Pasta With Asparagus And Shrimp

Yield: 4 servings

1 c White wine
1 lb Pasta; Linguini
1 1/2 lb Fresh asparagus
16 Jumbo shrimps with shells
4 T Cooking oil; best olive oil
1 c Heavy cream
4 Bacon strips cut into 2"
2 T Fresh chives

Cook bacon until half crispy. Set aside and drain the fat out of pan.
Add cream and cook over medium high heat until it's reduced by half.
Add bacon. When done, set pan aside. In a skillet, use enough oil to
cover the surface. Heat until a few drops start to spit. Add Shrimp
and cook until shells turn pink and shrimp just begin to lose their
transparency. Turn once and remove to plate to cool. peel off shrimp
shells. Place shrimp back in pan, add the wine and cook on low heat;
simmer. Simmer until there is just 1/4 cup of liquid remaining. Add
the cream and set aside. peel asparagus and cut into 1/2 inch size
pieces. Steam or blanch until tender. Drain and rince with very cold
water and wrap in towel to dry. In a large pot bring water to boil
and add pasta and a dash of salt and oil. cook until done or to your
taste. drain and toss in a little butter. Reheat cream with shrimp.
Add the asparagus. season to taste. Mix pasta and sauce together.
Sprinkle with chives and serve with warm crusty bread.

Asparagus, Ham, and Gruyere Frittata

An ovensafe nonstick 12-inch skillet is a must for this recipe. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.

Makes one 12-inch frittata, serving 6 to 8.

12 large eggs
3 tablespoons half-and-half
Table salt and ground black pepper
2 teaspoons olive oil
1/2 pound asparagus, trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
1 medium shallot, minced (about 3 tablespoons)
4 ounces deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes about 3/4 cup)
3 ounces Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup)

1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

2. Heat oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

3. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

STEP BY STEP: Three Steps to Cooking a Thick Frittata
1. Start frittata on stovetop, stirring eggs as they set.
2. When eggs form large curds but top is still wet, slide skillet under broiler.
3. Once top browns, move skillet to cooling rack, where residual heat gently completes cooking center of frittata.

PICKLED PRODUCE BRINE

Makes about 5 3/4 cups brine
This makes enough brine to make 2 to 3 quarts of vegetables.

3 cups white vinegar
2 3/4 cups water
2 to 3 tablespoons pickling salt, to taste
2 to 4 tablespoons mustard seeds per jar
1 teaspoon peppercorns per jar (any color)
Crisp vegetables (such as bell peppers, sweet onions, green beans and
asparagus), cut into pieces or slices
Fresh herbs (such as rosemary or thyme)
Louisiana red sauce (optional; see note)

Wash quart canning jars and 2-piece lids and keep hot until needed.

In a non-reactive pan, combine the vinegar, water and salt and bring to a rolling boil for several minutes. While the juice is boiling, add the mustard seeds and peppercorns to the jars. Stuff the jars with the vegetables, leaving 1/2-inch head space. Put some herbs into each jar and fill each jar with the boiling vinegar-spice mixture (again, leaving 1/2-inch head space). Add a couple of drops of red sauce to each jar.

Wipe the rims of the jars and attach lids. Cool 5 minutes and refrigerate.

Go in every couple of days and aggravate them (shake the jars up a little bit). After a week to 10 days, they're done. They'll keep refrigerated for several months.

Note: Do not use Tabasco brand hot sauce, which tends to overheat the pickles. I recommend Louisiana Red Hot or Bullards brands. They're not expensive, and they're mild.

Cream Cheese Turkey Rolls

4 turkey breast cutlets
12 asparagus spears -- cut to 5"
4 tablespoons light cream cheese
1 garlic clove -- minced
2 teaspoons chopped chives or green onion
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 egg
2 tablespoons milk
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese

If uneven in size, cover turkey cutlets with wax paper and pound with meat mallet to even thickness.

Microwave asparagus on high (100%) for 1 minute.

In a small bowl, combine cream cheese, garlic and spices.

Place three asparagus spears on each cutlet. Spoon one quarter of the cheese mixture onto the centre of each cutlet. Roll cutlets from the narrow end. Secure with wooden toothpicks.

In medium bowl, beat the egg and milk. Combine bread crumbs and Parmesan cheese on a plate. Dip turkey rolls into egg mixture, dredge in bread crumbs and place in greased baking dish. Bake at 375 degrees F for 25-30 minutes. Cutlet is cooked when there is no sign of pink when pierced with a knife.

MARINATED VEGETABLE MEDLEY

Choose any 5 of the following items:

1 can green beans - drained
1 can asparagus - drained
1 can carrots - drained
1 can artichoke hearts - drained
2 cups (1/2 pound) fresh mushrooms - cleaned
2 cups cherry tomatoes
2 cups sliced raw summer squash
2 cups sliced cucumber
2 cups (1 small head) cauliflower florets
2 cups (1 bunch) broccoli florets
2 medium green peppers - sliced
1 small red onion - sliced and separated into rings

Marinade

1 cup vegetable oil
1/2 cup white wine vinegar
1/2 cup sugar
1 tablespoon dried Italian herb seasoning
2 teaspoons dry mustard
1 teaspoon salt

Combine your choice of vegetables in a large mixing
bowl or storage container. Combine the marinade ingredients
and pour over the vegetables - toss well. Chill - covered
overnight. Drain and arrange on a platter for serving.

