Cold White Asparagus And Yuzu Soup With Crab Salad And Bay Leaf Salt Recipes

Steps:

• In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

Steps:

• Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
• Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
• Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
• Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
• Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.

Steps:

• At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning. Add 1 1/2 quarts (6 cups) water and simmer, uncovered, 30 minutes. Turn off heat and let cool, then refrigerate, covered, overnight. Then strain, discarding vegetables and spices.
• To make soup, heat olive oil in a pot over medium-high heat. Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning. Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.
• Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed. Add yuzu juice and salt and pepper to taste. Strain and refrigerate until very cold. Taste before serving; adjust seasonings if needed.
• To serve, divide crab salad among six chilled bowls. At the table, pour cold asparagus soup around salad. Sprinkle with bay leaf salt.

Steps:

• Asparagus is best and freshest in spring from a local source. Generally, the West Coast season runs from February to May; East Coast asparagus appears in May and June. Asparagus from Peru is available year-round, of course, but it is not as good.At the market, look for spears that are brightly colored and have compact, tightly closed tips. Spears that are ridged or look dry have lost their flavor. Check the root ends to see how dried out they are; if they are truly brown, reach for a different bundle.For stovetop cooking, a stainless steel or enamel-coated cast-iron pot is best. If you're stir-frying, you'll need a wok or a deep-sided cast iron skillet. For roasting, use a baking sheet or a small roasting pan.Asparagus cooks quickly, so make sure to have all your ingredients ready by the stove. It's best served warm or room temperature; ice-cold asparagus is unpleasant.
• Asparagus comes in different shades and sizes, and each has its strengths. Here are some tips on how best to choose, clean and store it. There are three colors of asparagus: green, purple and white. Green asparagus is by far the most common and is available year-round in American supermarkets. You'll find thin, medium and fat green spears in almost any market. Whatever its thickness, green asparagus should be cooked al dente. White asparagus is more common in Europe. It is white because the plants are covered in mulch to prevent them from developing chlorophyll, which gives plants their green color. White asparagus must be completely peeled from tip to tail, and, unlike green, should be well-cooked. It is a mistake to cook green and white asparagus together. Purple asparagus has a beautiful violet skin that turns dark green when cooked. Its taste is similar to that of green asparagus. Asparagus usually comes in three sizes: Pencil-thin, medium and jumbo. The thickness of the asparagus does not indicate its maturity; a thin asparagus spear does not grow into a fat one. What you'll choose is based on personal preference and what you're cooking. Some describe thin spears as grassy or thicker ones as meaty.Thin asparagus is great for stir fries and sautéing. Fat asparagus is good for roasting or grilling, and best when you want to serve whole spears, even simply steamed. Medium spears work in almost any cooking method. Store your asparagus in your crisper drawer, wrapped in a damp paper towel and then in a plastic bag, no longer than three days. Do not clean it first. Or you can store asparagus upright in a container with an inch of water. Place it in the fridge, uncovered.
• Before you begin cooking, take a minute to snap or cut off the tough bottom ends of the asparagus. If you have nice fat spears, peel their tough skin away too. We'll show you how. Snapping off woody asparagus bottoms gives you spears of slightly different lengths, but guarantees no tough ends when you sit down to eat. To snap, hold a spear with both hands and find the natural bending point near the bottom of the stalk. Then snap. Make sure your hands really are near the bottom, or you risk discarding too much; a stalk will snap in the middle if you're not careful. The spear should break at a point where the asparagus has started to lose its moisture.Cutting your spears is fine as long as you take care to avoid the woody ends. (But please, don't use the discarded ends to make anything but compost.)The skin on larger asparagus spears doesn't soften with cooking, which is why it's best to peel the lower stalks of medium or fat spears, both green and purple. Always peel white asparagus.To peel, place the spear flat on your work surface. Using a vegetable peeler, preferably one with a swivel blade, peel the asparagus from about halfway up the spear toward the root end. Never peel the tips. Use a light hand, or you'll peel off too much of the sweet core. Asparagus can be peeled a few hours ahead of time, wrapped and refrigerated.
• Roasting asparagus allows for a slight caramelizing of the vegetable's skin, and it's just luscious. It's also a fast way to get delicious asparagus on the table without standing at the stove.Here's a very simple method for roasting that just requires olive oil, salt and pepper, but you can add other spices as well: cayenne, red pepper flakes or smoked salt. Or try chopped walnuts, a sprinkle of grated Parmesan and a drizzle of balsamic vinegar.Heat your oven to 425 degrees, and dress asparagus spears lightly with olive oil and season with salt and pepper. Spread them on a baking sheet or in a roasting pan in one layer and roast until lightly browned and sizzling, and just firm-tender. If you are roasting on a baking sheet, that should take 10 to 12 minutes, or about 15 minutes in a heavy-bottomed roasting pan. The trick here is getting the spears nicely colored without overcooking them, and you should always err on the undercooked side - asparagus will continue to cook off the heat.
