Canby Asparagus Mole Recipes

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ASPARAGUS, GREEN BEANS AND POTATOES WITH GREEN MOLE SAUCE



Asparagus, Green Beans and Potatoes With Green Mole Sauce image

Mole sauce, which is thickened with nuts or seeds, is as wonderful with vegetables as it is with meat or fish, something I was reminded of recently when I had a main dish of mole with vegetables at El Naranjo, the chef Iliana de la Vega's restaurant in Austin, Tex. Green mole especially lends itself to vegetables. At this time of year I'm buying asparagus and green beans. They should not be too crunchy - five minutes was just the right amount of cooking time.

Provided by Martha Rose Shulman

Categories     dinner

Time 50m

Yield Serves 4

Number Of Ingredients 14

1/2 cup hulled untoasted pumpkin seeds
1/2 pound tomatillos, husked, rinsed and coarsely chopped
1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
3 romaine lettuce leaves, torn into pieces (about 1 1/2 cups / 1 1/2 ounces)
1/4 small white onion, coarsely chopped, soaked for 5 minutes in cold water, drained and rinsed (optional)
2 garlic cloves, halved, green shoots removed
1/4 cup loosely packed chopped cilantro, plus additional for garnish
1/2 teaspoon cumin seeds, lightly toasted and ground
1 1/2 cups vegetable stock, garlic broth or chicken stock
1 tablespoon canola or extra-virgin olive oil
Salt to taste
1/2 to 3/4 pound asparagus
1/2 to 3/4 pound green beans
3/4 to 1 pound boiling potatoes or Yukon golds, cut in wedges

Steps:

  • Heat a heavy Dutch oven or saucepan over medium heat and add pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl or a baking sheet and allow to cool.
  • Place cooled pumpkin seeds in a blender and add tomatillos, chiles, lettuce, onion, garlic, cilantro, cumin, salt, and 1/2 cup of the stock. Cover blender and blend mixture until smooth, stopping blender to stir if necessary.
  • Heat oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the blended mixture and if it sizzles, add the rest. Cook, stirring, until mixture darkens and thickens, about 5 minutes. (Hold the lid above the pot to shield you and your stove from splatters.) Add remaining stock, bring to a simmer, reduce heat to medium-low and simmer uncovered, stirring often, until sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. You should have about 2 cups.
  • Steam potato wedges above 1 inch boiling water for 10 to 15 minutes, until tender. Steam asparagus and green beans for 5 minutes, or blanch for the same amount of time in salted boiling water. Transfer to a bowl of cold water, drain and drain again on a kitchen towel.
  • Arrange the vegetables on a platter or plates and spoon mole sauce over, or heat through in the sauce, in the saucepan. Serve with rice or corn tortillas if desired.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 979 milligrams, Sugar 8 grams, TransFat 0 grams

ASPARAGUS WITH MORELS



Asparagus With Morels image

Make and share this Asparagus With Morels recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb white asparagus, cut in 2-inch pieces
1 lb green asparagus, cut in 2-inch pieces
6 tablespoons butter
1/2 cup shallot, chopped
1/2 lb morel, cleaned and halved
sea salt and pepper, fresh ground
1 tablespoon fresh tarragon, plus more
fresh tarragon, for garnish
1 tablespoon lemon juice

Steps:

  • cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
  • refresh under cols water.pat dry.
  • heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
  • add asparagus, tarragon, salt and pepper and continue cooking until heated through.
  • add remaining butter and remove from heat.
  • stir in lemon juice and garnish with tarragon.

Nutrition Facts : Calories 153, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 88.8, Carbohydrate 10, Fiber 3.6, Sugar 3.5, Protein 5.1

CANBY DEEP FRIED ASPARAGUS



Canby Deep Fried Asparagus image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup cornstarch
3/4 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1/4 teaspoon black pepper
2 egg whites
2/3 cup cold, flat beer
3 pounds asparagus, raw, whole, cleaned and cut above white end
Peanut oil, for frying

Steps:

  • Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.

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