A couple of years (or it's been 3 years?) launched summer Fest, a garden party in line with weekly recipes, showing what we had that it grows in our gardens and cuisine in our kitchens. Many of you played along in the blogs – and is so much fun now is almost a thing throughout the year.
This spring, we're playing "Spring Fling" with good friends Deb, Editor of the food Web, Margaret far Garden, Diane & Todd of white couple of rice, Matt Armendariz, Shauna of Gluten, Gaby-free girl of this kitchen Gaby, Nicole of pinch my salt and tambiénESPERAMOS! See end of post for links to other recipes for Spring Fling asparagus.
This week's theme is asparagus and my asparagus au gratin dish, a recipe in Cook country Magazine, edition of May 2011. What is different in this recipe is that instead of simply discarding Woody asparagus ends, is used to make a tasty quick stock that will be used to create the sauce recipe.
There is also no cream in the recipe, butter and flour to make a nutty roux to thicken the broth of asparagus in a delicate sauce, light.
On instructions from the Cook (number of May 2011) country by illustrated Cook.
Cut the Woody ends of asparagus.
These will be used to make a quick vegetable stock which will be used in the recipe.
Cook them for 5 minutes in a saucepan Saute or frying pan.
Use skimmer to remove the stems (discard), keep the water in the skillet Sauté.
Now, let's cook the asparagus in this broth that we just fact. Cover and Cook only for 2 minutes until almost tender. Finished it cook them in the oven.
Once done the asparagus, remove with the skimmer. Pour the broth of asparagus in measuring cup: need 2 only 1 cup of the broth.
Dry bread, butter and when the butter melts and begins to bubble, incorporating the flour.
Cook to create a roux.
Pour the broth of asparagus reserved in the pan.
Beat then add cheese.
Pour the sauce in casserole, establish asparagus at the top, sprinkle remaining cheese.
Broil for 6 minutes until asparagus is tender and melted cheese.
Recipe slightly modified country Cook (May 2011 issue) by illustrated Cook.
1 pound asparagus
1 1/2 cups water
salt and pepper
1 1/2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup of grated Parmesan cheese
1/2 cup purge Monterey Jack cheese
1 tablespoon chopped parsley1. Place rack in position average higher the oven and preheat the broiler to high.
2 Cut the Woody ends of asparagus outside. In a sauté pan American (with lid), bring the water to a simmer. Add the ends of woody asparagus plus 1/4 teaspoon of salt to the water and cook for 5 minutes. With spatula, remove and discard the ends of woody asparagus.
3 Return water to a simmer. Add the asparagus to the water, cover and cook for 2 minutes, until that only almost tender (very thin asparagus, only needed to cook 1 minute). With the spatula, remove the asparagus and reserve. Pour only 1/2 cup of asparagus in a measuring cup water (discard the rest).
4 Wipe the pan Saute dry and return to the oven to fire medium. Melt the butter in the pan and whisk or spoon, stir the flour. Reduce heat to medium low and cook until thick and chiflado smell, about 3 to 5 minutes. Turn off the heat. Stir in the majority of cheeses (book a couple of tablespoons of cheese to the top of the asparagus). Taste and season with salt and pepper.
5 Pour this cheesy sauce linked in oven pan. Place the asparagus in sauce. Sprinkle remaining cheese of asparagus. Broil for 6-8 minutes. Beginning with parsley. Serve immediately.
Come see more recipes from our participants asparagus launched Spring! If you would like to play to comment with your link to your recipe for asparagus and I'll post.
Food Network healthy eats asparagus 5 forms
By way of garden 12 not for cultivation, cooking and preservation of asparagus
Spring plate of food network Affair: asparagus
Cooking channel asparagus Frittata, the centerpiece of Easter Brunch
A pinch of my salt Gratin of asparagus
What is Gaby cooking weak asparagus and Gruyere cake?
Food2 season Spotlight: asparagus
Steamy cooking asparagus Gratin
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