Tag Archives: Asparagus

Asparagus and Gruyere Strata

Asparagus and Gruyere Strata
Serves 8
Sunday is Mother's Day! It's time to turn the tables and spoil mom. Whether you want to surprise her with breakfast in bed or invite the entire family for brunch, this recipe from our friends at Le Creuset captures the flavors of spring, is easily made ahead and feeds a large group.
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Prep Time
1 hr
Cook Time
55 min
Total Time
1 hr 55 min
Prep Time
1 hr
Cook Time
55 min
Total Time
1 hr 55 min
Ingredients
  1. 9 eggs
  2. 1 3/4 cups whole milk
  3. Salt and pepper to taste
  4. 3 cups chopped asparagus
  5. 4 ounces gourmet mushrooms, such as portobello or cremini
  6. 1 green onion, finely chopped
  7. 5 cups crusty French bread, cut into 1-inch cubes
  8. 16 ounces Gruyere cheese, coarsely grated
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, beat eggs. Add milk, and season with salt and pepper.
  3. In a separate large bowl, combine asparagus, mushrooms and green onion.
  4. Prepare the baking dish with butter or cooking spray. Layer the bottom with one third of the bread. Top with one third of the asparagus mixture and a third of the cheese. Repeat twice. Allow strata to stand at room temperature at least 30 minutes.
  5. Bake strata, uncovered, 45 to 55 minutes on the middle rack of the oven until the top is golden brown and the center is cooked through.
  6. This dish may be prepared in advance and refrigerated overnight. Bring to room temperature 30 minutes before baking.
Notes
  1. Created for the 1 4/5 qt. Rectangular Dish
Cooks Recipes http://recipe.cookswarehouse.com/

Ribbon (shaved) Asparagus

Ribboned (shaved) Asparagus
Serves 4
This weather has us longing for spring - and all of the yummy vegetables it brings! Nothing says spring quite like asparagus, and nothing could be easier than this recipe from James Beard award-winning cookbook authors Nathalie Dupree and Cynthia Graubart. Join us on April 9 at our Midtown store as we host the cookbook release party for this duo's latest title, Mastering the Art of Southern Vegetables.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 pound asparagus
  2. 2–4 tablespoons butter or oil
  3. Salt
  4. Freshly ground black pepper
  5. Grated Parmesan cheese, optional
Instructions
  1. Cut off any tough ends from the asparagus. Using a vegetable peeler, peel the asparagus from underneath the lowest flower all the way to the cut end. Rotate around the asparagus, continuing until all the asparagus is ribboned. (If you are left with a small interior portion, put it on the counter and cut thinly.)
  2. To eat cold, drizzle with oil, and season with salt and pepper and some Parmesan, or use the asparagus as a bed under a cooked chicken breast or piece of fish. To eat hot, heat butter or oil in a large pan, add the asparagus ribbons, and toss over heat until just heated through. Season with salt and pepper. Top with Parmesan cheese, if desired.
Notes
  1. Fresh, tender asparagus are an exceptional spring delight when shaved into thin ribbons and eaten raw. But they are also lovely tossed briefly over heat to just barely warm them.
Adapted from ©2015 Mastering the Art of Southern Vegetables
Adapted from ©2015 Mastering the Art of Southern Vegetables
Cooks Recipes http://recipe.cookswarehouse.com/

Asparagus with Honey and Sherry Vinegar

Asparagus with Honey and Sherry Vinegar
We received an email last week from a customer by the name of Lynne. She was hoping to track down a recipe from a recent cooking class that her husband attended with Chef Nancy Waldeck, as she had misplaced her copy. Once we saw Lynne's note that this was "the best asparagus I've ever had", we knew we had to quickly find the information for her! We were encouraged by Lynne to make these at home, and agree that it has amazing flavor! What better time to try this easy, delicious and healthful recipe than while asparagus is at it's peak?
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 ½ LBs Fresh Asparagus, trimmed
  2. 4 TB EVOO, divided
  3. 1 ½ Tsp Honey
  4. 3 TB Sherry Vinegar
  5. 1 tsp Dijon Mustard
  6. Sea Salt and Freshly Cracked Black Pepper
Step One
  1. Toss the Asparagus in 1 TB EVOO and season with salt and pepper. Grill or Broil the asparagus until crisp-tender
Step Two
  1. In a bowl or jar combine the remaining oil, honey, vinegar and mustard together. Top the asparagus with the dressing and season with salt and pepper to taste.
Notes
  1. Recipe used with permission. Copyright Chef Nancy Waldeck/Taste and Savor
Adapted from Taste and Savor Delicious Healthy Recipes & Tasty Wine Tips
Cooks Recipes http://recipe.cookswarehouse.com/