|Recipes - Asparagus
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Garlic Roasted Asparagus
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes 4 servings
1 lb (500 g) Ontario Asparagus
3 tbsp (45 mL) roasted garlic-flavoured olive oil
Salt and pepper
Break asparagus stalks where they snap easily; discard ends or reserve for soup. In shallow baking dish, toss asparagus with oil; arrange in single layer. bake in 450° F (230°C) oven, uncovered, for 8 to 10 minutes or until tender crisp. Sprinkle with salt and pepper. Serve immediately.
NUTRITIONAL INFORMATION (for 1 serving)
Protein: 3 grams
Fat: 10 grams
Carbohydrates: 3 grams
This asparagus always makes an elegant side dish. Sprinkle it with a hint of red pepper flakes for impressive presentation. This dish is lovely served with fish as a main course.
Prep: 10 minutes; Cook: 15 minutes; Makes: 4 side servings
11/2 pounds asparagus, trimmed and cut diagonally into 2 inch pieces
1 Tbsp canola oil
1 Tbsp chopped peeled fresh ginger
1Tbsp reduced sodium soy sauce
¼ tsp crushed red pepper
1 tsp sesame seeds
1 tsp sesame oil
In a 12-inch skillet, heat 1-cup water to a boiling over high heat. Add asparagus; heat to boiling. Reduce heat to medium. Cover and cook 4-5 minutes or until asparagus is tender-crisp. Drain asparagus in colander, then immediately plunge into large bowl of ice water to stop cooking; drain thoroughly.
Carefully wipe the skillet dry with paper towels. Add canola oil; heat oil over high heat until hot. Add asparagus, ginger, soy sauce and crushed red pepper, and cook 1-2 minutes or just until asparagus is heated through. Remove skillet from heat; stir in sesame seeds and sesame oil.
Each serving about 90 cal, 4g protein, 8g carbohydrate, 5g total fat, 4g fibre, 0mg cholesterol, 160mg sodium.
Beef Roulades with Asparagus in Curry Sauce
This is a contemporary fusion dish. Hong Kong cooks tend to use madras-style curry powder, usually imported from Malaysia, which you can buy in Chinatown, or Indian grocery stores. Or use a mild Indian curry paste, or hot Thai red curry paste.
12 asparagus stalks
10oz tenderloin premium oven roast 300g
pinch salt, and pepper
1 1/2 sweet red peppers
1 cup beef stock 250mL
4 slices gingerroot
1 tbsp vegetable oil
1 tsp Madras curry powder
1/2 cup thick coconut milk 125mL
pinch granulated sugar
1/2 tsp corn starch
1 1/2 tsp minced fresh mint or basil
1 1/2 tsp minced fresh dill
-snap of ends of asparagus. In pot of boiling salted water blanch asparagus until tender-crisp, 3-4 minutes. Trim to 6 inch lengths. Slice beef across the grain into 6 slices; season with salt and pepper on one side. Wrap each slice, seasoned side in, around two asparagus stalks. Secure with toothpicks and set aside.
-remove curved tops of peppers; quarter whole pepper and halve the half pepper. In skillet, simmer peppers, 1 cup beef stock and ginger over medium heat until tender, 5 minutes. Transfer peppers to warm serving plate; discard ginger. Pour stock into measuring cup, adding more if necessary to make 1/2 cup.
-add vegetable oil to skillet; increase heat to medium high; fry beef roulades on all sides until browned but still rare in centre, about 3 minutes. Meanwhile, mix curry powder with equal amount of water to make paste (do not add water to mild curry paste if using). Discard toothpicks. Using tongs place beef roulades over peppers; keep warm.
-Pour off all but 1 tsp oil from skillet; saute curry paste until fragrant, 30 seconds. Pour in reserved stock, coconut milk and sugar; cook, stirring, until reduced by one-third, 2-3 minutes. Dissolve corn starch in 2 tsp water; stir into sauce. boil until thickened, about 30 seconds. Stir in mint and dill. Spoon over beef. Makes 6 servings.
Recipes courtesy of Ontario Asparagus Growers' Marketing Board. Visit their site for more great asparagus recipe ideas.