Greenasparaguswithfreshsalmon Recipes

Steps:

• Arrange the smoked fish fillets on serving plates, cover with foil, and put in a warming oven to just warm through.
• Peel any tough skin off the ends of the asparagus, and cut off hard ends.
• Neatly cut off the tips, about 1 1/2 inches long.
• Boil a pot of water, just enough for the asparagus stalks to cook. Add the salt and the pinch of sugar.
• Cook the stalks until very tender (test for doneness). Keep the water on the stove.
• Transfer the asparagus to a blender or processor, using a slotted spoon, and puree until smooth.
• Scrape out puree with a spatula into a small saucepan, turn up the heat, and whisk in the butter piece by piece. Pull of heat but don't let it get cold.
• Cook the asparagus tips in the same water until they're crisp-tender - a few minutes only. Drain and keep.
• Take the warmed plates of smoked fish from the oven, spoon over the asparagus butter, and divide the asparagus tops between the 4 plates.
• Sprinkle with nutmeg, and serve.

Steps:

• Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon olive oil. Arrange all asparagus on prepared baking sheet. Whisk remaining 3 tablespoons olive oil, shallots, and lemon peel in small bowl to blend; pour over asparagus and toss gently to coat. Spread asparagus in single layer. Sprinkle with salt and pepper. Roast until asparagus is tender, stirring occasionally, about 15 minutes.
• Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 450°F oven 5 minutes before continuing. Add parsley and toss gently. Transfer to platter and serve warm or at room temperature.

Steps:

• Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
• Bend asparagus gently at a natural point and when it snaps, discard end pieces.
• Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
• Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
• Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
• Serve at once.

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

Steps:

• Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness).
• Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.