Conference turris::cooks

    On Highland Ave, Newton, near the Mobile Booksmith, ther is a
    cooking gear supplier.  I think they mainly supply commericial
    accounts.
    I found there a device I had been able to find no where else.
    I wanted a rectangular pot for heating boiler bags of food when
    camping.  The round pots would not heat enough at one time for
    four people.
    They had a French asparagus steamer.  Silver dollar thick
    aluminum, about 18" by 8" and 8" deep, with a cover, it has
    been my universal device.  I steam hot-dogs and rolls in it
    on weekends.  In corn season I take out the steamer rack and it
    will boil 6 ears without conflict.  When the air-conditioning
    is on in the house, I can steam or boil a whole meal on the
    gas grill on the patio without heating the house.
    Someday I will cook frog-legs in it just for "poetic justice"
    The thing was about $25, which seemed a high price, but it has
    paid for itself over and over.  The aluminum also does not seem
    to pit like Yank pots and pans.
    Phil Bancroft

    RE: .0  "corn boil"
    
    When you mention doing corn in your steamer, I second the motion.
    My mother was impressed when I cooked up a big batch of corn with
    only an inch of water below a steamer rack.  She had always boiled
    the heck out of it.  Steamed corn is great and we sometimes have
    a dozen ears with nothing else but butter and salt for a summertime
    supper on a hot night.  Not too much longer it seems.

	re .1

	I agree...steam the corn.  I put it in the microwave with a 
	bit of water, and barely warm it.  Since I started my low 
	cholesterol/low sodium diet, I also found I like it better
	without the salt and butter (or am I just rationalizing?).
	I also discovered that I can taste the difference between
	real fresh and what the grocery stores carry.

	re .0

	What's a Yank pot?  Watch out for that aluminum stuff!  It'll
	poison you.  

						     
							- JP

    
    I have made this a couple of times without failures. It's a nice
    blend of flavours.
    
    500g penna (round, hollow, short pointy pasta)
    60g butter
    1 clove of garlic, crushed (start with only one clove, the next
    				you cook it, use more if necessary but
    				this is a dish where one clove goes
    				a long way)
    2 cups asparagus, cut into 3cm (1 inch ) lengths
    250ml cream
    180ml milk
    120g freshly grated parmesan cheese
    2 egg yolks
    60g slivered proscuitto
    2 tablespoons chopped parsley or chives
    
    cook penne in large pan of boiling water until al dente. I usually
    add a tablespoon or so of olive oil to the water to stop the pasta
    getting gluggy. Drain and set aside.
    
    melt butter in large pot. When foaming add the garlic & apsaragus
    and saute until asparagus is tender/crisp. add the drained pasta
    and toss to coat with butter.

    stir in the cream, milk and parmesan. toss pasta to coat with the
    sauce. allow sauce to boil for 30 seconds.
    
    lower the heat and add the beaten egg yolks, proscuitto and herbs.
    toss constantly for 1-2 minutes, lifting gently with a large fork.
    season with pepper and serve immediately.
    
    serves 4-6 people.
    
    goes real well with a nice crisp white wine, say a chablis.
    
    
    
    pete
        

    I either eat it fresh with veggie dip
    
    or steamed in lemon water
    

    Here's a Belgian recipe for the nice thin, white asparagus.  It
    may sound a little odd but I have it on good authority that it tastes
    very good.
    
    Asperges � la Flamande
    
    Serves 2 people
    
    2 bunches of thin, white asparagus
    125 gr of butter          
    4 hard boiled eggs (kept warm)
    New Potatoes (Just a couple per person)
    
    Peel the asparagus.  Cut around 5 cm off of the end and put these
    ends into a pot of boiling water for 10 to 15 minutes.  Add the
    rest of the asparagus and continue to boil for 20 to 25 minutes,
    until tender.  Upon adding the rest of the asparagus, boil the potatoes
    (with skin on) in a separate pot.  Just before serving, crumble
    the eggs finely onto the plate and add the melted butter with a pinch 
    of salt.  Place the asparagus on the plate beside the eggs.  Keep
    the potatoes warm in a dish and as you want one, peel it, cut it
    in half and add butter and salt.
    
