PRESERVED ASPARAGUS SOUP CONCENTRATE
I use the Thermomix for this recipe, but if you don't have, one, buy Batchand make Joel and Dana's recipe. They are similar, but the process and amount made in the Thermomix is completely different.
Provided by Valerie Lugonja inspired by Joel and Dana of Batch
Time 2h5m
Number Of Ingredients 13
Steps:
- Weigh 15g oil, onion and potatoes into TM bowl; mince for 1 second on Turbo (2 times if necessary - don't over mix like I did in the photos)
- Sauté for 5 minutes at Varoma on speed 2R; scrape down sides of bowl with spatula and repeat for 5 more minutes; set aside
- Do not wash TM bowl; weigh 15g oil and 550 K asparagus into TM bowl
- Chop for 2 seconds on Turbo; weigh in remaining asparagus and fold finely chopped and coarsely chopped asparagus together in TM bowl with hand spatula
- Sauté for 8 minutes at Varoma on speed 2.5R until slightly softened (watch through hole in lid to ensure mixture is turning; if not, use spatula through hole in lid of bowl to encourage turning motion); add asparagus mixture back to bowl of onion potato mixture with parsley and mix to combine well, with hand spatula
- Weigh 750 to 760g of thoroughly combined mixture back into TM bowl and set remainder aside (exactly half); weigh half stock into TM bowl (750g or 3 cups)
- Add ½ Thyme (a couple of sprigs) to simmering basket and insert; simmer for 22 minutes at 90 C on speed 2R
- Pureé for 60 seconds on speed 10, until velvety smooth (take 5 seconds to get to speed 10)
- Season, and place 3.5 cups concentrate into 3 labeled and dated freezer bags; you will have a scant 2 cups left for the 4th bag
- Repeat with remaining asparagus mixture; bag in larger freezer bags once frozen
- Weigh first 4"Addition Ingredients", and ½ cup or 125g of stock to one package concentrate into TM bowl (add more stock, until desired consistency and flavor, is achieved); heat at 90C for 8 minutes on speed two
- Season to taste, thin again, if required; garnish and serve immediately
SAUTEED ASPARAGUS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.
PICKLED ASPARAGUS
Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!
Provided by Behr
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Yield 15
Number Of Ingredients 11
Steps:
- Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
- Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
- In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
- Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
- Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
Nutrition Facts : Calories 41.4 calories, Carbohydrate 10.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 2156.6 mg, Sugar 9.3 g
PICKLED ASPARAGUS II
Ok not quite dill pickles, but still good. These pickled asparagus spears are not spicy and have a flavor all their own. I use them in Bloody Marys at my restaurant.
Provided by JOHNNYDEEZ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 15m
Yield 10
Number Of Ingredients 11
Steps:
- Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar.
- Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute.
- Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving.
Nutrition Facts : Calories 36.9 calories, Carbohydrate 8.5 g, Fat 0.2 g, Fiber 1.5 g, Protein 1.3 g, Sodium 564.9 mg, Sugar 6.3 g
PICKLED ASPARAGUS
Preserving food cannot be considered new and trendy, no matter how vigorously it's rubbed with organic rosemary sprigs. But the recent revival of attention to it fits neatly into the modern renaissance of handcrafted food, heirloom agriculture, and using food in its season. Like baking bread or making a slow-cooked tomato sauce, preserving offers primal satisfactions and practical results.
Provided by Julia Moskin
Categories condiments, side dish
Time 1h
Yield 3 or 4 pint jars
Number Of Ingredients 12
Steps:
- Cut bottoms off asparagus to make them fit upright in a pint jar. Asparagus tips should be at least 1/2 inch below lid. (Reserve bottoms for another use.)
- Pour about 2 inches water into a skillet large enough to hold asparagus lying down; bring to a boil. In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water. Set aside to drain.
- Combine remaining ingredients in a saucepan with 2 1/4 cups vinegar and bring to a boil. Stir occasionally and cook just until salt dissolves; turn off heat.
- Prepare 4 clean, hot pint jars and bands, and new lids. (Dip in boiling water, or run through dishwasher.) When jars are dry but still hot, pack asparagus into them, wedging spears in tightly. There should be enough for 3 or 4 full jars: do not half-fill jars.
- Pour in vinegar solution, just to barely cover tips of asparagus. Make sure to leave 1/2 inch air space above vinegar solution. Distribute garlic slivers and spices evenly among jars. Wipe rims with a clean paper towel dipped in hot water, place lids on top and screw on bands. (Not too tight, just firmly closed.)
- Prepare a boiling-water bath in a deep pot with a rack. Place jars on rack and pour water over them, making sure water covers jars by 2 to 3 inches. Bring water back to a rolling boil over high heat, start a timer for 10 minutes, then reduce heat and gently boil. When timer goes off, turn off heat and wait 5 minutes before removing jars with jar lifter or tongs. Let cool on counter, untouched, 4 to 6 hours. After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tightly.
