Ingredients

• 5 tranches de jambon cuit
• 3 gros œufs
• 1 kg (2 bottes) d’asperges blanches
• 3 oignons jeunes
• 1 paquet de 10 carrés de pâte feuilletée surgelée (450g)
• 1 càs bombée de farine
• 250g de ricotta
• poivre et sel

Preparation

Préchauffez le four à 1809 C et sortez-en la grille. Sur une grande feuille papier cuisson, formez un grand rectangle (environ 36x24cm) en rassemblant 6 carrés de pâte feuilletée (préablement déglelés): mouillez légèrement les côtés et faites-les se chevaucher sur environ 1 cm. Appuyez avec les dents d’une fourchette pour les souder. Badigeonnez les bords du grand rectangle avec 1 oeuf battu. Taillez chacun des carrés de pâte restants en 6 bandelettes et déposez-les sur les bords pour former un cadre. Badigeonnez à nouveau d’oeuf battu et ajoutez une 2e couche de bandelettes. Badigeonnez-les d’oeuf battu, piquez bien tout le fond de tarte à la fourchette et faites glisser le tout (tarte + papier) sur la grille du four. Faites cuire 12 min.

Pendant ce temps, supprimez la base dure des asperges et pelez-les. Faites-les cuire environ 8 min à l’eau bouillante salée (elles doivent être « al dente »). Rincez-les à l’eau froide et séchez-les.

Mélangez la farine et l’oeuf battu restant au fouet, puis ajoutes les 2 autres oeufs et la ricotta; melangez bien et rectifiez l’assasionnement.

Garnissez le fond de tarte avec 4 tranches de jambon. Recouvrez avec les 3/4 de la crème, enfoncez-y les asperges en rangs bien serrés, puis nappez avec le reste de la crème. Poivrez et faites dorer 20 min au four.

Émincez finement les oignons jeunes et la tranche de jambon restante. Parsemez-en la tarte et servez chaud. Accompagnez d’une salade.

Delhaize

Ingredients

Pour le tartare:

• 3 asperges blanches [white asparagus]
• 2 asperges vertes [green asparagus]
• 1 échalote hachée [shallot, minced]
• ciboulette ciselée [chives, finely chopped]
• 1 càc de vinaigre balsamique blanc [1 tsp. white balsamic vinegar]
• sel et poivre [salt and pepper]
• quelques rosaces de Tête de Moine [several rosettes of Tête de Moine cheese; or shaved Parmesan]

Pour la crème de Meaux:

• 150 mL crème à 40% [150 mL of heavy whipping cream]
• 1 càc de moutarde de Meaux ou à l’ancienne [1 tsp. of Meaux mustard]
• sel et poivre [salt and pepper]

Preparation

Le tartare :

Cuire les asperges blanches dans de l’eau bouillante pendant 10 à 12 minutes. Vérifier la cuisson avec la pointe du couteau. Ensuite plongez-les dans de l’eau froide pour stopper la cuisson. Faites de même pour les asperges vertes mais pour une cuisson de 5 à 8 minutes. [Cook the white asparagus in boiling water for 10 to 12 minutes. Check the cooking with a knife point, then transfer to a cold water bath to stop cooking. Do the same for the green asparagus for 5 to 8 minutes.]

Couper les asperges en petits dés en gardant les têtes entières pour la décoration. Ajouter l’échalote, la ciboulette, le vinaigre balsamique blanc ; saler et poivrer. [Cut the asparagus into a small dice, keeping the heads whole for decoration. Add the shallot, chive, vinegar, and season with salt and pepper.]

La crème à la moutarde de Meaux :

Monter les ingrédients de la crème au batteur comme une chantilly. [Add all ingredients and beat to a Chantilly consistency, like soft whipped cream.]

Pour la décoration, utiliser les têtes d’asperge et quelques rosaces de Tête de Moine. [Decorate with the aspargagus heads and cheese.]

Martin’s Hotels

Ingredients

For the gremolata:

• 2 tbsp minced parsley, stems reserved
• 2 tbsp minced mint, stems reserved
• ½ tsp. lemon zest

For the risotto:

• 1 lb. asparagus, reserving ends, cut into 1/2" pieces
• 2 leeks, white and light green parts sliced thin, green parts reserved
• 4 c. chicken broth
• 3 c. water
• 5 tbsp. butter
• Salt and pepper
• ½ c. peas
• 2 garlic cloves, pressed
• 1½ c. risotto rice
• 1 c. white wine
• 1½ oz. grated Parmesan
• 2 tsp. lemon juice

Preparation

1. For the Gremolata: Combine ingredients in small bowl and set aside.

2. For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.

3. . Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.

4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.

5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately.

