Left-Over Asparagus Couscous Pilaf

Yesterday's side dish is this day's glory!

Pilaf is traditionally a thin wheat noodle combined with rice.  Remember Rice-A-Roni?  This is a modern take on that idea:  pasta (whole grain Israeli couscous) combined with rice (in this case brown rice) and added vegetables and optional nuts.  Chicken or vegetable broth may be added as needed to moisten the mix.

Asparagus couscous is great for reinventing left-overs.  Using the asparagus couscous recipe in our previous blog, simply add cooked brown rice (perhaps another left-over?), toasted (or not) almond slices, sunflower seeds, and other vegetables as you like.  Cooked shredded carrots and zucchini, broccoli florets, and cauliflower florets, make this a multi-seasonal option.  Reheat gently and stir thoroughly to meld flavors.

Enjoy and experiment.   P.S.  Israeli couscous is the size of a small pellet.  Regular couscous is a much finer pasta.

- Kim Fielding

Israeli Couscous with Asparagus

What do you do with left-over asparagus stems?

When you trim asparagus for preparation, you snap it.  In other words, you bend the stem until it snaps at the point where the tender parts meet the woody parts.  Most people toss the asparagus bottoms into the compost pile but the woody parts are still usable and yummy.  They make a delicious stock if you are venturesome.  We like to slice and saute them to be added to whatever grain we are making that day.

Prep time:  5 minutes                             Cook time:  20 minutes
Serves:  6

2 tablespoons olive oil, or 1 tablespoon olive oil and 1 tablespoon butter
1 leek or shallot, chopped finely
Asparagus stems from one bunch, sliced
3 cups whole wheat Israeli couscous, cooked according to directions
Chicken broth, vegetable broth, or water as needed to moisten
Salt and pepper to taste

Heat the oil in a skillet and saute the leek or shallot for about 30 seconds.  Add the asparagus stems and cook until tender.

Add the cooked couscous to the pan.  Stir thoroughly then season with salt and pepper to taste.  Moisture can be added at this point but it usually isn't needed.

An easy one-pot side dish.  Add cubed tofu to make this a meal.

That's it.  I sure love easy to prepare dishes! 

Calories and nutrition for asparagus couscous: 1/2 generous cup serving offers approximately 135 calories, 3-1/2 grams protein, and almost 2 grams fiber.  This recipe rocks with a full complement of selenium (for your eyes and metabolism) and about 10% RDA for iron.

Selenium is found in grains, nuts (Brazil nuts big time), freshwater fish, lean beef and poultry.  As a micro-element, it is only needed in small quantities for our daily functioning.

- Kim Fielding

Raw Asparagus Salad

Raw asparagus ribbons with arugula and
toasted hazelnuts.

I never thought of raw asparagus as being appealing.  This salad totally changed my mind and is my current favorite.  Looking for something new and different for Easter holiday side dishes, this salad fits the bill.  Easy and quick - my kind of cooking!

I found this recipe on the Whole Living website via My New Roots blog written by Sara Britton.  Martha Stewart has Meatless Monday recipes on her site.  Check both of these out - you won't be disappointed.

serves:  6                    prep time:  15 minutes

1 bunch asparagus, woody stems snapped off
2 cups arugula
1/4 cup hazelnuts, toasted and chopped

Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons honey
1 shallot, minced
Salt and pepper to taste

Using a carrot peeler, peel the asparagus stalks into ribbons.  Cut the remaining tops lengthwise into halves.  Place in a bowl with the arugula and hazelnuts.

I left the skins on the hazelnuts and toasted them in
a skillet.  Crudely chop them for the salad.

Prepare the dressing.  Add enough to moisten the salad.  Enjoy. 

The original recipe suggested adding Pecorino Romano for serving if you wish to try that.  I make my salad dressings in a jar with a lid for easy mixing.  Just shake and go.

Calories for one serving are about 85.  In addition to vitamins, you will receive about 15% of your RDA for iron.  Eaten raw, asparagus has special properties to boost our immune system and help protect against cancer.

- Kim Fielding

Simply Poached Asparagus

As I mentioned before, asparagus is full of great nutrients. In season, this vegetable is affordable (which it usually isn’t). Don’t be put off by the smell if you happen to be one of those that repeat the asparagus in your urine. It is natural and very temporary!
In our last blog, I mentioned snapping off the ends in the recipe. What this means is this: holding both ends of the asparagus in each hand, bend the stalk until it snaps. This is the point that determines where the woody part ends and the tender part begins. Most of the asparagus in your bunch should snap off at about the same point.

Although I previously gave you a great recipe to follow, this one is even easier!

serving size:  4-6 asparagus stalks per person     prep time:  10 minutes

Asparagus, snapped and rinsed
Water
Olive oil
Salt
Optional toppings, see Note below

Place the asparagus in a skillet and add enough water to cover them. Add about a spoonful of olive oil to the water. Set aside until almost ready to serve your meal.

About five minutes before you are ready to serve, set the skillet over medium to high heat on the stove. Allow it to come to a boil and reduce the heat to a simmer. Place a lid on the skillet but leave it slightly ajar so that the steam escapes. After about 3-4 minutes, check to see if they are cooked by gently poking one of the stalks with the tip of a sharp knife. If it goes into the stalk easily, the veggie is cooked. Skinny asparagus will cook really fast, fat asparagus takes a minute longer. Judge cooking accordingly.  Remove the asparagus from the heat and drain the water. Season to taste with salt and serve.

Note: Asparagus is great by itself, but sometimes we like to add flavors to complement a meal. Here are some suggestions for enhancing this side dish (although it doesn’t really need it!):

• A squeeze of lemon, a sprinkle of Tamari (a non-wheat soy sauce), and a sprinkle of sesame seeds
• Light vinaigrette and sliced scallions
• A drizzle of good olive oil, Balsamic vinegar, sea salt, and cracked black pepper

What is great about asparagus is that it can be served hot or cold. It is nice to have this option in the springtime when cooking several dishes or for a crowd such as on Mother’s Day, Easter, or Father’s Day.

-  Kim Fielding