EGG-TOPPED SOBA NOODLES WITH ASPARAGUS AND PROSCIUTTO
Provided by Marlena Spieler
Categories Egg Sauté Low Cal Dinner Meat Ham Asparagus Spring Prosciutto Noodle Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.
- Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.
- Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.
- Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.
- Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.
PUREE OF ASPARAGUS WITH SOBA NOODLES
Nutty-tasting Japanese soba (buckwheat noodles) add an offbeat touch to this soup. Look for them in natural food stores or Asian groceries.
Yield 6 servings
Number Of Ingredients 12
Steps:
- Trim the woody ends from the asparagus, peel the bottom halves with a vegetable peeler, and cut into 1-inch lengths. Reserve and set aside the tips.
- Heat the oil in a large soup pot. Add the onion and sauté over medium heat until golden. Add the broth, celery, potatoes, seasoning, and soy sauce. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
- Add the asparagus pieces (except for the reserved tips) and simmer for another 15 minutes, or until the vegetables are tender. Remove from the heat.
- With a slotted spoon, transfer the solid ingredients to a food processor. Puree in batches until smooth and stir back into the liquid in the soup pot. Or insert an immersion blender into the soup pot and puree until smooth. Let the soup stand off the heat while doing the finishing steps.
- Break the buckwheat noodles into 1- to- 2-inch lengths. In a separate saucepan, cook them in rapidly simmering water until al dente. Drain and rinse them briefly under cool water, then stir into the soup.
- In the same saucepan, steam the reserved asparagus tips until bright green and tender-crisp, then stir into the soup.
- Adjust the consistency of the soup with enough water to give it a slightly thick consistency. Season with freshly ground pepper and additional soy sauce, if needed. Serve at once, garnishing each serving with the almonds and scallions.
- Per serving:
- Calories: 226
- Total fat: 7g
- Protein: 10g
- Fiber: 6g
- Carbohydrate: 37g
- Cholesterol: 0mg
- Sodium: 586mg
ASPARAGUS PUREE
Use this simple puree to make Asparagus Risotto from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes enough for 6 to 8 servings
Number Of Ingredients 4
Steps:
- Bring a small saucepan filled with water to a boil over high heat. Prepare an ice-water bath; set a medium bowl in ice-water bath and set aside.
- Heat olive oil in a large shallow saucepan over medium-low heat. Add onion and reduce heat to low; cook, until onion is soft and translucent, about 10 minutes. Increase heat to medium-high and add asparagus; stir to coat.
- Add enough boiling water just to cover asparagus; let cook for 2 minutes. Drain asparagus mixture in a fine mesh strainer and transfer to bowl set in ice-water bath; let cool slightly.
- Transfer asparagus mixture to the jar of a blender along with spinach leaves. Add enough water just to blend; blend until smooth.
SOBA SALAD WITH ASPARAGUS AND SHRIMP
Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
- Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.
Nutrition Facts : Calories 482 g, Fat 6 g, Fiber 3 g, Protein 39 g
PUREED ASPARAGUS SOUP
Anyone who's read the other recipes I've posted knows I'm a big fan of "Quick & Easy". This recipe is no different. Its from Diana Shaw's book, The Essential Vegetarian Cookbook.
Provided by Moody
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
- Bring them to a boil over medium-high heat.
- Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
- Puree the soup with an immersion blender, or in a food processor.
- If using a food processor, transfer the soup back to the saucepan.
- Heat the soup to warm it through.
- Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.
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