When shopping fo r asparagus, look for bright apple-green stalks with purple tinged tops that are tightly closed—no fuzzy tops. Cut one-half inch off the bottom of the stalks, stand them upright in two inches of water, cover the tops with paper towel, invert a plastic bag over the whole affair, and refrigerate. Asparagus will remain fresh and succulent for two to three days.
Unless the spears are very thin, peel asparagus before cooking. Snap off the tough bottom of the stalk and trim with a knife. To cook asparagus in the microwave, working in batches, place five stalks of peeled asparagus on a glass plate, add one tablespoon of water, cover with parchment paper, and seal with plastic wrap. Cook exactly one minute, immediately plunge them into cold water to stop the cooking process, and drain well. Wrap in paper towels until ready to use. Whether asparagus are steamed, blanched, grilled or roasted, the secret is to cook only until they are crunch tender. Bon appétit!
Asparagus Soufflé Roll(12-14 servings)For the filling:1 bunch asparagus, about 2 pounds, peeled, tough ends removed, and cooked
1 tablespoon unsalted butter
3 large shallots, minced
Sea salt and freshly ground black pepper to taste
About 2 tablespoons minced fresh chives
1/4 cup minced red bell pepper
1 tablespoon fresh lemon juice or more as needed
Grated zest of half a lemon
8 ounces cream cheese, softenedFor the soufflé roll:1/4 cup unsalted butter
1/2 cup all purpose flour
1 teaspoon kosher salt
2 cups milk, hot but not boiling
1/4 white pepper
Pinch of cayenne pepper
5 eggs, separated
About 6 tablespoons freshly grated Parmesan cheese
Fresh chives for garnishTo prepare:For the filling:Cut off two inches of asparagus tops and set aside. Chop stalks into one-half inch pieces and reserve.
In a skillet over moderate heat, add butter and shallots and sauté, until soft and translucent, about three minutes.
Season with salt and pepper, add chives and bell pepper and sauté about two minutes.
Add lemon juice and zest, mix well, and remove from the heat.
In another bowl, whisk cream cheese with enough lemon juice until it’s smooth and creamy.
Add shallot mixture and asparagus stems to the cheese and blend well.
Taste and adjust the seasonings.To make the soufflé roll:Preheat the oven to 400 degrees F.
Lightly grease a jellyroll pan (15-1/2 by 10-1/2 by 1-inch) with butter.
Line the pan with parchment paper; grease the paper, dust with flour, and tap out the excess.
In a saucepan over medium heat, melt the butter and stir in the flour and salt.
Cook, stirring until blended, about three minutes, but do not brown.
Remove from heat and add hot milk all at once, whisking constantly until smooth.
Return the pan to medium high heat and bring to a boil. Reduce the heat and cook, stirring constantly for one minute.
Set off the heat, add cayenne and white pepper and whisk to blend.
Taste and adjust the seasonings.
Meanwhile in a small bowl, whisk egg yolks until frothy.
Slowly whisk one cup of hot sauce into the yolks, then whisk tempered yolks into the white sauce in the pan.
Set pan on medium heat and cook, stirring for one minute. Do not boil.
In a clean electric mixer bowl, beat egg whites with a pinch of salt until soft peaks form.
Carefully fold the whites into the warm sauce until incorporated. Immediately pour batter into prepared pan and smooth the top.
Bake until puffed, light brown, and the center springs back when lightly pressed, about 20 to 25 minutes in total.
Meanwhile, place a linen tea towel on a large cake rack and sprinkle with four tablespoons of Parmesan cheese.
When the soufflé is done, immediately invert the pan onto the prepared towel.
Lift off the pan and carefully peel off the paper.
Using a rubber spatula, spread the asparagus filling evenly on the hot soufflé.
Arrange asparagus spears, allowing some tops to stick out over the short end of the filling.
Working quickly and using the towel, starting from a long side, roll up the soufflé.
Using the towel as a cradle, transfer the roll, placing the seam side down, onto a serving platter.
Sprinkle with remaining cheese and garnish with chives.
Slice and serve at once.Creamy Asparagus Soup(Serves 6-8)2 pounds asparagus, peeled and tough stems removed, cut into two inch pieces
(Reserve 12 asparagus tips for garnish)
1 tablespoon olive oil
1 medium white onion, minced
1 bunch scallions, trimmed and chopped including the green tops
Sea salt and freshly ground black pepper to taste
1/2 teaspoon thyme
About 1 cup water
1 quart good quality chicken stock
Sea salt and freshly ground white pepper to taste
1/2 to 1 cup heavy cream (or chicken stock)
Asparagus tips for garnish
Optional: Sour cream for garnishTo prepare:In a large stockpot over moderate heat, coat the bottom with oil, add onion and scallions and sauté until soft and translucent.
Add asparagus pieces (reserving asparagus tips for garnish) season with salt, pepper, and thyme, and sauté about one to two minutes.
Add water and stock, cover and bring to a boil.
Reduce the heat and cook until the asparagus is tender, about 15 to 20 minutes.
While the soup is cooking, place the asparagus tips in a metal basket or strainer and set it over the simmering soup and steam them until just tender, about three to five minutes.
Remove the tips, run under cold water, drain, and set aside for garnish.
Working in batches, transfer the vegetables with some of the liquids to a food processor fitted with the stainless steel blade and purée until smooth.
Rinse out the stockpot and return the purée to the stockpot.
Just before serving, set soup over low heat, whisk in enough cream or half and half or stock for the consistency you desire.
Bring to a simmer and transfer to warm soup bowls and garnish with asparagus tips and serve at once.If serving cold soup:Chill the soup without the cream or half and half.
Just before serving, whisk in enough cream or stock to attain the consistency desired.
Taste and adjust the seasonings.
Garnish with dollop of sour cream and asparagus tips.
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