Best 19 White Asparagus With Chanterelles Recipes

ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel off outer layer.
• Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
• Roast in the preheated oven until lightly browned, about 20 minutes.

WHITE ASPARAGUS IN WHITE SAUCE

Steps:

• Drain asparagus spears, reserving 1/2 cup of the liquid.
• Heat margarine in a saucepan.
• Add flour; blend.
• Gradually pour in asparagus liquid and milk.
• Stir constantly over low heat until sauce thickens and bubbles.
• Add cooked ham and seasonings.
• Gently stir in asparagus spears; heat through but do not boil.
• Serve in preheated serving dish.

WHITE ASPARAGUS

Steps:

• Peel (eplucher) the shrimps, keep the shells separately, set the shrimps cold until the last minute.
• Cook the shells in cream on low heat, don't let boil the cream too thick.
• Peel (peler) the asparagus on a cutting board, then they have more support and they are less easily broken, remove the last 4 to 5 cm from the end of the asparagus ( the woodlike end), place the asparagus in a bowl with lightly salted cold water.
• Put the butter on the side of the stove and let it slowly melt = clarified butter. (Beurre clarifiè).
• Put the egg yolks in a Sauteuse, add a little cold water and stir well with a whisk.
• Put the asparagus on the stove and bring to boil (bouillir), on the boiling point you take the asparagus from the heat and allow them 20 minutes poaching in their juice (blanchir).
• Beat the egg yolks to a creamy mass (cheerfully), until a nice bonding, however, keep the temperature in the eye, too hot, the eggs are baking, when the masses will rise above 85 ° is looking out to avoid this.
• Where the bottom of the pan is visible, and the sauce separately, then it is only the time you radiating the melted butter to add, please note the butter is not hot, otherwise the sauce will curdle also , mix the butter is so good that she is a pretty homogeneous with foamy mass.
• Pass the shell cream through a fine sieve (passer au CHINOIS) and collect the cream, boil the cream for a bit to the right thickness (réduire), take away from the heat and spoon the cream in the mousseline sauce.
• Cut the brioche bread into slices of just over an inch, remove the crusts from the bread and then cut into strips just over an inch; fry the sticks until golden brown on all sides in a dry anti-stick pan.
• Finish:.
• Remove the asparagus from the poaching juice and let them drain (egoutter) on a clean towel.
• Arrange them nicely on a plate and cover (Napper) them with shrimp mousseline, let the heads of the asparagus free, sprinkle the sauce with peeled shrimps, garnish with chives and brioche bread croutons.

WHITE ASPARAGUS WITH CHANTERELLES

Steps:

• boil asparagus on stovetop for 5 minutes, or microwave for 1 minute.
• in large saute pan melt 3 tbsp butter.
• add shallots, saute 2 minutes.
• add mushrooms, saute 3 minutes.
• melt in additional butter, add asparagus, toss to coat.
• sprinkle with lemon juice, season to taste with s&p, serve.

ROASTED MUSHROOM AND WHITE ASPARAGUS OR ENDIVE SALAD

Steps:

• Preheat the oven to 550 degrees fahrenheit (or the highest setting).
• Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.
• Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.
• Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.

VEAL SCALOPPINE WITH ASPARAGUS AND CHANTERELLE CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce.

WHITE ASPARAGUS SOUP

Steps:

• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.

CAST IRON BLACKENED GROUPER WITH GRILLED SEASONAL ASPARAGUS, MORELS, ROASTED FINGERLINGS, AND WATERCRESS CREAM

Steps:

• Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on. Place the fillet skin side down on a plate and generously rub the Blackening Spice onto the flesh. Set aside. Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender. Peel and blanch the asparagus in salted boiling water until al dente. Saute the morels with the spring peas and butter until tender. Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grape seed oil for a fine puree. Heat the remaining 2 tablespoons grape seed oil until it smokes and carefully place the grouper flesh side down and blacken the fish. Finish in the oven for 10 minutes. To finish the dish, reheat the asparagus on the grill. Bring the watercress cream to a simmer. Reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate, place the morels and peas on top of the asparagus. Place the fingerlings next to the vegetables. Place the grouper on the side of the vegetables and sauce. Garnish with a few watercress leaves.
• Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside.

