Chicken Supremes with Asparagus and Herbs

• 1 pound asparagus
• 3 tablespoons olive oil
• 1 small shallot, finely chopped
• 4 chicken breast halves
• 1/2 teaspoon dried tarragon
• 1/2 cup white wine
• 1/2 pound fresh spinach, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh chervil, finely chopped
• 1/2 cup half-and-half

Cook the asparagus in a steamer.

Heat the oil in a Dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken on top of the shallots, add the tarragon, and season with salt and pepper. Saute the chicken until well browned. Pour the wine over the chicken and cover the pan. Simmer for 15 minutes over low heat.

Remove the chicken and keep warm. Add the spinach and cook for 3 minutes. Add the parsley and chervil, cook for 2 minutes. Add the half-and-half, simmer for 2 minutes and remove from heat. Place the chicken on the plate, put asparagus on chicken, spoon the sauce over the chicken and serve.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

Ten Minute Tasty Asparagus and Brown Rice

I made this with brown rice, but you could certainly substitute other grains. I suspect quinoa or millet would make nice substitutes (or even a short whole-grain pasta?). Seeking out the pre-cooked brown rice in the freezer section helps shave quite a lot of time in this recipe, but feel free to go from scratch with your favorite rice. Use two cans of chickpeas/garbanzo beans if you love them like I do - one can if you're only a general enthusiast.

• 3 tablespoons extra-virgin olive oil
• 1 or 2 14-ounce cans of chickpeas, drained
• 2 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 bunch asparagus, cut into 1-inch segments
• 3 cups pre-cooked brown rice
• 1 cup almond slivers, toasted
• fine grain sea salt

Tahini Dressing

• 1 garlic clove, smashed and chopped
• 1/4 cup tahini
• zest of one lemon
• scant 1/4 cup freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons hot water
• scant 1/2 teaspoon fine grain sea salt

If you're using frozen rice (did I just say that?), heat it on its own in a pot or per package instructions.

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.

Serves 4-6.

from 101 Cookbooks

My Very Favorite Asparagus Vinaigrette

I can think of no more superlative recommendation for this recipe than its title. I’m happy eating it every day of asparagus season, at almost any time of the day or night.

Yield: Makes 6 to 8 servings

• 1 tablespoon balsamic vinegar
• 1½ tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small clove garlic, finely minced
• ½ cup fruity olive oil
• 1 plum tomato, seeded and diced
• Salt and freshly ground black pepper to taste
• 2 pounds medium asparagus, trimmed and bottom portion of stalks peeled
• 1/3 cup freshly grated Parmesan cheese

1. For the vinaigrette, whisk the vinegar, lemon juice, and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in the diced tomato. Season to taste with salt and pepper. Let mellow at room temperature at least 30 minutes.

2. Blanch, steam, or microwave the asparagus just until crisp-tender, 3 to 5 minutes. Drain. Arrange the hot asparagus on a serving platter and pour the vinaigrette over all. Sprinkle with the Parmesan cheese. Let sit at least 10 minutes before serving. The asparagus may be served warm or at room temperature. I often make it about 30 minutes ahead of serving and let it sit while I attend to the rest of my meal.

Ham and Asparagus Quiche

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Snap the tough ends off the asparagus before cooking them.

• 8 asparagus spears, cut on the bias into 1/2-inch pieces (about 1 cup)
• 2 large eggs
• 2 large egg yolks
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 1/2 teaspoon table salt
• 1/2 teaspoon ground white pepper
• pinch fresh grated nutmeg
• 4 ounces deli-style baked ham , cut into 1/4-inch dice
• 1 9-inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes

1. Adjust oven rack to center position and heat oven to 375 degrees. Blanch asparagus in 1 quart salted boiling water until crisp-tender, about 2 minutes. Meanwhile, whisk all remaining ingredients except ham in medium bowl.

