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ASPARAGUS springs to life {2 Recipes}


Jutting asparagus come piercing their little heads to say an initial hello.
An entrée of fresh asparagus potage precedes a generous Pork tenderloin meal.


Vitamin-rich asparagus lightly spas our skin and strengthens our bones.
Freshly harvested spears have been enjoyed in my parts...
of Quebec between mid May and the end of June.

Not only do the health benefits of fresh asparagus lure me to their command...
they taste delicious on their own or within a variety of recipes.
I always look forward to locally grown green spears waiting to be devoured ;o)




This vibrant green vegetable brimming with tons of fiber and vitamins...
has been enjoyed along many meals at our table.  
Here are at least two meals that can be made together or on separate occasions.  
Enjoy.




purely Asparagus soup potage 

with garnishes of:
Tortilla pieces...a drizzle of Olive oil...and Parmesan shavings

serves 2 people

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INGREDIENTS:
(American / Metric measures)

Soup-Potage:
. 1 medium bunch fresh asparagus *
. 1/2 tsp. (2.5ml) sea salt
. 1/2 tsp. (2.5ml) granulated garlic powder
. Chile flakes or a pinch of Cayenne pepper (optional)
Garnish:
. a drizzle of e.v.Olive oil
. a few Tortilla chips
. Parmesan shavings

* If time is of essence...here’s how to trim asparagus quickly:  Take one of the asparagus and snap it past it's toughest point.   Align that one against the remaining bunch of asparagus and slice all of them at once using the first snapped example as your guide.



PREPARATION:
1. Before washing the asparagus, snap off the tougher ends.  
2. Either steam or blanch the asparagus until just under fork tender.
3. Immediately soak them into an ice water bath.  Strain and puree them into the blender.  Pass all of it through a sieve and into an empty pot.  
4. Season with a little sea salt, granulated garlic powder and optional chile flakes or cayenne pepper.  When ready to serve, just heat this mix in the same pot just until hot to the touch without boiling.  
5. Ladle the potage into individual soup bowls.  Drizzle with extra virgin olive oil, a few tortilla chip pieces or croutons and finish off with Parmesan shavings.  Another garnish option:  A dollop of crème fraîche or thick Greek style yogurt can be added for a touch of richness.
***


Pork fillet slices
with Orange, Coconut, Turmeric  
on a bed of Asparagus

serves 2 people

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INGREDIENTS:
(American / Metric measures)

Meat dish:
. 1 small Pork tenderloin fillet
. 2 Tbsps. (30ml) e.v.Olive oil
. 2 Tbsps. (30ml) unsalted butter
. 1 medium sweet onion, thinly sliced
. 1 large red Bell pepper, thinly sliced
. 1 large garlic clove, crushed
. 1 Tbsp. (15ml) fresh ginger, grated
. 1 tsp. (5ml) ground turmeric spice
. 1 large navel orange, chopped
Seasoning:
    . 1/4 tsp. (1.75ml) sea salt
    . 1/4 tsp. (1.75ml) granulated garlic powder
    . pinch of both dried basil and marjoram
. 1/8 cup (30ml) fortified Sherry or white wine
. 2 Tbsps. (30ml) Maple syrup
. 1/4 cup (60ml) coconut milk

Vegetable bed:
1 medium bunch fresh asparagus *

* If time is of essence...here’s how to trim asparagus quickly:  Take one of the asparagus and snap it past it's toughest point.   Align that one against the remaining bunch of asparagus and slice all of them at once using the first snapped example as your guide.



PREPARATION:
1. Vegetable bed:  Before washing the asparagus, snap off the tougher ends.  Set them aside until ready to steam or blanch. 
2. Meat dish:  Clean the pork fillet by shaving off any excess thin layer of membrane. Slice the fillet into thin, finger slices and set aside.
3. Vegetable bed continued:  While the main meal is being cooked, briefly steam the asparagus until tender-crisp and set aside.
4. Meat dish continued:  In a large deep pan, heat the butter and oil on MEDIUM heat.  Add the onions and caramelize them for about 10 minutes.  Add the red peppers, garlic, ginger and turmeric spice.  Toss and cook for about 5 minutes before adding the orange.  Toss and cook for another minute. 
5. Make a well in the center and add the pork slices.  Lightly cook before adding the seasoning.  Flip the pieces over and add the Sherry. 
6. After about a minute add the maple syrup and coconut milk.  Note: It's ready when the meat should still be lightly pink inside.
. Serve immediately on a bed of the steamed asparagus.  Enjoy.




This month has barely felt like Spring around here.
The crisp air has kept me from getting my small garden started.  Even the bush beans have felt too much of a chill to sprout.
In the meantime, as I spring for other light recipes...hopefully you'll have a chance to spring for this two-part meal with snapping asparagus ;o) 

Enjoy some vibrant tulips and have a wonderful week.


Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com


Go HERE for more SAVOURY creations.




Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 


Here's a few more related recipes that may be of interest:
- thrifty PORK shank OSSO BUCO    
- Porto PORK tenderloin with Cheddar on Swiss Chard
- Feta Fig Squash stuffed PORK roll