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ATTN: Blane & Trixxee - cjs - 11-02-2012
You two asparagus lovers - I was looking thru old recipes I've made (looking forpizza topping ideas-as if I don't have enough for 6 more books...) and ran across this one that I had forgotten all about.
Asparagus, Chicken & Mushroom Stir-Fry - C@H, Issue #32, page 40.
I made this Jan. 19, 2010 and we liked it very much - must have had leftover pork, because I subbed it for the chicken.
Don't know if either of you have tried this one.
Re: ATTN: Blane & Trixxee - cjs - 11-02-2012
Well, hell, look what I ran across also -
* Exported from MasterCook *
CHILLED ASPARAGUS SOUP with TIMBALE OF CAVIAR, CRAB & AVOCADO
Serves 8
1/4 cup butter
3 small leeks -- white & pale green parts only, 4 cups approx.
2 Ibs. asparagus -- ends trimmed, coarse chop
1 1/3 quarts chicken stock -- or canned low-salt broth (43 oz.)
1 quart chopped spinach leaves -- 4 ~ oz.
1/2 cup flaked fresh crabmeat
2 2/3 tablespoons fresh lemon juice
1 1/3 tablespoons minced shallot
1 cup diced peeled pitted avocado
2 2/3 tablespoons good-quality black caviar (such as oestra)
Melt butter in heavy large pan over med. heat. Add leeks & sauté till soft, about 5 min. Add asparagus and stock; bring to boll. Reduce heat to med., cover & simmer till asparagus is tender, about 8 min. Add spinach, cover & simmer till wilted, about 4 min.
Working in batches, puree soup in blender till smooth. Transfer soup to large bowl; season to taste with salt & pepper. Cool, then cover & chill till cold, at least 2 hours and up to 1 day.
Mix crabmeat, 1 T. lemon juice & shallot in small bowl. Season to taste w/salt & pepper. Mix avocado & remaining I T. lemon juice in another small bowl; mash coarsely. Season to taste w/salt & pepper.
Place tomato can or biscuit cutter in center of one soup bowl.
Spoon in 1 T. avocado mixture; smooth top.
Spoon in 1 T. crab mixture; press lightly to compact.
Spoon in 1 T. avocado mixture. Top with 1 tsp. caviar.
Carefully lift off can. Repeat in remaining soup bowls with remaining timbale Ingredients. Ladle soup around each timbale. Serve immediately.
Over the years, I now have pvc that I use rather than any metal rings - works much better.
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I still haven't figured out what's wrong with the scanning part of my new printer, so I can't scan in the picture, but this is a beautiful presentation. And the whole dish is just outstanding.
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and, of course, you knew I'd bring this up:
Asparagus, prosciutto, dried figs, Parmigiano-Reggiano Pizza
stay tuned, since I'm still in the 2010 book I may run across more ideas for you.
Re: ATTN: Blane & Trixxee - Harborwitch - 11-02-2012
Oh cr@p! Good grief that soup sounds good.
Re: ATTN: Blane & Trixxee - losblanos1 - 11-02-2012
Jean, thanks! The stir fry looks great. One can never have enough asparagus recipes.
Re: ATTN: Blane & Trixxee - Trixxee - 11-02-2012
Sounds good Jean! Thank you. Asparagus is on sale again for $1.99.
Re: ATTN: Blane & Trixxee - Gourmet_Mom - 11-02-2012
I can't get over the prices you two get asparagus for! It's usually $3.99 here and looks crappy half the time!
Re: ATTN: Blane & Trixxee - cjs - 11-02-2012
****whisper(their families have to be peeing green....)****whisper
Re: ATTN: Blane & Trixxee - Harborwitch - 11-02-2012
Quote:
****whisper(their families have to be peeing green....)****whisper
It's almost $5 a lb here and looks awful. I'm also not really fond of buying produce from Peru, etc. If the craving gets bad enough . . .
Re: ATTN: Blane & Trixxee - Lorraine - 11-02-2012
Great recipe, but I haven't seen asparagus here in ages.
Re: ATTN: Blane & Trixxee - Roxanne 21 - 11-03-2012
This was a good recipe---and easy!!