Asparagus Brie Tart

Asparagus Brie Tart
  1. 1 sheet puff pastry, defrosted
  2. soft cheese (brie, cream cheese or shredded cheese)
  3. 1 egg, beaten
  4. 1 bunch asparagus
  5. pine nuts or almonds
  6. capers
  7. garlic powder
  8. dried herbs (herbes de provence)
  9. salt and pepper
  1. Preheat oven to 375 degrees.
  2. Lay pastry on parchment lined baking sheet. Pinch up edges a bit to form a crust-like rim. Spread some cheese all over, then spread beaten egg over that. Lay out asparagus in single file, trimmed to size of pastry. Sprinkle with nuts and capers. Top with garlic powder, dried herbs, salt and pepper.
  3. Bake 15-20 minutes then cut into squares.
  4. Drizzle with a bit of olive oil and a sprinkle of sea salt to finish, if desired.
  5. Serve warm or at room temperature.
Adapted from The Forest Feast by Erin Gleeson
Adapted from The Forest Feast by Erin Gleeson
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Seared Wild Salmon with Potatoes, Asparagus and Sauce Gribiche

Seared Wild Salmon with Potatoes, Asparagus and Sauce Gribiche
Serves 6
Wild salmon is very lean and will not tolerate long or overly aggressive cooking techniques. A quick sauté over medium high heat for 2-3 minutes is all you need. The fish must remain medium-rare in the center or it will be dry and unpalatable. It is so much better for you and for our environment than grain-fed, farm-raised salmon.
For the Sauce
  1. 1 large shallot, minced
  2. 2 T. red wine vinegar
  3. 1 large egg
  4. 1 T. Dijon mustard
  5. 1/3 – ½ cup olive oil
  6. 2 t. minced capers
For the Potatoes
  1. 2 pounds waxy potatoes (Yukon gold, red bliss, fingerling, etc.) cut into ¾” dice
  2. 12 oz. asparagus spears, cut into 1 ½” lengths
  3. 3 scallions, sliced thinly
  4. 2 T. unsalted butter
  5. salt and pepper to taste
For the Fish
  1. 24 oz. wild salmon filet, skin removed
  2. 1 T. cornstarch
  3. 1 T. brown sugar
  4. salt and pepper to taste
  5. 3 T. olive or vegetable oil
Make the Sauce Gribiche
  1. Combine the minced shallot and red wine vinegar in a small bowl and set aside. Place the egg in a small saucepan with water to barely cover over medium-high heat. When the water boils, reduce heat slightly and cook for 4 minutes only. Immediately remove the egg from the water and immerse in cold water to stop it from cooking further and cool. Peel the egg carefully – the white will be soft-firm and the yolk will still be a bit runny. Put the white onto a cutting board and set aside and let the yolk fall into a mixing bowl. Whisk the egg yolk and mustard together until relatively smooth. Start dribbling in the olive oil, whisking constantly, to create a smooth emulsion. Lift the shallots from the vinegar and stir in. Add as much of the vinegar as you like to balance the sauce’s flavor (I usually use it all), stir in the capers, and then season to taste with salt and pepper. Chop the egg white into very small pieces and stir it in. Set aside.
Cook the potatoes
  1. Meanwhile, bring a large pot of salted water to boil. When it boils, add the potatoes and cook until barely tender, about 8-10 minutes. Add the asparagus and cook another 30 seconds to 1 minute, until the asparagus is barely tender. Drain and return to the pot with the butter and scallions, stirring gently to coat. Season to taste with salt and pepper. Cover and keep warm.
Cook the salmon
  1. Combine the cornstarch, brown sugar, and salt and pepper in a small bowl. Heat a large, non-stick pan over medium high heat. Add the oil and let it heat. While the oil is heating, season both sides of the fish with the cornstarch mixture. When the oil is hot, place the fish in the pan, presentation side down and cook without disturbing for 1 – 2 minutes, or until the fish is opaque about 2-3mm up the sides. Turn and cook another minute to 30 seconds. Immediately remove the fish from the pan.
To serve
  1. Mound the potato mixture slightly off-center on dinner plates. Dribble a bit of the sauce on the potatoes. Lean a fish filet partially over the potatoes. Dribble the fish with the sauce and dribble more sauce around the plate. Enjoy!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Ribboned Asparagus Salad

Ribboned Asparagus Salad
  1. 1/4 cup pine nuts, toasted & cooled
  2. 1 pound asparagus, rinsed
  3. 1 lemon, halved
  4. Olive Oil
  5. Coarse Salt
  6. Fresh ground black pepper
  7. 1-2 ounces Parmesan
  1. Holding on to the tough end of asparagus, use a vegetable peeler to shave off thin ribbons from stalk to tip, peeling away from the tough end in your hand. Gently pile ribbons on a medium sized serving platter.
  2. Squeeze lemon juice over the asparagus, drizzle with olive oil and sprinkle with salt and pepper. Toss gently and then use your peeler to shave curls of Parmesan right off the block, over the asparagus.
  3. Sprinkle with toasted pine nuts.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus
Yields 10
  1. 2 lb. asparagus, ends removed
  2. 2 t. olive oil
  3. 1 lemon, zested
  4. Small wedge of parmesan cheese
  5. 10 slices of prosciutto
  6. kosher salt
  1. Heat oven to 400.
  2. Bring a large pot of water to a boil. Once boiling add a couple of teaspoons of salt to the water. Prepare ice bath. Plunge asparagus into boiling water for 1 minute. Immediately strain and put asparagus into ice bath. Let chill for 10 minutes and remove and dry.
  3. Put asparagus in a bowl, coat with 2 t olive oil, lemon zest and ½ t salt.
  4. Wrap 6-7 asparagus spears with prosciutto to form a bundle. Place on sheet tray. Heat in oven for 4-5 minutes.
  5. Using a peeler, shave curls of parmesan cheese.
  6. Place asparagus bundle onto plate and top with parmesan curls.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/