2. Spread asparagus and ham evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.

Serves 8

from Cook's Illustrated

Scrambled Eggs with Vegetables and Cheese

• 2 large eggs
• salt
• freshly ground black pepper
• nonstick spray
• 1/2 teaspoon olive oil
• about 2 ounces vegetables
• 1 1/2 tablespoons shredded cheese (optional)
• 1/2 tsp butter

Use an 8-inch nonstick pan. Cook the vegetables first in the oil; then cook the eggs in the butter. Combine.

Variations:

• spinach with feta
• broccoli with cheddar
• mushrooms with scallions and swiss cheese
• artichoke hearts with red onion and parmesan
• peas, mints, and goat cheese
• zucchini, basil, scallions, feta, and garlic
• salsa with cheddar
• asparagus, Boursin, and basil
• mixed herbs, onions, and sharp cheese

Yield: 1 serving

Calories: about 250 with cheese, 200 without / Protein: 14-18 g / Fat: 13-16 g / Fiber: 1-2 g

see Eat, Drink & Weigh Less, p. 147-152

Penne with Ricotta and Asparagus

• sea salt
• 1 1/4 pounds thick asparagus, ends trimmed
• 1 pound penne rigate
• clove garlic, peeled
• 15 ounces whole-milk ricotta
• 2 tablespoons olive oil
• 2/3 cups freshly grated Parmesan cheese

Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8-inch slices, leaving tips intact.

Bring the water back to a boil and add the penne.

Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil, and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.

Serves 4

from The New York Times magazine

Risotto Primavera

• 2 medium carrots, peeled and minced
• 4 tablespoons olive oil
• 8 ounces slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 medium zucchini, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
• 1 medium-size yellow crookneck squash, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
• mushrooms
• 4 1/2 cups (or more) low-salt chicken broth
• 1 large white onion, finely chopped
• 1 3/4 cups (11 1/2 ounces) arborio rice or medium-grain white rice
• 3/4 cup dry white wine
• 1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
• 1 cup frozen peas, thawed
• 1/4 cup (1/2 stick) butter, cut into 1-inch pieces
• 1/2 cup thinly sliced fresh basil leaves
• 1/4 cup pine nuts, toasted
• Additional freshly grated Parmesan cheese

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add asparagus, zucchini, and crookneck squash and mushrooms; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.

Bring broth to simmer in medium saucepan over low heat. Cover and keep warm. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and minced carrot. Sauté until onion begins to soften, about 2 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes. Add 1 cup warm broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes. Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil; season with salt and pepper.

Transfer risotto to large shallow bowl. Sprinkle with pine nuts. Serve, passing additional cheese separately.

Bon Appétit, April 2003

Serve 6-8

Farmers' Market Pasta with Chevre

• 1 1/2 pounds of a mixture of any of the following vegetables: asparagus, yellow or green summer squash, bell peppers (any color), broccoli, small eggplant, portabella mushooms
• 3 T. olive oil
• salt and pepper
• 12 ounces penne
• 3/4 c. heavy cream
• 4 oz. chevre
• 2 cups grape tomatoes, halved
• half of a red onion, chopped
• 1/4 cup torn basil leaves
• 1/2 cup grated peccorino Romano cheese

1. Slice or chop the vegetables into manageable sizes for grilling. Toss with the olive oil, season with salt and pepper, and enclose in a grill basket. Grill over moderately high heat until somewhat softened and blackened in spots. (Or spread out on a baking sheet and roast at 450 to a similar degree of doneness.)

2. Cook the pasta until al dente. Ladle out and reserve 1/2 cup of the cooking water. Drain the pasta.

3. Return the pasta to the still-warm cooking pot and add the cream, chevre, and reserved cooking water. Toss until the cheese begins to melt. Add the tomatoes, onion, basil, and vegetables and toss gently until heated through. Season with additional salt and pepper to taste.