    This in not your basic low-cal, low cholesterol kind of meal  :^)
    
    Bon Appetit!
    
    Christine and Lucienne (my resident Belgian gourmet adviser)
    
    

    I like asparagus stir-fried.  You can add any other vegetables that
    you like.  I like to mix asparagus with either zucchini or carrots.
     Just stir-fry for a minute or so, then pour in some sherry, maybe
    add some tarragon or other spices, and steam til done.  This makes
    a great side-dish.  I use this basic recipe for lots of vegetables.
     Last night, I mixed broccoli and zucchini since I needed to use
    it up, but I've also mixed in carrots and peppers, and it usually
    comes out good.

    
    2 Boneless chicken breasts
    bundle of fresh asparagus (~20 stalks)
    3 Tbls italian dressing
    3-4 scallions, chopped
    3 Tbls sesame seeds, lightly toasted
    
                           
    Pound the chicken breasts out semi-thin 
    Slice the chicken in 1" wide strips
                                           
    Steam asparagus until just beginning to get tender.
    
    Roll 2-3 stalks of asparagus within strip of chicken in cork-screw
    fashion. 
    
    Place rolled chicken/asparagus in casserole dish.
    Sprinkle with chopped onion and italian dressing
    
    Bake, covered, 350 degrees, 20 minutes.
    Remove cover, sprinkle with sesame seeds and bake additional 15-20
    minutes or until chicken is done.
                                                     
    

    Still eating asparagus!!!  This recipe was a big hit last weekend...
    This could easily be done with Chicken Cutlets and/or a different type of
    cheese.
    
                   Veal and Asparagus in Foil
    
    
    1 lb veal cutlets, pounded paper thin
    flour for dredging cutlets
    3 tbsp butter                                        
    2 tbsp vegetable oil
    1 bunch asparagus
    3-4 ounces fontina cheese sliced very thin
    1/2 cup marsala wine
    
    Prepare asparagus -- Cut off tough ends and steam until tender.  Rinse
    in cold water to stop cooking process.  Drain and set aside.
    
    Line a large glass serving dish with foil.  Preheat oven to 400.
    
    Heat oil in a heavy skillet over medium high heat.  When oil is hot add
    butter.  Dredge your cutlets in flour and fry quickly.  Remove to warm
    platter and set aside.  When all your cutlets are done, arrange them in 
    a single layer in the foil-lined dish.  Top with asparagus spears, then
    the sliced fontina.  Dot with butter.  Place another piece of foil on
    top and seal sides securely.  Bake for 15-20 minutes until cheese is
    melted.
    
    While baking...Add marsala to the pan you cooked the veal in and reduce
    for about 2 minutes.  Remove from heat and wisk in 2 tablespoons of
    butter. 
    
    Remove veal mixture from pan onto warm serving platter.  Top with
    Marsala sauce.

    
    
    
    			Asparagus Soup
    
    
    	From today's Boston Globe
    
    	2 Lbs. fresh asparagus
    	2 Cups water
    	1 Cup milk
    	2 Tbls. fresh grated Parmesan cheese
    	Salt, pepper, nutmeg
    
    
    	Wash the asparagus.
    
    	Cut off the tough ends and discard.
    
    	Select 8 or 10 of the best looking heads cut
    	off and place aside.
    
    	Peel the stalks using a potatoe peeler.
    
    	Break stalks into sections and simmer in 1 1/2
    	cups of water for 2 min.
    
    	Drain the water into a bowl and place aside.
    
    	Puree the cooked stalks in a blender, processor or
    	sieve.
    
    	Combine the puree and reserved liquid in a saucepan
    	add the milk and cheese.
    
    	Reheat and adjust the seasoning using the salt, pepper
    	and nutmeg.
    
    	Pour into bowls and garnish with reserved heads.
    
    

    
    Here's a recipe that's fast and easy, and very tasty -
    
    1 Lb Asparagus either blanched or steamed until the desired tenderness
    is reached, then laid out on paper towels to drain and cool off.
    
