Asparagussalsa Recipes

CHILLED ASPARAGUS SALAD

Steps:

• I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
• Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
• The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
• In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
• When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

ASPARAGUS SALSA

Steps:

• Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water., In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar and salt. Cover and refrigerate for at least 4 hours, stirring several times. Serve with tortilla chips.

SMOKY ASPARAGUS WITH CORN SALSA

Steps:

• Heat grill pan on medium-high heat. Meanwhile, mix sour cream, lime juice, adobo sauce and 1 Tbsp. cilantro until blended. Refrigerate until ready to use.
• Place corn, pepper and onion in hot grill pan. Add enough asparagus spears to fit in single layer on bottom of pan. Brush vegetables in pan evenly with half the dressing. Grill 8 to 10 min. or until corn and asparagus are crisp-tender and lightly browned, turning occasionally. Remove corn and cooked asparagus from pan. Add remaining asparagus to peppers and onions in pan; brush asparagus with remaining dressing. Cook 8 to 10 min. or until all vegetables are crisp-tender, turning occasionally. Remove all vegetables from pan; cool slightly.
• Cut kernels off corn cob; place kernels in medium bowl. Chop red pepper and onion. Add to corn; mix lightly.
• Place asparagus on platter; drizzle with sour cream mixture. Top with corn salsa, cheese and remaining cilantro.

ASPARAGUS SALSA

Steps:

• Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
• Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week.

ASPARAGUS MIMOSA

Steps:

• Whisk together vinegar, mustard, salt, and pepper. Slowly whisk in olive oil. Push egg through a fine sieve. Spoon vinaigrette over asparagus, and top with grated egg.

ASPARAGUS WITH SALSA VERDE

Steps:

• Trim the asparagus by snapping off the woody, tough ends, and peel thick asparagus. It will look and taste better. Bring a quart or two of water to a boil in a wide pan, generously salt to taste.
• FOR THE PICKLED RED ONION: While the water is coming to a boil, pickle the red onion and make the sauce. To make the pickled red onion, peel a whole, small red onion, then slice it thinly into rounds. Separate the rounds and put them in a bowl, then cover with a white wine or rice wine vinegar and a few pinches salt. Toss them with your finger so that they are all coated, then refrigerate until you need them. It takes only about 10 to 15 minutes for the color to blossom.
• FOR THE ORANGE ZEST: Bring a small saucepan of water to a boil. Zest a few strips of orange peel in wide bands. Julienne the bands into thin strips and blanch in boiling water for 10 to 15 seconds. Drain and chop half of the orange rinds into a fine dice. Set aside.
• Add the trimmed, peeled (if necessary) asparagus to the wide pan of salted boiling water, and cook until it is tender and bright green, about 5 minutes for thin asparagus, 7 to 8 minutes if it is thick. Set the cooked asparagus on a towel to drain briefly.
• FOR THE SAUCE: Meanwhile, combine the chopped parsley and capers in a bowl. Mince half the slivered orange zest and add it to the bowl along with half of the pickled onion, minced. Stir in the mustard, orange juice, vinegar, and olive oil. Season with salt and pepper.
• TO FINISH: Drain the asparagus. Lay the asparagus on a platter. Ladle the sauce over the stems and garnish with the remaining slivers of orange peel and pickled onion.Suggestions: You can vary the taste by using aromatic sesame or peanut oils in place of the olive oil. Both flavors go well with asparagus and also harmonize with orange. Keep the parsley or use cilantro instead if you're wild for that herb. Other spring herbs to consider including are tarragon, lovage, chives and chervil and all are excellent with asparagus.

ASPARAGUS GREMOLATA

Steps:

• Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
• Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.

ASPARAGUS SALSA

Steps:

• Place asparagus in a large saucepan; add 1/2 inches of water. bring to a boil. Reduce heat;cover and simmer for 2 minute Drain and rinse in cold water.
• In a bowl, combine the asparagus, tomatoes onion , jalepeno, cilantro. garlic, vinegar and salt. Cover and refrigerate for at least 4 hours. stirring several times. serve with tortilla chips.