Text 35382, 105 rader
Skriven 2013-03-28 06:06:00 av Dave Drum (65574.cooking)
  Kommentar till text 35378 av Dale Shipp (1:261/1466.0)
Ärende: rhubarb
===============
-=> Dale Shipp wrote to Dave Drum <=-

 NB> I would have let it reseed itself...  Someday I might try again...
 NB> Another thing I'd love to try to grow is asparagus...  :)

 DD> Spare Gus is *very* labour intensive to get going. You have
 DD> to get the root bundles buried to the proper depth. IIRC
 DD> that depth is about 18". The University of Illinois has a
 DD> good treatise on-line if you are interested ... lots of
 DD> good information at: urbanext.illinois.edu/veggies/asparagus.cfm

 DS> Don't you also have to know someone who raises horses?

I used to date a girl who raised horses. And I know several people who raise
show horses, work horses, etc. And a guy who trains cart racing horses
(standard bred trotter/pacers). But, I've never used the output of horses to
fertilise asparagus.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seared Sea Scallops w/Purple Asparagus
 Categories: Seafood, Vegetables, Wine
      Yield: 2 Servings
 
    1/4 c  Aged balsamic vinegar *
      1 lb Purple asparagus; can sub
           - green asparagus
      1 tb + 1 ts unsalted butter;
           - divided
      1 ts Extra-virgin olive oil
      8 lg Dry-packed sea scallops;
           - patted dry
           Salt
      2 cl Garlic; minced
      1    Shallot; minced
    1/4 c  Sauvignon Blanc wine
        pn Pepper
 
  * I recommend a high-quality 18-year aged balsamic vinegar
  
  Set a large pot of salted water over high heat; bring to
  boil. Prepare and ice bath and preheat the oven to
  350øF/175øC.
  
  To make the balsamic glaze: pour the balsamic vinegar into a
  small saucepan or saute pan. Set the pan over medium-low
  heat and simmer the vinegar until reduced by half (will have
  a syrup-like consistency), about 5 minutes. Be careful it
  doesn’t burn. Set aside.
  
  Note: leftover balsamic glaze works well as a salad
  dressing.
  
  Remove the two thickest stalks of asparagus from the bunch
  and set aside. Trim the tough ends off the remaining
  asparagus and discard. Cut the asparagus on an angle into
  2" long pieces then blanch in the boiling water just
  until tender, about 1 minute. Drain the asparagus and
  immediately submerge in an ice bath. Drain once cool and set
  aside.
  
  Set a large saute pan over medium-high heat. Add 1
  tablespoon butter and the olive oil. Pat the scallops dry
  and season with salt. Once the butter has melted and stopped
  foaming, set the scallops in the pan and sear until browned
  on the bottom, about 3 minutes. Flip the scallops over and
  cook for 30 seconds, then transfer the scallops to an
  oven-save dish and place it in the oven. Bake for 5 minutes
  until the scallops are just cooked through (think
  medium-rare). Remove from the oven and tent lightly with
  foil to keep warm.
  
  Make the sauce while the scallops are baking. Return the
  saute pan used to cook the scallops to medium heat. Stir in
  the garlic and shallots and cook until fragrant, about 1
  minute. Stir in the asparagus and cook until heated through,
  then pour in the white wine. Simmer until the wine has
  reduced by half, about 2 minutes, then stir in the remaining
  1 teaspoon butter. Season to taste with salt and a pinch of
  pepper.
  
  Prepare asparagus shavings by laying the reserved thick
  stalks on the cutting board. Hold the bottom end of the
  asparagus with one hand and use a vegetable peeler to shave
  long strips off the stalk.
  
  Plate the dish by dividing the cooked asparagus between two
  dinner plates. Top each with four scallops then pour the
  white wine sauce over the top. Arrange a small pile of
  asparagus shavings over the scallops and lightly drizzle 1
  teaspoon balsamic glaze on each plate.
  
  Serves 2
  
  From: http://foodiereflections.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


... Bacchus hath drowned more men than Neptune. - Dr. Thomas Fuller (1654-1734)
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