Spear Ecstasy Recipes

ASPARAGUS APPETIZER - SPEAR ECSTASY

Steps:

• To make Dipping Sauce: Mix well the sour cream, mayo, onion, lemon juice, capers, tarragon, onion powder, sugar and pepper together using a whisk.
• Refrigerate until chilled, about 2 hours.
• Steam asparagus until fork tender, 6 to 8 minutes.
• Mix Ice Bath together in large bowl. Plunge asparagus into ice water and let sit until cold.
• (I personally skipped the water bath and just let steamed asparagus drain in colander until cooled.) Transfer to paper towel to drain.
• Refrigerate.
• Serve chilled asparagus with dipping sauce.
• Note Do Ahead tips: The dipping sauce can be prepared up to 2 days in advance and regrigerated. The asparagus can be prepared 1 day in advance and refrigerated.

CRUNCH CRAZY ASPARAGUS SPEARS

Steps:

• Preheat the oven to 425 degrees F.
• Prepare the asparagus by trimming off the tough woody stem.
• Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
• In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
• Bake until golden and crispy, 15 to 17 minutes. Serve immediately.

FRIED ENDIVE SPEARS

Steps:

• Quarter 3 endives lengthwise; season with salt and pepper. Whisk 1 cup buttermilk with 2 tablespoons chopped parsley and 3/4 teaspoon hot sauce. Dip the endive spears in the buttermilk mixture, then dredge in flour. Fry in 1/2 inch hot vegetable oil, turning, until golden, 3 to 4 minutes. Drain on paper towels; season with salt. Serve with ranch dressing and lemon wedges.

ECSTASY

Steps:

• Puree blue cheese, 1/3 cup oil, lemon juice and cream in a food processor until smooth. Transfer to a serving cup.
• Place garlic, parsley, 1/3 cup oil, sherry, hot sauce and lime juice in a bowl and stir. Pour some of the sauce into a skillet and set on medium heat.
• Place the shrimp in the skillet. Saute until the shrimp turn pink on both sides.
• Place the shrimp on top of the lettuce on a plate. Put the cup of blue cheese dip on the side.

PROSCIUTTO-WRAPPED ASPARAGUS SPEARS

Steps:

• Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet, bring 1 1/2 inches of salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. in a colander, drain the asparagus and rinse under cold water. Dry the asparagus well on paper towels.
• In a small bowl, mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.