Posts Tagged ‘Asparagus’

Prosciutto Wrapped Asparagus

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

Ingredients

ASPARAGUS
1lb asparagus, trimmed
6 slices prosciutto
1 tablespoon olive oil
pepper to taste

HOLLANDAISE SAUCE
12 tablespoons unsalted butter, softened
6 large egg yolks
1/2 cup boiling water
2 teaspoons lemon juice
1/8 teaspoon cayenne pepper
salt

Directions
Preheat the oven to 400F. Wrap the asparagus with the prosciutto in bundles of 3.
Place the bundles on a baking sheet, drizzle with oil, and season with pepper to taste.
Roast for 10-30 minutes, or until the asparagus is tender.
Meanwhile, make the hollandaise sauce. Set 1/2″ water in a saucepan, and heat it so it’s barely simmering. Whisk together the butter and egg yolks in a large, heat-resistant bowl that it set just over the barely simmering water. the bowl shouldn’t touch the water. Mix until the eggs and butter are smooth and homogeneous.
Slowly add 1/4 cup boiling water and cook, whisking constantly until thickened and the sauce reads 160F on an instant-read thermometer (about 7-10 minutes). Remove the sauce from the heat and stir in the lemon juice and cayenne. Season with salt to taste.
Serve the asparagus with the hollandaise sauce drizzled over top.

Asparagus & Water Chestnuts

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

1 – 8 oz can Water Chestnuts, drained

1 bundle of fresh Asparagus (about 12)

2 tablespoons of Olive Oil

1 whole sweet onion diced

1/4 of a stick of butter

1 small dash of cayenne (for a little heat) optional

Directions

Heat the olive oil in a skillet over medium-high heat. Add the onion, water chestnuts, cayenne, butter and cook for about 25 minutes  or until the onions are almost caramelized. This will also give the water chestnuts time to absorb the onion and cayane flavors as well as buttery! Meanwhile…

Rinse the Asparagus well, cut off the ends of the stalks if needed. Do not shake off any water from the asparagus. Lay the very watery asparagus on a stack of 4 or 5 pieces of paper towels, sprinkle them with a little salt and pepper. Then, wrap them tightly in the damp paper  towels laying open end down. Microwave for about 3 or 4 minutes on high or until the asparagus is done, but still a little crunchy. This will preserve the beautiful green color of your fresh asparagus!

Place the asparagus on the plate, garnish with the onion and water chestnut mixture and a little chives, serve hot!

 

 

Roasted Asparagus

Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

Ingredients
1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom
1 tablespoon olive oil
1 medium lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
Freshly ground black pepper

Directions
Heat the oven to 500 degrees F.
Lay the asparagus on a long double layer of heavy-duty aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray. Roast in the oven for 5 minutes. Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more. Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute. Transfer to a serving platter and serve immediately.

Recipe by Alton Brown! It’s simple and yet so tasty!

Reverse Seared Pork Porterhouse Chops

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Photo By Carolyn Davidson Hicks

Ingredients:

2 thick pork chops, jaccarding each one to tenderize them

Olive Oil

Adobo spice

Grill (reverse seared)

 

Directions:

Rub each one on both sides with Olive Oil. Spread evenly on both sides with Adobo spice.  Marinate overnight. When you are ready to grill, use a paper towel to remove any excess liquid. Reverse sear by placing them on the cooler side of the grill, when almost done, place on the hottest side of the grill for grill searing marks! Grill until internal temperature is 145 F.

Suggested serving with Uncle Bens Long Grain and Wild Rice with Bush’s Best Black Beans blended in. Be sure to save 1 tablespoon of the juice and beans to smash. Then, rinse the black beans and add the smashed beans and juice back in with a splash of Olive Oil and salt and  pepper, before adding them to the rice.  Toss gently. Serve Pork Chops with freshly steamed Asparagus!

Note: By tenderizing them, they will be tender and not like a lot of pork chops that can be dry and  rubbery. Follow the directions on the box of rice for timing, etc.

 

Bacon Wrapped Asparagus

Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

Divide asparagus into bundles of 3-4 spears.

Wrap each bundle in a slice of bacon ( precook in microwave for about 3 minutes).

Sprinkle each bundle with Dizzy Pigs Pineapple Head and grill. (there are many spices you may want to you instead of  our choice)

You can tuck each end of the bacon under the other to hold in place!

Grill it!

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