PopSugar

Could Asparagus Help Your Hangover?

FitSugar — Wed, 02 Sep 2009 11:00:11 -0700

I've heard all sorts of crazy hangover cures, from Bloody Marys to pickled herring. The only surefire solution I've found is lots of water and, well, not drinking too much. However, a new study suggests that asparagus could also aid your post-indulgence misery.

Apparently, the nutrients that make asparagus so good for you in other ways could also prevent hangovers. Researchers in South Korea studied the effects of asparagus on human and rat liver cells and found that the cells could be protected by the amino acids and minerals found in the green veggie.

Who knows if an asparagus-heavy dinner could really make a difference, but considering that asparagus is also high in vitamins K, C, A, folate, and potassium, it's definitely better than fending off your hangover with a greasy late-night meal. Do you think you'll give it a try?

Fast & Easy Dinner: Creamy Asparagus Pasta

partysugar — Thu, 28 May 2009 09:22:28 -0700

Asparagus is the star ingredient in this delightful pasta dinner. Don't be afraid of the whole milk in the recipe, it's necessary to make the sauce thick and creamy.

Lemon zest, tarragon, and grainy mustard ensure that it's not overly rich but fresh and flavorful. Whole-wheat pasta adds another healthy and well-balanced dimension. For the vegetarian recipe, read more.

Creamy Asparagus Pasta
From Eating Well

Ingredients

8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Directions

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes.
Stir in tarragon, lemon zest and juice.
Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Grilled Glazed Steak and Asparagus

partysugar — Fri, 22 May 2009 10:30:42 -0700

Kick start your holiday weekend with a crowd-pleasing steak dinner. The simple glaze comes together quickly thanks to pantry staples like grainy mustard, balsamic vinegar, and red pepper flanks. Select a cut of meat, such as flank steak, that cooks in under fifteen minutes. The rich sweetness of the sauce complements both the meat and asparagus, so coat liberally.

Pour a fruity red wine and let the celebrating begin! Sound like fun? For the recipe, please read more.

Grilled Glazed Steak and Asparagus
From Gourmet

Ingredients

1/4 cup oyster sauce
2 tablespoons balsamic vinegar
1 teaspoon grainy mustard
1/2 teaspoon hot red-pepper flakes
1 pound medium asparagus, trimmed
1 1/2 pounds flank steak
4 (10-inch) metal or wooden skewers (soak wooden skewers in water 30 minutes)

Directions

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers.
Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes. Alternately, steak and asparagus can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 8 to 12 minutes.
Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

Serves 4-6.

Print recipe with images | without images

Fast & Easy Dinner: Roasted Asparagus and Eggs

partysugar — Thu, 14 May 2009 07:50:45 -0700

A couple of weeks ago, my sister came over with her CSA box. Among the romaine and rhubarb was a bunch of perfectly tender asparagus. When she asked how we should cook the thin spears, I replied, "like Martha Stewart prepares hers: roasted and topped with a poached egg." Since that day, we've both enjoyed this simple yet sophisticated vegetarian meal many times. It's quite versatile - if you have other veggies like mushrooms or green beans on hand, roast them with the asparagus. For a heartier variation, plate the asparagus on top of toasted country bread. To appease meat eaters, sprinkle with salty pancetta. Whichever way you serve it, you'll need the basic recipe, so read more.

Roasted Asparagus and Eggs
From Whole Living

Ingredients

1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
Coarse salt
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan

Directions

Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes.
With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

Serves 4.

Print recipe with images | without images

The Age of Asparagus

YumSugar — Tue, 12 May 2009 03:30:57 -0700

This is the dawning of the age of asparagus - that is, the time of year when the stalky green veggie is at its peak of flavor. So move beyond your roasting pan and get creative with these eight recipes that showcase the vegetable in a myriad of new and surprising settings.

View Slideshow ›

What Would You Serve?

YumSugar — Fri, 08 May 2009 03:30:44 -0700

Entertaining at home is one of my favorite activities of all time, but as with all hobbies, it requires lots of thinking ahead and decision-making, from planning a prep schedule to coordinating the menu. In this series, I'll present a dish and ask you to share what you'd serve alongside it.

Here's the scenario: You're hosting a birthday party for a close friend, and you've purchased fresh asparagus from the farmers market. You wrap it with paper-thin slices of prosciutto and roast it in the oven for a dish that's truly droolworthy. What would you serve alongside it? To see what I'd make, read more.

Inspired by fresh Spring ingredients, I'd serve my guests a seasonal farm-to-table dinner. As a stunning main course, I'd serve roasted prawns with morels, to be accompanied by the prosciutto-wrapped asparagus and ricotta gnocchi on the side. Asparagus is notoriously difficult to pair with wine, so I would select a dry, crisp Pinot Grigio with a fruity nose, avoiding anything overly sweet, oaky, or tannic. For dessert, I'd take advantage of fresh, ripe strawberries and serve strawberries Romanoff.

