Asparagus Venetian Recipes

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

ASPARAGUS VENETIAN

Steps:

• Preheat oven to 450 degrees.
• Rinse asparagus and snap off hard ends.
• Place asparagus in 8" microwave safe dish and cover with plastic wrap.
• Microwave on high for 5 minutes then remove and set aside still covered.
• In microwave safe bowl melt butter.
• Add dry onion soup mix to melted butter, stirring until well mixed.
• Drain water off asparagus and place in oven proof baking dish.
• Drizzle with 4 tbsp of butter/onion soup mixture.
• Sprinkle with black pepper, white pepper, garlic powder and cayenne pepper to taste, tossing gently.
• Sprinkle with parmesean cheese and mozzarella cheese.
• Bake in oven for 5 minutes, turning halfway through cooking time.

ASPARAGUS RISOTTO

Steps:

• Snap off the ends of the asparagus where they break naturally. Peel the stems if necessary. Cut off the tips and set them aside. Chop the stems.
• Place the potato and chopped stems in a saucepan, add 2 cups (500 ml) of water and a pinch of salt, and cook until they are tender, 10 to 15 minutes.
• Puree the vegetables add enough additional water to the puree to make 2 cups (500 ml). Add all but a dozen of the tips to this puree. Place the reserved tips in a saucepan, add 2 cups (500 ml) water and a pinch of salt, bring to a boil and cook for 2 to 3 minutes. Drain and set aside.
• Place the vegetable stock in a saucepan over low heat and start heating so it barely simmers. Heat the oil in a heavy saucepan. Add the onion and cook gently until it is translucent. Stir in the garlic.
• Add the rice and cook, stirring, about 5 minutes. Add the wine, allow nearly all of it to evaporate, then begin adding the mixture of asparagus puree and tips about ¼ at a time, adding more as the liquid in the pan evaporates. When all the puree has been added, continue cooking ad stirring the risotto, adding the warm stock a ladleful at a time.
• Cook, stirring until the risotto is plump and offers a little resistance to the bite.
• The risotto should be very moist. Stir in the butter and serve at once, decorated with the reserved asparagus tips and with Parmesan cheese on the side.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

POLENTA WEDGES WITH ASPARAGUS AND MUSHROOMS

Steps:

• Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and pepper. Add broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat.
• Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.
• Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.
• Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.