Spring Asparagus With Matzo Meal Dressing Recipes

SPRING ASPARAGUS

Steps:

• In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

SPRING LAYERED SALAD WITH ASPARAGUS AND BUTTERMILK DRESSING

Steps:

• Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.
• Meanwhile, set up a steamer in a pot of simmering water. Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes. Remove, spread out on a baking sheet and let cool.
• Whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the arugula, then add the following in separate layers: the radishes, half the broccoli, the snap peas, the pickled red onion, the remaining arugula, the remaining broccoli, and the asparagus and egg. Sprinkle the top with the almonds. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
• If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.

CHEESE MATZO BLINTZES WITH ASPARAGUS AND DILL

Steps:

• Make crêpes:
• Blend milk, matzo meal, eggs, oil, and salt in a blender until smooth. Let batter stand 30 minutes.
• Stir batter before using. Lightly brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until top is set and edge and bottom are golden, about 1 minute. Remove skillet from heat and loosen edge of crêpe with a flexible heatproof spatula. Quickly invert skillet over a plate to release crêpe. Make 11 more crêpes in same manner, brushing skillet lightly with oil for each and stacking crêpes on plate as cooked.
• Put oven rack in middle position and preheat oven to 350°F.
• Make filling:
• Cook asparagus in a wide 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with a slotted spoon to a cutting board to cool. Cut off and reserve tips, then finely chop stalks.
• Stir together cottage cheese, chopped stalks, dill, egg, pepper, and salt.
• Assemble blintzes:
• Put 1 crêpe, paler side up, on a work surface and spread a scant 1/3 cup of filling in a horizontal line just below center of crêpe, leaving a 3/4-inch border at each end. Fold in sides of crêpe over ends of filling, then, beginning at bottom, roll up to enclose filling. Transfer, seam side down, to a lightly buttered 15- by 10-inch shallow baking pan. Fill and transfer remaining 11 crêpes in same manner.
• Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes.
• Make topping just before blintzes are ready to serve:
• Heat butter in a 10- to 12-inch skillet over moderate heat until foam subsides. Add scallions and cook, stirring, until tender, about 5 minutes. Stir in asparagus tips, salt, and pepper and cook, stirring, until asparagus is heated through, 1 to 2 minutes. Remove from heat and stir in dill. Spoon topping over blintzes.

SPRING ASPARAGUS WITH MATZO-MEAL DRESSING

Steps:

• Divide the asparagus into 10 bundles and tie each bundle with kitchen string.
• Tie the chives loosely together.
• In a large deep skillet of boiling salted water cook the asparagus bundles for 3 to 7 minutes, or until the spears are tender but not limp
• Transfer the asparagus bundles with tongs to a bowl of ice and cold water to stop the cooking, transfer them with the tongs to paper towels and pat them dry
• Blanche the chives in the boiling water until they just turn bright green and plunge them immediately into the icewater
• Drain the chives, pat them dry, and discard the string.
• Tie each bundle of the asparagus with the chive and discard the string.
• Arrange the asparagus bundles decoratively on a microwave safe or heat proof platter.
• In a saucepan cook the garlic over moderately low heat, stirring until it is softened. Stir in the parsley the matzo meal and enough of the broth to make a thick sauce..
• Season the sauce with salt and pepper and spoon it decoratively over the asparagus bundles.
• The asparagus may be prepared up to this point 2 days in advance and kept covered and chilled.
• Reheat in a microwave or oven until it is just heated through.
• Just before serving sprinkled the asparagus with the lemon juice

CITRUS-OIL-MARINATED SPRING VEGETABLES

Steps:

• Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
• Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
• Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
• Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
• Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.

SPRING ASPARAGUS, HAM AND POTATO SALAD - HONEY MUSTARD DRESSING

Steps:

• Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
• Choose two attractive plates or bowls and start to assemble the salad.
• Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
• Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
• Pour over the honey & mustard dressing - giving the salad a liberal dousing!
• Season and scatter the chopped chives and/or the chopped chervil over the top.
• Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
• Optional ideas:.
• You could also add peas, broad beans, olives or crispy bacon!