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YOUR PRODUCE MAN'S
ASPARAGUS RECIPES

WRAPPED ASPARAGUS WITH HERB SAUCE

Ingredients
10 ea Asparagus Spears
4 TBS Butter
5 sheets Phyllo Pastry
For the Sauce
2 ea Shallots (finely chopped) 1 ea Bay Leaf
2/3 cup Dry White Wine 3/4 cup Butter (softened)
1 TBS Fresh Herbs (chopped) to taste salt and pepper
garnish Chives, freshly chopped
Instructions

Preheat the oven to 400 degrees.

Melt the butter. Cut the Phyllo Sheets in half. Brush a half sheet with melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape.

Cut off the bottom 1” of Asparagus. If the spear is large (which is the most tender and sweeter), then peel the Asparagus. Lay a spear on top of the longest pastry edge and roll up towards the shortest edge. Make nine more rolls the same way.

Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the preheated oven for about 8 minutes, or until golden brown.

While they are baking, put the shallots, bay leaf and wine into a saucepan. Cover with a tight-fitting lid and cook over a high heat until the wine is reduced to 3 to 4 tablespoons.

Strain the wine mixture into a bowl. Whisk in the butter, a little at a time, until the sauce is smooth and glossy.

Stir in herbs and season to taste with salt and pepper. Return to the pan and keep warm.

Serve the butter sauce in tiny dipping dishes, sprinkled with a few chopped chives.

Serve the rolls on individual plates with a salad garnish.

ASPARAGUS, SHRIMP, AND RED PEPPER
OVER PASTA

Ingredients
1/2 lb Asparagus (6 or 7 spears) 2 ea Red and/or Yellow Peppers
1 lb Fresh shrimp 1 ea Garlic Glove
3 TBS Olive Oil 1/4 ea Lemon
1 TBS Cilantro (chopped) 1/2 lb Angel Hair Pasta
Instructions

Roast the peppers until the skins blacken. When cool remove the skin and dice.

Cook asparagus until tender but still crisp. Plunge into cold water and then cut stalks into one inch pieces.

Clean and peel one pound of shrimp.

Rub the bottom of a skillet with the cut edge of a garlic glove. Add two tablespoons of extra virgin olive oil and bring to heat. Add the shrimp and cook until the shrimp become pink with just a touch of golden color.

Remove from heat and squeeze the juice of a quarter of a lemon over the cooked shrimp. Sprinkle with the chopped parsley or cilantro.

Add the diced peppers and the asparagus pieces and return to heat cooking only long enough to heat vegetables.

Cook pasta as directed. Drain and pour into serving platter or bowl. Add a tablespoon of extra virgin olive oil and toss.

Add the cooked shrimp and vegetables and serve immediately with a bowl of freshly grated Parmesan cheese.

NOTE: The fatter the Asparagus spears, the more tender and sweet. As soon as you get them home, cut off the very bottom and place in a mug of water, in the refrigerator to store. Asparagus is best when peeled. If you buy fat Asparagus, cut off the very bottom white part and then carefully peel with a carrot or potato peeler, from about ½” below the tip. The best spears will have a very tight tip and will not be shriveled with dehydration.

CALIFORNIA ASPARAGUS SANDWICH

This luscious preparation endorses fresh asparagus as a sandwich ingredient. Serve these tasty layers for a special brunch or lunch for guests or for family. For vegetarians, simply omit the pancetta.
Ingredients
16 ea California jumbo asparagus spears, cooked fork tender
1/2 tsp Lemon Zest (finely chopped)
1 tbs Lemon Juice (fresh)
2 cloves Garlic, chopped finely
1/8 tsp Salt
1/3 cup Mayonnaise
1 TBS Olive oil
8 squares Focaccia bread, about 5" x 5" (4 rectangular sandwich rolls, split, with about the same surface area can be substituted)
1-1/2 Cups Baby Arugula leaves or baby lettuces
1 cup Red Bell Peppers (roasted, well-drained and julienned)
8 oz Mozzarella cheese, sliced about 1/4-inch thick
4 slices Pancetta, cooked almost crisp cut or broken into 2" to 3" lengths (about 1/8-inch thick) (8 slices cooked thick bacon can be substituted)
Instructions

Make sure all ingredients are at room temperature before proceeding.

To make Lemon Aioli, whisk together lemon zest, lemon juice, garlic, and salt; whisk in mayonnaise and oil.

Spread smooth side of each square focaccia with a generous 1/2 tablespoon aioli.

Divide remaining ingredients among 4 squares focaccia, layered in the order listed. Top with remaining 4 squares focaccia.

Cut each sandwich in half into two triangles.

Sandwiches can be served at room temperature. They can be or warmed for a few minutes in the oven at 450 degrees F. (Sandwiches should not be hot.)

SESAME ASPARAGUS SALAD

Ingredients
2 lb Asparagus (cut into 1 ½” pieces) 4 tsp Soy Sauce
1 tsp Honey 2 tsp Sesame Seed Oil
2 TBS Sesame Seeds (toasted)
Instructions

Cover Asparagus in salted boiling water and cook until fork tender

Rinse immediately in ice cold water to stop the cooking process. Pat dry.

Mix Soy Sauce, Honey, Sesame Seed Oil and toasted Sesame Seeds. Pour over Asparagus.

Chill 30 minutes and serve

PARMESAN ASPARAGUS SPEARS

Ingredients
2 ½ lb Asparagus spears 1 TBS Balsamic Vinegar
1 tsp Olive oil 1 tsp Dijon Mustard
1 tsp Salt 2 TBS Parmesan Cheese (grated or shaved)
Instructions

Stir together Vinegar, Oil, Mustard in a large bow. Set aside while you cook the asparagus

Heat 2” of water and half the salt to boiling in a large, deep skillet.

Cut off the very white bottom of the Asparagus and carefully peel it with a carrot or potato peeler. Start peeling about ½” below the tip. Rinse and place half the spears in the boiling water. Cover and cook about 5 – 6 minutes, or until just tender crisp. Transfer asparagus to the bowl with the vinegar mixture.

Repeat this process with the remaining asparagus.

Toss gently until spears are evenly coated.

Place asparagus on a serving plate and sprinkle evenly with Parmesan cheese.

ASPARAGUS STRATA
(by Evelyn Miliate)

Ingredients

1 loaf          1# sourdough bread (thinly sliced, crust removed)
1 lb             Asparagus (blanched, slivered)
3/4 lb          Fontina cheese (grated)
1/2 cup       Sun-dried Tomato in oil (drain, chop)
3 TBS         Dried chives
1 cup           Pine nuts (toasted)
12 ea            Eggs
3 cups          Milk
2 cloves        Garlic (minced)
to taste          Salt and black pepper

Instructions

Grease the bottom of a large casserole dish. Place a single layer of bread slices in the pan, using 1/2 of the bread. Cover with 1/2 of the asparagus, cheese, tomatoes, chives and pine nuts. Repeat layers, starting with bread.
In a large bowl, combine eggs, milk, garlic, salt and pepper. Pour evenly over layers.
Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees. Remove from oven and serve immediately.

ASPARAGUS STRATA (by Evelyn Miliate)

Ingredients

Instructions

ASPARAGUS STRATA
(by Evelyn Miliate)