Asparagus Napoleons With Oriental Black Bean Sauce Recipes

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EGGPLANT AND ASPARAGUS NAPOLEONS



Eggplant and Asparagus Napoleons image

Provided by Giada De Laurentiis

Categories     appetizer

Time 43m

Yield 4 servings

Number Of Ingredients 9

1 large or 2 small eggplants, unpeeled, cut into 12 (1/2-inch thick) slices
16 medium asparagus spears (about 1 1/2 pounds), trimmed to 5-inch lengths
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
1 (15-ounce) container whole milk ricotta
1/2 cup chopped fresh basil
1/2 cup grated Pecorino Romano
Zest and juice of 1 large lemon
Salt and freshly ground black pepper

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
  • For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise.
  • For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
  • To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake until warmed through, about 10 minutes, and serve.

Nutrition Facts : Calories 288 calorie, Fat 19 grams, SaturatedFat 11 grams, Cholesterol 62 milligrams, Sodium 457 milligrams, Carbohydrate 13 grams, Fiber 6 grams, Protein 19 grams, Sugar 5 grams

ASPARAGUS NAPOLEONS WITH ORIENTAL BLACK BEAN SAUCE



Asparagus Napoleons with Oriental Black Bean Sauce image

Categories     Ginger     Vegetable     Asparagus     Spring     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 6 as a first course

Number Of Ingredients 16

For the pastry rectangles
1/2 pound frozen puff pastry, thawed
an egg wash made by beating 1 large egg yolk with 2 teaspoons water
For the sauce
1 tablespoon cornstarch
1/3 cup water
2/3 cup chicken broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Scotch or medium-dry Sherry
2 teaspoons sugar
1 tablespoon vegetable oil
1 tablespoon fermented black beans (available at Oriental markets and specialty foods shops), rinsed well and drained
2 tablespoons fine julienne strips of orange zest
1 1/2 tablespoons minced peeled fresh gingerroot
1 tablespoon minced garlic
1 1/2 pounds asparagus, trimmed and peeled

Steps:

  • Make the pastry rectangles:
  • Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out six 5- by 2-inch rectangles, and transfer them to a dampened baking sheet. Brush the tops of the rectangles with some of the egg wash, being careful not to let the egg wash drip down the sides, score them in a crosshatch pattern with the back of a paring knife, and brush them again with some to the remaining egg wash. Bake the rectangles in the upper third of a preheated 400°F. oven for 12 to 15 minutes, or until they are puffed and golden, transfer them with a spatula to racks, and let them cool. The pastry rectangles may be made 1 day in advance, kept in an airtight container at room temperature, and reheated. Halve the rectangles horizontally with a serrated knife and with a fork pull out carefully any uncooked dough.
  • Make the sauce:
  • In a small bowl dissolve the cornstarch in the water and stir in the broth, the soy sauce, the Scotch, and the sugar. In a heavy saucepan heat the oil over moderately high heat until it is hot but not smoking and in it stir-fry the beans, the zest, the gingerroot, and the garlic for 1 minute, or until the mixture is very fragrant. Stir the broth mixture and add it to the bean mixture. Bring the sauce to a boil, stirring, simmer it for 2 minutes, and keep it warm. The sauce may be made 1 day in advance, kept covered and chilled, and reheated.
  • In a large deep skillet of boiling salted water cook the asparagus for 3 to 5 minutes, or until the stalks are just tender but not limp, and drain it well. Arrange the bottom half of each pastry rectangle on a plate and divide the asparagus among the pastries. Spoon the sauce over the asparagus and around the pastries on each plate and top the asparagus with the top halves of the pastries.

ORIENTAL BLACK BEAN AND GARLIC SAUCE FOR ASPARAGUS



Oriental Black Bean and Garlic Sauce for Asparagus image

Categories     Condiment/Spread     Sauce     Bean     Garlic     Ginger     Stir-Fry     Quick & Easy     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 10

2 teaspoons vegetable oil
1 tablespoon minced garlic
1 tablespoon grated peeled fresh gingerroot
1/3 cup minced red bell pepper
2 tablespoons fermented black beans (available at Oriental markets and specialty foods shops), rinsed, drained well, and crushed slightly
1 1/2 tablespoons medium-dry Sherry
1 tablespoon soy sauce
1/4 teaspoon sugar
1 1/2 cups chicken broth
2 teaspoons cornstarch

Steps:

  • In a skillet heat the oil over moderately high heat and in it stir-fry the garlic, the gingerroot, and the red bell pepper until the pepper is softened. Add the beans and stir-fry the mixture for 2 minutes. Add the Sherry and boil the mixture for 1 minute. Stir in the soy sauce, the sugar, and the broth and simmer the mixture, stirring occasionally, for 10 minutes. In a small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it into the mixture, and simmer the sauce until it is thickened slightly. Add black pepper to taste and serve the sauce over asparagus.

