Chef Monika’s Favorite Asparagus Recipes Prosciutto-wrapped Roasted Asparagus with Hollandaise Sauce INGREDIENTS 1 pound asparagus, trimmed 2 tablespoons olive oil Pinch of kosher salt and freshly ground pepper to taste 8 slices prosciutto 3 egg yolks 1 tablespoon lemon juice 1 tablespoon water Pinch freshly grated nutmeg 1/2 teaspoon smoked paprika 1 stick butter, melted DIRECTIONS To roast the asparagus: Place asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently and arrange in a single layer on the baking sheet. Roast in a 375-degree oven for approximately 5 to 7 minutes or until just tender but not floppy. Wrap approximately 3 to 4 asparagus stalks in one slice of prosciutto and place on a serving dish. For the Hollandaise sauce: Place the egg yolks, lemon juice, water, salt, pepper, nutmeg, and paprika in a blender. Puree until smooth and creamy. Carefully add hot butter to the egg yolks while blending at a low to medium speed, increasing speed until the mixture thickens and becomes pale yellow. Pour the Hollandaise sauce over the asparagus bunches. This recipe yields approximately eight servings.
Parmesan Balsamic Roasted Asparagus
Curry Tempura Fried Asparagus with Spicy Remoulade Sauce
INGREDIENTS 1 pound asparagus, trimmed 2 tablespoons sesame oil 2 tablespoons balsamic vinegar Smoked sea salt and freshly ground pepper to taste 1 teaspoon garlic powder Pinch freshly grated nutmeg 2 tablespoons freshly grated Parmesan cheese
INGREDIENTS 1 pound asparagus, trimmed 1 cup flour Pinch of kosher salt and freshly ground pepper 1 teaspoon curry powder 1 cup club soda 6 cups grapeseed oil for frying
DIRECTIONS Preheat oven to 375 degrees. Place asparagus on a baking sheet. Drizzle with sesame oil and balsamic vinegar. Season with salt, pepper, garlic powder, and nutmeg. Toss gently to coat asparagus thoroughly. Arrange in a single layer on a baking sheet. Sprinkle with Parmesan cheese. Roast for approximately 7 minutes or until the cheese is melted and the asparagus is tender. This recipe yields approximately six to eight servings.
For the remoulade sauce: 1 cup mayonnaise 2 garlic cloves, minced 3 green onions, chopped 2 tablespoons cilantro, chopped 2 tablespoons Italian parsley, chopped 1 tablespoon capers, chopped 1 tablespoon green olives, chopped 1 teaspoon Dijon mustard 1/2 teaspoon Worcestershire sauce 1 tablespoon lemon juice 1 teaspoon curry powder 1 teaspoon Sriracha DIRECTIONS
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For the tempura: Combine the flour, salt, pepper, and curry powder. Whisk together. Slowly add the club soda until the batter is about the consistency of pancake batter. If it’s too thin, add some flour. Too thick, add more club soda. Toss the asparagus spears in the tempura batter and fry in batches in grapeseed oil that has been heated to 350 degrees. Fry until golden brown and crispy. Drain on a wire cooling rack. For the remoulade sauce: Combine all the ingredients in a mixing bowl. Serve the tempura fried asparagus with the remoulade sauce. This recipe makes about six to eight servings.
16 April 2021 | HG&L in the Illinois Valley | A NewsTribune Publication
