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Vegetables - Asparagus Salad Post by :catwoman1459 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2174

Click below to download : Vegetables - Asparagus Salad (Format : PDF)

Vegetables - Asparagus Salad

1 lb. asparagus, trimmed and peeled
1 medium avocado
1 tbsp. + 1 tsp. fresh lemon juice
2 egg yolks
6 tbsp. water
4 tbsp. unsalted butter, softened
salt and cayenne pepper, to taste
2 heads endive, leaves separated
1 lb. mixed salad greens (mesclun mix)
2 (3 oz) pkg. enoki mushrooms, OR 8 button mushrooms, thinly sliced
1/2 cup Soy and Ginger Vinaigrette
1 tsp. chives or parsley, chopped

Soy and Ginger Vinaigrette:
1/2 cup soy sauce
1/2 cup fresh lemon juice
1 tbsp. fresh ginger, freshly grated
1 1/2 cups extra-virgin olive oil
1 1/2 cups canola oil
Salt and freshly ground black pepper, to taste
6 tbsp. boiling water

Tie asparagus into 3 bunches. Cook in boiling salted water until tender, about 5 minutes. Drain and immediately refresh under cold running water.

Peel and thinly slice avocado. Gently toss with 1 tbsp. lemon juice and set aside.

In a double boiler set over simmering water, whisk together egg yolks, a pinch of salt and water until frothy. Beat in soft butter and whisk until thick enough to coat a spoon. Don't let Hollandaise curdle. Season with salt, cayenne pepper and 1 tsp. lemon juice.

Arrange 5 endive leaves on each of 4 serving plates to form a star. Place mixed greens in center of each. Top with 3 slices of avocado and sprinkle with mushrooms. Dress with vinaigrette. Top with warm asparagus.

Spoon 2 tbsp hollandaise over each portion of asparagus and sprinkle with chives or parsley.

For dressing: Combine all ingredients except boiling water in a food processor or blender. Process for 30 seconds. With motor running, add water and process for 10 seconds longer. Store, tightly covered, in refrigerator for up to 1 week.
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Vegetables - Asparagus -  Asparagus Salad Vegetables - Asparagus - Asparagus Salad

Vegetables - Asparagus -  Asparagus Salad
2 lb. fresh or frozen young asparagus 4 tsp. soy sauce 1 tsp. sugar 2 tsp. sesame seed oil Slice asparagus diagonally in 1 1/2-inch lengths. Parboil one minute. Drain and rinse in cold water . Place on paper towel to dry. Toss asparagus in dressing made of soy sauce, sugar and sesame seed oil. Chill and serve.

Vegetables - Asparagus Rollups Vegetables - Asparagus Rollups

Vegetables - Asparagus Rollups
12 slices high quality white bread, crusts removed1( 8oz.) container of chive whipped cream cheese8 slices of bacon, cooked and crumbled24 fresh asparagus, partially cooked3 Tbl. butter, meltedParmesan CheesePreheat oven to 400° F. Using rolling pin to flatten each slice of bread. Combine cream cheese and bacon: stir well. Spread bread with cheese mixture, covering edges. Place two asparagus spears on each side of bread; roll up and place seam side down on greased cookie sheet. Cover and refrigerate 4-6 hours, if desired. Brush each rollup with melted butter and sprinkle with Parmesan cheese. Bake in preheated 400 degree