Scallion and Asparagus Salad

From the kitchen of One Perfect Bite...This lovely dish has been adapted from one that appeared in The Italian Family Table by Lidia Bastianich. I've had really good luck with her recipes and this one is no exception. This salad can be served as an antipasto, a first course or as a side dish. It's perfect for spring and early summer meals when local asparagus is plentiful and cheap. While the dish has only five ingredients, the recipe is a bit more involved than most of this kind. Asparagus is peeled before being simmered with scallions. The scallions flavor the braising liquid and become mellow as they cook. Once drained the dish is dressed with oil and vinegar and briefly chilled before a final toss to incorporate the hard boiled eggs. There are only two things that can spoil this lovely dish and since I've done both of them, I thought I'd alert you to the potential pitfalls. Don't overcook the asparagus. Count cooking time from the point at which the water returns to a boil. Six minutes will usually do it for both the asparagus and scallions. Immediately rinse the vegetables in cold water or place them in a cold water bath to stop the cooking. Make sure the vegetables are well drained and have been patted dry before drizzling with oil and vinegar. This salad should be assemble no more than an hour before serving. It will get "goopy" if it sits to long after being tossed. All that being said, this is a wonderful and uncommon little salad. I hope you'll try it. Here's the recipe.

Scallion and Asparagus Salad...from the kitchen of One Perfect Bite, courtesy of Lidia Bastianich

Ingredients:
1-1/2 pounds fresh asparagus
3/4 pound scallions
3-1/2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red wine vinegar
1 teaspoon salt, or more if needed
Freshly ground pepper to taste
3 hard-cooked eggs, peeled

Directions:
1) Snap off hard stalks at bottom of asparagus spears. To assure even cooking, use a vegetable peeler to shave off skin from bottom 3 inches or so of each asparagus stalk.
2) Trim away root end of each scallion as well as wilted ends of green leaves. Peel off loose layers of bulb, so scallions are all tight, trim, and about 6 inches long.
3) Bring 1 quart of water to a boil in a deep wide skillet. Add asparagus and scallions. Adjust heat to maintain a bubbling boil, and poach asparagus and scallions, uncovered, for about 6 minutes, or until they are tender but not falling apart, and cooked through but not mushy. Remove cooked vegetables to a colander and run under cold water to stop cooking. Drain, spread on paper toweling and pat dry. Sprinkle with 1/2 teaspoon salt.
4) Cut the asparagus and scallions into 1-inch lengths and gently put them into a mixing bowl. Drizzle with oil and vinegar. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss very gently.
5) Quarter cooked eggs into wedges, and slice each wedge into two or three pieces; salt lightly and fold into vegetables. Adjust seasoning to taste. Chill briefly. Arrange on a serving platter or individual salad plates. Yield: 6 servings.

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Asparagus and Mushroom Strata

From the kitchen of One Perfect Bite...While it is starting to get spindly, asparagus is still available in our local farmers' markets. I've been wanting to make this strata for ages, but for one reason or another kept putting it off. I finally decided it was foolish not to try it while asparagus is so cheap and plentiful. I always welcome recipes that make company breakfast or brunch easier to do and I like stratas because they can be assembled the night before they're needed. This one, adapted from Better Homes and Gardens magazine, is really easy to assemble and it is a pleasant way to start the day. If you are looking for a recipe that will simplify the serving of breakfast or brunch, you might want to give this one a try. It will never replace Eggs Benedict, but it's easy to do and festive. Here's the recipe.

Asparagus and Mushroom Strata...from the kitchen of One Perfect Bite, adapted from a recipe in Better Homes and Gardens magazine

Ingredients:
1 pound thin asparagus spears
1 tablespoon olive oil
1 pound sliced fresh mushrooms
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded Swiss cheese (8 ounces)
2 tablespoons snipped fresh dillweed or 1 teaspoon dried dillweed
12 slices French or Italian bread, cut into 4x1x1-inch sticks
6 eggs
2-1/4 cups half-and-half or whole milk
1/4 cup grated Romano or Parmesan cheese

