Making The Most of Asparagus

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

COLORS
American asparagus is the familiar green, while European is either purple or white.

Asian Asparagus

1 pound fresh asparagus, cut diagonally into 1 "pieces
1 tablespoon sesame seeds, toasted*
1 teaspoon sesame or walnut oil (or any mild oil)
1 small clove garlic, minced
2 teaspoons rice vinegar (or white wine vinegar)
1 tablespoon tamari (soy sauce)
1 teaspoon sugar
2 teaspoons fresh ginger root-peeled and grated
1 tablespoon sherry or rice wine
1 tablespoon water
few dashes chili oil or cayenne pepper

Sauté the garlic a few seconds. Stir together the rest of the ingredients and pour into the skillet. Add the asparagus and cook for about 2 minutes on medium heat until the asparagus is done but still a little crisp. Serve topped with sesame seeds.

*To toast sesame seeds: Place them in a small heated skillet on medium-high heat. Heat for about one minute, stirring often so they don't burn. Remove from pan immediately when they begin to "smell toasted."

Smoked Salmon and Asparagus with Linguine

I buy smoked salmon at a local fishery where it's smoked but still moist and not too salty. If you can't get smoked salmon, grill some fresh salmon steaks with leftovers for this simple pasta dish the following day.

4 large cloves garlic, minced
1 tablespoon olive oil
3/4 cup unsalted chicken broth
few dashes cayenne pepper
freshly ground pepper
1 pound asparagus (about 1 1/2 cups), trimmed and cut on the diagonal into 1 " pieces
1/4 cup white wine
1/2 pound smoked salmon, deboned and cut into 1 "pieces
12 ounces linguine
4 cup freshly grated parmesan or romano cheese
1/4 cup parsley, chopped

In a large pot bring water to boil and add linguine. In a skillet sauté the garlic in the oil for about 30 seconds. Add the chicken broth and seasonings and heat until boiling. Add the asparagus and cook on medium to medium-high heat for about 2 minutes until the asparagus is almost done. Add the salmon just long enough to heat it, stirring as little as possible so the salmon will remain in pieces. Drain the linguine and toss linguine, salmon, asparagus mixture, and cheese together in a large bowl. Serve topped with parsley and additional cheese if you so desire.

RSS | Comments | E-mail | Print