Asparagus Cooked In Cream And Parmesan

Asparagus Cooked In Cream And Parmesan

This rich, cheesy side dish cooks the asparagus directly in the sauce for a simple one-pan wonder. It can easily be adjusted and tossed with pasta for Asparagus Alfredo (recipe follows). Serves 4 as a side dish

Ingredients:
1 lb (455 g) asparagus, tough ends trimmed, bottom third peeled (if needed)
3/4 cup (175 mL) whipping cream
Salt to taste
1/3 cup (80 mL) finely grated Parmesan
1/2 tsp (2 mL) fresh lemon juice
1 tbsp (15 mL) finely sliced chives
Freshly ground pepper to taste

Directions:
In a lidded pan large enough to accommodate all the asparagus in one layer, place asparagus, cream and salt. Bring to a boil, cover and reduce heat to maintain a gentle simmer. 

Cook until asparagus is al dente, 2 to 3 minutes. Uncover and continue cooking until asparagus is tender, another 5 minutes.  Gently stir in Parmesan and lemon juice. Sprinkle with chives and pepper. Serve immediately.  

Serves 4 as a side dish

Asparagus Alfredo
Use recipe above, but increase cream to 1 cup (250 mL) and Parmesan to 1/2 cup (125 mL). While asparagus is cooking, boil 1 lb (455 g) fresh tagliatelle noodles in salted water. 

When asparagus is done, transfer to a serving platter, leaving sauce in pan. Drain pasta and toss in the cream sauce with 2 tbsp (30 mL) salted butter. Place noodles on top of asparagus. Sprinkle with chives, pepper and more Parmesan.
Serves 4

Chive Blossom Salt

  

Chive Blossom Finishing Salt

This herb salt transforms spring’s first delicate herb shoots into the ultimate seasonal seasoning. Unlike dried herb mixes, this cooked salt creates a cohesive spring flavor where each ingredient shines yet blends harmoniously. Use it to sprinkle over spring favorites like morels, sweet peas, lamb, eggs and asparagus.

Note:  The preparation and chopping of herbs takes time.  This is not a quick into the jar recipe.  Two weeks later the melding flavors have developed to make the finishing salt a wonderful addition to any dish.  The colors will remain vibrant if not over baked.  

Ingredients: 
½ cup chive blossom flowers (remove the calyx, the petals separate) 
¼ cup finely chopped parsley leaves
¼ cup finely chopped mint leaves
¼ cup finely sliced chives
¼ cup finely chopped fennel fronds
2 tablespoons lemon zest
2 teaspoons Aleppo or Cayenne pepper
2 teaspoons mixed-color crushed peppercorns
1½ cups Maldon flake salt, not table salt

Directions:

Preheat oven to 225°F.                                                                             

Combine herbs, zest, and spices in a medium bowl. Gently fold in salt until well mixed, using your fingers to incorporate thoroughly. 

Spread mixture evenly on two parchment-lined baking sheets. Bake 20–25 minutes, until herbs have lost most moisture but remain "greenish".  Let cool. 

Store in a covered container for several weeks. Makes about 2 cups.

Garlicky Mushroom Towers

 

Garlicky Mushroom Towers

Inspired by a dish at Toronto’s Bar Raval, cremini mushrooms are slowly cooked in garlic butter then triple-stacked on thick toasts, which absorb the heavenly juices. It’s a showstopper of a crostini that belies its easy preparation.

Ingredients:
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) chopped parsley
1/4 cup (60 mL) finely sliced chives, plus more for garnish
2 garlic cloves, roughly chopped
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
24 small cremini mushrooms, stems removed
1/2 cup (125 mL) dry white wine
8 cherry tomatoes
8 baguette rounds, sliced 1-inch (2.5-cm) thick 

Directions
To make garlic butter, place butter, parsley, chives, garlic, salt and pepper in a food processor. Pulse until well combined. Transfer to a piece of parchment paper and roll into a log. Twist ends and refrigerate up to 3 days.

 Place 2 tbsp (30 mL) garlic butter in a large frying pan over medium heat. When it melts, add mushrooms, stirring to coat. Add wine. Cook, stirring, until wine reduces by half, about 2 minutes. Reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes. Add cherry tomatoes. Cook, stirring occasionally, until tomatoes are tender, about 5 minutes more.

While tomatoes are cooking, preheat broiler. Place baguette rounds on a broiler-proof baking sheet. Broil on upper rack until golden brown, about 1 minute.

Remove from oven and spread about 1 tsp (5 mL) garlic butter over each slice, saving rest of butter for another use. On 4-inch (10-cm) skewers, thread a tomato then three mushrooms, cavity sides up. Pierce skewers through baguette rounds so they stand like a leaning tower. Sprinkle with chives and serve immediately.  Makes 8 towers