CI

Ingredients

• 6 oz. asparagus, trimmed and cut into 1-inch lengths
• 6 oz. sugar snap peas, strings removed, cut into 1-inch lengths
• Salt and pepper
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. lemon juice
• 2 tbsp. minced shallot
• 1 tsp. Dijon mustard
• 1 1/2 c. farro, cooked to package directions, cooled
• 6 oz. cherry tomatoes, halved
• 3 tbsp. chopped fresh dill
• 2 oz. feta cheese, crumbled (½ cup)

Preparation

1. Bring 2 quarts water to boil in large saucepan. Add asparagus, snap peas, and 1 tablespoon salt. Cook until vegetables are crisp-tender, 2 to 3 minutes. Using slotted spoon, transfer vegetables to rimmed baking sheet and let cool for 15 minutes.

2. Whisk oil, lemon juice, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add cooled vegetables, farro, tomatoes, dill, and 1/4 cup feta to dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Sprinkle salad with remaining 1/4 cup feta and serve.

Ingredients

• 2 tbsp. finely chopped shallots
• 2 tbsp. lemon zest
• 2 tbsp. lemon juice
• 1 tbsp. capers, drained
• 2 tbsp. chopped parsley
• 3 tbsp. olive oil
• salt and pepper

Preparation

Mix the shallots, lemon zest and juice, capers, and parsley in a small bowl. Whisk in the olive oil, and season to taste with salt and pepper.

[CP: This is particularly good on asparagus.]

Dole

Ingredients

• 1 1/2 lb. asparagus
• 4 cups chicken broth
• coarse salt
• 4 tbsp. unsalted butter
• 1/4 c. flour
• white pepper
• 2 tsp. each chopped chive, chervil, and dill
• 2 tbsp. heavy cream
• lemon

Preparation

1. Prep: Snap the woody bottom off each asparagus stalk and discard. Clean stalks with a vegetable peeler. Trim off tips and set aside.

2. Simmer: Settle stalks in a large saucepan. Pour in broth. Bring to a boil, reduce heat, cover and simmer until very soft, 40-45 minutes. Don’t be alarmed by long cooking time. It’s necessary to a smooth soup.

3. Boil: Meanwhile, drop asparagus tips into fast-boiling, lightly salted water and cook until bright green and just tender, 5 minutes. Drain and set aside.

4. Blend: Using a food processor, immersion blender or the standard sort, swirl smooth broth and stalks. Keep warm.

5. Thicken: In a large heavy saucepan melt butter. Add flour and whisk, without browning, 2 minutes. Pour in pureed stock all at once and bring to a boil. Cook over low heat until slightly thickened, 5 minutes.

6. Spike: Season soup with salt, pepper, and a squeeze of lemon. Stir in herbs, cream and reserved asparagus tips. Enjoy fully dressed, or not.

Ingredients

• 12 ounces asparagus, trimmed, cut into 3/4-inch pieces
• 2 cups pearl barley
• 3 tablespoons butter
• 1 cup finely chopped onion
• 3 large garlic cloves, finely chopped
• 8 1/2 cups (about) canned vegetable broth
• 2 cups drained canned diced tomatoes in juice
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped arugula or 3 tablespoons chopped fresh parsley
• 2 teaspoons grated lemon peel

Preparation

Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain. (Can be made 1 day ahead. Cover and refrigerate.)

Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes. Transfer barley to bowl. Melt butter in same saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add barley and stir to coat. Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes. Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently. Add 3 cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 45 minutes. Add tomatoes and asparagus; stir until heated through, about 3 minutes. Mix in cheese, arugula and lemon peel. Season with salt and pepper.

Bon Appetit, March 2001

Ingredients

• 1 lb asparagus, trimmed
• 3 tbl orange juice
• 2 tsp lemon juice
• 2 tsp rice vinegar
• 1 tsp honey
• 1/2 tsp orange rind
• 1/2 tsp fish sauce

Preparation

Place about 1 in of water in a large 2-in or more deep skillet and bring to a boil. Add the asparagus and cook until bright green and crisp-tender, 4 to 7 min, depending on the thickness of the asparagus.

Meanwhile, whisk together the orange juice, lemon juice, rice vinegar, honey, orange rind, and fish sauce until the honey is completely dissolved. Pour over the warm asparagus and serve hot or cold.

Marge Perry

Ingredients

• 1 tablespoon olive oil
• 4 ounces thin sliced prosciutto, cut into 1/4 in slices
• 1 garlic clove, sliced thin
• 1 cup heavy cream
• 2 tablespoons lemon juice
• salt and pepper
• 1 lb pasta or penne or fusilli, any with texture
• 1 lb asparagus, trimmed and cut into 1 in pieces
• 1 1/2 cups grated parmesan cheese
• 3/4 cup chopped fresh basil

Preparation

Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.

Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).

Reserve 1 c cooking water and drain pasta and asparagus, return to pot.

Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.

Season with salt and pepper to taste.

Sprinkle with crunchy prosciutto.

Serve. Delicious with crusty warm bread.