A fun cooking class at Bazaar!

Last week I presented a cooking class at Bazaar Olive Oil on two evenings, featuring their great selection of olive oils, including some tasty infused ones, and balsamic vinegars.

The theme of the class was appetizers and first courses (and one sweet) from around the Mediterranean.  We had ones from Turkey, Sicily, Morocco, Spain and France.  For dessert, we had tiramisu from Italy. 

Several folks who saw the photo above, which came from the Bazaar Facebook page, asked for the asparagus recipe.  Later, I'll post a couple of the others but for now, here it is!

SPANISH-INFLUENCED ROASTED ASPARAGUS WITH CILANTRO SAUCE

1 ½ pounds fresh asparagus  

1/4 cup chipotle olive oil                                       

Salt and freshly ground pepper

Cilantro Sauce:

1 cup crème fraiche                                                    

½ cup cilantro, minced                                                  
2 tablespoons Persian lime olive oil
1/2 cup purchased salsa verde
Grated zest and juice of one lime

 

A handful of grape tomatoes, quartered

 Preheat the oven to 400^o.  If the asparagus is thin, just cut off the tough lower part.  If it’s fat asparagus, trim off the very bottom and then peel about 1/3 of the way from the bottom with a vegetable peeler.  Brush the chipotle oil on the asparagus, put in one layer on a baking sheet and bake until just barely tender crisp, depending on the thickness. Let cool to room temperature.

For the dressing, mix all the ingredients in a blender or food processor and pulse several times to just combine.

Arrange the asparagus on a serving platter.  Drizzle the dressing across the center of the spears and garnish with the tomatoes. Serves 8 as a first course.

Asparagus for brunch!

 Asparagus is still pretty much a bargain at the markets, and I couldn't be happier! I love it just about anyway you make it. My favorite way of cooking it as a vegetable is sprinkled with sea salt and olive oil and roasted at 400o F for 10-15 minutes, depending on the thickness. And it's a perfect match for ham.

I was blessed recently to have friends bring me a smoked ham from Coursey's in Arkansas. It was one of the best hams I have ever tasted, just smoky enough, lean and tender.

I found a sandwich recipe on the website of the American Egg Board (www.aeb.org) and adapted it a bit to suit my tastes, using roasted asparagus and that wonderful ham.

It's easy and quick to make, but you could make it ahead of time, refrigerate it, and reheat it gently at serving time.

If brunch is on your mind, I think this would be marvelous over toasted English muffins as well. However you enjoy it, I know you'll love it!

HOT ASPARAGUS EGG SALAD

4 crusty sandwich rolls
2 tbsp butter
8 ounces mushrooms, thinly sliced
1 package Hollandaise sauce mix (I used Knorr)
1 1/4 cups milk
1 teaspoon cornstarch
Juice and grated zest of one lemon
1/2 pound asparagus, roasted or steamed until just crisp, cut into 1" pieces
1/2 cup baked ham, chopped
4 hard-cooked eggs, sliced

Preheat the oven to 400 F. Open the rolls and place cut side up on a baking sheet. Toast in the oven until lightly browned and crisp, 6-8 minutes. Set aside.

In a saucepan, heat the butter over medium heat. Sauté the mushrooms until tender, 7 to 8 minutes. Remove with a slotted spoon and reserve.

In the same pan, combine the Hollandaise sauce mix and the cornstarch. Slowly whisk in the milk until smooth. Bring to a simmer. Cook over low heat, stirring constantly until thickened, about 2 minutes. Whisk in the lemon juice and zest. Remove from the heat and stir in the asparagus, ham and reserved mushrooms. Gently fold in the eggs.

Place the roll bottoms on serving plates and divide the egg mixture among them. Place the tops on and serve immediately. Serves four.

NOTE: Ham information: Coursey's, Inc, St. Joe, AR Phone: (870)439-2503

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