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Fairway's Asparagus 3 Ways

Updated 12:14 PM EDT, Thu, Mar 31, 2011

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Sara and Dan and Mitchel of Fairway cook up asparagus three ways! Asparagus Hollandaise, roasted asparagus with Serrano ham, and risotto are on the menu.

Asparagus Hollandaise
Feeds 4

Ingredients
2 bunches thick asparagus
8 egg yolks
juice from 1 lemon
1 cup clarified butter
3-4 splashes tabasco sauce
3 cracks fresh pepper
3 pinches sea salt
1 pinches kosher salt (for water)
sea salt to finish

Cooking Instructions
Add a pinch of salt to a pot of water and bring to a boil. Bring down
to a simmer, wash asparagus, add to pot and poach for 5-7 minutes. Take
asparagus out of pot and drain well on a paper towel.

Place your egg yolks in a stainless steel bowl and whisk for 30 seconds
then place place the bowl on top of your pot of simmering water. The
bottom of the bowl should not touch the water. Whisk continuously for
3-4 minutes until the egg yolks thicken and turn pale. Take the bowl
off the pot and add the clarified butter slowly, whisking it in. The
sauce should be a little thicker than heavy cream. Add salt and pepper
and whisk. Add lemon juice and tabasco and whisk. Spoon over asparagus
immediately and add sea salt to finish.

Roasted Asparagus with Serrano Ham
Feeds 4

Ingredients
16 slices serrano ham
2 bunches thick asparagus
2 tablespoons olive oil
salt to taste
pepper to taste

Cooking Instructions

Was asparagus and drain on a paper towel. Place on a baking sheet and
drizzle with olive oil and add salt and pepper to taste.

Place the asparagus in a 475 degree oven oven for 10-15 minutes until
they become charred. Take the asparagus out of the oven and let sit in
an ice bath for 3-4 minutes. Place 1/2 bunch of asparagus on each plate
and lay 4 slices of serrano ham per plate over the asparagus leaving the
asparagus tips showing. Enjoy!


Risotto
Feeds 4

Ingredients
3 bunches thin asparagus
3 cloves garlic
1 1/2 quarts chicken stock
1 1/4 cups risotto
1/2 cup olive oil
1/4 cup white wine
Parmigiano Reggiano to taste
salt to taste
pepper to taste

Cooking Instructions
Wash your asparagus and cut off the tips. Set aside. From the top, cut
1 inch down the stalk and add to your asparagus tips. You can discard
the rest.

In a heavy pan, heat half of the olive oil over a medium heat. Add the
garlic and saute for 5 minutes or until the garlic gets nice and brown.
Do not burn. Remove the garlic from the oil and throw the garlic away.
Keeping the leftover oil in the pan, add the asparagus and 1/2 quart
chicken stock and saute for 3 minutes. Place the contents of the pan in
a food processor and puree until the mixture becomes smooth.

Place the rest of your oil in the pan over a medium heat. Add the
risotto and cook for 3-4 minutes to toast. Add the wine and reduce by
half for 3-4 minutes. Add a quart of chicken stock. Bring to a boil then
bring down to a simmer. Stir often. After 5 minutes, add the asparagus
puree. Continue to stir often for 20 more minutes. Add salt and
pepper, mix and plate. Finish with Parmigiano Reggiano to taste.

Chefs Note: You can keep the asparagus tips whole and add them to your
pan when you add the puree.

 

Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.

First Published: Mar 30, 2011 3:25 PM EDT

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