Sentences with phrase «white asparagus spears»

Jishi T, Maeda T, and Araki H. Comparison of external quality and hardness of white asparagus spears produced by two different blanching methods.

Jishi T, Maeda T, and Araki H. Comparison of external quality and hardness of white asparagus spears produced by two different blanching methods.

Not exact matches

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

INGREDIENTS for the miso butter: 1/2 stick (4 tablespoons) of butter, room temperature 2 tablespoons of white miso 2 tablespoons of minced wild garlic (or chives, or green onions) for the asparagus + favas: about 2 dozen asparagus spears, trimmed 10 fava bean pods, beans removed and peeled, and then roughly chopped olive oil black pepper METHOD Make the miso butter:

1/4 cup minced shallots 2 teaspoons olive oil 2/3 pound asparagus, thin spears 8 ounces gruyere or swiss cheese, regular or low fat, shredded 5 large eggs 1 cup milk 2 tablespoons dry vermouth or dry white wine (omit if you like) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried thyme

1 cup of cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1 cup of frozen peas

ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchmeASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchmeasparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.

crabmeat 3/4 cup roasted hazelnuts, coarsely chopped ** 5 ounces Gruyere cheese, sliced thin, or 1-1/2 cups grated (if unavailable, Swiss may be substituted) 1 1/2 cups thin fresh asparagus, sliced diagonally (if unavailable, substitute 10 ounces frozen chopped spinach, thawed & squeezed dry) 2 tablespoons sweet white onion, diced 4 eggs 2 2/3 cups milk 1 1/2 cups baking mix (Ellen's Better Baking Mix, Jiffy, Bisquick) 3 to 5 whole asparagus spears for top garnish

We offer beautiful types of vegetables that includes small production Italian heirloom vegetables in extra-virgin olive oil, cipollini onions in balsamic vinaigrette, clean crisp spears of white asparagus in brine, pale and delicate hearts of palm, mixed marinated mushrooms.

Packaging designs differ for white and green asparagus, but both minimize shriveling, spear toughening and butt dehydration.

The original recipe we created in the Culinary Institute of America kitchen in St. Helena, California, paired the relish with pan seared pork tenderloin medallions, a white wine and butter pan sauce over goat cheese polenta and pan cooked asparagus spears.

Fibrous foods such as Jerusalem artichoke, chicory root (inulin), leek, white onions, raspberries, cooked beans, and asparagus spears, help your colon thanks to a type of prebiotic called frucans.

This version boasts a twist — it features whole spears of asparagus, goat cheese and your choice of Gouda, Parmesan or extra old white Cheddar.