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| Asparagus Recipes |
Salmon with Brown Sugar and Mustard Glaze
Makes 8 servings
In place of the side of salmon, use eight 6-ounce striped bass or halibut fillets.
1 tablespoon extra-virgin olive oil
1 large shallot, minced
1/4 cup red-wine vinegar
1/4 cup whole-grain mustard
1/4 cup packed dark-brown sugar
Coarse salt and ground pepper
1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
1 bunch watercress (about 3/4 pound), thick stems trimmed
1 lemon, cut into wedges, for serving
1. Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, about 3 minutes. Add vinegar and cook until slightly evaporated, about 1 minute. Add mustard and brown sugar; stir until warm and combined, about 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)
2. Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer about 1/2 cup glaze to a small dish , reserve the rest for a later use in the recipe. Brush the 1/2 cup of glaze on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, about 5 to 10 minutes, depending on thickness; brush reserved glaze over fillets. Serve salmon along with watercress and lemon wedges.
Nutritional information per serving: 298 calories; 13 grams fat (2 grams saturated fat); 35 grams protein; 12 grams carbohydrates; 1 gram fiber
Asparagus and Green Beans with Chili-Orange Oil
Makes 8 servings
3 tablespoons extra-virgin olive oil
3 wide strips orange zest, plus 2 tablespoons orange juice
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 bunches asparagus (about 1 pound each), washed, trimmed, cut into 2-inch lengths
1 pound green beans, washed, trimmed, cut into 2-inch lengths
1/2 cup tightly packed fresh basil leaves
1. In a small saucepan, bring oil, orange zest and red-pepper flakes to a simmer over medium-high heat and cook 3 minutes. Remove chili-orange oil from heat and set aside.
2. Working in two batches, in a large pot of boiling salted water, cook asparagus and green beans separately until bright-green and crisp-tender, about 3 minutes. Transfer to a colander and rinse with cool water to stop the cooking.
3. In a large skillet, heat 1 tablespoon chili-orange oil over high. Add half the vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Stir in half the basil, season with salt and pepper, and transfer to a platter. Repeat with 1 tablespoon oil and remaining vegetables and basil. Drizzle with remaining oil and orange juice and serve immediately.
Nutritional information per serving: 97 calories; 6 grams fat (1 gram saturated fat); 4 grams protein; 9 grams carbohydrates; 5 grams fiber
Simple Lemon Cake
Makes 10 servings
1/2 cup unsalted butter (1 stick), room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices and seeds removed
Coarse salt
1/4 cup fresh lemon juice (from 1 additional lemon)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
1. Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover and bring to a boil over high heat. Boil lemons, partially covered, until very tender, about 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
2. In a small bowl, whisk together flour, baking powder, baking soda and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, about 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, about 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
3. With mixer on low, gradually add flour mixture in three additions, alternating with two additions buttermilk. Beat in vanilla, then fold in lemon mixture.
4. Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, about 35 to 40 minutes. Let cool in pan on a wire rack, about 20 minutes. Remove cake from pan and let cool completely on rack. To serve, dust cake with confectioners' sugar.
Note: Using whole lemons (minus the seeds) gives this cake a refreshing tang.
Nutritional information per serving: 262 calories; 10 grams fat (6 grams saturated fat); 4 grams protein; 40 grams carbohydrates; 1 gram fiber.