ASPARAGUS CANNELONI WITH CHANTERELLES AND WILTED SPINACH

Steps:

• Heat a heavy saucepan. Heat 1 tablespoon of the olive oil and sweat the shallots and garlic until translucent. Add 1/2 of the asparagus scraps and deglaze with vermouth. Reduce to dry and add the chicken stock. Reduce by 3/4 and place in a blender. Add remaining asparagus scraps and blend. Add olive oil in a slow, steady stream and finish with spinach. Season and strain. Keep at room temperature.
• Blanch the asparagus and chill. Drain well and reserve on a cloth. Place 2 by 3 squares of blanched pasta on a surface dusted with grated Parmigiano. Place trimmed asparagus on pasta and roll tightly. About 1 1/2 inches of the tip of the asparagus should be exposed. Repeat process and group the asparagus cannelloni in 3's. Cover exposed end with tin foil and brush pasta liberally with melted butter. Add additional cheese. Keep refrigerated until needed.
• Heat a saute pan with olive oil and cook chanterelles, then add garlic puree and spinach. Wilt spinach and season. Gratin cannelloni under broiler until golden brown. Remove foil and place cannelloni on bed of spinach. Drizzle sauce around and arrange mushrooms around. Sprinkle with salt and pepper. Garnish with chervil. Serve hot.

WHITE ASPARAGUS WITH MUSHROOMS IN BROWN BUTTER

Steps:

• Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
• Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.

ASPARAGUS WITH SALSA VERDE AND SCARLET ONIONS

Steps:

• Separate sliced onion rings and toss with vinegar and a pinch of salt. Set aside in refrigerator.
• If asparagus spears are thick, peel stalks and cut off tough stem ends. If they are thin, snap off bottom of each stalk where it breaks easily and trim ends. Simmer asparagus with water to cover until bright green but still a little firm, about 3 minutes for thin spears, 5 minutes or longer for fat. They can be a bit underdone. Remove to a towel to dry; asparagus will finish cooking as it sits.
• Put parsley, tarragon and capers in a bowl. Finely dice half the orange zest, then dice half the pickled onion. Add diced zest and onion to bowl. Stir in oil, mustard, orange juice and vinegar to taste. Season with salt and pepper.
• Lay asparagus on a platter. Ladle sauce over stems and tips and finish with remaining slivered orange zest and pickled onion rings. Serve at room temperature or slightly chilled.

CHANTERELLE RISOTTO

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
• Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.

VEAL SCALLOPS, WITH CHANTERELLES

Steps:

• Pat the veal scallops dry with paper towels. Dredge lightly with flour and set aside.
• Melt one tablespoon of the butter in a large frying pan and gently fry the garlic for one minute. Add the veal (in two batches if necessary) and brown very lightly on each side. (The veal must not overcook - it should be pink in the middle.) Remove and keep warm.
• Briskly rinse the chanterelles under cold running water, making sure you remove all the grit. Slice any large ones. Add the chanterelles to the pan with remaining tablespoon of butter and cook for five minutes. Add the creme fraiche and tarragon. Season with salt and pepper. Cook another five minutes.
• Return the scallops to the pan, heat through, correct seasoning and serve.

WHITE ASPARAGUS WITH WALNUTS AND CRANBERRIES

Steps:

• Peel asparagus and boil in water with 1 teaspoon each sugar and salt until soft, about 20 minutes.
• Roughly chop walnuts, carefully toast in a dry pan.
• Arrange drained asparagus on two platters, sprinkle with toasted walnuts and cranberries, drizzle with flax seed oil.
• Enjoy!

BROILED SCALLOPS WITH CHANTERELLES

Steps:

• Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
• Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE

Steps:

• Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
• Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
• Divide asparagus among 4 plates. Top each serving with mushrooms.

