Asparagus Crab Tarragon Bisque Shanachie Recipes

CRAB AND ASPARAGUS SOUP

Steps:

• In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

TARRAGON ASPARAGUS

Steps:

• On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.

ASPARAGUS WITH TARRAGON LEMON SAUCE

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Drain., Meanwhile, in a small saucepan, combine olive oil and flour. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the lemon juice, tarragon and salt. Serve with asparagus.

ASPARAGUS, CRAB & TARRAGON BISQUE SHANACHIE

Steps:

• Slice the asparagus tips (about 1- 1 1/2 inches) off the spears and reserve. Slice the asparagus spears into thin slices.
• In a large soup pot, combine all the ingredients except the crab and the asparagus. Add 1 tsp salt and 1 tsp pepper.
• Bring to a simmer, then let the vegetables soften and the flavors meld for about 10 minutes. DO NOT allow the liquid to boil at this time.
• Make the roux: add the butter to a sautee pan under medium heat; when the butter has melted, add the flour, mix until the flour has cooked but retains a light color (about 5-7 minutes).
• NOTE: any extra roux can be frozen and used at a later time.
• Puree the liquid and vegetables, preferably using an immersion blender. If you must use a stand blender (or food processor), put in small batches (no more than 1/3-1/2 the volume of the blender container), so you don't send hot liquid all around and burn yourself.
• Strain through a chinois (china cap) or through cheesecloth.
• Return the liquid to the soup pot, bring to a boil, and thicken with the roux. Turn the heat down so the liquid simmers but does not boil. Adjust seasonging (salt and pepper) as needed.
• Add the crab and heat for 20-30 minutes.
• Add the asparagus slices (but NOT the tips) to the soup, allow to simmer for about 10 minutes. Adjust seasoning (salt and pepper) as needed.
• Plate into individual soup bowls, garnish with asparagus tips. Serve hot.

COLOSSAL CRAB ASPARAGUS BISQUE

Steps:

• Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
• For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ASPARAGUS WITH TARRAGON BUTTER

Steps:

• Trim woody ends from asparagus.
• Place the asparagus in a large frying pan with about 1 inch of boiling water.
• Cover with lid and cook for about 6-8 minutes, until the asparagus is tender but still firm.
• Drain well.
• Arrange the asparagus spears on a warmed serving dish.
• Make the tarragon butter by creaming together the remaining ingredients; heat it gently and pour over asparagus.
• Serve at once.

ROASTED TARRAGON ASPARAGUS

Steps:

• Place asparagus in a shallow baking dish coated with cooking spray. Drizzle with oil; sprinkle with pepper and salt. Toss to coat. Bake, uncovered, at 450° for 13-15 minutes or until crisp-tender, turning occasionally. Sprinkle with tarragon.

CREAMY ASPARAGUS TARRAGON SOUP

Steps:

• 1. Remove the root and tough outer leaves from the leek; halve lengthwise. Soak in vinegar and water to cover for 30 minutes. Rinse. Cut into 1/4-inch dice.
• 2. Heat the oil and butter in a pot. Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.
• 3. Add the broth and tarragon; bring to a boil. Add the asparagus; cover, then simmer for 30 minutes or until very tender. Uncover and cool.
• 4. Puree the soup. (If it seems stringy, pour through a strainer.) Add the cream. The soup may be served chilled or reheated over low heat; do not boil. Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves. Add a dollop of sour cream on one side of each bowl.

ASPARAGUS BISQUE

Steps:

• Thaw the asparagus.
• Combine all ingredients in saucepan.
• Bring to a boil; simmer covered 8 - 12 minutes or until asparagus is tender.
• Process with blender until smooth.
• Pour into bowl.
• Serve hot or cover and chill at least 4 hours.