The Queens Holiday Asparagus Recipes

ROASTED ASPARAGUS WITH HOLLANDAISE

Steps:

• Preheat oven to 450 degrees F.
• Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
• Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

THE BEST ROASTED ASPARAGUS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
• Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
• Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
• Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

HOLIDAY ASPARAGUS

Steps:

• Sauté almonds and cranberries in heated oil set to medium.
• While sautéing, chop asparagus into 2 inch pieces.
• When almonds are about to turn a golden brown, move almonds and cranberries to a casserole and set aside.
• In the same oil, sauté asparagus until they are a beautiful bright green.
• When finished, add asparagus and Feta cheese to the casserole and toss lightly until mixed thru.
• Serve immediately while still warm.

THE QUEEN'S HOLIDAY ASPARAGUS

Steps:

• In a small pot simmer the vinegar, sugar, water, salt, pepper and both pickle juice's till the sugar has completely dissolved, this usually takes about a minute. Once the sugar has dissolved simmer for 5 minutes and turn off and let the brine cool down.
• Seed and remove the pith from one jalapeno pepper but keep it in the other ones.
• Chop the jalapeno peppers, the red onion, chipotle pickles and sweet pickles.
• Once the brine has cooled add the jalapeno, red onion and both pickles, mix and let sit out for 30 minutes, stirring often.
• Cut the roasted red peppers into strips.
• Trim the asparagus { breaking at the snap part } and bring a pot of salted { 1 tablespoon sea salt } water to a rolling boil, add the asparagus and blanch for 1 to 1 & ½ minutes { depending on how large the asparagus are }. Remove them and put them into ice cold water. Drain and set aside.
• Put the cooled asparagus into the Mason jars and add the roasted red peppers. Add the brine and chopped vegetables to the jars.
• Do not pack the asparagus in the jars to tightly; you want them to soak in the brine. You'll notice that this brine only come ½ up the jars. I've tried this with the brine coming all the way to the top, but I felt it made the tips to mushy. The way I do it is to once a day I'll CAREFULLY turn the jar over leaving it for 24 hours{ making sure the lids are screwed on tight}.These are ready to eat after 2 days, but the longer they sis the better they taste.
• When you are done cutting the jalapeno's make sure to wash your hands thoroughly. And you can control the amount of kick, by de-veining & seeding two or all three of the jalapenos.
• And also when trimming the asparagus depending on how big your Mason jar is you may have to trim them further to make sure they will fit.