4. Pass the peccorino Romano at the table.

from Dishing Up Maine

4 servings

Pasta Salad with Pears, Chicken, and Asparagus

• asparagus
• red onion
• cooked white meat chicken, shredded
• ripe pear, sliced
• blue cheese
• sliced or slivered almonds, toasted
• whole-wheat pasta, such as penne
• extra-virgin olive oil
• white balsamic vinegar
• salt and pepper

Steam asparagus, shock, and cut into 2-inch lengths.

Cook pasta. Toss with olive oil to prevent sticking.

Toss all salad ingredients. Dress with vinegar, salt and pepper.

Cream of Asparagus Soup

• 1 large potato
• 2 tablespoons unsalted butter
• 1 yellow onion, finely sliced
• Kosher salt
• 2 bay leaves, crumbled
• 2 pounds asparagus, 2-inch tops set aside and stems chopped
• 1/4 bunch parsley, coarsely chopped
• 1 teaspoon black peppercorns, whole
• 1/2 cup dry white wine
• 4 cups vegetable stock
• 1/4 teaspoon freshly grated nutmeg, plus more for garnish
• Grated zest of 1 orange, plus more for garnish
• White pepper, ground

1. Preheat the oven to 350F.

2. Bake the potato until it is easily pierced with a fork, 45 minutes to one hour. Remove it from the oven and set aside to cool.

3. Melt the butter in a stockpot. Add the onion and 1 teaspoon salt and stir well. Cover and let simmer until golden. Add the bay leaves, asparagus stems, and another teaspoon of salt.

4. Add the parsley and peppercorns, mix well, and add the wine and half of the stock. Cover and bring to a boil. Lower the heat and simmer for about 30 minutes, or until the asparagus begins to fall apart.

5. The baked potato should have cooled sufficiently to handle. Scrape the potato from the skin and place in a food processor. Purée the potato until it is creamy and thin, adding a little vegetable stock as necessary. Remove from the food processor and set aside.

6. When the asparagus is ready, purée it in batches. Press it through a strainer. Discard any stringy fiber that may remain.

7. Pour the asparagus purée, the potato purée, the remaining vegetable stock, the grated nutmeg, and the orange zest into the stockpot. Whisk until everything is well incorporated. Set aside while you steam the asparagus tips.

8. Fill a saucepan with 4 cups water and 1 tablespoon salt. Cover and bring to a boil. When boiling, add the asparagus tips. Stir, cover, and blanch for about 2 minutes. Strain the asparagus tips.

9. Add the tips to the soup. Stir well, cover, and let it reach a simmer.

10. Remove from the heat and adjust the seasoning with salt and white pepper to taste.

11. To serve, garnish with freshly grated nutmeg and grated orange zest.

from S.O.U.P.S.: Seattle's Own Undeniably Perfect Soups 8 servings 1 1/2 hours prep time

Savory Asparagus Bread Pudding

• One 1-pound loaf sourdough or other crusty bread
• 3 cups milk
• 1 cup chicken or vegetable broth
• 3 large eggs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried dill
• 1 pound asparagus
• 3 to 4 ounces oyster mushrooms, coarsely chopped
• 1/4 cup thinly sliced shallots
• 1 cup (4 ounces) shredded Gruyere or Swiss cheese

Preheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole with nonstick cooking spray or butter.

Using a serrated knife, cut the bread into 3/4-inch slices, then stack 4 or 5 slices of bread. Cut them into 3/4-inch cubes. Repeat with the remaining bread and put all of the cubes in a large bowl.

In medium bowl, whisk together the milk, broth, eggs, salt, pepper, and dill until combined. Pour the mixture over the bread.

Snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Add them to the bread along with the mushrooms and shallots. Fold everything together well to combine the ingredients. Spoon them into the prepared pan and pat down the top to compact the ingredients. Sprinkle the cheese evenly ever the top.

Bake the pudding for 45 minutes, or until the top is browned and crisp and there is no liquid in the center. Let sit fo10 minutes before cutting into portions.

Serves 6-8

from Hands'-Off Cooking via 101 Cookbooks