Title: Artichoke And Asparagus Salad With Strawberry Dressing
Yield: 6 Servings
Ingredients
------------------------------SALAD-----鈥?br>
1 lettuce leaves
6 sm artichokes; prepared and,
-cooked
1 lb asparagus spears; cooked
-and, chilled
1/3 c carrot; shredded
1/3 c red cabbage; shredded
----------------------STRAWBERRY DRESSING-----------------------------
1/2 c buttermilk
1 c fresh strawberries; sliced
2 ts honey
1/4 ts allspice
Instructions
On 6 salad plates, arrange lettuce leaves Halve artichokes lengthwise;
remove and discard center petals and fuzzy centers. Remove outer leaves of
artichoke and reserve to use as garnish. Trim out hearts and slice thinly.
Arrange artichoke slices on lettuce leaves with asparagus spears, shredded
carrot and cabbage. Add a few artichoke leaves for garnish.
For Dressing: In blender or food processor, measure all dressing
ingredients. Cover and process until mixture is smooth. Yield: 1 1/4 cups
dressing.
Serving Suggestion: Prepare, cover and refrigerate salad plates up to 4
hours before serving time. Chill dressing and spoon onto salad just before
serving. Makes 6 salads.
Nutrients Per Serving: Calories: 103; Protein: 6.6 g; Carbohydrates: 20.5
g; Fat: 1 g; Calories from fat: 12%; Calories from saturated fat: 2%;
Sodium: 189mg; Cholesterol: 0 mg; Dietary fiber: 5 g.
Entered in MasterCook by suechef@sover.net 4/25/98
Recipe by: California Artichoke Advisory Board
Posted to MC-Recipe Digest by Sue on Apr 25, 1998Need a good recipe for artichoke and asparagus.?
MADE MISTAKE try them as a salad. blanch them in boiling h2o for 1-3 min. put in ice bath asap! you then can add anything else you like. few cashews, onion (red is best), olives, carrots, yellow-purple-red-peppers etc. add your fav dressing (olive oil, vinnegaret, or just add garlic, thyme, fennel seed, fresh basil(my fav), to your own oil and vinegar blend. chill in fridge in marinade 2 hours. be creative, have fun, and whatever you do, season to taste a little at a time and no books!!! im sure you will WOW everyone!
Cream of Fresh Asparagus Soup
INGREDIENTS:
1 1/2 pounds fresh asparagus
1 1/2 cups chopped onion
6 tablespoons butter
1 pinch salt
6 tablespoons all-purpose flour
2 cups water
4 cups hot milk
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons soy sauce
DIRECTIONS:
Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.
As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.
Cream of Asparagus Soup
INGREDIENTS:
1/4 cup margarine
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
3/4 cup half-and-half
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
DIRECTIONS:
Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
Puree soup in a food processor or blender in batches. Return to pot.
Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot
I usually steam my asparagus and then you can eat it with any saouce or simply with a bit of olive oil and Parmesan sprinkled on top.
I am also a great fan of artichoke, have you ever tried it raw? Just dipping it in pinzimonio? Other wise clean and cut it, fry in tiny amount of olive oil and garlic and add some cherry tomatoes, delicious.
I have few presciptions,however what new always comes right.
The way i prepare asparagus is steamed for 10 mins so they still have all the vitamins and goodness then squeeze some lemon juice and some extra virgin olive oil whilst still hot. a bit of salt and pepper and voila! yumyum. Easy and good for you
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