Lemon Risotto with Asparagus and Salmon

4 - 41/2 c chicken or vegetable broth
1 Tbsp oil
1 clove garlic, minced
1 medium onion, finely chopped
1 1/2 c arborio rice
2 tsp finely grated lemon zest
3/4 c dry white wine, room temperature
3/4 lb asparagus, ends trimmed, cut into 1" lengths
1/4 tsp sea salt
1/4 tsp black pepper
18 oz salmon, cut into 1" square pieces
3 Tbsp grated Parmigiano Reggiano cheese
3 Tbsp fresh lemon juice
6 Tbsp chopped fresh chives

In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to low and continue to simmer. In a large pot, heat oil over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add garli, rice and lemon zest and stir to coat rice. Cook until edges of rice begin to turn translucent, about 2 minutes.

Add wine, reduce heat to medium low and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 c warm broth and cook, stirring frequently, until it has been absorbed, about 5 minutes. Make 2 more additions of 1 c broth, cooking until it has been absorbed between each addition and rice is moist and creamy, but still a little chewy, 12-15 minutes total. If rice is not chewy at this point, add 1/4 c broth or water and stir until it's absorbed.

Add asparagus to pan with remaining broth and simmer gently for about 3 minutes. Add broth with asparagus to rice, along with salt, pepper and salmon. Stir to mix and continue to cook, stirring occasionally (and gently, to prevent fish from breaking up too much) until asparagus is tender-crisp, salmon is cooked through, and rice is tender and drier but still saucy and creamy, about 5 minutes. Add cheese, lemon juice, and 4 Tbsp of the chive, stirring gently to incorporate. Serve immediately, garnished with remaining 2 Tbsp chives.

NOTES
From Hannaford.
Untried.

Napoleon Sandwiches

Napoleons:
1 sheet frozen puff pastry, partially thawed
16 asparagus spears, trimmed to 5"
6 large eggs
4 oz crumbled feta cheese

Red Pepper Sauce:
1 (14 oz) can roasted red peppers (or 2 whole)
1 1/4 c milk
2 Tbsp butter
2 Tbsp flour
1/2 tsp seasoning salt
1/2 tsp pepper

Preheat oven to 375 degrees; grease a baking sheet.

Napoleons:
Open puff pastry sheet flat; slice in half across the 3 fold lines. Cut halved sheets into 3 strips along fold lines to make 6 pastry rectangles. Reserve 2; bake remaining 4 on baking sheet 15 minutes; set aside.

Meanwhile, cut peppers into 4 strips to the size of pastry rectangles and set aside. Put remaining peppers into food processor with 1/2 c milk and puree until smooth.

Melt butter over medium heat; stir in flour until well blended. Add remaining milk and bring to a boil; reduce heat and stir in pureed peppers and salt and pepper. Stir occasionally; keep warm until serving time.

Steam asparagus until tender (about 5 minutes). Beat eggs; cook in a skillet over medium heat until set (lift edges so uncooked egg runs underneath cooked portion to cook all of it). Slice eggs into 4 rectangles to layer on pastry.

Cut each pastry in half lengthwise. Layer with egg, 1 Tbsp cheese, 1 pepper, 4 asparagus spears, and top with remaining pastry.

Bake 7-10 minutes at 375 degrees or until heated through. Top with 1/4 c red pepper sauce and extra feta. Serve hot.

NOTES
This might be from Vegetarian Times.
Untried.

Rice and Asparagus Casserole

2 lbs fresh asparagus, cut into 1" pieces
2 c cooked rice, cooled
1/4 tsp salt
1/4 tsp cayenne pepper
1/3 c sour cream
2/3 c milk
2 c shredded cheddar cheese

Preheat oven to 350 degrees.

Boil asparagus until crisp-tender (about 10 minutes).

In a medium bowl combine salt, rice, cayenne pepper, sour cream, milk, and 1 c cheese. Spoon half of rice mixture into a greased 9" square baking pan. Arrange asparagus on top of rice and cover with remaining rice mixture.

Bake for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more or until cheese is melted.

NOTES
I think this comes from Mr. Food.
Untried.

Pasta Verde

2 c orzo
1 Tbsp olive oil
1 bunch asparagus, sliced
2 garlic cloves, minced
1 pinch thyme
10 oz frozen peas
5 oz baby spinach
1/2 tsp grated lemon peel
1 Tbsp butter
1 Tbsp lemon juice
feta cheese
mint

Cook orzo according to package directions; drain, reserving 1 1/4 c cooking water.

Heat oil in large skillet; add asparagus and cook for 2 minutes. Add garlic and thyme; cook 30 seconds. Stir in peas, spinach, lemon peel and reserved water. Bring to a boil. Stir in orzo, butter and lemon juice; remove from heat.

Top with crumbled feta cheese and chopped fresh mint.

NOTES
I think this originally came from Parents magazine.
I make many variations on this, using any green vegetables I have on hand, and any type of pasta. Usually skip the lemon peel though.

