From the Garden II
From the Garden II
Art Print

Kruse-Kolk, Alie
Buy at AllPosters.com


 

 

 

 

 

www.SurLaTable.com
Sur La Table
Special Offers

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Vegetable Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Asparagus with Mixed Mushrooms
and Parmesan

 

 

Premium wines and gourmet gift baskets
Thousands of premium wines and gourmet gifts

“Cooking is not a set of dogmas
but a craft that can be learned and enjoyed.”

~ Mark Bittman


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 


 

 

 

 

 


Home Cooking
with Jean-Georges:
My Favorite Simple Recipes

 

 

 

 

 

 

igourmet.com
Shop igourmet.com 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Asparagus and Mushrooms at Stall in Pike Place Market, Seattle, Washington, USA
Asparagus and Mushrooms at Stall in Pike Place Market, Seattle, Washington, USA
Photographic Print

Ricca, Connie
Buy at AllPosters.com
 

 


La Belle Cuisine

 


Asparagus with Mixed Mushrooms
and Parmesan

Jean-Georges: Cooking at
Home with a Four-Star Chef

by Jean-Georges Vongerichten and Mark Bittman,
1998, Broadway Books

Alibris

“This quick, simple, and lovely dish can be given four-star elegance if
you choose to make the optional asparagus ‘jus’. It makes great use
of peelings and trimmings and, as Jean-Georges says, ‘I think the
peelings actually have more flavor than the interior.’ Do not use
pencil-thin asparagus here; in fact, the thicker the better.
These make a nice first course, or a good side dish for something
straightforward…”

Makes 2 main-course or 4 appetizer or side-dish servings

About 1 pound of the largest asparagus
you can find (12 jumbo)
1/4 cup extra-virgin olive oil
12 ounces mixed mushrooms, trimmed,
washed, and roughly chopped
(about 4 cups)
1shallot, minced
2 garlic cloves, minced
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
1/4 cup chopped chives

1. Set a large pot of salted water to boil. Make the asparagus jus if you
like (recipe follows).
2. Place 2 tablespoons of olive oil in a 10-inch skillet and turn the heat
to medium-high. Add the mushrooms, shallot, and garlic, along
with a sprinkling of salt and pepper. Cook over medium heat, stir-
ring occasionally, until most of the mushroom liquid evaporates,
about 10 minutes. Turn off the heat, but keep the mushrooms
warm.
3. Meanwhile, poach the asparagus spears in the boiling water, just until
they begin to become tender, 2 to 4 minutes depending on their
thickness. They should still be slightly crunchy. Plunge them into
ice water, drain, then dry on a towel.
4. Place the remaining 2 tablespoons oil in a 12-inch skillet and turn the
heat to medium-high. When the oil is hot, add the asparagus spears.
Brown them lightly, turning as each side browns. Sprinkle them with
pepper, but not salt.
5. When the asparagus are lightly browned, sprinkle them with the Parme-
san and shake the pan once or twice to distribute it. Stir the chives into
the mushrooms.
6. To serve, place a portion of the asparagus on each plate, then top
with a portion of the mushrooms. Spoon a bit of the asparagus jus
around the plate if you like.

To make asparagus jus

1. Reserve all the asparagus trimmings; chop the bottoms into 1/2-inch
pieces and cook them, along with the peels, in boiling salted water
to cover (use this same water to poach  the asparagus afterward).
When very tender, after 6 to 10 minutes, drain, reserving about 1/4
cup of the cooking liquid. Purée the trimmings in a blender, adding
as much of the reserved 1/4 cup cooking liquid as necessary.
2. Heat 1 tablespoon butter in a small saucepan over medium heat.
When it melts, add the purée, salt, and pepper. Heat through, taste
and adjust seasoning, and keep warm until ready to serve.
 

Featured Archive Recipes:
Asparagus - The Royal Vegetable
Asparagus and Baby Leeks
Asparagus Clafoutis (Daniel Boulud)
Asparagus Three Ways (Alain Ducasse)
 


Index - Vegetable Recipe Archives
Rites of Spring Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: March 04, 2013.