Asparagus Timbales Recipes

TIMBALE OF GRAINS WITH WILD MUSHROOMS, ASPARAGUS AND A SAUCE OF GOAT'S FETA

Steps:

• Separately rinse the grains, then cook barley, wheat berries and rices, each in a separate pot, starting in clean, cold water with aromatic herbs in each. Just prior to each grain becoming tender, season with salt and pepper.
• When just fully cooked pour any excess water from each pot and spread grains out on a shallow baking pan and cool quickly.
• Season and steep couscous in an equal volume of cold water or even better a combination of orange juice and water. Allow to rehydrate then rub grains between your hands to fluff them.
• Heat butter in large saute pan (preferably nonstick), and saute vegetables and garlic until tender.
• Season, add thyme, nuts and all the prepared grains and saute them together.
• Adjust seasoning.
• Meanwhile reduce vegetable stock and wine by 2/3. Add cream and bring to boil, reduce slightly. Add cheese and melt to thicken. Season and add thyme.
• Season (you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must).
• Shape the hot grains in a timbale mold. Pour the sauce around. Accompany with a saute of asparagus spears (start with approximately 1 pound, trimmed and blanched) and mixed wild mushrooms (again, start with a scant pound, trimmed and cut into different shapes).
• Garnish with herb sprigs.

ASPARAGUS TIMBALE

Steps:

• Cut asparagus into 1 inch pieces. In a small frying pan, melt the butter and saute the scallion and asparagus for a few minutes until both are fairly soft. Place the mixture in the bottom of a well-oiled 1 quart casserole.
• In a bowl, beat the cheese, milk, salt and tarragon into the egg. Pour this mixture over the asparagus mixture in the casserole.
• Bake in a 350 degree oven for 30 to 40 minutes or until a knife inserted in the center comes out clean.
• Let cool for 10 minutes, then serve.

ASPARAGUS PESTO

Steps:

• Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
• Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
• Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
• Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.