What would your menu include?

Food Section Sampler - May 6, 2009

YumSugar — Wed, 06 May 2009 12:50:47 -0700

Does snapping asparagus truly yield the most tender results? - New York Times
A behind-the-scenes look at the sustainable farm featured in The Omnivore's Dilemma. - Washington Post
Experts spill their secrets for making the best-ever meatloaf. - Chicago Tribune
Now more than ever, restaurants are taking note of food allergies. - Boston Globe
One Japanese contemporary is bringing the traditional tea ceremony into the 21st century. - Wall Street Journal
Is decanting your wine really all that important? - Los Angeles Times
Taste-tested: store-bought strawberry frozen yogurt. - San Francisco Chronicle

Fast & Easy Dinner: Asparagus-Goat Cheese Pasta

partysugar — Wed, 06 May 2009 06:50:05 -0700

If you filled up on too many nachos and margaritas last night, opt for a dinner, like this simple pasta dish, that is light and flavorful. Spring's most beloved vegetable is the star ingredient in this uncomplicated meal.

The pasta and spears are tossed with a quick sauce made of broth, goat cheese, and lemon zest. The final dish is rich, but not heavy. Dislike asparagus? Substitute broccoli or green beans. To look at the scrumptious recipe, read more.

Asparagus-Goat Cheese Pasta
From Real Simple

Ingredients

1 pound asparagus
1/2 pound thin spaghetti
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 14 1/2-ounce can chicken or vegetable broth
4 ounces goat cheese
1 teaspoon grated lemon peel
1/2 cup grated Parmesan cheese

Directions

Heat a large pan of lightly salted water to boiling over high heat.
Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces. Blanch in the boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking.
Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.
Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.

Serves 4.

Print recipe with images | without images

Come Party With Me: Bridal Brunch - Menu

partysugar — Tue, 05 May 2009 12:50:05 -0700

Since her engagement party was such a hit, Ronda's maid of honor asked me to help plan the bridal shower. The event will be an elegant classic brunch.

Guests are invited to help themselves to slices of baked asparagus and yellow pepper frittata. A smoked salmon platter with cream cheese and toasted bagels is a welcome companion. Those looking for a lighter breakfast can opt for a lemon-cherry yogurt parfait.

These homemade dishes will be supplemented with an assortment of toasts from a local bakery and store bought jams and granola. An easy buffet of make-ahead dishes served at room temperature, this versatile and vegetarian menu also works well for Mother's Day. Get the recipes: read more.

Baked Asparagus and Yellow Pepper Frittata
From Gourmet

Ingredients

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.
In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions.
Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

Serves 12.

Print recipe with images | without images

Smoked Salmon and Whitefish Salad Platter
From Ina Garten

Ingredients

1 1/2 pounds smoked whitefish, skinned and boned
1/2 cup minced red onion
1/2 cup minced celery
1 cup good mayonnaise
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For serving:
6 bagels, sliced in thirds horizontally
1 pound thinly sliced smoked salmon
16 ounces cream cheese, softened
Sliced tomatoes and thinly sliced red onions

Directions

With your hands, flake the whitefish, being careful to discard all the skin and bones.
In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning.
Toast the bagel slices in a toaster.
Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature.

Serves 6.

Print recipe with images | without images

Lemon-Cherry Yogurt Parfait
From Food and Wine

Ingredients

1 cup heavy cream, chilled
1 cup 2 percent Greek-style plain yogurt
1/4 cup cherry preserves
1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
3 tablespoons confectioners’ sugar

Directions

In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm. Add the yogurt and beat just until combined.
Transfer half of the mixture to another bowl and fold in the cherry preserves.
In a small microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 1 minute. Microwave the gelatin at high power for 5 seconds, just until melted.
Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest and confectioners’ sugar and beat at medium speed just until combined.
Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.

Serves 4.

Make ahead: The parfaits can be refrigerated overnight.

Print recipe with images | without images

Monday's Leftovers: Spring Farro Salad

YumSugar — Mon, 27 Apr 2009 08:00:48 -0700

Livening up your Monday night meals doesn't have to mean dedicating more time to dinner. Case in point: A Spring salad that tosses leftover asparagus and sugar snap peas with farro.

A nutrient-rich Italian grain with a nutty flavor and a satisfyingly chewy texture, farro can be found in most specialty stores and takes as much time to cook as pasta. Broaden your culinary repertoire when you read more.

Farro Salad with Peas, Asparagus, and Feta
From Bon Appétit

Ingredients

1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
1 7-ounce package feta cheese, crumbled

Directions

Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

Serves 4.

Print recipe with images | without images