- Store in a cool, dark, dry place (not refrigerator) for 4 weeks before using, or up to 1 year. Refrigerate after opening. To serve, drain off pickling liquid and arrange asparagus on plates. Add hard-boiled egg, drizzle with oil and shower with black pepper.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 1 gram, Fiber 12 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 1634 milligrams, Sugar 11 grams
PURéED ASPARAGUS
Provided by Mark Bittman
Time 30m
Number Of Ingredients 5
Steps:
- 1 1/2 pounds trimmed and chopped asparagus and add 1 large peeled and cubed potato in 2 tablespoons butter to soften, about 5 minutes
- Add 5 cups stock or water; boil, cover, lower the heat and simmer until asparagus is tender, about 15 minutes
- Cool slightly, purée, strain and refrigerate
- Garnish: Lemon juice and olive oil.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 291 milligrams, Sugar 6 grams, TransFat 0 grams
BLANCHED ASPARAGUS
Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness).
- Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.
QUICK-PICKLED SPICY ASPARAGUS
I love pickled asparagus but got tired of spending so much money on tiny little jars and decided to pickle my own. I also like it spicy but feel free to halve the crushed red pepper or omit it altogether if spice is not your thing.
Provided by Soup Loving Nicole
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
- Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
- Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
- Place in the refrigerator until pickled, at least 2 days.
Nutrition Facts : Calories 20.9 calories, Carbohydrate 3.7 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 874.6 mg, Sugar 1.7 g
ASPARAGUS PRESERVED IN OIL
Steps:
- Trim away the tough woody ends of the asparagus, then cut into lengths 3/8 inch less than the height of your larger jar, keeping the tender trimmed-off bits to one side.
- Put the vinegar and about 3/4 cup of water in a saucepan and bring to a boil. Remove from the heat and cover to keep warm. Meanwhile, place a griddle pan over high heat. Add the long asparagus spears and cook, turning once or twice, until lightly charred. Drop the spears into the hot vinegar bath and leave for 3 to 4 minutes. This sharpens the flavor of the asparagus, while the acidity assists in preventing bacterial growth.
- Put about two-thirds of the garlic or shallots and peppercorns in the sterilized 16-ounce jar (see p. 21). Remove the asparagus from the vinegar bath and pack it, upright, into the jar. Add a few herbs. Pour in two-thirds of the lemon juice, then cover completely with oil. Seal with a lid (see p. 22). Repeat the entire process with the trimmed-off ends and the smaller jar, using up the remaining garlic, peppercorns, herbs, lemon juice, and oil.
- Keep in a cool, dark place for 6 weeks before using. Consume within 4 months. Once opened, keep in the fridge, making sure the asparagus in the jar remains covered with oil, and use within 6 weeks.
- VARIATION
- Substitute char-grilled peppers or lightly cooked artichoke hearts for the asparagus.
ASPARAGUS WITH PRESERVED LEMON AND PICKLED CHILLI
Spice up your asparagus with chilli and lemon in this simple side dish recipe.
Provided by Sabrina Ghayour
Categories Side dishes
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Put the asparagus into a shallow bowl and pour over just enough boiling water to cover them. Set aside for 5 minutes. Drain the hot water and place the bowl under running cold water to cool the asparagus. Once cooled, dry the excess moisture from the spears using kitchen paper.
- Halve the asparagus spears lengthways and place them in a bowl. Add the preserved lemons, pickled chillies, fresh mint and a generous amount of black pepper, then drizzle with some olive oil. Mix well and serve.
PRESERVED LEMON DRESSING
This recipe from Joan Nathan's "New American Cooking" is used to make Quinoa with Asparagus and Preserved Lemon Dressing.
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
- Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.
QUINOA WITH ASPARAGUS AND PRESERVED LEMON DRESSING
This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Fill a pot fitted with a steamer basket with enough water to cover the bottom of the pot without touching the basket; bring to a boil. Prepare an ice-water bath; set aside. Place asparagus in steamer basket; cover and cook until asparagus is barely tender, but still crisp, about 10 minutes. Transfer asparagus to water bath until cool; drain and set aside.
- Heat olive oil in a large skillet over high heat. Add onion and cook, stirring, about 2 minutes. Add quinoa and cook, stirring constantly, about 5 minutes. Add 2 cups water and salt; bring to a boil. Reduce heat and cover skillet; let simmer for 5 minutes. Remove skillet from heat and let stand, covered, for 15 minutes.
- Transfer quinoa to a serving platter. Add asparagus and toss to combine. Drizzle with dressing and sprinkle with pine nuts and basil, garnish with chopped preserved lemons. Serve hot or at room temperature.
PRESERVED ASPARAGUS
Make and share this Preserved Asparagus recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 8 pints, 32 serving(s)
Number Of Ingredients 8
Steps:
- Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.
- Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.
- In a saucepan, combine vinegar, water, and salt; heat to boiling.
- Pour boiling mixture over asparagus, leaving the 1/2 inch head space.
- Use a plastic knife to release any air bubbles and seal jars.
- Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.
Nutrition Facts : Calories 28.6, Fat 0.3, SaturatedFat 0.1, Sodium 1782.3, Carbohydrate 4, Fiber 1.8, Sugar 1.1, Protein 2.2
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