5-9-12: What's Cookin'?

Tom talks with chef Sascha Wolhander of Sascha’s 527 about spring vegetables–specifically, asparagus.

Prosciutto Wrapped Asparagus

• 12 Asparagus Spears Blanched
• 12 Slices Prosciutto Sliced in Long Strips
• Container of Boursin Cheese, or Blue Cheese Spread or Honey Mustard

Procedure:

1. Spread either of the cheeses or honey mustard on the prosciutto
2. Wrap the prosciutto around the asparagus leaving the tip
   

   PHOTO: Esteban Cavrico (Flickr Creative Commons)

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3. Serve as an appetizer

Asparagus with Smoked Salmon

•  12 Asparagus Spears Blanched
• 12 Slices of smoked salmon
• Boursin cheese or dill, onion, lemon flavored cream cheese

Procedure: Follow the same procedure described above

Grilled Asparagus

• 1 lb Fresh Asparagus
• 2 tbs olive oil

Procedure:

1. Wash and snap the woody ends off of the asparagus
2. Toss in olive oil
3. Place on grill for 5 minutes or until tender, al dente
4. Top with any of the following:

•                 Toasted pecans, almonds, walnuts
•                 Crumbled goat cheese, feta, blue cheese
•                 Favorite vinaigrette

Stir – Fried Asparagus with Ginger and Soy

• 1lb Fresh Asparagus ( If skinny can be used without blanching, if fatter blanch for 3 minutes and shock in ice water than proceed with rest of the recipe)
• 2 tbs of peanut oil or oil of preference
• 2tbs soy sauce
• 2tbs water
• 1tbs chopped garlic
• 1tbs chopped ginger

Procedure

1. Heat oil in sauté pan or wok
2. Add ginger and cook till softened
3. Add asparagus, soy and water and garlic
4. Saute till asparagus is tender ( al dente)
5. Top with chopped scallions

Garlic  Lemon Asparagus

• 1 lb of Asparagus(If skinny proceed with recipe, if fatter blanch for 3 minutes and shock in ice water and then proceed)
• 2 Tbs. of oil
• 1 tbs of minced chopped garlic
• 1tbs of lemon peel
• Red pepper flakes to taste
• ½ cup of chicken stock
• 1teaspoon butter
• ¼ cup Italian flavored breadcrumbs

Procedure:

1. Heat oil
2. Add asparagus, garlic, lemon peel , pepper flakes sauté for minute
3. Add stock and let cook until the most of the liquid is gone
4. Add butter and flavored breadcrumbs until toasted
5. Serve with lemon wedge

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