon. Season with salt and pepper and serve with roasted asparagus sprinkled with salt, pepper and coarsely grated Parmeggiano-Reggiano or Asiago cheese. The asparagus only need about 5 minutes or so along side the salmon.