1 Ingredient, 3 Ways

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This month we are launching a new category of blog, titled: 1 ingredient, 3 ways! Each month our Executive Chef will highlight an in-season ingredient and give you 3 ways you can incorporate it into your kitchen!

This month, Chef Jason has given us 3 delicious recipes that all feature our fresh ingredient of the month:

ASPARAGUS!

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High in vitamin K and folate, this nutrient rich vegetable has a number of health benefits including:

- Anti-Inflammatory Benefits
- Anti-Oxidant Benefits
- Digestive Support
- Heart Health and Blood Sugar Regulation

Not to mention being extremely versatile in the kitchen and delicious when mixed into almost any dish! Below you will find three unique recipes from our Scarlett House Kitchen to yours! Feel free to leave comments and share your favourite recipe!

Happy cooking!

RECIPE #1 – CRIPSY BAKED ASPARAGUS FRIES

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Ingredients:

  • 1 pound asparagus, trimmed
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 3/4 cup panko breadcrumbs
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste


Directions:

1. Dredge the asparagus in the flour, dip in the egg and then into a mixture of the panko, parmesan, salt and pepper.2. Place the asparagus in a single layer on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 7-13 minutes.

RECIPE #2 - FAVA BEAN, ASPARAGUS AND SHRIMP SALAD

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Ingredients:

  • 1 lb fava beans, casing removed
  • 20-25 medium frozen cooked shrimp, thawed
  • 10 asparagus spears, sliced diagonally into 1″ pieces
  • 1/4 c chopped scallions
  • Juice of 2 large Meyer lemons
  • 2 T extra virgin olive oil
  • 1 large clove garlic, minced
  • 2 T Meyer lemon zest
  • 1/2 t sea salt
  • 1/4 t ground black pepper
  • 16 c salted water, divided
  • 12 c iced water, divided

Directions:
1. Prepare the dressing by combining the lemon juice, olive oil, garlic, sea salt and pepper in a small bowl and whisking together until completely combined.

2. Bring 8 cups of salted water to a boil and add the fava beans. Blanch for about 90 seconds and immediately place them in 6 cups of ice water. When beans have cooled, shell and place the beans into a small bowl. Repeat the blanching process with the asparagus; plunge into ice water when cooked, drain and slice into 1″ pieces.

3. Combine the thawed shrimp, shelled fava beans and sliced asparagus in a medium bowl. Add the dressing and toss together until all veggies & shrimp are completely coated. Marinate in the fridge for about 30 minutes; serve on small plates, garnish with extra lemon zest, and enjoy!


RECIPE #3 - SLOW BUTTER BRAISED ASPARAGUS

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Ingredients:

  • A bunch of asparagus, hard part of stalks cut off
  • teaspoon of minced shallots and/or garlic
  • 2-4 tablespoons of butter (depends on how much asparagus you have)
  • sea salt
  • squeeze of lemon
  • shaved parmesan

Directions:

1. Heat a large sauté pan over medium heat. Add butter. When butter hot, add shallots/garlic, turn heat to low and fry until fragrant.

2. Add asparagus, cover with a tight-fitting lid (important -if lid isn't tight, the steam escapes, you can try using a thin dishtowel under lid and fold ends up over the top of the lid to create a nice seal). Cook on low for 10-12 minutes, depending on how soft you like your asparagus. If your asparagus can't all fit in one layer in your pan, stir a couple of times during the cooking process. After 8 minutes, take a peek. I usually can tell by cutting part of the stalk with a butter knife and adjust my cooking time. If it looks like the pan needs more butter, feel free to add another tablespoon in, or just throw in a tablespoon of water.

3. When cooked to your liking, remove asparagus, pour the butter/shallot/garlic mixture over, sprinkle with sea salt, a squeeze of lemon and top with shaved parmesan. Or place on a very hot grill, for grilled asparagus and then add butter/shallot/garlic mixture etc…

ENJOY!

NOTE: If you’re residing in the Ontario area, click this link via The Ontario Asparagus Farmers of Ontario, which features a helpful map on where to buy fresh, locally grown asparagus this season!