GRILLED POLENTA WITH CHANTERELLES

Steps:

• Make the polenta according to the directions on the package. When it is cooked pour it into a pan about eight inches square and cool.
• When the polenta has cooled, cut it into eight slices about two inches wide and four inches long. Brush the polenta on both sides with one tablespoon olive oil and place the slices on an oiled broiling rack. Set aside.
• Cut the base off the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
• Preheat broiler. In a skillet, soften the garlic with the shallots in the remaining olive oil. Add the mushrooms, season to taste with salt and pepper and cook over moderate heat for 10 to 15 minutes. Add the wine and cook until it has evaporated. Stir in the thyme and parsley and keep warm.
• Grill the polenta for three to four minutes on each side, until golden.
• Arrange the polenta pieces on four serving plates and top them with the mushroom mixture. Sprinkle with Parmesan cheese and serve.

SAUTéED CHANTERELLES

Steps:

• Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
• Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.

MAKARUNI WITH CHANTERELLE MUSHROOMS

Steps:

• To mix the makaruni dough, put the flour and salt in the food processor and blend for a few seconds. Beat the eggs with a fork, then mix with the water in a spouted measuring cup. Start the food processor running, and pour in the liquids through the feed tube. Process for 30 to 40 seconds, until a soft dough forms and gathers on the blade. If it doesn't and is wet and sticky, process in more flour in small additions. If it is dry and stiff, process in more cold water, by spoonfuls. Turn out the dough and knead it briefly, until smooth and stretchy. Form into a round, cover it in plastic wrap, and let rest at room temperature for 30 minutes.
• To make makaruni, cut off a lemon-sized lump of dough; wrap the rest in plastic. Lightly flour the work surface, and have a floured tray close by. Pinch off six or so marble-sized bits of dough. Roll each between your palms, back and forth, into a strand about 2 inches long, and drop it on the floured tray.
• The makaruni won't be uniform, so don't worry if some are fatter and shorter or skinnier and longer. Cut more small bits for rolling, as needed, keeping most of the dough wrapped. Occasionally flour and toss the rolled strands and separate them on the tray, spaced apart in one layer so they don't stick together.
• To make the mushroom sauce, pour the olive oil into the large sauté pan, and set over medium-high heat. Toss in the garlic, cook until sizzling, then scatter in the sliced onion and shredded sage leaves. Stir well, season with 1/2 teaspoon salt, and cook until the onion is softened and sizzling. Add the sliced mushrooms, sprinkle on 1 teaspoon salt, and tumble the mushrooms over and over with a big spoon, mixing them with the onion and oil.
• Cover the pan, and cook over medium heat, stirring occasionally, until the mushrooms are wilted and bubbling in their own juices. Uncover, raise the heat, and cook, tossing and stirring, to evaporate almost all the liquid. Clear a spot on the pan bottom, drop in the tomato paste, and stir it in the spot for a minute or so, until toasted and fragrant, then stir it all around the pan, to blend with the mushrooms and onions as they caramelize.
• Pour in 1 cup of the hot broth, salt again, stir well, and bring to a boil. Lower the heat, and cook at a bubbling simmer, stirring now and then, until the liquid has cooked down and the sauce is very thick. Stir in another 1/2 cup broth, and cook again until quite concentrated. Stir in the remaining 1/2 cup broth, and cook now to a nice saucy consistency, dense but flowing. The addition of and cooking in broth should take about 15 minutes total. If the mushrooms are not tender, stir in more broth and cook them longer. Adjust the sauce seasonings, adding more salt and freshly ground black pepper to taste, and stir in the chopped parsley.
• Meanwhile, heat 6 quarts of salted water to a rolling boil in the large pot. Shake the makaruni in a colander to remove excess flour, and dump them into the pot. Stir well, and return to the boil. At first the makaruni will drop to the bottom of the pot, then rise to the surface of the water. Check for doneness by tasting and cook until just al dente, about 3 minutes or more at the boil.
• Bring the mushroom sauce back to a simmer-if it has thickened, loosen it with pasta-cooking water. Lift out the makaruni with a spider, drain briefly, and drop them onto the sauce. Over low heat, toss together until the pasta is fully dressed and cooked. Turn off the heat, and toss in the grated cheese. Serve immediately in warm pasta bowls.