Warm Salad Of Asparagus Spears And Seared Lamb Chops With Fresh Recipes

WARM ASPARAGUS SALAD

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
• Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
• To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

CHILLED ASPARAGUS WITH LEMONY GARLIC DRESSING

Steps:

• In a small bowl, mix together first five ingredients until smooth.
• Cover and chill until serving time.
• Boil asparagus for 5 minutes (until crisp-tender).
• Drain (I've served this dish hot by tossing the asparagus in the pan with the dressing and heating for 1-2 minutes at this point).
• Rinse with cold water and drain again.
• Cover and chill until serving time.
• To serve, gently toss asparagus spears with dressing.
• Sprinkle lightly with poppy seeds, if desired.

LAMB/SHOULDER CHOPS - AVEC CREAMY ASPARAGUS/RICOTTA/CURRY SAUCE

Steps:

• Prepare MARINADE the night before your dinner party.
• Of the MARINADE and SAUCE ingredients mix ONLY first seven in your Processor, or Blender.
• Reserve last four ingredients for future use.
• Remember to use only the first seven ingredients.
• Remove excess fat from around the outside of shoulder chops.
• Leave the bone in, if there is one.
• Place chops in a covered container large enough to accommodate all, even if you have to"double-row" them.
• Pour MARINADE over shoulder chops, cover and place in refrigerator.
• Allow to marinate 24 hours; be sure the chops are all well covered with the MARINADE.
• Baste chops periodically to ensure good saturation.
• Keep covered during the marinating process.
• Next day, when you are ready for cooking: Remove shoulder chops from MARINADE; pat dry with paper toweling and set aside.
• Reserve the MARINADE for later use in the sauce preparation.
• In a saucepan and 1/2 cup water, over medium heat,cook asparagus spears for 5-7 minutes.
• Because of the quantity, you may have to do this in a couple of batches.
• Remove asparagus spears from water and reserve for use in SAUCE preparation.
• Discard the water.
• Skin the Roma tomatoes by dipping in very hot water for a few minutes; the skin should slide off easily.
• Slice off the tops and discard; cut skinned tomatoes in half, lengthwise.
• Cover and set aside for later use.
• In a large skillet, heat 1 Tbsp of the olive oil; add the butter. (Watch it does not burn).
• Saute all the onions, stirring frequently; transfer to a small bowl.
• Mix in 1/2 Tbsp grated parmesan or Romano cheese. Cover and set aside for later use.
• In the same skillet, add a little more olive oil for browning.
• Lightly cook tomato halves, flat side only, until just brown.
• Transfer to a plate and sprinkle balance of grated parmesan or Romano cheese on the tomatoes; Cover and set aside for later use.
• Add water to two eggs and beat well with a hand mixer or rotary beater.
• At this point you should take out your shallow oven pan or a shallow pan large enough to accommodate all the chops at one time.
• PREHEAT OVEN TO 325°F.
• In four separate containers, place the milk, flour, well-beaten eggs, bread crumbs, Add more olive oil to the skillet, as needed.
• Prepare the chops in the following order: Soak in milk, dredge in flour, dip in beaten eggs, finally in bread crumbs.
• Brown both sides of chops quickly in skillet; remove to shallow oven pan.
• Give the onions and grated cheese an additional toss to coat well.
• Spoon onions over the breaded chops, dividing equally.
• Top-off with one tomato half, flat side down, on each chop.
• Use up all of the grated cheese bits, as well.
• Bake uncovered, in preheated oven for 35 minutes.
• Turn down oven to 275°F and continue cooking for an additional 10 minutes.
• While the meat is baking, prepare the Creamy, Asparagus/Ricotta/Curry Sauce SAUCE PREPARATION: In a saucepan, over medium heat, bring MARINADE/SAUCE mixture to a boil.
• Turn heat down and continue to simmer for about 10 minutes, mixing occasionally.
• Remove from heat and allow to cool for about 10 minutes.
• Add cooked asparagus, ricotta cheese and a little of the cooked MARINADE/SAUCE mixture to your food processor.
• Process on "pulse cycle" for a few minutes or until ricotta cheese and asparagus are well blended.
• Continue to gradually add all of the MARINADE/SAUCE mixture, through feed tube, until smooth.
• You now have the basis for the SAUCE.
• Transfer SAUCE to saucepan; bring to a boil, then simmer over low heat for about 5 minutes.
• Remove from heat and set aside.
• Put all of the cornstarch into a medium-sized bowl.
• Make a roux by gradually whisking 35% cream (or whipping cream) into the cornstarch, whisking continuously, until all of the cream has been used, and roux is very smooth.
• Gradually,and gently transfer about 1/4 cup of the SAUCE mixture to the roux.
• Continue whisking as you gradually add additional SAUCE to the roux.
• Remember you are working with very hot ingredients; please be careful; do not burn yourself.
• Pour the mixture back into the saucepan, whisking continuously.
• Turn down heat as low as possible.
• Allow to thicken while whisking.
• Whisk again, just before spooning onto chops.
• Turn off the oven.
• Transfer Lamb Chops from oven pan to dinner plates.
• Spoon the CREAMY ASPARAGUS RICOTTA/CURRY SAUCE over the Lamb Chops, and serve while still hot.

WARM ASPARAGUS SPINACH SALAD

Steps:

• Put the asparagus into an large oblong baking dish.
• Drizzle with 2 tablespoons olive oil; sprinkle evenly with salt.
• Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender; stir every 10 minutes.
• While the asparagus is cooking, prepare the pasta according to package directions; drain.
• Add the onions, vinegar, and soy sauce in the container of a blender; process.
• While processing, gradually add the remaining olive oil in a steady stream.
• In a large serving bowl, add the pasta, spinach, and asparagus; drizzle dressing over all; toss to coat.
• Season to taste with pepper, if desired.
• Sprinkle with cashews and Parmesan cheese.
• Serve warm.