Asparagus Appetizers with Soy Vinaigrette

I've had this recipe in my stash since my single girl days -- something I clipped from Self magazine. These asparagus appetizers are loved by men, women and children, and have served me well through the years, pepping up the pot luck faire everywhere from poolside to girls' night to sailing with the boys. Make them for you, yourself and you too -- they keep well in the fridge for a couple days.

Asparagus Appetizers with Soy Vinaigrette
serves 4 - 6

1 bunch organic asparagus, rinsed in water

Soy Vinaigrette:

2 tablespoons organic tamari or soy sauce
2 tablespoons toasted sesame oil, ideally expeller pressed

2 tablespoons rice vinegar

2 teaspoons sake or dry sherry

pinch of unrefined sugar

optional garnish: 2 tablespoons toasted sesame seeds

1. Blanch asparagus in salted boiling water for about 3 minutes until tender-crisp, then immediately shock in a bowl of ice water to stop the cooking. Remove from ice water and dry asparagus on a clean towel.

2. Put vinaigrette ingredients in a small jar or glass measuring cup and shake or whisk to combine. Drizzle some or all of the vinaigrette over asparagus and toss to coat. Transfer to serving platter and optionally sprinkle with toasted sesame seeds. Serve chilled or at room temperature.

Amy's Kitchen Coach Tips

• To prepare the asparagus for blanching, rinse in water and snap the ends off each spear by holding just below the tip with one hand and at the end of the stem with the other then bending the spear. The asparagus will break naturally at the tender/fibrous boundary.
  
• Tamari is a wheat free soy sauce. Either tamari or soy sauce work well in the vinaigrette. (Vinaigrette is also excellent on chicken salad.)
  

Shredded Brussels Sprouts with Brown Butter

I realize that I've missed the season for these little gems, but I decided to post anyway as a tribute to what the last couple months have been like for me...too busy, too fast, a blur.  So now it is May.  The end of May.  I'd better get this posted before it is officially Summer.

I like finding new ways to prepare old standbys.  Shredding the sprout instead of serving it whole or halved results in a completely different vegetable eating experience.  By shredding the leaves, you create a lot of surface area which really gets the caramelization going as you cook, which is a very nice thing when you're dealing with brown butter.  

Shredded Brussels Sprouts with Brown Butter

serves 2 - 4

1 dozen fresh brussels sprouts, rinsed in water

1 - 2 tablespoons organic, unsalted butter
1 - 2 tablespoons pine nuts or split hazelnuts (optional)

sprinkling of fleur de sel or sea salt

1. Cut each brussels sprout in half lengthwise, then place cut side down and slice thinly, top to bottom using a chef’s knife.  You will have a mound of shredded brussels sprouts.

2. Heat a large frying pan over medium-high heat.  Add butter and let it brown to a nice golden color.  Add brussels sprouts and toss.  Cook for about 5 minutes, add the pinenuts (or hazelnuts) and cook about 5 minutes more, until sprout leaves are wilted and starting to caramelize.   

 Sprinkle with salt and serve.  

Lemon Curd with Agave Nectar

Lemon curd is an indulgence, no doubt, but make it with agave nectar to bring the sugar hit way down. There are many recipes and methods for making lemon curd out there, some quite complex in the timing and temperature over the stove. It doesn’t have to be that hard. I’ve adapted my recipe from the Joy of Cooking because I like the rich, but not too buttery outcome and it is easy. Enjoy!

Lemon Curd with Agave Nectar

makes about 1 1/2 cups

3 or 4 lemons, juiced through a strainer to yield 1/2 cup strained lemon juice

3 large, cage-free eggs

4 tablespoons organic, unsalted butter, cut into tablespoon sized pieces

1/4 cup agave nectar

pinch of sea salt

1. In medium saucepan, whisk lemon juice, eggs, agave nectar and a pinch of sea salt until light in color.

2. Add the butter pieces into the egg mixture and cook over medium heat, whisking constantly until thickened, about 10 minutes.

3. Strain lemon curd through a sieve into a glass jar for storage. Store in refrigerator for up to 1 week.

Kitchen Coach Tips

• Serve lemon curd with berries and cream for a light dessert. (Blueberries are especially delicious with lemon.)
  
• For some carb fun, serve lemon curd with a fabulous (but small, of course) scone. Since we’re on the topic of carbs, you can also use lemon curd to fill a layer cake or fruit tart.
  
• Any lemon variety will do. If you have access to Meyer’s, they are especially delicious.