Asparagus and Zucchini Salad

Asparagus and Zucchini Salad
Courtesy of Giada de Laurentiis


This is a raw salad and goes great with a heavier pasta. It’s light and fresh and easy to make.

2 medium zucchini,i trimmed
1 bunch of asparagus, trimmed
¼ cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon, freshly ground black pepper
1 ounce Pecorino Romano cheese or Parmesano Regiano/vegan Parmesan

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Put the sliced vegetables in a serving bowl and toss together to combine.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Mix well, then drizzle over the vegetables. Toss to coat. Use the vegetable peeler to shave the Pecorino over the salad and serve immediately.

PUMPKIN AND ASPARAGUS FRITTATA

PUMPKIN AND ASPARAGUS FRITTATA
By: Lorena Uriarte

Frittata is a convenient dish for entertaining, a quick meal or even picnics.


Serves: 6
Preparation: 10 minutes
Cooking time: 20 minutes

Equipment:
Chopping board, sharp knife, saucepan, non stick frypan, large plate
Grill

Ingredients:
1/3 cup olive oil
1 large onion, finely sliced
2 cups pumpkin, peeled and sliced
1 bunch asparagus, trimmed and cut into 1” lengths
¼ cup fresh herbs, chopped
6 eggs, lightly beaten
Salt and pepper to taste

Directions:
1. Boil or steam the pumpkin and asparagus individually till just tender
2. Drain pumpkin and asparagus well. Patting off excess water if you need to.
3. Heat half the olive oil in the frypan and gently sweat the sliced onion
4. Take the onions out and heat the remaining oil.
5. Add pumpkin, asparagus, onion and herbs to the pan.
6. Season with salt and pepper.
7. Gradually pour in the beaten eggs making sure it falls through to the bottom
8. Cook on a medium to low heat till almost cooked through.
9. Place the frypan in the griller to cook the top.
10. Place a large plate over the frypan.
11. Flip the frittata on to the plate and then slide it back in the pan
12. Cook a little longer so there isn’t any raw egg in the middle.
13. Remove and turn onto a cutting board or serving platter.

Serve hot or warm with a salad and bread for a meal or serve thin slices as antipasto.

Asparagus Risotto

Asparagus Risotto

About 5-6 cups vegetable stock
1 large bunch asparagus, about 1 pound
¼ cup extra-virgin olive oil
2 cups sliced shitake mushrooms (1/4 inch thick)
Salt and freshly ground pepper
1 cup finely chopped onion
1 tablespoon, minced garlic
1 cup Arborio rice
½ cup dry white wine (optional)
1½ teaspoons finely chopped fresh thyme
1 tablespoon unsalted butter
½ cup coarsely grated Fontina cheese
¾ cup freshly grated Parmesan cheese
1 ½ tablespoons finely chopped fresh flat-leaf parsley (optional)
1 ½ teaspoons freshly grated lemon zest (optional)

Pour the stock into a saucepan, place over high heat, and bring to a boil. Snap the woody ends from the asparagus and peel any tough skin from the stalks. Discard the stems. Slice the spears ¼ inch thick on the diagonal. Set aside.

Heat the olive oil in a heavy medium saucepan over medium-high heat until hot. Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute. Then season with salt and pepper, and sauté until brown, about 5 minutes. Remove to a plate.

Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes. Add the garlic and cook briefly. Add the rice and stir until the grains look pearly white, about 2 minutes.

Add the wine, if using, and cook until the pan is nearly dry. Adjust the heat so the rice cooks at a slow simmer. Add ½ cup of the stock, stir, and cook until the pan is nearly dry again. Season lightly with salt and pepper now so the flavor permeates the rice. Add another ½ cup of the stock and continue to stir and cook, adding stock as necessary., until the rice is three-fourths cooked, about 15 minutes. Stir in the thyme, mushrooms, and sliced asparagus. Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 5 minutes longer.

Remove from heat and stir in the butter, Fontina cheese, ½ cup of the Parmesan cheese, the parsley and the lemon zest. Taste for seasoning. Dust with the Parmesan before serving.

Pasta with Asparagus-Lemon Sauce

Pasta with Asparagus-Lemon Sauce

1 pound fresh, medium thickness asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
¼ cup extra virgin olive oil
1 pound penne or preferred pasta
½ cup grated Parmigiano-Reggiano Cheese

Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes.
Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.

Cook asparagus tips in the same boiling water until just tender, 3 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

Puree asparagus stems with zest, oil, and ½ cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.

Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended time (very el dente). You will finish cooking off the pasta in a sauce pan.
Reserve 2 cups cooking water and drain pasta.

Add pasta, asparagus tips, and ½ cup reserved water to asparagus sauce and cook over gigh heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coasts pasta. Add more cooking water, a bit at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).

Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring until cheese is melted. Serve immediately.