    While asparagus is cooling, in a bowl, whisk together the following
    ingredients until emulsified -
    
    1/3 cup olive oil
    juice of 1 whole lemon
    1/2 tsp honey
    1/2 tsp dijon mustard
    salt/pepper to taste
    
    Put the asparagus in a bowl and pour the dressing over them, stir
    to coat well.
    
    - Larry

    
    Here's another one -
    
    2 1/2 Lbs Asparagus (stalks snapped at natural breaking point)
    
    1 1/2 TBSP Olive Oil
    2 TBSP Sesame Seeds lightly toasted
    2 TBSP Shallots diced fine
    Lemon juice to taste
    Salt/Pepper to taste.
    
    Preheat oven to 500 degrees (yup, that's five hundred!)
    
    Pour oil into a large baking dish and place prepared asparagus stalks
    into dish.
    
    Shake dish to coat all pieces of asparagus with the oil.
    
    Place dish in oven and cook till almost aldente (approx 8-10 mins) 
    shaking the baking dish approx every two minutes to stir the
    asparagus. 
    
    Remove from oven and pour the sesame seeds and shallots over the
    asparagus.  Place in oven and cook an additional minute, or until
    it is aldente. 
    
    Remove and squeeze lemon juice over asparagus. Add salt/pepper to 
    taste and serve.  Serves 8.
    
    Larry

    Cream of Asparagus Soup
    
    
      4 cups fresh asparagus, washed, trimmed and cut in 1/2" pieces
      1 cup water
      5 tbls butter
    1/4 cup very finely diced green onion or 1 tsp onion powder
      5 tbls flour
    1/2 to 1 tsp salt
    1/4 tsp white pepper
      4 cups milk
      1 cup water (plus cooking liquid)
      1 tbls chicken bouillon granules
    
    Cook asparagus in 1 cup water until tender-crisp.  Drain, reserving
    liquid.  Saute onion in butter until transparent.  Stir in flour,
    salt and pepper; cook over medium heat, stirring constantly, for
    1 minute.  Gradually stir in milk, 1 cup water, reserved liquid
    and bouillon granules.  Cook, stirring with wire whisk, until mixture
    is thickened and hot.  Stir in asparagus.  Heat through and serve.
    
    
    
    Wild Asparagus Quiche
    
    CRUST:
        1 cup all purpose flour
      1/2 cup vegetable shortening
        1 tsp salt
      1/4 cup ice water
              
    FILLING:  
    1-1/2 cups low-fat small curd cottage cheese
        2 tbls flour
        4 eggs
        2 cups low-fat milk
        1 tsp Dijon mustard
    Dash of tabasco sauce
        2 cups fresh wild asparagus, cut in 1/2" pieces
      2/3 cup grated Swiss cheese
    Paprika
    
    For crust, combine flour, shortening and salt; mix to a crumb
    consistency.  Add ice water; mix well and form dough into ball.
    On floured board, roll out dough to fit 10" quiche pan.  Place dough
    in pan; prick bottom with fork.  Bake at 350� for 15 minutes.  Cool.
    
    For filling, combine in blender cheese, flour, eggs, milk, mustard
    and Tabasco; blend until smooth.  Pour into crust.  Arrange asparagus
    evenly over filling.  Sprinkle with Swiss cheese and paprika.  Bake
    at 375� for 25 minutes or until knife comes out clean when inserted
    near center.

    I'd like to add to this delicous list one of my favorites.  This is a
    generic recipe with lots of variations to add according to taste/mood.
    
    asparagus
    hard boiled eggs
    sauted mushrooms
    your favorite cheese sause
    bacon
    
    Cook the asparagus and place it in a baking dish.  Layer on top of the
    asparagus, sliced hard boiled eggs, crumbled bacon, sauted mushrooms,
    and some cheese sauce.  Repeat layers till you run out of asparagus. 
    On top, sprinkle bread crumbs (I like crumbled potato chips) and
    paprika for color.  Bake at 350 covered for about half an hour or till
    bubbleing around edges.  MMMMMMM..GOOD.  A meal in itself.  You can use
    your favorite subsitutes or additivies to enhance the basic recipe to
    your taste.
    
