Here’s what you need for Dijon and Panko Asparagus:
2 bunches baby asparagus blanched
1/3 cup Dijon mustard (use the good stuff!)
Pinch oregano
2 TB Just Mayo by Hampton creek
3 artichoke hearts packed in oil, drained and diced
½ Vidalia onion finely diced
¼ tsp sea salt flakes
Pinch of white pepper
2 TB extra virgin olive oil
6 TB Panko breadcrumbs
Here’s how to make it:
Blanch asparagus and shock in ice bath. Oil heavy casserole dish with 1 TB extra
virgin olive oil and lay asparagus in thin layer on the bottom. In remaining 1 TB of
olive oil sautee onion till browning and then add chopped artichoke hearts, and all
other ingredients but panko. Drizzle hot mixture over asparagus and then sprinkle
panko on top. Put casserole under broiler for 2-4 minutes depending on your setting.
What follows is a showcase asparagus dish that can be the main dish of a light
spring luncheon or a starter. Morels and sorrel are as ubiquitous of the early spring
season as is asparagus so it truly is an early Spring showcase of flavors!
Here’s what you need for Asparagus and Morel Vichyssoise:
2 bunches baby asparagus
4 – 6 dried morel mushrooms
½ lb baby fingerling potatoes
2 shallots
2 cups vegetable stock
1 cup white wine
2 TB unsalted organic butter or Earth Balance
1 cup organic half and half or cashew cream
1 TB gluten free flour
½ tsp sea salt
¼ tsp nutmeg
Pinch cayenne
1 TB crème fraiche (optional)
Sorrel leaves (optional)
Here’s how to make it:
In a pot of simmering water drop baby asparagus then shock them in a ice bath. Cut
off the last two inches of tops and reserve. Slice potatoes and put in pot of
simmering vegetable broth Let simmer for fifteen minutes, add asparagus stalks for
five minutes and remove from heat. When cool blend with an immersion blender
and then strain liquid through a fine mesh sieve. In small saucepan put white wine
and morels. Let simmer till morels are reconstituted. If morels are fresh then rinse
carefully and mince. In stockpot melt Earth Balance and add morels and shallots.
Let cook on low setting for five minutes till shallots are wilted then one TB gluten
free flour and allow to thicken. Add potato, asparagus mixture and then whisk in
cashew cream and seasonings. If serving cold pull of heat as soon as incorporated.
Dress hot or cold dish by adding a drizzle of crème fraiche and chiffonade of sorrel
leaves.
Audience members, Karen and Janet taste the recipes and they each received a gift card to Hobos Restaurant.
