Can any one tell me the recipe of a delicious vegetarian dish using asparagus?!
http://www.recipezaar.com/88517
Ingredients:
16 asparagus spears, trimmed
3/4 cup unbleached flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1-2 teaspoon wasabi powder, to taste (for me, more is better!)
1/4 cup water
1/2 cup beer
2 cups vegetable oil, about
Directions:
1.Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder.
2.Add water and beer to the flour mixture; whisk slowly until smooth.
3.In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat.
4.Test oil by dropping in 1/2 teaspoon of batter.
5.If it bubbles and fizzes right away, oil is hot enough.
6.Dip an asparagus spear into the batter, then carefully into the hot oil.
7.Add 7 more, and fry them all 2 to 3 minutes.
8.Using a slotted spoon, remove them to a paper towel-lined plate.
9.Repeat with remaining 8 asparagus spears.
10.Serve immediately.
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Pasta, Asparagus & Marinated Tomato Salad
http://www.recipezaar.com/261274
Ingredients:
200 g dried pasta shapes (such as gnocchi or shells)
250 g grape tomatoes, quartered lengthways
3 spring onions, finely chopped
1 tablespoon rice bran oil or sunflower oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 bunches thin asparagus, woody ends trimmed
Directions:
1.Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
2.Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
3.Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
4.Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.
Answers: Asparagus Wasabi Tempura
http://www.recipezaar.com/88517
Ingredients:
16 asparagus spears, trimmed
3/4 cup unbleached flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1-2 teaspoon wasabi powder, to taste (for me, more is better!)
1/4 cup water
1/2 cup beer
2 cups vegetable oil, about
Directions:
1.Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder.
2.Add water and beer to the flour mixture; whisk slowly until smooth.
3.In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat.
4.Test oil by dropping in 1/2 teaspoon of batter.
5.If it bubbles and fizzes right away, oil is hot enough.
6.Dip an asparagus spear into the batter, then carefully into the hot oil.
7.Add 7 more, and fry them all 2 to 3 minutes.
8.Using a slotted spoon, remove them to a paper towel-lined plate.
9.Repeat with remaining 8 asparagus spears.
10.Serve immediately.
______________________________________...
Pasta, Asparagus & Marinated Tomato Salad
http://www.recipezaar.com/261274
Ingredients:
200 g dried pasta shapes (such as gnocchi or shells)
250 g grape tomatoes, quartered lengthways
3 spring onions, finely chopped
1 tablespoon rice bran oil or sunflower oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 bunches thin asparagus, woody ends trimmed
Directions:
1.Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
2.Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
3.Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
4.Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.
I like to sautee mushrooms with yellow bell peppers in fresh chopped garlic, real Butter and olive oil for about 15 minutes on med-low heat, then serve over freshly steamed asparagus with shredded parmesan cheese and cracked pepper on top. Yum!
My favorite is to steam the tips and stalks until they are the correct doneness per your taste, Then I like to drizzle lemon or lime juice over them in an oven dish a couple pats of butter or substitute and sprinkle heavily with Parmesan cheese and pop in the broiler for 3 or 4 minutes to brown the cheese.
Serve immediately.