Navarin of Spring Vegetables

6 c vegetable stock
4 garlic cloves, minced
1 large bay leaf
12-18 new potatoes, cubed
18 baby carrots
3 small turnips, peeled and wedged
12-18 small boiling onions, peeled
1/2 lb asparagus, trimmed and cut
5 artichoke hearts, quartered
1 tsp dried thyme
1 tsp dried tarragon
1 c green peas
1 Tbsp light miso
salt and pepper to taste

Bring stock to a boil and add garlic, bay leaf, potatoes, carrots, turnips and onions. Lower heat, cover and simmer 15 minutes until veggies are nearly tender. Add asparagus, artichokes, thyme, tarragon and peas; cook 5 minutes more. Remove bay leaf. Stir in miso; add salt and pepper to taste.

NOTES
From a Moosewood Cookbook.
Untried.

Cheddar-Asparagus Pot-pie

4 c (about 1 lb) sliced asparagus
2 c diced red potato
1/2 c all-purpose flour
1 1/2 tsp paprika
3/4 tsp salt
1/8 tsp ground red pepper
1 garlic clove, minced
2 1/2 c milk
1 c shredded Cheddar cheese
3/4 c diced ham
1/2 c sliced green onions
4 sheets frozen phyllo dough, thawed
1 Tbsp butter, melted

Cook asparagus in boiling water 2 minutes or until crisp tender. Remove from pan; set aside. Add potatoes to pan and cook in boiling water 5 minutes or until tender. Drain; add to asparagus.

In a large saucepan, combine flour and next 4 ingredients. Gradually add milk; whisk until blended. Cook over medium heat until thickened (about 10 minutes), stirring constantly. Add cheese; stir until cheese melts. Remove from heat; stir in asparagus, potato, ham and onion. Spoon into a greased 11"x7" baking dish.

Place 1 sheet of phyllo dough on a large cutting board or work surface (cover remaining dough to keep from drying out) and gently brush 1 side of phyllo with about 1 tsp melted butter. Fold phyllo in half crosswise and place over filling. Repeat with remaining phyllo and butter. Trim excess phyllo from edges of dish. Lightly coat phyllo with cooking spray.

Bake in a 350 degree oven for 25 minutes or until crust is golden brown and bubbly around the edges. Let stand 10 minutes before serving.

NOTES
From Cooking Light.
Have successfully made without ham.
Have successfully made with standard pie crust in place of phyllo (in round pie dish instead of rectangular baking dish).

Potatoes Primavera

2 lb small red potatoes, quartered
1 1/2 c chicken broth
1/2 c dry white wine
2 Tbsp fresh lemon juice
2 garlic cloves, minced
1/2 tsp salt, divided
3 c (8 oz) sugar snap peas, trimmed
3 c (1 lb) diagonally-sliced asparagus
2 c (8 oz) baby carrots, halved lengthwise
1 Tbsp olive oil
2 tsp grated lemon rind
1/8 tsp black pepper
1/3 c small fresh mint leaves
1/3 c fresh cilantro leaves
1/3 c fresh flat-leaf parsley leaves

Combine first 5 ingredients in a large saucepan and bring to a boil. Reduce heat; simmer 5 minutes. Remove potatoes with a slotted spoon. Bring liquid back to a boil; cook until reduced to 1/2 c (about 8 minutes). Combine liquid with potatoes and 1/4 tsp salt in a bowl; set aside.

Steam peas, covered, 2 minutes or until crisp-tender. Rinse peas with cold water; drain. Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain. Steam carrots, 4 minutes or until crisp-tender. Rinse with cold water; drain.

Combine 1/4 tsp salt, peas, asparagus, carrots, oil, lemon rind and pepper in a large bowl.

Combine potato mixture, vegetable mixture and herbs, tossing well to coat.

NOTES
From Cooking Light.
Untried.

Creamy Rice with Asparagus

3 c water
1/2salt, divided
3 c sliced asparagus (about 12 oz)
1 1/2 c uncooked long-grain rice
1 Tbsp butter
2 eggs
1 c grated Parmesan cheese, divided
1/4 c chopped fresh chives, divided
3 Tbsp chopped fresh basil
1 tsp grated lemon rind
1/4 tsp black pepper

Bring 3 c water and 1/4 tsp salt to a boil in a large saucepan. Add asparagus and cook 5 minutes or until crisp-tender. Remove asparagus with a slotted spoon, rinse with cold water and set aside.

Add rice and butter to cooking liquid; cover and simmer 15-20 minutes or until rice is done. Set aside.

Combine 1/4 tsp salt and eggs in a small bowl; whisk until well-blended. Add 3/4 c cheese, 3 Tbsp chives, basil, lemon rind and pepper; stir well. Stir egg mixture into hot rice. Stir in asparagus; cook 1 minutes over low heat or until heated through. Top each serving with remaining cheese and chives.

NOTES
From Cooking Light.
Untried.