Spargel Antipasti Mit Lachs White Asparagus And Smoked Salmon Recipes

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ASPARAGUS AND SMOKED SALMON BUNDLES



Asparagus and Smoked Salmon Bundles image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

ÜBERBACKENER SPARGELTOAST (WHITE ASPARAGUS ON TOAST)



Überbackener Spargeltoast (White Asparagus on Toast) image

In this recipe, the classic combination of white asparagus and cooked ham is combined into a delicious snack.

Provided by friederike

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 38m

Yield 8

Number Of Ingredients 6

16 white asparagus spears
salt to taste
8 slices white bread
2 tablespoons butter, or to taste
4 thick slices ham, cut in half
8 slices Edam cheese

Steps:

  • Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
  • Place asparagus spears and salt in a large, wide saucepan and pour in enough water to just cover. Bring to a boil. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toast bread slices; arrange on a baking sheet. Spread butter over warm bread.
  • Lay 1/2 slice ham on top of each slice of bread; trim excess on all sides. Cut asparagus spears in half; divide evenly over ham. Cover asparagus spears with Edam cheese.
  • Place under the preheated broiler until cheese starts to bubble and brown slightly, about 3 minutes.

Nutrition Facts : Calories 478.6 calories, Carbohydrate 14.4 g, Cholesterol 96.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 14.5 g, Sodium 1940.8 mg, Sugar 1.7 g

SMOKED SALMON-ASPARAGUS FRITTATA



Smoked Salmon-Asparagus Frittata image

Breakfast for dinner? When it's easy to make, why not?! Be sure to pair with Chateau Ste. Michelle Riesling for the ultimate meal.

Provided by Chateau Ste Michelle

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 8

Number Of Ingredients 12

2 small yellow potatoes
10 eggs
½ teaspoon hot sauce (such as Tabasco®)
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
Salt and ground black pepper to taste
2 tablespoons olive oil
¼ cup diced red onions
1 cup asparagus, cut into 3/4-inch pieces
½ cup smoked salmon, broken into small pieces
⅓ cup shredded Gruyere cheese

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
  • Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
  • Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
  • Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
  • Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 5.9 g, Cholesterol 239.4 mg, Fat 11.5 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 198.4 mg, Sugar 1.1 g

FETTUCINE WITH SMOKED SALMON AND ASPARAGUS



Fettucine with Smoked Salmon and Asparagus image

Categories     Dairy     Fish     Pasta     Vegetable     Quick & Easy     Horseradish     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

8- to 9-oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 cup heavy cream
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 oz smoked salmon, cut into 1/2-inch-wide ribbons

Steps:

  • Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
  • While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.

SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE



Spargel - White Asparagus With Easy Hollandaise Sauce image

A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!

Provided by BecR2400

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil (or unsalted butter)
2 lbs white asparagus, washed and trimmed
1/4 teaspoon finely chopped fresh lemon zest
2 -3 teaspoons fresh squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon white pepper (optional)
fresh snipped parsley, optional to serve
fresh small fresh edible flower, optional to garnish (such as violets or Johnny jump-ups)
1/2 cup butter (1 stick)
4 large egg yolks
1/2 cup heavy cream (or whipping cream)
2 tablespoons lemon juice (to taste)
1/4 teaspoon sugar
1/2 teaspoon Dijon mustard

Steps:

  • Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
  • Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
  • Arrange on serving platter and squeeze with fresh lemon juice.
  • Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
  • Remove butter from the microwave and stir until completely melted.
  • Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
  • Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
  • Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
  • NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.

Nutrition Facts : Calories 499.4, Fat 49, SaturatedFat 24.6, Cholesterol 286.2, Sodium 452, Carbohydrate 11.3, Fiber 4.8, Sugar 4.9, Protein 8.6

PENNE WITH ASPARAGUS AND SMOKED SALMON CREAM



Penne With Asparagus and Smoked Salmon Cream image

What speaks more of spring than asparagus? Velvety textures of cream and the smoked salmon are well balanced with crisp-tender asparagus and the freshness of lemon zest. This is a creamy flavorful dish that I've created on my own after trying some less than exciting versions from other cook books and magazines. I hope you enjoy!

