Asparagus Cocktail Recipes

ASPARAGUS COCKTAIL

Steps:

• Prepare the asparagus by cutting off any woody stems and washing under cold running water.
• Chop into 2.5cm/1 inch lengths then boil in salted water for 10 minutes or until just tender.
• Drain and cool.
• Meanwhile, dice the ham and chop the pineapple rings.
• Mix together the asparagus, ham and pineapple rings in a bowl.
• Line 4 individual glasses or dishes with lettuce leaves then pile the asparagus mixture on top.
• In another bowl, place the mayonnaise, Cognac, lemon juice and cayenne and mix well.
• Divide equally between the glasses.
• Garnish with slices of hard boiled egg and chopped parsley.
• Chill for 10 minutes.

PICKLED ASPARAGUS

Steps:

• In a stockpot, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water., In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

ASPARAGUS COCKTAIL

Steps:

• Prepare the asparagus by cutting off any woody stems and washing under cold running water. Chop into 1 inch lengths then boil in salted water for 10 minutes or until just tender. Drain and cool.
• Meanwhile, dice the ham and chop the pineapple rings.
• Mix together the asparagus, ham and pineapple rings in a bowl.
• Line 4 individual glasses or dishes with lettuce leaves then pile the asparagus mixture on top.
• In another bowl, place the mayonnaise, Cognac, lemon juice and cayenne and mix well. Divide equally between the glasses.
• Garnish with slices of hard boiled egg and chopped parsley. Chill for 10 minutes.