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Chef Lisa's simple and elegant asparagus

Chef Lisa O'Connell shares a simple and easy way to serve asparagus.

GOLDEN VALLEY, Minn--Spring is definitely taking it's time arriving this year, but asparagus, one of the seasons fresh vegetables is ready for the picking. (In warmer climates of course.) Chef and Sauce Anna Lisa creator, Lisa O'Connell joined us to serve up this spring favorite in a simple and elegant way.

Asparagus, with balsamic and goat cheese

1-Pound fresh asparagus

½ Cup goat cheese

¼ Cup walnuts, chopped

Balsamic glaze, Olive Oil for drizzling

Salt to taste

Trim cleaned asparagus spears to remove woody ends. Break or slice off approximately 1-2 inches from bottom.

In a medium saucepan add asparagus and cover with water. Bring to a boil, heat for about 2-3 minutes, depending on thickness of asparagus. Thin spring pieces may take less time. Remove from heat and chill to cool in ice bath or cold water. Serve piled in a plate top with chopped walnuts and crumbled goat cheese. Drizzle with olive oil and balsamic glaze, sprinkle with salt to taste. Serve warm or at room temperature.

Asparagus, goat cheese crostini

1 Baguette

½ Pound previously prepared asparagus

½ Cup goat cheese

¼ Cup chopped Walnuts *optional

Olive Oil, Balsamic glaze, salt to taste

Bake your favorite crusty baguette as directed. Remove from oven and slice into rounds. Chop prepared (previously steamed or roasted) asparagus into 1-2 inch pieces. Place rounds on baking sheet or parchment. Drizzle with olive oil, spread a half teaspoon of goat cheese on each piece. Top with two or three spears of chopped asparagus. Drizzle with balsamic reduction and place on a platter to serve.

Easy elegant and savory Asparagus egg pastry

1 sheet prepared puff pastry thawed as directed

4 large eggs

½ Pound previously prepared asparagus

1 Onion, small, finely chopped

½ Cup shredded cheese, mozzarella

¼ Cup goat cheese

¼ Cup heavy cream

½ Teaspoon tarragon

½ Teaspoon salt

¼ Teaspoon cayenne pepper

1-Tablespoon butter

In a large measuring cup or bowl with spout, combine eggs, cream, tarragon, cayenne and salt, whisk together.

In a small saucepan add butter over medium heat and cook onions until lightly brown. Set aside once golden brown.

Unfold pastry piece and lay on parchment. With a sharp knife, cut pastry in 4 squares. One cut down the middle and one across from side to side making 4 even square shapes. Score the edge of each square about ½ inch in from the end all the way around to create a border.

Place squares on a baking sheet and bake for 10 minutes or until lightly brown and puffed. Remove from oven and with a knife or fork, remove the square piece from the center and set aside on the baking sheet. Spread 2 teaspoons goat cheese across bottom of pastry; add enough egg mixture to cover bottom and almost fill. If egg mixture spills over, that is ok.

Top with prepared asparagus and caramelized onion. Sprinkle with mozzarella cheese and bake at 400 for about 15 minutes or until egg is puffed up throughout. Remove from oven and serve immediately.

To prepare asparagus by blanching:

In a medium saucepan add asparagus and cover with water. Bring to a boil, heat for about 2-3 minutes, depending on thickness of asparagus. Thin spring pieces may take less time. Remove from heat and chill to cool in ice bath or cold water. Store in plastic or glass container for later use.

To prepare asparagus by roasting:

Preheat oven to 400 degrees. Line washed, trimmed asparagus on baking sheet. Drizzle with olive oil and sprinkle with salt. Bake 5-12 minutes, depending on size. Very thin asparagus will cook quite quickly as larger pieces will take longer. Roast until fork tender.

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