Asparagus Timbale Recipes

Steps:

• In a medium saucepan, bring 4 cups lightly salted water to a boil. Add the asparagus and cook until soft, 5 to 7 minutes. With tongs, remove the asparagus and set aside to cool. Remove the saucepan from the heat and let the asparagus cooking water cool to warm.
• In a deep, 14-inch nonstick saute pan, heat 2 tablespoons of the olive oil over high heat. Cook the sausage, breaking it up with a wooden spoon, until browned but not yet crisp. Set aside in a bowl to cool.
• Pour the remaining 3 tablespoons olive oil into the pan, keep the heat high and use a wooden spoon to scrape up the bits of meat from the bottom. When the oil is hot, add the shallot, reduce the heat to medium-high and saute until softened. Add the rice to the pan and cook, stirring well, until the rice begins frying, 2 to 3 minutes. Pour in the wine, stir well and cook for 3 to 4 minutes to let it reduce slightly.
• Reduce the heat to medium low, add the cheese rind and slowly start adding the asparagus water in 4- to 6-ounce ladlefuls, stirring constantly and giving the rice time to absorb the liquid before adding another ladleful. Cook until the rice is nearly al dente, 12 to 15 minutes.
• Chop the asparagus into 1-inch pieces and add them to the rice along with the sausage meat and any juices that have collected in the bowl. Season the risotto with salt and pepper and continue cooking, adding asparagus water if necessary to keep the liquid level balanced, until the water is absorbed and the rice is al dente, about 2 minutes.
• Serve with a sprinkle of parsley, a dash of Parmesan and a drizzle of olive oil.

Steps:

• Separately rinse the grains, then cook barley, wheat berries and rices, each in a separate pot, starting in clean, cold water with aromatic herbs in each. Just prior to each grain becoming tender, season with salt and pepper.
• When just fully cooked pour any excess water from each pot and spread grains out on a shallow baking pan and cool quickly.
• Season and steep couscous in an equal volume of cold water or even better a combination of orange juice and water. Allow to rehydrate then rub grains between your hands to fluff them.
• Heat butter in large saute pan (preferably nonstick), and saute vegetables and garlic until tender.
• Season, add thyme, nuts and all the prepared grains and saute them together.
• Adjust seasoning.
• Meanwhile reduce vegetable stock and wine by 2/3. Add cream and bring to boil, reduce slightly. Add cheese and melt to thicken. Season and add thyme.
• Season (you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must).
• Shape the hot grains in a timbale mold. Pour the sauce around. Accompany with a saute of asparagus spears (start with approximately 1 pound, trimmed and blanched) and mixed wild mushrooms (again, start with a scant pound, trimmed and cut into different shapes).
• Garnish with herb sprigs.

Steps:

• Cut asparagus into 1 inch pieces. In a small frying pan, melt the butter and saute the scallion and asparagus for a few minutes until both are fairly soft. Place the mixture in the bottom of a well-oiled 1 quart casserole.
• In a bowl, beat the cheese, milk, salt and tarragon into the egg. Pour this mixture over the asparagus mixture in the casserole.
• Bake in a 350 degree oven for 30 to 40 minutes or until a knife inserted in the center comes out clean.
• Let cool for 10 minutes, then serve.

Steps:

• Preheat oven to 325 degrees. Trim off tough ends of asparagus. Drop asparagus into a pot of rapidly boiling salted water and cook until tender, about 3-5 minutes, depending on the thickness of the spears. Remove from water and cut tips from the asparagus and set aside. Place the rest of the spears into a food processor or blender and process until smooth. In a saute pan, melt 2 tablespoons butter and saute the onion over medium heat until soft, about 5-8 minutes. Place onion in a mixing bowl. Into the same bowl, add the eggs and beat well. Slowly whisk in the hot milk. Stir in the remaining tablespoon of butter, salt, nutmeg and cheese. Mix in the asparagus puree and the reserved tips Fold in the bread crumbs. Butter six 8-ounce ramekins and divide the mixture among them. Or butter a 6 cup souffle mold and pour in the entire mixture. Place the ramekins or souffle mold in a baking pan and pour in boiling water until it reaches about two-thirds of the way up the dishes. Bake for about 25-30 minutes for the smaller ramekins or 35-50 minutes for the larger soufflé mold. when set, remove from water and let molds sit for 5 minutes before turning out. Serve with fresh tomato sauce with tarragon.

Steps:

• Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
• Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
• Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
• Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.