Back In The Kitchen - Just In Time For Spring!

So... I've recently been told that I should get back into my writing.  I guess there were a few of you out there who actually enjoyed my blog, and maybe even made one or two of the recipes within.  With the stress of wedding planning and additional workload in the office over the last year, hobbies seemed to have fallen by the wayside.  Well, no more!  I'm back in the kitchen and back in front of the computer!  Well, to be fair, I never really left the kitchen, I just stopped writing about my time there, but still... I'm back in front of the computer!  Let the good times roll!


This past weekend, I decided to make a very spring dinner for Shaun and myself, and what screams spring more than asparagus and peas?  So, there began a meal so spring-like, it was undeniable!  The menu was set... a delicious Asparagus Torte and a light Pasta with Asparagus, Peas, Ham and Almonds.

 

Asparagus Torte 

With the torte, steaming the asparagus and then tossing the pieces with shallots and butter intensifies their flavor, making them sweet and buttery.  Cracker crumbs take the place of flour in this torte and makes it just slightly custardy.  While I did not peel the asparagus, you can feel free to do so.

•  2 pounds asparagus, tough ends trimmed, cut into 2-inch lengths
• 4 tablespoons (1/2 stick) unsalted butter
• 3 large shallots, minced
• 3 green garlic stalks or scallions, thinly sliced
• 1 teaspoon salt
• 10 large eggs
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons minced fresh tarragon leaves
• Pinch of cayenne pepper
• 1 1/2 cups (6 ounces) shredded Gruyere cheese, or other semihard cheese
• 1/2 cup crushed water crackers 

Preheat the oven to 350 degrees.  Grease a shallow 6-cup glass or ceramic casserole baking dish.

Place the asparagus in a steamer basket set over (not in) 1 inch of water in a skillet or saucepan.  Bring the water to a boil, cover and steam until the asparagus pieces are crisp-tender, about 3 minutes.  Remove the steamer basket from the pan.


In a large skillet, melt the butter over medium heat.  Add the shallots and garlic stalks and cook, stirring frequently, until the shallots are tender, about 3 minutes.  Add the asparagus, sprinkle with 1/2 teaspoon of the salt, and cook for 2 minutes.

In a large bowl, whisk together the eggs, cream, basil, tarragon, cayenne, and the remaining 1/2 teaspoon of salt.  Whisk in 1 1/4 cups of the cheese and the cracker crumbs.  Fold in the asparagus mixture.  Transfer to the casserole dish, sprinkle with the remaining 1/4 cup cheese, and bake for 25-30 minutes, or until the top is lightly browned and the center is just set.  Remove from the oven and let stand for approximately 10 minutes before slicing into 6 slices.


Pasta with Asparagus, Peas, Ham and Almonds


For the pasta dish, you can bring out more of the springtime flavors by adding fresh tarragon, which gives it a slightly lemony-anise flavor.

•  8 ounces linguine
• 2 teaspoon extra-virgin olive oil
• 1 pound asparagus, tough ends trimmed, cut into 2-inch lengths
• 1 cup half-and-half
• 1/2 pound Virginia or Black Forest ham, in one thick slab, cut into cubes
• 1 cup fresh or frozen (no need to thaw) peas
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1/3 cup slivered almonds, toasted (see below)

In a large pot of boiling salted water, cook the linguine according to the package directions.  Drain and return the pasta to the pot.

Meanwhile, in a large skillet, heat the oil over medium heat.  Add the asparagus and cook until bright green, about 2 minutes.  Add the half-and-half and bring to a boil.  Add the ham, peas, tarragon, salt and pepper and cook until the peas are crisp-tender, about 3 minutes.

Remove from the heat and add to the pasta.  Add the Parmesan and almonds and toss to combine.

 Toasting Nuts

Place nuts in a baking pan or on a rimmed baking sheet (so they won't roll off) and bake at 350 degrees until fragrant and crisp, shaking the pan once or twice, 7 to 10 minutes.  If you have only a small amount of nuts to toast and don't want to turn on the oven, place them in a small ungreased skillet and cook them over medium-low heat, tossing frequently, until crisp and fragrant.  They will toast very quickly, so be vigilant.

So, with that... you have a delicious dinner of asparagus torte and springtime pasta!  Bon Appetite!