Tag Archives: asparagus

Crab & Asparagus Soup with Galanga

Crab & Asparagus Soup with Galanga
Serves 6
Similar to ginger in appearance and a member of the ginger plant family. Galanga is used primarily as an Asian or Indian dish. Although it looks like ginger, it varies in flavor from ginger, providing a spicy or peppery taste that may resemble a mild mustard flavor. Galanga root has a dense white-textured flesh that can be fairly hard to slice with a knife when preparing it as a seasoning in curry pastes, soups and other food dishes. To soften the root, it can be pounded or softened by soaking in hot water for a half hour. To store, keep the root dry by placing it in an airtight container. Galanga is available as either “Greater” or “Lesser” Galanga, so if it is labeled as such, the Lesser is the hotter or spicier flavored of the two root varieties.
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Ingredients
  1. 6 oz. Pasteurized Crab Meat
  2. 18 White Asparagus Spears (cut in 1/2" pieces)
  3. 2 Eggs, beaten
  4. 2 Tbsp. Cilantro, chopped
  5. 6 cups Chicken Broth (Kitchen Basics)
  6. 2 Green Onions, sliced fine
  7. 2 Fresh Galanga Root, peeled, 1/4" slices
  8. 1 Tbsp. Lemon Grass, minced
  9. 1 tsp. Thai Red Chiles, minced
  10. 1 tsp. Sesame Oil
Instructions
  1. In a soup pot, sauté Green Onion, Galanga, Lemon Grass and Chiles in Sesame Oil for 2 to 3 minutes.
  2. Add Chicken Broth and simmer one hour.
  3. Remove slices of Galanga, mash to a paste and add back to broth.
  4. Bring broth to a hard simmer and add beaten egg, stirring constantly to shred eggs & make garnish-like pieces.
  5. Reduce to a gentle simmer and add Crab and Asparagus.
  6. Simmer 15 minutes longer.
  7. Season with Salt if needed and add Cilantro to soup just before service.
Nino Salvaggio https://www.ninosalvaggio.com/

Balsamic Grilled Asparagus Spears

Balsamic Grilled Asparagus Spears
Serves 4
A member of the lily family, asparagus comes from the Greek word asparagos, which first appears in English print around 1000 A.D. It cannot be definitively tracked to any one specific area of origin, although it is known to be native to the eastern Mediterranean and Asia Minor areas. Asparagus is most often eaten cooked, usually boiled or steamed, but it can also be cooked in the microwave or added to stir-fry dishes. Asparagus is delicious with lemon and butter, tossed with Parmesan cheese or a creamy pasta, or marinated and served cold or warm as a salad. It goes particularly well with ham and chicken, but serve it with any meat or poultry. Try this delicious grilled asparagus recipe with grilled or roasted meats.
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Ingredients
  1. 2 lbs. Fresh Asparagus Spears
  2. 2 cups Balsamic Vinegar
  3. 1 cup Extra Virgin Olive Oil
  4. 1/2 cup Vidalia Onion, chopped fine
  5. 1 Tbsp. Fresh Garlic, minced
  6. 2 - 3 drops Liquid Smoke Seasoning
  7. 1/3 cup Brown Sugar
  8. 1 Tbsp. Chili Powder
  9. 1 tsp. Cumin
  10. 1/2 tsp. Black Pepper, coarse grind
  11. 1/2 tsp. Kosher Salt
Instructions
  1. Mix together all ingredients except asparagus in a large bowl.
  2. Next, trim bottom 2 to 3 inches off the bottom of asparagus spears and place in the marinate mixture and allow to rest for 2 to 3 hours.
  3. Heat a grill to medium and grill asparagus 2 to 3 minutes per side or until grill marks appear on the spears and they are slightly charred on each side.
  4. Serve with your favorite grilled or barbecue meats as a delicious side dish.
Nino Salvaggio https://www.ninosalvaggio.com/