Text 4930, 107 rader
Skriven 2010-12-13 20:06:00 av Dave Drum (48604.cooking)
   Kommentar till text 4889 av JIM WELLER (1:123/140)
Ärende: Asparagus
=================
-=> JIM WELLER wrote to NANCY BACKUS <=-

 NB> We eat them plain, but some people
 NB> like to add butter and/or seasonings as well.

 JW> When I grew my own, the first batch of the year was always eaten
 JW> plain, so as to fully enjoy it's first green of the spring flavour:
 JW> steamed, S&P, lemon, butter but after that I got creative...

 JW> drizzled with olive oil and balsamic vinegar and roasted with salt
 JW> and pepper

 JW> cream of asparagus soup

 JW> or asparagus, leek and potato chowder

 JW> pickled (makes great stir sticks for Caesars)

 JW> combined with tarragon and boiled carrots

 JW> or green peas and dill

 JW> covered in Hollandaise or Bearnaise sauce, with poached eggs for
 JW> breakfast

 JW> stir fry with ginger and soy

 JW> crab and asparagus pasta salad.

Whassamatta with just picking a few nice tender shoots and eating them out of
hand? No cooking, no salt, no lemon, just chew and enjoy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus w/Black Beans & Beef
 Categories: Oriental, Beef, Vegetables, Wine
      Yield: 4 servings
 
    1/2 lb Beef; sliced, marinated
      1 lb Asparagus
    1/4 ts Baking soda
           +=DISSOLVED IN=+
      2 ts Water
      1 tb Chinese fermented black
           - beans
           +=MINCED WITH=+
      4 cl Garlic
      1 ts Rice wine
      2 ts Soy sauce
           Peanut oil

MMMMM-------------------------MARINADE------------------------------
      1 ts Cornstarch
      1 ts Soy sauce
    1/2 ts Rice wine
    1/2 ts Sugar
    1/4 ts MSG (opt)
    1/2 ts Salt

MMMMM----------------------GRAVY MIXTURE----------------------------
      1 ts Cornstarch
    1/3 c  Water
 
  Cut the beef when it is partially frozen, and cut it
  across the grain into thin slices.
  
  Stir baking soda solution into the beef (to help
  tenderize it). Stir in the marinade. Then stir in 1
  tsp peanut oil and marinate the beef for one hour or
  more in the refrigerator.
  
  Heat 1 tablespoon peanut oil over high heat, add 1/2
  teaspoon salt. Stir in asparagus. Add 1/4 cup water.
  Cover pan for 2 minutes, and do not lift lid. When
  done, remove to a platter.
  
  Over high heat, add 1 tablespoon of oil. Stir-fry the
  RINSED black beans and garlic mixture. Stir for a few
  seconds. Add the beef. Stir-fry quickly until
  barely. Do not overcook or the beef will become
  tough. Sizzle in 1 tablespoon of rice wine and 2
  teaspoons of soy sauce. Stir in asparagus.
  
  Add gravy mixture. Stir until thickened. Serve hot.
  
  SOURCE: Stella Chan's Secrets in the Art of Chinese
  Cooking.
  
  Posted by Cate Vanicek
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Oh thrice & four times happy, those who plant cabbages - Francois Rabelais
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