Paper Clip Asparagus Recipes

STEAMED ASPARAGUS IN PAPER BAG

Steps:

• Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortable. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with the salt and cracked pepper and toss in the lemon slices and bay leaf. Close the bag, folding it over several times and creasing the folds well to hold the steam in. Put the pan on a baking sheet, drizzle it with more olive oil, stick it in the oven, and bake for 20 minutes.
• Take the baking sheet out of the oven and set it on top of the stove. Set a serving plate next to the stove. Using a kitchen towel or a pair of kitchen tongs, raise the bag over the plate, open the bag, and slide the asparagus out onto the plate. Drizzle with a little more olive oil and serve hot.

ASPARAGUS STEAMED IN A PAPER BAG

Steps:

• Preheat oven to 350° with rack placed in the center position.
• Place asparagus in a brown paper bag large enough to hold the asparagus comfortably.
• Drizzle with oil to prevent the bag from burning.
• Add the lemon slices and bay leaf; season with salt and pepper.
• Close the bag by folding it over several times and creasing the folds well to retain the steam in the bag.
• Place bag on a baking sheet, and drizzle with more olive oil.
• Bake for 20 minutes.
• Shake bag a few times before carefully opening; transfer asparagus to platter.
• Drizzle with more oil; serve immediately.

PAPER-CLIP ASPARAGUS

Steps:

• Adjust the oven rack to its lowest position, and preheat the oven to 425 degrees F.
• Arrange the asparagus into 4 bundles of 5 spears on 2 pieces of parchment paper. Season the asparagus with salt and sugar (for caramelizing), and then drizzle with the melted butter. Fold the grease parchment paper like a book, and seal it with paper clips. Put the parchment paper packages next to each other on the oven rack (do not use a baking sheet). Bake for 15 to 20 minutes, or until sugar has caramelized.
• To plate, cut open the parchment paper packages, and top with the crayfish and their sauce.
• Bring a large pot of water to a boil, and then add the sea salt, garlic, cumin, peppercorns, star anise, bay leaf, celery, shallots, fennel, and chile. Reduce the heat and let simmer for 10 minutes. Remove from heat and set aside. This will be used as the stock to cook the crayfish.
• With a spider or slotted spoon, remove the vegetables from the stock. Bring the stock back to a boil for another 10 minutes.
• In another large saucepan of boiling salted water, place the crayfish, which are still alive at this point, and cook for 30 seconds. Remove them to an ice water bath to cool them and prevent further cooking. Remove them from the water bath, turn their tails, and pull to remove the intestines. Then, add them to the stock and cook for several minutes, or until cooked through. Cool them in the ice water bath, and then peel them with a pair of scissors.
• In a large skillet, brown 1/2 cup of butter. Add the peeled crayfish, lime juice, and chervil, tossing to coat well.

ASPARAGUS ROLL-UPS

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.