Asparagus 3 ways

CHICOPEE, Mass. (Mass Appeal) – Asparagus season is upon us! Personal Chef Bill Collins from ChefBill.com  showed us two different ways to prepare and serve this delicious seasonal vegetable.

Shrimp au Melvin

Ingredients:
2 Tablespoons olive oil
1 ½ lbs shrimp, peeled and deveined
2 Cloves garlic, peeled and minced
3 Portabella mushrooms
½ Pint cherry tomatoes, cut in half
¾ Pound asparagus, cut into bite-sized pieces
1 cup seafood, chicken or vegetable broth
¼ cup white wine
¼ cup Parmesan cheese
Tabasco (optional)
Salt and pepper to taste

Directions:
1. In a large skillet, over a medium heat, add the olive oil, and let it get ho, and add the shrimp. Sauté until pinks and partially cooked.  Remove from pan
2. Increase the heat to medium-high, and add the portabellas, and cover. Sauté until the mushrooms are cooked through. Add the garlic. Add 2 tablespoons of the broth while cooking the mushrooms, if needed, to keep the mushrooms from becoming too dry
3. Add the broth and wine, and bring to a simmer. Add the asparagus to the pan, and cover.  Simmer for 3-4 minutes, until the asparagus is almost cooked through.  Return the shrimp to the pan, and heat until the shrimp is cooked through.
4. Add the parmesan cheese, and salt and pepper (and Tabasco) as needed.
5. Just before serving, add the tomato halves.
6. Serve with rice, quinoa, or pasta.  If serving with pasta, toss the mixture with the pasta, and then add the tomatoes.

Roasted Asparagus

Ingredients:
1 ½ -2 lbs asparagus
2 tablespoons (approximately) olive oil
½ teaspoon salt
¼ teaspoon black pepper

Directions:
Preheat the oven to 425°
Snap the woody end off the end of an asparagus spear. Cut the remaining asparagus to the same length. Rinse and dry the asparagus
Spread the trimmed asparagus on a sheet pan, and coat with the olive oil, salt, and pepper.
Bake in the oven for 10-15 minutes, or until the asparagus is cooked through. While cooking, turn the asparagus over every 5 minutes for even cooking. The cooking time will vary, based on the thickness of the asparagus.

Steamed Asparagus with Lemon

Ingredients:
1 ½ -2 lbs asparagus
zest of one lemon
½ teaspoon salt
¼ teaspoon black pepper

Directions:
1. Snap the woody end off the end of an asparagus spear. Cut the remaining asparagus to the same length. Rinse and dry the asparagus
2. Place the trimmed asparagus in a large skillet, with approximately 1″ of water.
3. Bring to a simmer, and cook for 3-4 minutes, or until the asparagus is cooked through. Drain the water from the pan.
4. Toss the asparagus with the lemon zest, salt and pepper, and serve.

NOTE: Freshly grated Parmesan cheese, or balsamic vinegar, pair well when tossed with roasted asparagus.

 

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