Asparagus In Ambush Recipes

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

ASPARAGUS IN AMBUSH

Steps:

• Preheat the oven to 350°F. With a serrated knife cut off the top fourth of each roll to form a lid and with a fork remove and discard the soft inner portion of the bottom sections, leaving two 1/4- to 1/2-inch-thick shells. In a heavy saucepan melt the butter over moderately low heat, brush the insides of the bread shells and the lids lightly with about half the butter, and bake the shells and the lids on a baking sheet in the oven for 8 to 10 minutes, or until they are pale golden and crisp.
• While the shells are baking, cook the onion in the remaining melted butter over moderately low heat, stirring, until it softened. Add the flour and cook the roux, stirring, for 2 minutes. Add the milk in a stream, whisking, and bring the mixture to a boil, whisking. Add the nutmeg, the zest, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 3 minutes.
• While the sauce is simmering, steam the asparagus in a steamer set over boiling water, covered, for 3 to 4 minutes, or until it is crisp-tender. Divide the asparagus between the bread shells, stir the parsley into the sauce, and spoon the sauce over the asparagus. Top the asparagus with the lids.