CHINESE BEEF AND ASPARAGUS WITH BLACK BEAN SAUCE



Chinese Beef and Asparagus With Black Bean Sauce image

The second of my three favorite Chinese recipes, adapted from The Frugal Gourmet. Since I don't like CRISP asparagus that tastes like grass to me, I make below the suggestion that you steam the asparagus briefly. I serve this over rice but it'd be good over noodles too.

Provided by BarbryT

Categories     Vegetable

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 1/2 lbs asparagus
1 lb flank steak, sliced thinly across the grain
3 tablespoons peanut oil
3 tablespoons soy sauce
1 teaspoon grated fresh ginger
3 tablespoons dry sherry or 3 tablespoons chinese rice wine
1 1/2 tablespoons cornstarch
2 -3 garlic cloves, thinly sliced
1 tablespoon fermented black beans, rinsed and chopped
1 pinch salt
1 pinch sugar
1/4 cup chicken broth

Steps:

  • Prepare the asparagus by washing, breaking the stem at the "natural" break point and slice diagonally into 1/2 to 1 inch pieces.
  • (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside.
  • Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish.
  • Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling.
  • Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first; less if you did).
  • Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.

BLACK BEAN ASPARAGUS SALAD



Black Bean Asparagus Salad image

Do you like asparagus, but want something beyond plain, steamed asparagus? Try this refreshing new salad idea from Laurie Jackson of Falcon, Colorado. The black beans, red pepper, cilantro and cumin give it a Southwest twist. Laurie likes to serve this salad with chicken or cheese enchiladas, as well as take it to potlucks.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, cut into 1/2-inch pieces
1 tablespoon finely chopped onion
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper

Steps:

  • Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain. , In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CHINESE BLACK BEAN SAUCE



Chinese Black Bean Sauce image

Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Asian     Chinese

Yield 15

Number Of Ingredients 12

8 ounces dried fermented black beans
1 ½ cups vegetable oil
4 peppers Thai chiles, chopped
1 medium shallot, minced
1 (2 inch) piece fresh ginger, peeled and grated
3 cloves garlic, minced
3 tablespoons reduced-sodium tamari
2 tablespoons Shaoxing rice wine
1 teaspoon brown sugar
½ teaspoon ground Sichuan pepper
½ teaspoon Chinese five-spice powder
1 teaspoon sesame oil

Steps:

  • Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
  • Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
  • Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.7 g, Fat 22.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 202.7 mg, Sugar 1.1 g

ASIAN ASPARAGUS



Asian Asparagus image

I don't mask tastes with heavy sauces, and I use oils sparingly. This is an easy-to-fix stir-fry offers a delightful garlic-orange sauce that keeps the spotlight on the vegetables.-Lee Ann Odell, Erie , Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons orange juice
1 tablespoon white wine vinegar
1-1/2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon sesame oil
1/2 teaspoon minced fresh gingerroot
Dash pepper
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 teaspoon canola oil
8 cherry tomatoes, halved

Steps:

  • In a small bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry asparagus in canola oil until crisp-tender. Add tomatoes and orange juice mixture; heat through.

Nutrition Facts : Calories 57 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS & BLACK BEAN SAUCE STIR FRY



Asparagus & Black Bean Sauce Stir Fry image

Make and share this Asparagus & Black Bean Sauce Stir Fry recipe from Food.com.

Provided by Debbwl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons white wine or 2 tablespoons water
1 tablespoon cornstarch
1/2 cup black bean sauce
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon oil
1 cup vegetable broth
2 tablespoons soy sauce
1 1/2 lbs asparagus, cut into 2 inch pieces
3 green onions, cut into 2 inch pieces
1 tablespoon cashews, chopped

Steps:

  • In small bowl mix wine (water) and cornstarch until smooth, set aside. In another bowl mix black bean sauce, garlic and ginger.
  • Heat oil in a large pan over medium heat. Add black bean sauce, cook stirring constantly about 1 minute. Add broth and soy sauce stirring about 1 minute.
  • Increase heat to medium high. Add asparagus and green onions, cook about 4 minutes till crisp-tender. If needed add additional broth to prevent sticking.
  • Remove asparagus. Reduce heat to medium. Add wine, cornstarch mixture stirring until thickens, about 1 to 2 minutes. Pour sauce over asparagus and sprinkle with cashews.

Nutrition Facts : Calories 105.8, Fat 4.8, SaturatedFat 0.8, Sodium 543.1, Carbohydrate 11.8, Fiber 3.9, Sugar 2.9, Protein 5.7

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