Hotcrabandasparaguscanapes Recipes

CANBY DEEP FRIED ASPARAGUS

Steps:

• Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.

ASPARAGUS ROLLED IN HERB CRêPES

Steps:

• Preheat the oven to 375 degrees. Butter or oil two baking dishes. Steam the asparagus until tender, about five minutes. Divide into 12 portions, and place a portion on each crêpe. Sprinkle with salt, pepper, gruyère and chives. Roll up and place in the prepared baking dishes.
• Sprinkle the Parmesan over the crêpes, and drizzle on the olive oil. Bake 15 to 20 minutes until bubbling; the edges of the crêpes should be just beginning to crisp. Serve hot.

HOW TO COOK ASPARAGUS (ROASTED, GRILLED, OR BLANCHED!)

Steps:

• Place in a large bowl or clean sink filled with cold water. Drop in the asparagus and swish it around to remove any errant dirt. Discard the woody ends of the asparagus by grasping the end of the spear with one hand and just above the middle with the other hand, then bend until it snaps in half. Discard the woody end.
• Preheat oven to 400 degrees Fahrenheit. Dry asparagus by rolling around on a kitchen towel. Place asparagus in large a bowl and drizzle with olive oil - about 1 tablespoon per pound of asparagus. Add a couple of pinches of salt and toss until coated. Spread the asparagus on a large rimmed sheet pan - a single layer is best! Bake, rolling the asparagus once or twice, until golden brown and tender, 15-20 minutes (check after 10 minutes if your asparagus is very thin). Add additional salt to taste. Serve.
• Preheat grill on medium-high, about 450 degrees. Place asparagus in a bowl and drizzle with olive oil - about 1 tablespoon per 1 pound of asparagus. Add a pinch of salt and toss until coated. Lay spears on the grill. Close grill for a couple of minutes then open and turn asparagus with tongs. Cook for 2-3 more minutes, turning once or twice more, until the asparagus is tender and charred in spots. Remove from grill and serve, adding more salt if desired.
• Fill a large pot about halfway with water. Fill a large bowl with cold water and a few ice cubes, then set aside. Place the pot over high heat and bring to a boil. Add the asparagus. Cook for 2-3 minutes, until just tender. Using tongs, transfer asparagus to the bowl of ice water. Dunk a few times then remove from water and finish however you like - marinate in , saute in butter or olive oil, add a pinch of salt ... your choice!

HOT CRAB AND ASPARAGUS CANAPES

Steps:

• Preheat oven to 400°F.
• Line a baking tray with parchment paper.
• In a mixing bowl, beat cream cheese until light.
• Beat in crab, garlic and green onions until just combined.
• Season with salt, lemon juice and Tabasco sauce; combine well.
• Slice baguette diagonally into 1/4 inch thick slices.
• Spread mixture on the baquette slices and set on the baking tray.
• Top each canape with 2 asparagus halves, cut side down.
• Sprinkle canapes with grated Parmesan cheese.
• Bake in preheated 400 F oven for 10 minutes or until heated through.
• Arrange on a platter and serve.
• NOTE: To blanch the asparagus, cook in boiling water for 1 - 2 minutes.
• Drain and immediately chill in ice water; drain.
• These canapes can be made ahead of time and stored in the refrigerator, loosely wrapped in plastic wrap.
• Because you will be baking from cold, allow 3 - 4 minutes extra cooking time.