Text 23510, 79 rader
Skriven 2009-04-21 07:19:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: Easter dinner
=========================
-=> RUTH HANSCHKA wrote to DALE SHIPP <=-

 -> We rarely have any extra to dispose of.  Either it is $3.99 per pound,
 -> in which case we have none -- or it is $1.99 in which case we get enough
 -> for the nights meal.  Gail snaps the ends off, puts it into a
 -> rectangular glass casserole dish, adds just a little bit of water,
 -> covers with plastic wrap and steams it in the microwave.  Comes out
 -> perfect every time.

 RH> I do it on the stove, but the same method.  I used to use an asparagus
 RH> steamer, but getting it out of the basket intact was a royal pain.

In my experience asparagus, if fresh, does not need steaming or grilling, etc.
Only warming/heating ... which can be done on an open plate in a nuker. I have
snapped asparagus off the stalk in the back yard and eaten the tender shoot raw
right there in the asparagus patch. Other than being ambient temperature it
tasted much the same as at the dinner table.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus Risotto
 Categories: Vegetables, Rice, Dairy, Poultry
      Yield: 6 servings
 
      2 lb Slender fresh asparagus
      4 tb Butter
      1    Sweet onion; chopped
      6 c  Chicken broth
      2 c  Cal Riso, Arborio, carnaroli
           - or vialone nano rice
    1/4 c  Heavy cream
    1/3 c  Fresh grated Parmesan
           - cheese
           Few drops truffle oil (opt)
           Salt & fresh ground pepper
 
  From Alameda cooking teacher Weezie Mott.
  
  Holding an asparagus spear in both hands, bend it until it breaks
  naturally at the point at which it becomes tough. Discard the tough
  end. Repeat with remaining spears. Line up the trimmed spears and cut
  off the top 2 1/2 inches. Set those tips aside. Coarsely chop the
  remainder of the spears.
  
  Boil the tips in a large quantity of salted water for 3 minutes. Drain
  and transfer to ice water to chill quickly. When cold, drain again.
  
  Melt the butter in a saucepan over moderate heat. Add the onion and
  chopped asparagus ends and saute until the onion is golden and the
  asparagus is soft, about 10 minutes.
  
  While the onion cooks, bring the broth to a simmer in a saucepan and
  adjust heat to keep it barely simmering.
  
  Add the rice to the onion and stir to coat with butter. When the rice
  is hot, add 1 cup of the hot chicken broth and cook until absorbed,
  stirring frequently. Add more broth, 1/2 cup at a time, stirring
  constantly and adding broth only when the previous addition has been
  absorbed. Cook until the rice is tender and creamy but al dente, about
  25 minutes.
  
  Remove rice from heat and stir in the cream, cheese, asparagus tips
  and optional truffle oil. Season with salt and pepper. Serve
  immediately.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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