Directions:
1) Clean asparagus; snap off woody bases. Cut thick spears in half lengthwise. Cut spears into 3-inch pieces. In a large saucepan bring a small amount of water to boiling. Add asparagus. Cook, uncovered, 1 minute. Drain; rinse with cold water. Drain on paper towels.
2) Lightly grease a 2-quart rectangular baking dish; set aside. In a large skillet heat oil. Add mushrooms, garlic, salt, and pepper. Cook, uncovered, over medium-high heat for 4 to 5 minutes or until nearly all liquid has evaporated. Set aside.
3) In a bowl toss together the Swiss cheese and dillweed.
4) Cover bottom of baking dish with half of the bread sticks. Top with half of the mushrooms, half of the cheese mixture, and half of the asparagus. Repeat with remaining mushrooms, cheese mixture, and asparagus. Top with remaining bread pieces.
5) In a bowl beat together eggs and half-and-half. Pour mixture over layers in dish. Press lightly with back of a spoon to thoroughly moisten bread. Sprinkle grated cheese over top. Cover and chill 2 hours. Bake, uncovered, in a 325 degree F oven about 45 minutes or until a knife inserted near center comes out clean. Remove from oven; let stand 10 minutes before cutting. Makes 6 to 8 servings.

To Make Ahead: Layer the strata and pour the egg mixture over layers. Cover and chill up to 24 hours. Bake, uncovered, as directed above.

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Asparagus Soup

From the kitchen of One Perfect Bite...The asparagus crop here in Oregon appears not to have been hurt by our strange spring weather. I have so much of it that I've had to research ways in which to use it. I came across an asparagus soup recipe develop by Emeril Lagasse that sounded good enough to eat. It turned out to be that and more. The soup is decidedly understated and could be elegant if served in small cups or terrines. I opted to serve bowls of it as part of a salad supper. This is a creamy soup that achieves its smoothness without the addition of large quantities of milk or cream. No part of the asparagus is wasted in its preparation. Even the woody stalks are simmered to make the both in which the other vegetables are cooked. I will make this soup again during asparagus season. It would be prohibitively expensive at other times of year. The recipe can be halved or doubled depending on your needs. This soup would also be delicious with the addition of a good curry powder. Here's the recipe as it was originally developed.

Asparagus Soup...from the kitchen of One Perfect Bite, courtesy of Emeril Lagasse

Ingredients:
3 pounds fresh asparagus, rinsed
8 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish

Directions:
1) Trim attractive top tips from asparagus, about 1 to 1-1/2-inches in length. Cut woody stem ends from each spear and reserve. Cut remaining tender stalks into 1/2-inch pieces.
2) In a medium pot, bring stock to a boil. Add tough woody stems, lower heat and simmer to infuse with asparagus flavor, about 20 to 30 minutes. Remove with a slotted spoon and discard, reserving stock.
3) Add decorative tips to stock and blanch until tender, about 1 to 1-1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for garnish. Reserve stock.
4) In a medium stockpot, melt butter over medium-high heat. When foamy, add shallots and leeks and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from heat.
5) With a hand-immersion blender or in batches in a food processor, puree soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add cream and reserved asparagus tips. Cook, stirring, until soup is warmed through, about 3 minutes.
6) Alternatively, if serving soup later, do not add cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add cream and asparagus tips, and warm soup gently over medium heat, stirring occasionally. To serve, place soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve. Yield: 8 (1-cup) servings.

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Sauteed Sweet and Spicy Szechuan Asparagus

From the kitchen of One Perfect Bite...The alliteration should have been my first clue. It was just too cute for words. I sat, nonetheless, and carefully read every word of the recipe before committing to make it. My last thought before moving on to the kitchen? The sauce would be too strong for the asparagus. As it turned out I was right. Every once and a while, I fall prey to a professional recipe that I sense is wrong but for some reason refuse to put down. It's misguided hero worship on my part. I still can't believe that pros put recipes out there that haven't been kitchen or field tested. This recipe failed my field test, but I decided to post it anyway. While it may be wrong for asparagus it would work nicely with fresh green beans or garlic whistles. Information about garlic whistles can be found here. The recipe makes enough sauce that the beans or whistles could be served with rice noodles and make a lovely light supper or lunch. Do be aware that once this sauce hits a green vegetable it will lose its lovely color. Here's the recipe for those of you who have not been put off.

Sauteed Sweet and Spicy Szechuan Asparagus...from the kitchen of One Perfect Bite

Ingredients:
2 pounds asparagus, ends discarded
1/4 cup soy sauce, low sodium
2 tablespoons rice wine vinegar, unseasoned
1/4 cup sugar
1/4 to 1 teaspoon red chili flakes
1/2 teaspoon fresh ground white pepper
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame seeds, toasted

Directions:
1) Diagonally cut asparagus into 3 inch pieces.
2) In a small bowl, whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.
3) Heat a large sauté pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp to the bite, about 2 to 3 minutes. Uncover and pour off any remaining water.
4) Add oil, garlic and ginger to pan with asparagus. Sauté until lightly browned.
5) Add soy sauce mixture. Bring to a boil. Cook until sauce coats asparagus.
6) Sprinkle in toasted sesame seeds. Transfer to a serving platter. Serve immediately. Yield: 4 - 8 servings.

