Asparagus Nibbles Recipes

ASPARAGUS NICOISE SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water. , To serve, drain potatoes and asparagus; pat dry and divide among 4 plates. Add tuna and, if desired, olives. Drizzle with dressing.

ASPARAGUS NIBBLES

Steps:

• These wonderful little make-ahead hors d'oeuvres are a treat to assemble in the spring when asparagus hits the market. You can store them in your freezer for a time later in the year when the taste would really hit the spot. Blanch asparagus spears till barely tender, 3 to 5 min. Drain immediately and plunge into cool water to stop the cooking process. Remove crusts from bread and flatten slices with a rolling pin. In a medium bowl, combine cheeses and egg, blending with an electric beater. Spread mix proportionately over bread slices. Trim asparagus spears to same length as bread slices, and then place one spear on each slice and roll up, jelly roll fashion. Dip each roll in melted butter to coat all sides, and place on a cookie sheet. Freeze rolls till hard, then re-package in freezer-storage containers. When ready to bake, cut frzn rolls into thirds and bake (while still frzn) in 400 degree oven for 15 min or possibly till lightly browned. Serve immediately. Yields 75 pcs. (YES: 75)

ASPARAGUS WITH ORANGE SAUCE

Steps:

• First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
• Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.

ASPARAGUS WRAPS WITH LEMON MAYO

Steps:

• Bring a pan of salted water to the boil, tip in the asparagus and cook for 2 mins until just tender. Drain well. Quarter each slice of ham, into 4 shorter strips, then wrap one around the middle of each asparagus spear. Mix the mayo with the lemon zest and juice and a little pepper and put in a small bowl. Serve with the asparagus, warm or cold, for dipping.