POACHED ASPARAGUS RECIPES

Name: Poached Green Asparagus Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 15 jumbo green asparagus; 8 ounces morels, split, washed and dried; 1 shallot, peeled and minced; 2 garlic cloves, peeled and minced; 1/2 cup sherry wine; 1 cup heavy cream; 1/2 cup vegetable stock; 3 tablespoons unsalted butter; 4 diced plum tomatoes, peeled and seeded; 1 tablespoon fresh curly-leaf parsley, chopped; 1 tablespoon fresh lemon juice; 4 tablespoons olive oil; salt and pepper

POACHED GREEN ASPARAGUS RECIPE RECIPE - FOOD.COM

Poached Green Asparagus Recipe Recipe - Food.com image

Make and share this Poached Green Asparagus Recipe recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

15 jumbo green asparagus
8 ounces morels, split, washed and dried
1 shallot, peeled and minced
2 garlic cloves, peeled and minced
1/2 cup sherry wine
1 cup heavy cream
1/2 cup vegetable stock
3 tablespoons unsalted butter
4 diced plum tomatoes, peeled and seeded
1 tablespoon fresh curly-leaf parsley, chopped
1 tablespoon fresh lemon juice
4 tablespoons olive oil
salt and pepper

Steps:

Peel and blanch asparagus, drain and set aside
In a large sauté pan, heat 4 tablespoons of olive oil on medium-high heat.
Add in mushrooms and sauté until soft. Season with salt and pepper.
Add in shallots and garlic. Once they become fragrant, deglaze with sherry wine and flambé. Cook until all alcohol is cooked out.
Add in heavy cream, vegetable stock and lemon juice - reduce by half.
Turn off the heat and add the butter. Mix until butter is melted and emulsified.
Add tomatoes and parsley then season to desired taste.
Serve asparagus topped with sauce.
Notes: Add crab meat to dish if desired.
If you can't find morel mushrooms- crimini mushrooms or portabella mushrooms are a good substitute.

Nutrition Facts : Calories 1136.1, FatContent 89.1, SaturatedFatContent 42.2, CholesterolContent 208.8, SodiumContent 80, CarbohydrateContent 28.1, FiberContent 5.3, SugarContent 10.1, ProteinContent 10.6

POACHED COD & ASPARAGUS RECIPE | EATINGWELL

Poached Cod & Asparagus Recipe | EatingWell image

In this recipe, we poach the cod right on top of the asparagus. The result is perfectly cooked cod and tender-crisp asparagus. The sauce is our take on beurre blanc--a traditional French sauce made with wine and lots of butter. Ours uses a little cornstarch for thickening and a judicious amount of butter for flavor.

Provided by EatingWell Test Kitchen

Categories Healthy Cod Recipes

Total Time 25 minutes

Number Of Ingredients 13

Ingredients

1 lemon, divided
1 cup dry white wine
2 teaspoons cornstarch
1 tablespoon thinly sliced shallot
1 bay leaf
5 whole black peppercorns
1 1/4 pounds cod (see Tip), cut into 4 equal portions
½ teaspoon salt, divided
¼ teaspoon ground white or black pepper
4 sprigs fresh tarragon
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed
½ cup water
2 tablespoons butter

Steps:

Juice half the lemon into a small saucepan; reserve the other half. Whisk in wine and cornstarch until combined. Add shallot, bay leaf and peppercorns. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened and reduced by about half, 10 to 12 minutes.
Meanwhile, sprinkle cod with 1/4 teaspoon salt and pepper. Place a tarragon sprig on each portion. Thinly slice the remaining lemon half and lay the slices over the tarragon.
Place asparagus in an even layer in a large skillet. Add 1/2 cup water. Place the cod on top of the asparagus. Bring to a boil over medium heat. Cover and cook until the asparagus is tender and the fish is cooked through, 4 to 5 minutes.
Strain the reduced sauce through a sieve into a bowl. Return it to the pan. Over low heat, swirl butter into the sauce 1 tablespoon at a time until melted. Stir in the remaining 1/4 teaspoon salt and remove from the heat.
Serve the fish and asparagus topped with the sauce.

Nutrition Facts : Calories 207.9 calories, CarbohydrateContent 6.8 g, CholesterolContent 71 mg, FatContent 6.4 g, FiberContent 1.8 g, ProteinContent 20.5 g, SaturatedFatContent 3.8 g, SodiumContent 670.2 mg, SugarContent 1.9 g

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