    As a side note.....You can find asparagus growing wild in most parts of
    the country.  I live in Chicago, and starting around the middle of May,
    you can spot asparagus growing along side of many roads.  Usually under
    a barbed wire fence or by a telephone pole.  The seeds are passed by
    birds who sit on the fence.  I used to pick up over a pound of
    asparagus from the road going home from work.  It looks just like what
    you see in the store, only taller (and better). 

			ASPARAGUS AND CRABMEAT SALAD

4 appetizer servings

1 c mayonnaise
1 tbs fresh lemon juice
1 1/2 tsp tomato paste
1 1/2 tsp minced shallots
1/2 tsp Dijon mustard
1/4 tsp pepper

1 lb fresh asparagus
8 oz cooked crabmeat
4 large Boston or Butter lettuce leaves


Whisk first 6 ingredients in medium bowl.  Cover and refrigerate until ready
to use.  (Can be prepared 3 days ahead)

Cook asparagus in salted, boiling water (about 4 minutes, should still be
slightly firm and crispy).  Rinse under cold water. "On a chilled plate" --
Arrange asparagus stems on lettuce, top with crabmeat mixture.

    
    
    
    
    1/2 pound of fresh asparagus cut in 1/4 inch diag
    2 cloves of garlic thinly sliced
    3 tablespoons of grated parm cheese
    1 tablespoon of olive oil
    1/2 cup of heavy cream
    1 egg beaten
    linguini (enough for two people)
    
    
    Place linguini in boiling water and boil for 10 minutes
    or cook until desired.
    
    Heat a wok, stir fry or large frying pan.  Add olive oil,
    then garlic - cook for 10 seconds, add asparagus and cook
    for 3 minutes.  Add egg and cheese cook for another 2 minutes.
    Finally add the cream and serve over linguini.
    
    Serves 2.
    
    

    
    We have a favourite italian restaurent we always order this 
    dish at; Its wonderful. They also add bits of fresh mushroom.
    
    Alas, I think I will have to wait until this gallbladder problem
    is resolved before I try your recipe or even go back to eat their
    version again. Sigh.
    
    Monica

       Does anyone have a special sauce recipe for plain old steamed
    asparagus. I just got a steamer and want to try it out on asparagus.

Here's the easiest, which we do a lot:

1. steam them
2. when done, put some butter on them

This one's a bit more elaborate:

1. prepare a hollandaise sauce (this is a bit of work -- recipes are
   elsewhere in this notesfile)
2. steam them
3. pour hollandaise over them

Here's a great one which isn't too much work:

1. Prepare crepes
2. Prepare a cheddar cheese sauce
3. Cut some ham into 1/4" cubes
4. Steam the asparagus
5. Put a crepe on a warm plate, put two asparagus and some ham on
   the crepe, fold the crepe over, and pour on some cheese sauce,
   and serve with champagne

This one's the most elaborate:

1. prepare a veloute sauce with saffron (this is a bit of work -- I'll
   post a recipe if I get a chance)
2. prepare puff pastry (this is a heck of a lot of work, or buy the
   already made Pepperidge Farm puff pastry in the freezer section of
   supermarket -- acceptable, but not made with butter)
3. steam the asparagus about 1/2 of the way done
4. put asparagus in puff pastry and bake until golden and puffed
5. pour saffron sauce on plate, place pastry on top of sauce, serve
   with chilled white burgundy or bordeaux

They also go great diced and used in place of some of the spinach in
spanakopita (Greek spinach "pie" made with flaky phillo dough).

    Variation on recipe 1 in .19:
    
    1. steam them
    2. when done, put some butter on them
    3. sprinkle on some Parmesan cheese
    4. serve ASAP
    

    1. Steam them
    2. Melt some butter
    3. Stir in some lemon juice and Dijon mustard
    4. Pour this over the asparagus.
    5. Eat, and eat, and eat...

    1. Steam them
    2. Eat them...
    
    [option 1.5.  Sprinkle on salt and butter sprinkles, squeeze lemon]
    
    D!

Re last, I confess that some always manage to fall into my mouth on the
way from the steamer to the plate.

By the way, a sprinkle of white pepper is great, too. Or even black.