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Asparagus and White Bean Salad

From the kitchen of One Perfect Bite...Since I've committed to Meatless Mondays, I've been searching for recipes that are substantial enough to serve for dinner and tasty enough to keep a confirmed meat eater happy. That search, and local asparagus selling for less than $2.00 a pound, led me to this light and delicious entree. The recipe first appeared in Gourmet Magazine in April of 2006. The original recipe used this salad as a brushcetta topping. I've carried it a bit farther and use the salad as a filler for flour tortillas, rice wrappers or lettuce wraps. I've changed the presentation because the bruschetta proved to be very messy. There is no binder in the filling and a lot of it ended up on the table or floor. Those of you who try this recipe will be very pleased with its taste and texture. It is next to no work to assemble, but it is important to follow a couple of the directions to a tee. The asparagus must be sliced no thicker than 1/8 of an inch. While it briefly sits in a warm marinade, it is not cooked and anything thicker than that would be tough to chew. It's also important to serve the salad soon after it has been prepared. It loses color as it sits and unless your favorite color is olive drab, it behooves you to get this to the table in a timely fashion. Please note that the cheese is shaved from a brick and that the recipe measurement is for shaved, not grated, cheese. I really like this entree. It is light, bright, different and altogether perfect for a weekend lunch or a light supper. Here's the recipe.

Asparagus and White Bean Salad...from the kitchen of One Perfect Bite, courtesy of Gourmet Magazine

Ingredients:
1 pound medium asparagus, trimmed
1/4 cup extra-virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15- to 19-oz) cans white beans, rinsed and drained well
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
Flour tortillas, rice wrappers, or toasted sliced country-style bread

Directions:
1) Cut asparagus on a diagonal into 1/8-inch-thick slices.
2) Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss. Adjust salt to taste.
3) Spoon salad into wrappers or spread on warm toast. Serve immediately. Yield: 4 servings.

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Spring Vegetable Ragout

From the kitchen of One Perfect Bite...Despite a forecast of bad weather, we're heading to the coast for the holiday. Bob and I both love the sea and, strange as it might seem, we love it most when it's raging and buried in drifts of fog. This has the makings of our kind of weekend. Pounding waves and screeching gulls will be music to our ears. While we'll do some eating out, provisions for Easter dinner will come with us. The traveling larder will include gravlaxs, double-cut lamb chops and the fixing for soy glazed potatoes and this lovely vegetable ragout. Dessert will probably be a simple lemon pudding with apricot sauce. The ragout comes from Alice Waters, who does simple better than the legions who try to imitate her. I absolutely love this recipe and the bright shot of green it puts on any table. Three basic ingredients are quickly cooked in what becomes a light butter sauce. If not overcooked the ragout would be fit for Lucullus. The downside of this is the amount of chopping required to bring the dish to the table. That is the only downside. The beautiful ragout, especially if made with the very freshest of vegetables, will bring Spring to your table. Here's the recipe.

Spring Vegetable Ragout...from the kitchen of One Perfect Bite, courtesy Of Alice Waters

Ingredients:
3/4 pounds fresh green peas (See Cook's Note)
3/4 pound asparagus
3 spring onions (about 3/4 cup sliced)
3 tablespoons butter, divided use
1/2 cup water
1 tablespoon chopped parsley or chervil
Salt and pepper to taste

Directions:
1) Shell fresh peas or thaw 1 cup frozen petite peas under cold running water. Set aside. Snap tough ends from asparagus. Discard. Slice stalks into diagonal slices 1/4-inch thick. Cut tips into 1-1/2-inch pieces. Set aside. Trim and thinly slice spring onions.
2) Melt 2 tablespoons butter in a large heavy bottomed skillet. Add onions and cook over medium heat until soft, about 4 to 5 minutes. Add asparagus and peas; stir to combine. Add water and cook until vegetables are just tender, about 4 to 5 minutes. Add reserved 1 tablespoon butter and parsley or chervil. Add salt and pepper to taste. Serve hot. Yield: 4 servings.

Cook's Note: If fresh peas are not available, substitute 1 cup best quality thawed frozen peas.

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