Roasted Asparagus With Fresh Favas And Morels Recipes

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ROASTED ASPARAGUS WITH FRESH FAVAS AND MORELS



Roasted Asparagus with Fresh Favas and Morels image

Categories     Bean     Mushroom     Side     Roast     Sauté     Asparagus     Spring     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup water
1/2 ounce dried morel mushrooms, rinsed
1 shallot, chopped
1 tablespoon Sherry vinegar
1 pound fresh fava beans, shelled (about 1 cup)
1 1/2 pounds thick asparagus, trimmed
3 tablespoons olive oil
3 slices pancetta or bacon, chopped
2 teaspoons chopped fresh thyme

Steps:

  • Bring 1/2 cup water to boil in small saucepan. Add mushrooms. Remove from heat. Place shallot in small bowl. Add vinegar. Let mixture stand 30 minutes.
  • Preheat oven to 450°F. Cook favas in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain. Remove and discard outer skin of each fava bean; transfer favas to medium bowl.
  • Place asparagus on large rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until tender when pierced with skewer, about 20 minutes.
  • Meanwhile, drain mushrooms and slice thinly. Sauté pancetta in saucepan over medium heat until crisp, about 5 minutes. Add remaining 2 tablespoons oil and sliced mushrooms; sauté 2 minutes. Add shallot mixture; simmer 2 minutes. Add favas and toss to heat through. Stir in thyme. Season fava-mushroom mixture to taste with salt and pepper.
  • Place asparagus on platter. Top with fava-mushroom mixture and serve.

ROASTED YOUNG RABBIT WITH GNOCCHI AND FRICASSE OF SPRING VEGETABLES, SPINACH PUREE, AND MOREL FOAM



Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables, Spinach Puree, and Morel Foam image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 46

Salt and pepper
6 rabbit loins
1 tablespoon pure olive oil
1 tablespoon unsalted butter
12 black truffles, sliced for garnishing
1/4 cup pea sprouts, for garnishing
1 tablespoon olive oil
1 teaspoon butter
42 prepared gnocchi
1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic
1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic
1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter
1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter
1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath
1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath
1/2 cup fava beans
1/2 cup fiddlehead ferns
1/2 cup wild leeks, washed and cut into 1 1/2 inch strips
1/2 cup wild leeks, washed and cut into 1 1/2 inch strips
1 teaspoon minced garlic
1 tablespoon minced shallots
1 cup chicken stock
1 tablespoon parsley
1/2 cup heavy cream
1/2 cup grated Parmesan
1 teaspoon truffle oil
Salt
Freshly ground black pepper
2 cups Morel Foam, recipe follows
1 cup Spinach Puree, recipe follows
1 teaspoon minced garlic
1 tablespoon minced shallots
2 cups fresh morel mushrooms, washed and dried
1/2 cup leeks (white part only)
1/2 cup minced onion
1 tablespoon butter
3 cups chicken stock
1 cup heavy cream
Salt and pepper
1 tablespoon butter
1/2 cup chopped onions
1/2 cup leeks, washed and chopped (white part only)
1 1/2 cups chicken stock
1 cup spinach, cooked in salted water then shocked in ice bath
Salt and pepper
Cayenne pepper

Steps:

  • Salt and pepper the rabbit loin. In a large saute pan, heat oil and butter over high heat. Sear the loin on all sides and then cook to medium doneness for about 2 more minutes. Set aside and keep warm.
  • Over medium heat using a large saute pan, add olive oil and butter. Caramelize the gnocchi on both sides for about 1 minute. Add sauteed morel mushrooms, onions, fava beans,
  • fresh peas, fiddlehead ferns, and wild leeks. Add garlic and shallots and continue to cook for another minute. Add chicken stock a little at a time and reduce 1 more minute. Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste. Heat up the Morel Foam and Spinach Puree.
  • Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes. Add chicken stock. Bring to a boil under high heat. When it comes to a boil add heavy cream. Remove from heat and puree in a blender. Salt and pepper, to taste. Keep warm.
  • Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes. Add chicken stock, bring to a boil and then place into a blender with spinach. Puree until smooth and transfer to a bowl. Season with salt, pepper and cayenne. Place the bowl on an ice bath to stop cooking process. This keeps the color bright green. Keep in the refrigerator until needed.

