Asparagus With Red And Yellow Coulis Recipes

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus in large bowl of ice water to cool. Drain; pat dry.
• Spray medium nonstick skillet with nonstick spray. Heat skillet over medium heat. Add shallots and sauté 1 minute. Add peas and sauté 2 minutes. Add broth. Bring to simmer. Transfer mixture to blender. Add 1 teaspoon tarragon. Purée until smooth, about 3 minutes. Season pea coulis with salt and pepper.
• Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness. (Can be prepared 1 day ahead. Wrap asparagus in paper towels. Cover asparagus, pea coulis and veal separately and refrigerate.)
• Spray 2 large nonstick skillets with nonstick spray. Heat over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillets; sauté until brown and just cooked through, about 2 minutes per side. Transfer veal to platter. Tent with foil.
• Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets. Sauté over medium-high heat until asparagus is heated through, about 2 minutes. Rewarm coulis in heavy small saucepan over medium-low heat.
• Spoon 3 tablespoons pea coulis onto each of 6 plates. Place veal atop coulis. Arrange asparagus alongside veal.

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
• When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

Steps:

• Cut peppers into quarters and remove stems and seeds.
• Simmer peppers in water to cover until tender (about 10 minutes), keeping the red and yellow ones in separate pans.
• Combine red peppers in a blender or food processor with a fourth of a cup of olive oil and enough of the cooking water to make a smooth puree. Add vinegar, salt and pepper to taste. Set the sauce aside. Repeat the process with the yellow peppers.
• Cut tough stems from asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse in cold water.
• Either cook asparagus in steamer or tie it in a bundle standing in two inches of water. Cook until spears are tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
• Pour a small pool of yellow and red sauce on either side of the asparagus on each plate. Garnish with tarragon leaves and serve at room temperature.

Steps:

• Prepare filling: heat oil in large heavy skillet over medium heat. Add shallots and garlic and cook until softened but not brown, about 3 minutes. Add mushrooms and cook over high heat, stirring frequently, until all moisture has evaporated, 10-12 minutes.
• Beat 1 egg yolk and 3/4 cup yogurt together and add to mushrooms. Reduce heat to medium and cook 2 minutes. Transfer to mixing bowl and let cool. Stir in parsley and season with salt and pepper.
• Heat large pot of water to boiling. Using kitchen string, tie asparagus spears together in bundle. Salt boiling water and add asparagus. Return water to boiling, then reduce heat and simmer 8 minutes. Drain and remove string. When cool enough to handle, cut asparagus spears 3 inches from top; set aside tips for garnish. Finely chop stems and drain again.
• Stir chopped asparagus into mushroom mixture and let filling cool to room temperature. Refrigerate at least 2 hours before filling turnovers.
• Line heavy baking sheet with parchment paper, securing corners with dabs of butter.
• Roll out each pastry sheet to 13-inch square on very lightly floured surface. Using dessert plate as guide, cut four 6-inch circles from each sheet. Lift off excess pastry, combine, and refrigerate for other use.
• Mix 1 egg yolk and the water in small bowl; lightly brush around each circle, avoiding cut edge. Place 1/4 cup cooled filling in center of each circle. Fold circles in half and seal edges with thumb and forefinger to make decorative border. Using kitchen scissors, snip 2 vents in top of each turnover. Brush tops with egg glaze. Transfer to prepared baking sheet and refrigerate 30 minutes.
• Heat oven to 400 degrees.
• Bake turnovers until golden brown, 25-30 minutes.
• Meanwhile, prepare coulis: puree bell peppers in food processor or blender. Add 1-1/2 cups yogurt, cayenne, and salt to taste and process to blend. Transfer sauce to small saucepan and heat over low heat until warmed through; do not overheat or coulis will separate. Stir in parsley.
• Meanwhile, reheat asparagus tips: melt 1 T. butter in small skillet over medium heat. Add asparagus and toss gently until heated through.
• Place hot turnovers on serving plates and spoon sauce around each turnover. Garnish with asparagus tips. Serve at once.

Steps:

• Cut peppers in quarters and remove stems and seeds. Simmer red peppers in one pan, the yellow in another, in boiling water for 10 minutes. Drain.
• Combine red peppers in a blender or food processor with half the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside. Repeat process with yellow peppers.
• Cut tough stems from asparagus. With vegetable peeler, pare away tough skin from lower half of stalk. Rinse asparagus in cold water.
• Steam asparagus until tender but firm. Drain and sprinkle with olive oil. Cool to room temperature before serving.
• On eight individual plates, pour two tablespoons red pepper sauce on one side, two tablespoons yellow pepper sauce on another. Arrange asparagus on top; garnish with tarragon.

Steps:

• Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
• Remove from heat and season with salt& pepper and the vinegar.

Steps:

• Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
• Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.

Steps:

• In a skillet, saute the shallots and garlic in 1 tablespoon of olive oil for about two minutes or so.
• Quarter 3 of the tomatoes and add to the saute pan along with the juice, parsley and basil.
• Season to taste and cook for about five minutes or until heated through.
• Whirl in food processor or blender.
• Pour wine into saute pan and stir over medium heat to deglaze.
• Add this liquid to the blender and whirl.
• Add the remaining 1/2 cup olive oil slowly and process for two minutes.
• In a large saute pan, saute the asparagus in butter until tender crisp.
• To serve, cover the bottom of four salad plates with pureed mixture; arrange five asparagus in a fan shape over the top.
• Mince the remaining tomatoes and arrange equal portions at the base of the asparagus.
• Garnish as desired with chives, scallions and basil leaves.

Steps:

• Place 1 pepper on a gas burner over medium flame, or place pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper.
• Heat a large saute pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; puree. Taste, and adjust for seasoning.