Spring Ramen Bowl With Snap Peas And Asparagus Recipes

SPRING RAMEN BOWL WITH SNAP PEAS AND ASPARAGUS

Steps:

• Snap off the tough ends of the asparagus and set the top parts aside. Combine the tough asparagus ends, mushrooms, garlic and 9 cups water in a stockpot or saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Add kombu, remove from the heat, and let stand for 30 minutes. Strain out and discard the solids and return the broth to the stockpot.
• While the broth is simmering, prepare the frizzled scallions, if using: Heat 1/2 inch of oil in a small skillet or saucepan over medium heat. Test temperature by adding a piece of scallion; it should sizzle on contact. Add scallions and cook, stirring frequently, until brown all over but not burned. Use a spider or slotted spoon to transfer to a paper-towel-lined plate. Sprinkle with salt and allow to cool. (Use within a few hours.)
• In a tall glass or measuring cup, combine miso and a ladleful of hot broth. Purée thoroughly with an immersion blender until smooth. (Alternately, carefully purée in a blender.) Pour mixture back into the stockpot and bring to a bare simmer. Add salt and taste, adding more if necessary. Keep covered over low heat until ready to serve.
• Use a vegetable peeler to shave the asparagus spears into ribbons. (It's easiest to do this by laying them flat on a cutting board, and using a Y peeler.)
• Bring another saucepan of salted water to boil and prepare an ice bath. Remove the fibrous strings from the snap peas. (To do so, pinch one end and pull along the straight edge of the pea as if it's a zipper.) Once the water comes to a boil, add snap peas and blanch for 90 seconds. Use a slotted spoon to transfer peas to the ice bath. Reserve the boiling water.
• Add noodles to the boiling water, in a strainer or the pasta insert that comes with a stockpot, and cook until tender, usually 4 to 7 minutes for dried or 60 to 90 seconds for fresh. Lift out the noodles, reserving the cooking water, and rinse the noodles thoroughly under cold running water. Quickly dunk them back into the hot water to reheat. Divide among four bowls.
• Just before serving, wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin strips with a chef's knife or crumble with your fingers.
• Arrange asparagus, snap peas and egg halves, if using, over the noodles in each bowl. Add a pinch of lemon zest and a few gratings of ginger to each bowl, then cover with the piping hot broth. Divide frizzled scallions on top, if using, then garnish each serving with a few drops of sesame oil and the nori. Serve immediately.

ASPARAGUS WITH SHALLOT BUTTER

Steps:

• Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
• Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
• Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.

SESAME NOODLES WITH SHRIMP & SNAP PEAS

Steps:

• Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.

SPRING RAMEN WITH SNAP PEAS AND ASPARAGUS

Steps:

• Cover the eggs with cold water in a small pot. Bring the water to a boil over medium heat. When the water has reached a boil, cover and remove from heat. Let sit 11 minutes, then place the eggs in an ice bath to cool. Peel and cut them in half and set aside. Heat the olive oil in a large pot over medium heat. Trim the base of the bok choy and cut it in half. Sear both sides, about 2 minutes, until slightly brown and tender. Remove from pot and set aside. In the same pot, add the spring onions, green garlic, 2 cloves garlic and 1 tablespoon minced ginger. Cook until the edges of the onions start to brown, about 2 minutes. Add the beech mushrooms and cook until they begin to soften, about 1 minute. Add ¼ cup of the broth and deglaze the brown bits on the bottom of the pot. Add the rest of the broth and simmer for about 20 minutes (thought you can cook longer for a deeper flavor). Season with salt.Meanwhile, bring a separate large pot of water to a boil. Snap off the tough bottoms of the asparagus. Cut off the stems of the snap peas and pull out the little strings on the side. Once the water is boiling, toss in the asparagus and the snap peas. Cook until slightly tender, 1-2 minutes. Using a slotted spoon, remove the asparagus and snap peas from the boiling water and immediately place them into an ice water bath (this will stop the cooking process and will keep the veggies green). Remove asparagus and snap peas from the ice water, then use a vegetable peeler to shave the asparagus in long, thin strips. Set aside. In the same boiling water, add the noodles and gently separate with chopsticks or a fork. Cook for 2 ½ minutes. Strain the noodles, then run them under cold water briefly to prevent overcooking.Place the snap peas in the mushroom broth to heat them up, about 2-3 minutes.Add the noodles, bok choy, shaved asparagus and warmed snap peas into serving bowl. Pour the broth over the top and garnish with cilantro and a squeeze of lemon. Garnish with half an egg and serve.