ASPARAGUS AND FAVA BEANS WITH TOASTED ALMONDS



Asparagus and Fava Beans with Toasted Almonds image

This vibrant yet simple side dish celebrates early-spring produce like tender asparagus spears and fresh fava beans. A bright and lemony dressing compliments the grassy flavors of the vegetables, while chopped toasted almonds add texture and richness. Serve alongside roasted salmon for an easy, elegant Easter brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes

Time 40m

Number Of Ingredients 7

1 1/2 pounds fresh fava beans, shelled
Coarse salt and freshly ground pepper
1 pound asparagus, tough ends removed
3 tablespoons extra-virgin olive oil, plus more if needed
2 cloves garlic, minced
Juice and zest (removed in long strips) of 1 lemon
1/2 cup raw almonds, toasted and chopped

Steps:

  • Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.
  • Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
  • Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.

ASPARAGUS WITH HORSERADISH VINAIGRETTE



Asparagus With Horseradish Vinaigrette image

Provided by Amanda Hesser

Categories     weekday, side dish

Time 20m

Yield Serves 4

Number Of Ingredients 9

Sea salt
1 1/2 pounds very thin asparagus
2 tablespoons freshly grated horseradish
1 shallot, finely chopped
1/4 cup Champagne vinegar
Freshly ground black pepper
1 cup vegetable or canola oil
2 tablespoons mixed fresh herbs, roughly chopped
1 hard-boiled egg, finely chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender. Plunge into a bowl of ice water. Drain.
  • In a small bowl, whisk together the horseradish, shallot, Champagne vinegar and a little salt and pepper. Whisk in the oil. Taste and adjust seasoning.
  • Divide asparagus among 4 dishes and dress with horseradish vinaigrette. Sprinkle the herbs and chopped egg over asparagus.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 51 grams, Carbohydrate 11 grams, Fat 56 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 638 milligrams, Sugar 5 grams, TransFat 0 grams

FETTUCCINE WITH MUSHROOMS AND ASPARAGUS



Fettuccine with Mushrooms and Asparagus image

Provided by Michael Lomonaco

Categories     Cheese     Dairy     Mushroom     Nut     Pasta     Vegetable     Vegetarian     Quick & Easy     Asparagus     Spring     Noodle

Yield Serves 6 to 8 as an appetizer or 4 as a main course

Number Of Ingredients 13

Fine sea salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red onion cut into small dice
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced
1/2 cup homemade vegetable stock or store-bought, low-sodium vegetable broth
1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long
3/4 cup heavy cream
3 tablespoons pine nuts
1 pound dried fettuccine or pappardelle
2 tablespoons shredded basil
3 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
  • 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
  • 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
  • 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
  • 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
  • 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
  • 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
  • Your Nightly Specials
  • Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
  • Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
  • Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
  • Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
  • Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
  • Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.

ASPARAGUS WITH GOAT CHEESE DRESSING



Asparagus With Goat Cheese Dressing image

Provided by Florence Fabricant

Categories     easy, quick, weekday, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound boiled or steamed asparagus
1 1/2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 ounces fresh goat cheese, crumbled
Freshly ground black pepper
1/2 tablespoon finely chopped fresh chervil

Steps:

  • Arrange the asparagus on a platter.
  • Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
  • Sprinkle with chervil and serve.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 0 grams

BASIC ASPARAGUS



Basic Asparagus image

Provided by Florence Fabricant

Categories     easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 2

1 pound medium-size fresh asparagus
Salt

Steps:

  • Snap the ends off the asparagus where they break naturally. Using a vegetable peeler, remove the skin from the lower two-thirds of the stalk.
  • Bring an inch of salted water to a boil in a skillet. Put the asparagus in a single layer in the skillet, cover and cook just until the asparagus turn bright green, about three minutes. Alternatively, the asparagus can be steamed in a steamer.
  • Drain the asparagus, chill them under cold running water, drain, then dry on paper towels.

