Asparagus, Scallop & Shrimp Soup (Serves 6)
In a medium-sized saucepan, bring 2 cups of lightly salted water to a boil. Add asparagus and cook just until tender-crisp, about 3 minutes. (Alternatively, you could steam the asparagus.) Drain and refresh under cold water; drain again and set aside.
Rinse saucepan, then melt butter over medium heat. Add green onions and sauté gently-do not brown- until softened, about 3 minutes. Add wine and bring to a gentle boil. Add stock, salt and pepper, and return to a boil. Reduce heat to low, cover loosely and simmer for about 4 minutes. Rinse shrimp and scallops with cold running water and add, along with asparagus, to hot broth. Simmer very gently (not at a boil) until shrimp turn pink and begin to curl, about 3 minutes. Garnish with coriander and serve immediately.
Spring Risotto (Serves 4 to 6)
This risotto makes a lovely luncheon or supper dish. The vegetables can be varied according to availability, but asparagus and tiny peas should always be included. Any leftovers can be stored in the fridge for a couple of days, then shaped into small patties and sautéd in a little butter or oil until golden brown.
In a large pot of lightly salted boiling water, cook asparagus and peas (if fresh; frozen peas are added at the end) for 2 minutes or until tender-crisp. Drain and refresh under cold running water; drain again and set aside.
In a large saucepan, bring chicken stock to a boil. Reduce heat, keeping the stock at a slow simmer.
In a heavy-bottomed saucepan, heat olive oil and butter over medium-high heat. Add onion and cook for 2 minutes or until translucent. Stir in garlic and rice; cook for 2 minutes or until grains are well coated with butter and oil. Pour in wine; stir for 1 minute or until wine is absorbed.
Using a ladle, add simmering stock 1/2 cup (125 mL) at a time, stirring rice constantly to keep from sticking to saucepan; do not add more stock until last addition is absorbed. If stock is absorbing too quickly, reduce heat to maintain
a slow, steady simmer. Repeat process, ladling in stock and stirring, for 15 minutes. As the end of the cooking time nears, reduce amount of added stock to 1/4 cup (60 mL) at a time. (You may not need all the stock.)
Stir in asparagus and zucchini (and peas, if frozen). Continue to cook, adding more stock as necessary, until rice is tender but with a firm heart and overall creaminess; it should not be too soupy or runny-looking. One minute before completion, stir in cheese, basil and parsley. Season with salt and pepper and serve immediately.
Asparagus & Mushroom Strata (Serves 6)
The new-found popularity of these savoury bread puddings is doubtless due to their delicious versati-lity. They work well as a breakfast, brunch, lunch or light supper dish and can be prepared the night before and baked the next day. For slightly heartier fare, add cooked sausage or ham to the filling.
Lightly grease an 8-inch square (2-L) glass or ceramic baking dish with a small amount of butter. Use the remaining butter to spread on one side of each slice of bread. Place one layer of bread in baking dish, buttered side up. Sprinkle with half the cheese. Scatter half each of asparagus, mushrooms and chives over the cheese. Add remaining slices of bread and repeat layering.
In a mixing bowl, whisk together eggs, milk and seasoning. Pour mixture over bread layers, pushing the top layer down into the mixture, if necessary, to ensure all slices are coated. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Remove from refrigerator about 45 minutes before baking. Preheat oven to 375°F (190°C). Remove plastic wrap and place strata in upper part of oven for 30 to 35 minutes, until it has puffed up and turned brown, and a tester inserted in the centre comes out clean.
Remove from oven and let stand for about 15 minutes before serving.
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Asparagus ideas Asparagus, Scallop & Shrimp Soup (Serves 6)In a medium-sized saucepan, bring 2 cups of lightly salted water to a boil. Add asparagus and cook just until tender-crisp, about 3 minutes. (Alternatively, you could steam the asparagus.) Drain and refresh under cold water; drain again and set aside.Rinse saucepan, then melt butter over medium heat. Add green onions and sauté gently-do not brown- until softened, about 3 minutes. Add wine and bring to a gentle boil. Add stock, salt and pepper, and return to a boil. Reduce heat to low, cover loosely and simmer for about 4 minutes. Rinse shrimp and scallops with cold running water and add, along with asparagus, to hot broth. Simmer very gently (not at a boil) until shrimp turn pink and begin to curl, about 3 minutes. Garnish with coriander and serve immediately.Spring Risotto (Serves 4 to 6)This risotto makes a lovely luncheon or supper dish. The vegetables can be varied according to availability, but asparagus and tiny peas should always be included. Any leftovers can be stored in the fridge for a couple of days, then shaped into small patties and sautéd in a little butter or oil until golden brown.In a large pot of lightly salted boiling water, cook asparagus and peas (if fresh; frozen peas are added at the end) for 2 minutes or until tender-crisp. Drain and refresh under cold running water; drain again and set aside.In a large saucepan, bring chicken stock to a boil. Reduce heat, keeping the stock at a slow simmer.In a heavy-bottomed saucepan, heat olive oil and butter over medium-high heat. Add onion and cook for 2 minutes or until translucent. Stir in garlic and rice; cook for 2 minutes or until grains are well coated with butter and oil. Pour in wine; stir for 1 minute or until wine is absorbed.Using a ladle, add simmering stock 1/2 cup (125 mL) at a time, stirring rice constantly to keep from sticking to saucepan; do not add more stock until last addition is absorbed. If stock is absorbing too quickly, reduce heat to maintaina slow, steady simmer. Repeat process, ladling in stock and stirring, for 15 minutes. As the end of the cooking time nears, reduce amount of added stock to 1/4 cup (60 mL) at a time. (You may not need all the stock.)Stir in asparagus and zucchini (and peas, if frozen). Continue to cook, adding more stock as necessary, until rice is tender but with a firm heart and overall creaminess; it should not be too soupy or runny-looking. One minute before completion, stir in cheese, basil and parsley. Season with salt and pepper and serve immediately.Asparagus & Mushroom Strata (Serves 6)The new-found popularity of these savoury bread puddings is doubtless due to their delicious versati-lity. They work well as a breakfast, brunch, lunch or light supper dish and can be prepared the night before and baked the next day. For slightly heartier fare, add cooked sausage or ham to the filling.Lightly grease an 8-inch square (2-L) glass or ceramic baking dish with a small amount of butter. Use the remaining butter to spread on one side of each slice of bread. Place one layer of bread in baking dish, buttered side up. Sprinkle with half the cheese. Scatter half each of asparagus, mushrooms and chives over the cheese. Add remaining slices of bread and repeat layering.In a mixing bowl, whisk together eggs, milk and seasoning. Pour mixture over bread layers, pushing the top layer down into the mixture, if necessary, to ensure all slices are coated. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.Remove from refrigerator about 45 minutes before baking. Preheat oven to 375°F (190°C). Remove plastic wrap and place strata in upper part of oven for 30 to 35 minutes, until it has puffed up and turned brown, and a tester inserted in the centre comes out clean.Remove from oven and let stand for about 15 minutes before serving.
- Credit
- Kathleen Sloan-Mcintosh
Whether it's home-grown or store-bought, asparagus is for everyone
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