AwesomeBites

Tag: Asparagus

  • Pickled Shrimp and Peppers, Onions, Green Beans, Asparagus, Carrots!

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    Original recipe makes 8 – 1 quart jars
    4 Tablespoons old bay seasoning
    2 pounds Shrimp Large (26-30 count per pound with tails on)
    8 cucumbers, thinly sliced
    2 onions, thinly sliced
    48 green beans
    32 small asparagus spears
    16 small peeled carrots trim to jar size.
    2 green bell peppers, diced
    8 cloves garlic, chopped
    1 bunch of seedless green grapes
    1/2 cup salt
    Brine
    3 cups cider vinegar
    3 cups white sugar
    3 tablespoons mustard seed
    1 1/2 teaspoons celery seed
    1/2 teaspoon whole cloves
    1 tablespoon ground turmeric
    If you want them spicy….
    1 tsp chili pepper flakes or you can use sliced jalapeno peppers

    If you have fresh shrimp, peel and clean leaving the tail on. Boil for 2 minutes with Old Bay Seasoning. Place in ice water to chill.
    While you are heating the brine, pack your jars with shrimp, onions, peppers, garlic, stand the green beans, asparagus, carrots upright, top each with a few grapes.

    Pour hot brine over your packed jars to 1/4 inch of top.
    Place lids on and allow to cool on your counter.

    Keep refridgerated. Eat early at 2 days 3 weeks.
    Enjoy on toast or over a Caesar Salad. Awesomebites!

  • Roasted Asparagus

    Roasted Asparagus

    Ingredients

    2 pounds fresh asparagus
    Good olive oil
    Kosher salt, plus extra for sprinkling
    Freshly ground black pepper
    Freshly grated parmesan (optional)

    Directions
    Preheat the oven to 400 degrees F.

    Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

  • Grilled Fresh Salmon and Asparagus with Balsalmic

    Ingredients

    Salmon:
    1 1/2 lbs fresh salmon
    3/4 stick butter
    3-4 cloves garlic
    juice of one lemon
    lemon slices for garnish
    2 tblsp extra virgin olive oil
    Dry white wine (to taste)(optional)

    Asparagus:
    2 1/2 lbs asparagus about 1/2 in. thick
    2 1/2 tblsp. unsalted butter
    2 1/2 tblsp balsalmic vinegar
    salt and pepper to taste

    Preparation

    Heat grill on high.
    In a suacepan, place butter, olive oil, lemon juice, garlic and wine over low heat, and simer until the tastes meld (approximately 10 min.) Place the salmon on a platter, skin side down and brush the lemmon/butter sauce liberally on each piece. Let stand for 20-30 minutes. Place salmon on hot grill and grill on each side about no longer than 5 minutes. Serve with lemon slices and the remaining butter sauce.

    Asparagus:
    Bring salted water to a boil in skillet large enough to hold asparagus lying down. When boiling, add asparagus; cook uncovered, until tender. Timing will depend on thickness of asparagus, 5-8 minutes Drain asparagus. Spread on cloth towel; scatter ice cubes over asparagus. Can be cooked several hours ahead of time kept at room temperature.
    To serve, heat butter in same pan over medium high heat. When hot, stir in vinegar. Add asparagus and cook until hot, about 2-3 minutes. Add salt and pepper, shake gently until mixed. Serve hot.