Nutrition Facts : @context http, Calories 23, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 264 milligrams, Sugar 2 grams

GARLIC-BREAD-AND-ASPARAGUS SALAD



Garlic-Bread-and-Asparagus Salad image

Provided by Molly O'Neill

Categories     salads and dressings, appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 pound asparagus, trimmed
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 teaspoon minced garlic
8 ounces fresh morels, or 1 ounce dried morels submerged in boiling water for 20 minutes and drained
1 cup white wine
1 cup chicken stock
2 tablespoons chopped tarragon, plus more for garnish
2 tablespoons chopped parsley, plus more for garnish
3 tablespoons tamari sauce
2 tablespoons balsamic vinegar
2 teaspoons (1/3 fluid ounce) liquid ginseng (optional)
Salt and freshly ground black pepper to taste
4 1-inch-thick slices country-style French bread
2 cloves garlic, peeled and halved
4 ounces goat cheese, cut into 4 slices

Steps:

  • Bring a large pot 2/3 full of lightly salted water to a boil. Add the asparagus and cook until tender, 6 to 10 minutes. Drain and plunge the asparagus into a large bowl of cold water to stop cooking. Drain and set aside.
  • In a large saute pan set over medium heat, heat 1 tablespoon of the olive oil. Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes. Add the morels and continue to cook for 2 to 4 minutes until the mushrooms are tender (cook for 2 minutes if using dried). Add the wine and stock and simmer for 2 minutes. Using a slotted spoon, remove half of the mushrooms and set aside.
  • Pour the remaining mushrooms and liquid into a blender and add the tarragon, parsley, tamari and vinegar. Process until smooth. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids; you should have about 2 cups liquid. Whisk in the ginseng and remaining oil and season to taste with salt and pepper. Set vinaigrette aside.
  • Toast the bread slices until lightly browned and rub them with the garlic cloves. Place each slice in a shallow soup bowl and top with a few asparagus spears. Slice the remaining spears into half-inch pieces and toss with the reserved morels and 1/4 cup of the vinaigrette. Divide among the bowls. Pour the remaining vinaigrette around the toast and crumble one slice of goat cheese over each. Microwave each bowl on high for 30 seconds or until the cheese just melts. Garnish with chopped parsley and tarragon and serve immediately.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 1051 milligrams, Sugar 8 grams, TransFat 0 grams