Asparagus and Tomato Salad with Yogurt-Cheese Dressing

Yogurt, Parmesan cheese and mustard. Unlikely companions you 'd think, but they produce a quite remarkable dressing. Perfect for spooning on asparagus, tomatoes and sliced green onions.

Serves 4 servings

1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

1. Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
2. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

CREAMED VEGETABLES

2 lb. sliced carrots, onions, asparagus, new potatoes or peas
1/4 c. butter
1/4 c. flour
1/2 c. reserved vegetable liquid or water
1/2 c. light cream or milk
1 tsp. sugar
1/4 tsp. pepper

Cook fresh or frozen vegetables following instructions on packages or until done. In sauce pan, melt butter on low heat, about 2 minutes. Add flour, stirring until smooth. Gradually blend in water or reserved liquid and cream; cook until thickened on low heat. Add sugar and pepper. Add cooked vegetables to cream sauce. Combine gently. Makes 6 to 8 servings.

Asparagus and English Pea Casserole

1 can (16 oz.) baby English peas, drained
1 can (16 oz.) asparagus cuts, drained
1 can (1 oz.) mushroom pieces
1 can(10 ¾ oz.) cream of mushroom soup
½ cup cracker crumbs, butter flavored are good
½ cup grated Cheddar cheese

Preheat oven to 350* F. Butter casserole dish.

Drain vegetables and mushroom pieces. Place half of the amount of ingredients in the order listed into a prepared casserole dish. Repeat layering in order with the remainder. Bake in preheated oven for 30 minutes.

Roasted Asparagus with Rosemary Oil

1 pound asparagus
2 large sprigs of fresh rosemary or dried to taste
1/4 cup olive oil
Salt and pepper to taste

Trim asparagus by holding spears, one at a time, with one hand about halfway up the stalk, bottoms up. Then grasp the bottom of the stalk with the other hand and bend until it breaks. It will break where the bottom begins to toughen. Wash spears and set aside.

Preheat oven to 400° F.

Snap rosemary sprigs in half. Place in a micowaveable dish with oil and cook on half power for a minute.

Then place oil, rosemary and asparagus in a cast iron or other ovenproof skillet. Rub or brush asparagus thoroughly with oil. Let marinate 30 minutes at room temperature.

Place skillet in oven and cook 10 - 15 minutes, shaking a few times to coat spears with oil and cook evenly. Drain from oil and serve.

Serves 3 or 4

Steamed Baby Asparagus

1/4 cup sugar
1 pound asparagus, trimmed
1 quart water, boiling
2 tablespoons butter
Salt and pepper, to taste

Heat heavy sauce pan over high heat. Add sugar; stirring until sugar melts. Add asparagus and boiling water. Cover pan; boil hard for 5 minutes.

Drain; plunge asparagus into ice water to stop the cooking process.

In large saucepan melt butter; add asparagus; stir until well coated and heated through. Season to taste.

Grilled Asparagus and Peppers

1/2 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon chopped onion
1 clove garlic - minced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1 pound thin asparagus, trimmed
1 large red bell pepper, cut into 1/2-inch wide strips
1 large yellow pepper, cut into 1/2-inch wide strips

Combine vinegar, oil, onion, garlic, basil, thyme, lemon pepper and salt in a small bowl until blended.

Place vinegar mixture, asparagus and bell peppers in a large resealable plastic food storage bag. Close bag securely, turning to coat. Marinate 30
minutes, turning, after 15 minutes.

Grease and preheat grill.

Drain asparagus and bell peppers; reserve marinade.

Grill 6-8 minutes or until tender, turning halfway through grilling time and brushing with reserved marinade.

Asparagus Parmesan

2 lb. fresh asparagus
Boiling water with 1/2 teaspoon salt
1/4 cup butter
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese

Preheat oven to 350*. Butter a 1 qt. shallow baking dish.

In large. skillet, add salt to 1/2 inch water and bring to boiling. Add
asparagus spears; cover and boil just until tender (8 to 10 min.)
Drain. (or microwave in a small amount of water for just a minute or
two)

Layer half the asparagus in baking dish; dot with half the butter and
sprinkle with half the pepper. Repeat layers. Sprinkle Parmesan
cheese over top.

Bake 5 minutes or until hot.

Asparagus Casserole

2 cups fresh asparagus, cut into 2-inch lengths
1 can cream of mushroom soup, undiluted
4 ounces mushrooms, sliced
2 cups grated Cheddar cheese, divided
1 can or 3 ounces French fried onion rings

Butter casserole dish. Place layer of asparagus on bottom, then add soup. Add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350* F. for 30 minutes or until bubbly.

Sprinkle onion rings on top and return to oven for 5 minutes more.

Asparagus and Mushroom Frittata

1 tablespoon butter
3 tablespoons olive oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 pound fresh mushrooms, sliced
6 large eggs
1 tablespoon water
1 teaspoon chopped fresh thyme or a sprinkle of dried
3 tablespoons freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese

Preheat oven to 325* Fahrenheit.

Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in mushrooms, and continue cooking about 5 minutes.

In a medium bowl, whisk together eggs, water, and thyme. Pour into skillet, and reduce heat to low. Cover, and cook 5 minutes.

Transfer skillet to preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top mixture with cheeses. Turn on the broiler, and broil until cheeses are melted and lightly browned.
Serves 6