Provided by CHRISSYG

Categories     Penne

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb penne or 1 lb other short pasta
1 lb asparagus, cut into 1 & 1/2 in. pieces
3 tablespoons shallots, finely chopped
1 tablespoon butter
2/3 cup half-and-half
1 tablespoon lemon zest, julienne, grated
4 -6 ounces smoked salmon or 4 -6 ounces nova lox
3 tablespoons fresh dill, chopped divided
1/2 teaspoon salt
2 tablespoons locatelli cheese or 2 tablespoons parmesan cheese

Steps:

  • Cook pasta in plenty of boiling salted water per package directions. (al dente).
  • Melt butter in frying pan and add shallots.
  • Sautee' 1-2 minutes until they begin to sweat.
  • Add asparagus and continue to sautee' until crisp-tender.
  • Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt. Bring to a light simmer.
  • Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through. Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.

FARFALLE (BOW TIE PASTA) WITH SMOKED SALMON AND ASPARAGUS



Farfalle (Bow Tie Pasta) With Smoked Salmon and Asparagus image

Delicious pasta which I had at a cooking class I went to recently. The teacher/chef said not to sub in milk for the heavy cream because you need the butter fat.

Provided by ellie_

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb bow tie pasta
4 -6 ounces smoked salmon
1 red bell pepper, cut into julienne
1/3 cup asparagus, cut into 1 inch pieces
1/2 cup heavy cream (see note in description)
4 tablespoons unsalted butter

Steps:

  • In a large pot with about 1 gallon of water and 3 tablespoons of salt, boll the water, add pasta to boiling water. Cook according to package directions; drain.
  • In a large skillet or pot melt butter.
  • Stir in vegetables and cook until tender.
  • Stir in smoked salmon and heat through.
  • Stir in cream and reduce by half, tossing all ingredients together.
  • Stir in cooked pasta and toss.

Nutrition Facts : Calories 688.4, Fat 29, SaturatedFat 15.8, Cholesterol 174, Sodium 275.1, Carbohydrate 84.5, Fiber 4.7, Sugar 3.6, Protein 23

ASPARAGUS AND SMOKED SALMON PASTA IN LEMON PISTACHIO VINAIGRETTE



Asparagus and Smoked Salmon Pasta in Lemon Pistachio Vinaigrette image

I used to eat a salad similar to this at a place called Massimo's. I was disappointed they went out of business, so I came up with what best approximated theirs and I've been a happy camper since. This is probably better in the warmer months, as it's served room temperature. Serve with your favorite Italian bread.

Provided by CookinCowgirl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (12 ounce) package farfalle pasta (butterfly)
1/2 tablespoon salt
6 -8 cups water
1 bunch slender asparagus, washed and cooked al dente
2/3 cup extra virgin olive oil
1/4 fresh lemon juice
1/2 cup pistachio nut, unshelled
2 ounces smoked salmon, cut into strips
salt and pepper
1 tablespoon fresh parsley, chopped for garnish

Steps:

  • Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
  • Prepare the vinaigrette.
  • When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
  • Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
  • Cut the salmon into strips and put them in the bowl with the pasta.
  • Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
  • Top with chopped parsley and refrigerate for several hours.
  • Remove and let it come to room temperature and serve.

GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL



Gemelli with Asparagus, Smoked Salmon, and Dill image

Categories     Milk/Cream     Pasta     Quick & Easy     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 8

1 lb gemelli or other corkscrew pasta such as rotini or rotelle
1 lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces
2/3 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb thinly sliced smoked salmon, cut crosswise into thin strips

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
  • While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
  • Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
  • Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.

SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS



Smoked Salmon With Poached Eggs and Asparagus image

A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation.

Provided by blucoat

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon sugar
1 tablespoon whole grain mustard
1 teaspoon minced fresh dill (to garnish)
2 tablespoons lemon juice
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/3 cup vegetable oil or 1/3 cup olive oil
4 slices toast
8 ounces smoked salmon
12 asparagus spears, steamed
4 large poached eggs
chopped fresh dill (to garnish)

Steps:

  • Whisk the dressing ingredients together.
  • Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.

Nutrition Facts : Calories 468, Fat 30.8, SaturatedFat 5.5, Cholesterol 247.9, Sodium 950.7, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 22.5

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