A SIMPLE STUFFING FOR HARD BOILED EGGS
Steps:
- For 2 dozen eggs, cut the eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl. Blend in 1/4 cup of mayonnaise, 4 tablespoons of soft butter, 2 tablespoons of chopped sweet pickle or piccalilli, and salt and freshly ground pepper to taste. The whites are quick and easy to fill using a pastry bag with fluted tube. Decorate with parsley or a bit of red pimiento.
- A few of many other stuffing ideas: After sieving the yolks and blending in mayonnaise, soft butter, salt, and pepper, blend in:
- Fresh herbs: Such as minced parsley and/or chives or tarragon to taste, or
- Mushroom duxelles: Minced mushrooms Sauteed with herbs and shallots, or
- Asparagus tips: blanched, warmed in butter and shallots, and finely minced, or
- Lobster, crab, or shrimp: sauteed in butter and shallots, and finely chopped, or Curried onions: minced onions sauteed in butter with a good pinch of curry powder.
NAGE OYSTERS AND ASPARAGUS IN PERNOD VELOUTE
Provided by Food Network
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a boil in a small saucepan. In a heavy -bottomed pot, melt 4 tablespoons of the butter over medium-high heat. Add the leeks and saute, stirring for 2 minutes. Turn heat down to medium and sprinkle the flour over the leeks. Saute, stirring for 2 minutes. Remove from heat and add the boiling chicken stock all at once. Beat vigorously with a whisk to incorporate the flour into the stock. Return to boil and add the celery. Reduce to a bare simmer, and cook for 30 minutes.
- When ready to serve, divide the raw oysters and the cooked asparagus tips among 6 wide, shallow soup bowls. If you find the soup too thick, add some oyster liquor to thin it. Strain the soup, bring it to a boil, add the Pernod, and turn off heat. Swirl in the remaining 2 tablespoons of butter with a whisk. Season to taste and pour immediately over the oysters and asparagus in the soup bowls, keeping the oysters just above the surface of the veloute. Garnish with fresh tarragon leaves, if available.
- As an appetizer: The best way to use this recipe, we feel. A great start to a late-winter/early-spring dinner that leads, perhaps, into a roast leg of lamb. A wonderful way to serve it is to place the bowls before your guests, with the oysters and asparagus already set in them. Then, bring a tureen to the table and ladle the veloute over all.
- As a main course: If you simply increase the amount of oysters and asparagus-say 8 per person rather than 4-you'll have a light but filling main-course soup. Serve warmed French bread with it, and a light frilly salad tossed with fresh goat cheese.
LOBSTER, CREOLE STYLE: ENCHILADO DE LANGOSTA
Steps:
- Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry.
- Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes. Add roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 minutes. Serve in a shallow bowl.
ASPARAGUS SOLDIERS WITH A SOFT-BOILED EGG
A classic combination, seasoned with chilli and paprika
Provided by Mary Cadogan
Categories Breakfast, Brunch, Lunch, Snack, Starter, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. Season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins. Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. Scatter over the crumbs and serve.
Nutrition Facts : Calories 186 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.72 milligram of sodium
SPANISH ASPARAGUS REVUELTO
In Spain, wild asparagus is very popular, and it's a sure sign of spring. Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil. (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients - garlic, chorizo and bread crumbs - incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.
Provided by David Tanis
Categories breakfast, brunch, dinner, lunch, appetizer, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.
- Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.
- Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 307 milligrams, Sugar 2 grams, TransFat 0 grams
LOBSTER SCRAMBLED EGGS
When and if you find yourself in possession of some leftover lobster meat, I suggest you make these eggs.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Beat eggs and tarragon in a small bowl. Set aside.
- Sprinkle lobster pieces with cayenne pepper.
- Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 1.1 g, Cholesterol 411.1 mg, Fat 20.8 g, Protein 21.7 g, SaturatedFat 10.1 g, Sodium 370.8 mg, Sugar 0.7 g
ASPARAGUS WITH OYSTER SAUCE
Make and share this Asparagus with Oyster Sauce recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a wok over medium-low heat.
- Stir-fry ginger, scallion, and garlic until aroma develops, about 1 minute.
- Add asparagus and raise heat.
- Stir-fry for 1 minute.
- Pour in last 4 ingredients.
- Stir-fry quickly over high heat for 3 minutes, or until thoroughly heated.
Nutrition Facts : Calories 111, Fat 7.3, SaturatedFat 1, Cholesterol 0.5, Sodium 407.6, Carbohydrate 9.8, Fiber 2.6, Sugar 2.9, Protein 3.5
LOBSTER AND ASPARAGUS WITH LEMON BUTTER SAUCE
Lobster with asparagus and lemon, how luscious can you get!Serves four as a main dish and 6-8 as an appetizer.
Provided by Fairy Nuff
Categories Lobster
Time 25m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the lobster tails along each side of the underside with scissors.
- Pull the lobster flesh away from the shells and cut into thick slices.
- Top and tail the snow peas.
- Break off the woody end of the asparagus.
- Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
- Heat the butter in a pan, add green onions, lemon rind and juice.
- Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.
Nutrition Facts : Calories 182.4, Fat 14.1, SaturatedFat 4.5, Cholesterol 16, Sodium 61.8, Carbohydrate 12.4, Fiber 4.3, Sugar 4.6, Protein 5.8
SPANISH ASPARAGUS REVUELTO RECIPE - (4.3/5)
Provided by lorik
Number Of Ingredients 10
Steps:
- Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool. Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more. Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.
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