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2008-04-07  · Place asparagus on large rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus …
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  • Bring 1/2 cup water to boil in small saucepan . Add mushrooms. Remove from heat. Place shallot in small bowl. Add vinegar. Let mixture stand 30 minutes.
  • Preheat oven to 450°F. Cook favas in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain. Remove and discard outer skin of each fava bean; transfer favas to medium bowl.
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  • Meanwhile, drain mushrooms and slice thinly. Sauté pancetta in saucepan over medium heat until crisp, about 5 minutes. Add remaining 2 tablespoons oil and sliced mushrooms; sauté 2 minutes. Add shallot mixture; simmer 2 minutes. Add favas and toss to heat through. Stir in thyme. Season fava-mushroom mixture to taste with salt and pepper.
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ROASTED ASPARAGUS WITH FRESH FAVAS AND MORELS RECIPE | EAT YOUR …
Roasted asparagus with fresh favas and morels from Epicurious by Bon Appetit. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) shallots; asparagus; ...
From eatyourbooks.com
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SPRING VEGETABLE PASTA | KARA LYDON
2021-04-15  · Add 2 quarts or 8 cups of water to a large pot. Bring to a boil and salt water. Add pasta and cook until al dente, about 10 minutes. Reserve 1 1/4 cups of pasta water before draining. In a large skillet, melt butter over medium heat. Add black pepper and cook until fragrant, about 1 minute.
From karalydon.com
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GRILLED ASPARAGUS WITH LEMON AND CRISPY BREAD CRUMBS RECIPE
2020-09-11  · Toss asparagus with remaining tablespoon olive oil in large bowl and season with salt and pepper. Grill asparagus over a prepared hot grill or grill pan set over high heat until charred in spots and tender-crisp. Return to bowl and toss with half of breadcrumbs and juice of half the lemon. Transfer to a serving platter, top with remaining ...
From seriouseats.com
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28 SEASONAL RECIPES TO MAKE THIS SPRING | FOOD & WINE
2020-04-08  · Go to Recipe. A mixture of spelt and almond flours, gently combined with cold butter and creamy buttermilk, creates tender, fluffy biscuits that …
From foodandwine.com
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WHAT TO EAT NOW: APRIL - YUMMLY
2021-04-21  · Morels in Cream Sauce Saveur. whole wheat bread, grated lemon zest, avocado, morels, hazelnuts and 9 more. Warm Avocado Tartine with Morel Mushrooms and Pea Salad Tasting Table. garlic, ditalini, salt, low sodium chicken broth, English peas and 7 more. Pasta with English Peas & Morels Williams Sonoma - Taste.
From yummly.com
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10 BEST ASPARAGUS MUSHROOMS ONION SAUTE RECIPES - YUMMLY
2022-04-30  · Pearled Barley Sauteed with Morels, Green Asparagus, and Wild Garlic On dine chez Nanou asparagus, wild garlic, shallot, french parsley, olive oil, mushrooms and 2 more Flintstone Chops with Sautéed Spring Vegetables Pork Foodservice
From yummly.com
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SPRING RECIPES FOR SEASONAL PRODUCE - MSN.COM
2021-05-11  · Fava Beans. « Paul Kahan braises chicken in beer to make an excellent spring stew that makes great use of fava beans. Chicken Stew with Fava Beans and Peas. Bruschetta with Smashed Fresh Favas ...
From msn.com
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WHAT TO EAT NOW: APRIL - YUMMLY
2021-04-21  · Morels in Cream Sauce Saveur. avocado, black pepper, hazelnuts, whole wheat bread, garlic cloves and 9 more. Warm Avocado Tartine with Morel Mushrooms and Pea Salad Tasting Table. garlic, fresh basil leaves, English peas, ditalini, lemon, mushrooms and 6 more. Pasta with English Peas & Morels Williams Sonoma - Taste.
From yummly.co.uk
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RECIPES | WILLIAMS SONOMA
Steam or boil fresh spears vertically in an asparagus steamer or horizontally in a large fry pan (not a crowded saucepan) and serve hot, topped with melted butter and a squeeze of lemon juice, or cold, dressed with vinaigrette. Asparagus is heavenly when coated with olive oil and roasted in the oven or grilled. Slender spears are good sautéed in a bit of olive oil or butter and tossed …
From williams-sonoma.com
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43 ASPARAGUS RECIPES FOR SALAD, PASTA, GRILLING, AND MORE - YAHOO
2020-04-27  · 43 Asparagus Recipes for Salad, Pasta, Grilling, and More . Read full article. 1 / 31. 8. Vegetarian Carbonara. See recipe. Photo by Emma Fishman, Bowl by Melien Ceramics. 2 / 31. Lentil Niçoise ...
From yahoo.com
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ASPARAGUS RECIPES & MENU IDEAS - PAGE 18 | EPICURIOUS.COM
2004-08-20  · Add a fresh fruit tart from the bakery, and you'll know that this is definitely not breakfast. Epicurious 08.20.04 Roasted Asparagus with Fresh Favas and Morels
From epicurious.com
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Top Asked Questions

What to do with local fava beans and morels?
My wheel tells me that now is the perfect time for fresh, local asparagus, fava beans, and morels, and this recipe is a marvelous way to celebrate those seasonal flavors. Essentially, this preparation is a warm fava bean/morel mushroom/pancetta vinaigrette over roasted asparagus.
What is the best way to cook asparagus?
Asparagus is incredibly versatile: shaved in a salad, roasted until crispy, or paired with chicken, these green stalks have a bright, unique flavor. But asparagus season is brief, so make the most of it with these 43 asparagus recipes, from a filling stir-fry to a spotlight-stealing side dish.
What goes well with asparagus?
I was glad the fish and the rice were uncomplicated as it allowed the asparagus to shine, although this dish would also go well with lamb rib chops or leg of lamb. Here's to Spring and my seasonal produce wheel!
What can I cook with frozen peas and asparagus?
Toss asparagus and frozen peas into boiling linguine just before the pasta has finished cooking for this 30-minute one-pot meal. Sour cream and lemon zest combine for a sprightly sauce that complements packaged smoked salmon.

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