• Simply steamed or simmered asparagus is delicious, and you can dress the spears however you like: in a bagna cauda, or a mixture of lemon juice and olive oil, or nothing at all. These are very easy cooking methods, and any size spear will work, although medium is best. We'll also tell you how to blanch asparagus, a useful method when incorporating the vegetable into other dishes. It's easy to cook asparagus in a steamer. Bring one inch of well-salted water to boil in a pot with a steamer insert, and place the spears in the steamer in a single layer. (If necessary, work in batches; do not pile in the asparagus or try to cook too many at a time.) Cover the pot and cook for about 3 minutes, depending upon size of spears. Err on the undercooked side - asparagus will continue to cook off the heat. Remove from the pot with a slotted spoon or tongs and blot the excess water away with a towel.Simmering asparagus is another easy way to cook asparagus quickly, and a good option if you don't own a steamer. In a wide pot, boil a few inches of generously salted water and add your asparagus. Cook at a rapid simmer for 2 to 4 minutes, depending on the size of your asparagus. Again, don't cook too many at one time; a dozen in the pot at once is plenty. Remove from the pot with a slotted spoon or tongs and blot to remove any remaining water. Old recipes sometimes call for using twine to tie asparagus into bundles, to make it easier to retrieve them from the water. If you do, blot the cooked bundle, transfer to a platter and snip the twine with kitchen shears. Some recipes, such as spring pasta dishes, call for blanching asparagus. It's easy to do. In a wide pot, boil a few inches of generously salted water and add your asparagus, either whole stalks or cut into pieces. Cook at a rapid simmer for 1 minutes. Then immediately plunge the spears into a bowl of ice water to halt the cooking and to keep them green. Remove from ice water and blot, otherwise risk waterlogged asparagus.
• Tender, sweet asparagus can be delicious raw and dressed simply with olive oil, lemon and salt. And you don't even need to turn on your stove.Fat asparagus works best in raw preparations, like this fast recipe for a delicious asparagus salad.Using a sharp, thin-bladed knife, slice 6 to 8 fat asparagus spears very thinly on the diagonal. (Alternatively, you can cut them on a mandoline, or use a peeler to slice them lengthwise into long, thin ribbons.) Pile them into a bowl and dress with 1 tablespoon lemon juice, 3 tablespoons olive oil and a few pinches of salt. Toss and serve.
• Asparagus is great quickly stir-fried or sautéed over high heat. You could sauté spears in butter or olive oil with delicious results, but throwing some chopped herbs or sliced chiles into the pan adds wonderful flavor. Both of these methods produce juicy asparagus that retains its crunch.Thin spears are best for sautéeing or stir-frying. For Asian recipes, use a wok if you have one; otherwise, a cast-iron skillet or large sauté pan will work fine. Here's a simple method for spicy wok-fried asparagus (you can leave out the spicy elements if you wish): Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. In a wok or cast-iron skillet, heat 1 tablespoon vegetable oil until nearly smoking. Add the asparagus to the wok or skillet, season generously with salt and pepper and cook about 2 minutes until it is bright green, stirring constantly and making sure that the asparagus is coated completely with oil. Then, add 3 minced garlic cloves, 1 tablespoon grated ginger and one finely chopped serrano or other hot chile pepper. Cook for another 30 seconds or so, then transfer to a serving platter and scatter on top a handful of chopped fresh basil, mint or cilantro leaves (or all three.) And here's how to sauté asparagus: Heat a skillet or sauté pan over medium-high heat. Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. Add olive oil or butter to pan; when hot, add asparagus, season generously with salt and pepper and cook about 3 to 4 minutes, until bright green, shaking or stirring the pan frequently. The key is to cook the asparagus just enough so that the exterior browns a bit, but the interior remains crunchy. Finish it with anything you like: a squeeze of lemon, a favorite sweet vinegar, a fistful of chopped herbs.
• Frying asparagus is easier than it sounds, and results in crispy, tender spears that you won't want to stop eating. Don't forget a good dipping sauce.You'll need a deep heavy-bottomed pot, like a Dutch oven, to make tempura, and a thermometer to test the temperature of your oil. Medium spears work best. Here's an easy method:In your heavy-bottomed pot on the stovetop, heat three inches or so of vegetable oil until it reaches 360 degrees. While it heats, in a bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 2 tablespoons corn starch and ½ teaspoon salt. In a separate bowl, combine 2 cups ice water and 2 eggs, lightly beaten, and then add that to the flour mixture. Mix it briefly with a fork or chopsticks, but do not overbeat; lumps are fine. Dip your cleaned, snapped asparagus spears in the batter and drop them gently in the hot oil. Fry for about two minutes, until the spears are just lightly browned. Remove them from the oil with a slotted spoon or tongs and drain on absorbent paper.

Steps:

• Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
• For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.

Steps:

• Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
• Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
• Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

Steps:

• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.

Steps:

• Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
• Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
• Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

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.

Steps:

• In a large bowl, mix flour, chile powder and sesame seeds. Whisk in soda water until a pancake batter consistency is achieved. In one hand, grab one crab, 3 asparagus and 2 onions rings and completely coat in the batter. Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels. Repeat with remaining crabs, asparagus and onion.
• In a food processor, puree everything together until smooth. Check for seasoning. Toss the salad lightly with the vinaigrette.
• PLATING On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half.

Steps:

• Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
• For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
• Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
• The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
• In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
• When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

Steps:

• Use a swivel blade peeler to shave the asparagus into ribbons. Put in a bowl and season with salt and pepper, then dress with the lemon juice and olive oil and set aside.
• Mix the parsley, capers, gherkin and lemon zest into the mayonnaise in a small bowl, then gently fold through the crabmeat. Toast or griddle the sourdough and top with the crab mixture. Toss the rocket in with the asparagus and top each crab toast with a tangle of the asparagus salad. Season with flaky sea salt and serve.

Steps:

• Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
• In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
• Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.