Blog Archives

Asparagus Potato Salad

It’s springtime and local asparagus is back in stores and at the farmers’ markets. Here’s an easy recipe for potato salad that includes delicious, fresh asparagus. I like this vinaigrette based version better than mayo for letting the flavor of the asparagus shine through. By following the method in the recipe (letting the onions marinate in the vinaigrette, then adding the hot potatoes) the onions are “cooked” to make them milder than raw onions added at the end would be.

This recipe is extremely adaptable. If asparagus is out of season, you can use blanched green beans, snap peas or any other green vegetable that you like. Or you can skip the green vegetable all together and add chopped olives and capers. You could also substitute thinly sliced fennel for the onions. A garnish of chopped boiled egg or bacon crumbled on top would also be nice

ASPARAGUS POTATO SALAD

Ingredients:

½    pound             Asparagus
1      pound              Yukon Gold Potatoes–small
2      tspns               Dijon Mustard
1      tspn                 Salt
¼    tspn                Black Pepper
2     Tblspns           Sherry Vinegar
6     Tblspns          Olive Oil
½    medium        Yellow Onion—julienne
¼    cup                 Parsley, Chives or Dill—chopped (optional)

IMG_5898IMG_5916IMG_5903

• Cook asparagus by your preferred method—steamed, broiled or grilled. Just be sure not to overcook it. Cut into 1” lengths.

• Scrub potatoes and cut into ½” pieces. Place in a medium saucepan and cover with cold water. Add 2 Tblspns salt. Bring to a gentle boil and cook until just cooked through—about 15 minutes. Drain.
• Meanwhile, make vinaigrette in a medium mixing bowl. Whisk together mustard, salt, pepper and vinegar until combined. Continue to whisk while drizzling in oil. Stir in onions to thoroughly combine.
• While potatoes are still warm, mix with dressing and onions. Gently stir every 10 minutes or so until cooled to room temperature.
• Stir in asparagus and herbs.

 

IMG_5846

 

 

 

 

 

Advertisements

Asparagus and Mushroom Lasagne

       I’ve always loved asparagus season in Central California. I like that it’s a finite season, and it’s an agro-culinary treat you can really look forward to. Resisting the urge to buy those nice looking spears that come from Mexico a month or so before the California season begins, I patiently wait for the local product to finally arrive. I’ve been enjoying this year’s crop in the usually ways: grilled, sauteed, broiled, in salads,  etc. , but wanted to create a recipe that included some of my other favorite flavors. While asparagus has a distinctive flavor, it lends itself well to a variety of cuisines and applications. This recipe for lasagne  has lots of steps, but isn’t difficult to make. Enjoy!

Ingredients:

 

8          ounces              Lasagne Sheets

3          Tblspns            ButterP1040299

½         small                Onion – small dice

3          Tblspns            Flour

1 ¾      cup                  Milk

½         tspn                 Salt

¼         tspn                 Pepper

1          Tblspn             Olive Oil

1          Tblspn             Butter

8          ounces            Crimini Mushrooms

½         tspn                 Salt

¼         tspn                 Pepper

2          tspns                Fresh Thyme (1 tspn if using dried)

1          Tblspn             Olive Oil

8          ounces            Spinach

8          ounces            Piquillo Peppers – diced

12        ounces           Asparagus

1          cup                  Whole Milk Ricotta Cheese

4          ounces           Goat Cheese

1          tspn                 Lemon Zest

2          Tblspns          Basil—chopped

1          large                Egg

½         tspn                Salt

¼         tspn                Pepper

  • Cook lasagne according to package instructions. Cool and set aside.
  • Melt butter in medium sauce pan over medium heat. Add onions and sauté until soft and butter is just beginning to brown.
  • Reduce heat to low and add flour. Stir with a rubber spatula to combine and break up any lumps. Continue cooking, stirring frequently, for 2-3 minutes.
  • Slowly add milk while stirring constantly to prevent lumps from forming. Add salt and pepper and stir frequently until mixture is thick. Remove from heat and set aside.
  • Bring a medium saucepan of salted water to a boil. Trim tough ends from asparagus. Add asparagus to water and cook just until crisp/tender—about 3 minutes.
  • Drain and immediately dunk in ice water to stop cooking. Drain again and set aside.
  • Cut mushrooms into wide, chunky slices—about 3 slices per mushrooms for medium-sized caps.
  • Add olive oil and butter to a sauté pan over medium-high heat. Add mushrooms and salt. Sauté for 5-7 minutes or until mushrooms have softened and released their juices. Add pepper and thyme and cook one more minute. Remove from pan and set aside.
  • Wipe out pan and add 1 Tblspn olive oil to pan over medium-high heat. Add spinach and sauté until just wilted, but still bright green in color. Remove from pan and set aside.
  • In a medium bowl, combine ricotta, goat cheese, egg, zest, basil, salt and pepper.
  • For lasagne assembly, spray a 9” square baking dish with cooking spray. Place a layer of noodles in the bottom of the pan. Top with about 2/3 of the béchamel sauce. Add mushrooms in an even layer.
  • Add another layer of noodles and top with sautéed spinach and about 2/3 of the piquillo peppers.
  • Add another layer of noodles and top with 2/3 of the ricotta mixture. Lay in the blanched asparagus spears in an even layer and top with remaining ricotta mixture.
  • Add another layer of noodles and top with remaining béchamel sauce and piquillo peppers.
  • Cover with foil and bake in a pre-heated 350° oven for 30-40 minutes or until heated through and bubbly.
  • Allow to cool for 10 minutes before cutting and serving.

P1040305

P1040287