Asparagus and Sesame Shrimp

Serves 4

Ingredients:

1 cup jasmine rice
1/8 teaspoon salt
4 teaspoons olive oil
1&1/2 teaspoons Asian sesame oil
2 pounds asparagus, trimmed
1/4 cup reduced-sodium soy sauce
2 teaspoons seasoned rice vinegar
1 large green onion, chopped
1 pound large shrimp
1/8 teaspoon crushed red pepper


Method:

1. Preheat oven to 450 degrees F. Prepare rice as label directs.

2. Meanwhile, in cup, combine salt, 2 teaspoons olive oil, and 1 teaspoon sesame oil. In a pan, toss asparagus with oil mixture; roast 10 to 12 minutes, until tender.

3. In small bowl, whisk soy sauce, vinegar, green onion, and remaining 1/2 teaspoon sesame oil; set aside dressing. Shell and devein shrimp.

4. In a skillet, heat 2 teaspoons olive oil over medium-high heat until very hot. Add shrimp; sprinkle with red pepper and cook 3 minutes, stirring frequently.

5. Arrange shrimp, asparagus, and rice on 4 plates; drizzle with dressing.


Tip:

You can substitute long-grain aromatic basmati for the jasmine rice.

Asparagus with Parmesan

Serves 4


Ingredients:

1 bunch of fresh asparagus
1 tablespoon butter
2 tabelspoons olive oil
1/2 teaspoon garlic pepper seasoning (found at the Sultan Center)
2 tabelspoons shredded parmesan cheese
non-stick cooking spray (also found at TSC)


Method:

- coat the grill with non-stick cooking spray. Preheat the grill to medium high, break the asparagus's tough ends and set them aside.

- Blend the melted butter, olive oil and garlic pepperin a small bowl.

- place the asparagus directly on the grill (parallel to grid) after brushing them with half the butter mixture.

- Grill the asparagus covered 6 to 8 minutes or until the asparagus is lightly charred and tender., carefully turn once.

- Remove to a serving platter. Drizzle with the remaining butter mixture, toss to coat and sprinkle with parmesan cheese.


Enjoy...

Emeril's Asparagus Salad with Vinaigrette

This Recipe is courtesy of Emeril Lagasse...I love this recipe..


Ingredients:

1/4 cup white vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/4 cup walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper


Method:

- In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

- Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

Enjoy..

Mushroom & Asparagus Fettuccini

An excellent dinner idea...



Serves 4




Ingredients:

2 cups fresh chopped asparagus
63g sliced black olives
225g fettuccine pasta
15ml olive oil
3 large portobello mushrooms, sliced
1 can peas, drained
3g Italian seasoning
1 can tomato paste
50g grated Parmesan cheese


Method:

Fill a large pot with water, asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.

In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.


Easy and Yummy...
Enjoy...

Pasta with chicken, asparagus & gorgonzola

"Bold combination of flavors"

How to approach your asparagus: Trim it by gently bending each stalk near the base to break off the tough ends. peel 2 inches of the botton skin using a peeler to take off any thick or old stalks. You asparagus is now ready for cooking.

Ingredients:

1/2 pound fresh asparagus
1/2 pound linguine
1 tablespoon butter
1 cup thin strips of chicken
1/2 cup heavy cream
red pepper flakes for taste
1 1/2 tablespoons finely chopped shallots
a dash of nutmeg (if you can find it in Kuwait)
2 ounces gorgonzola cheese, crumbled
1 tablespoon fresh tarragon
1/4 cup parmesan cheese

Cut the asparagus into 1 1/2 inch lengths. place in boiling water; set aside.
Cook the linguine until al dente. drain it and set it aside.
Melt the butter in a skillet, stir fry chicken until brown. whisk in the cream, red peppers, shallots, and nutmeg.
Add gorgonzola; stir until melted.
Add tarrgon, asparagus, and linguine. Toss well.
Serve with parmesan cheese.

Enjoy....