Asparagus Timbale Recipes

Steps:

• Cut asparagus into 1 inch pieces. In a small frying pan, melt the butter and saute the scallion and asparagus for a few minutes until both are fairly soft. Place the mixture in the bottom of a well-oiled 1 quart casserole.
• In a bowl, beat the cheese, milk, salt and tarragon into the egg. Pour this mixture over the asparagus mixture in the casserole.
• Bake in a 350 degree oven for 30 to 40 minutes or until a knife inserted in the center comes out clean.
• Let cool for 10 minutes, then serve.

Steps:

• Separately rinse the grains, then cook barley, wheat berries and rices, each in a separate pot, starting in clean, cold water with aromatic herbs in each. Just prior to each grain becoming tender, season with salt and pepper.
• When just fully cooked pour any excess water from each pot and spread grains out on a shallow baking pan and cool quickly.
• Season and steep couscous in an equal volume of cold water or even better a combination of orange juice and water. Allow to rehydrate then rub grains between your hands to fluff them.
• Heat butter in large saute pan (preferably nonstick), and saute vegetables and garlic until tender.
• Season, add thyme, nuts and all the prepared grains and saute them together.
• Adjust seasoning.
• Meanwhile reduce vegetable stock and wine by 2/3. Add cream and bring to boil, reduce slightly. Add cheese and melt to thicken. Season and add thyme.
• Season (you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must).
• Shape the hot grains in a timbale mold. Pour the sauce around. Accompany with a saute of asparagus spears (start with approximately 1 pound, trimmed and blanched) and mixed wild mushrooms (again, start with a scant pound, trimmed and cut into different shapes).
• Garnish with herb sprigs.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
• Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
• Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.