My favourite kind of videos are actually the "1 product, many recipes" ones. As when I'm having one product in the fridge which is waiting to be cooked, but not a single idea comes to my mind, these are the most useful videos in those cases. I adore asparagus and now I should experiment with these nice recipes at home 😋
Prosciutto +asparagus+poached eggs...my new favorite spring breakfast. Great idea chef. One of my favorite childhood breakfasts was steamed asparagus, fried eggs & topped with grated parmasean cheese. 😍Love, love, love it. Many thanks chef.
The perfect compilation for the first week of Spring! Can't wait for the Easter compilation. Pizza Rustica, all that lamb, even ham recipes. Crossing my fingers that it happens.
Don’t normally comment, but this collection of asparagus recipes is simply INCREDIBLE!!! God bless and be safe!!! Chuck Knight from Buffalo, Texas. 🤠👨🌾✝️🙏🐩
I really like the shaved asparagus salad! I'll serve it mixed with a little baby arugula, and fried, crispy prosciutto instead of pastrami...maybe add a little fresh tarragon to the dressing too!
I've heard of raw asparagus salads, but that crispy pastrami kind of threw me for a loop. The rest of the asparagus recipes looked gorgeously delectable. I'll have to try that tart and those soups when asparagus season comes around again.
Great recipes. Definitely copying this. You are quite the comedian also. I got quite a few light chuckles while watching which like the garnish on the soup added to the beauty and enjoyment. Listening again soon. 😃🏆💯
'You are the Britney of your spears'. Make me laugh. I believe laughter is medicine. And I thank you for that laugh which totally makes me feel better! And a great asparagus recipe to boot!
I like to blanch mine and stir it INTO homemade mac n chz, then bake, usually with a buttery panko or Ritz topping, but not necessary, just better! 😋😋😋😋
I always forget about asparagus! I used to hate it as a kid but love it now. But I rarely eat it! It just doesn't come up in any recipes I know... I'll have to make an effort to try some of these.
When i was in high school I used my hands to separate eggs in culinary arts class. My teacher looked at me like I was crazy, I asked her "Is that not right?" She was like "I never seen it before but if it works it works!" This was like 15 years ago but Im glad im not weird. Lol
"It's officially spring, when a young man's fancy turns to thoughts of love...and also experimenting with vegetables....but of course not at the same time." I literally laughed out loud at this.
How about asparagus, onion, garlic, sweet potato pakoras!? Yumm! Pakoras are like the patties in the first recipe but spicy and packed with flavor and they and don't require eggs. Instead they use chickpea flour, Indian spices, salt. and a little water plus some oil in the vegetable mix to bind everything together. After chopping up the veggies and adding the besan flour -(about 1/2 cup flour to every 2-3 cups of vegetables - give or take) - and salt and spices, you just let the salt draw the liquid from the veggies for 5-10 minutes, then decide how much water you will need to further bind the veggies together. If you make tiny matchsticks of the veggies, you'll need less flour and water. Add about 1-2 T oil. You don't have to deep fry them like Indians do. Just lightly fry on a preheated heavy non-stick pan on medium or medium-low for 3-4 minutes on each side until each side is Golden brown.. Serve with your choice of chutneys.
For asparagus, I actually stopped removing the bottom part, I just cut the dry tip and peel the base in a pointy shape. That way I get more asparagus and don't waste so much. It's longer, but I like it better
Please do two more compilations: 1) Making basic ingredients to use in multiple recipes i.e. - Crème Freche - White sauce/ bechemal 2) Techniques - whipping cream, egg whites - folding in airy ingredients
For some of us, springtime is Passover time when we are prohibited from using bread. We make this dish replacing the bread crumbs with matzoh meal which makes them totally compliant with Jewish dietary law. Additionally, the same recipe can be used with eggplant, carrots, potatoes, and many other vegetables. We call them latkes.
You are the only chef I know that actually USES salt, instead of putting 1/4 teaspoon and calling it a day. I cook with many seasonings but have always maintained that everything else is for different flavors, but salt is for *enhancing*.
The canned asparagus...blended in a soup stock works perfectly fine. Sure, add a stalk of the fresh to the garnish. But blending the canned stuff is best use for canned Asparagus.
UR asparagus souffle, yes all puffy but will deflate as JULIA CHILD always said, as U pretty much said too... "NEVER APOLOGIZE" LOL! .. LOVED HER AND SHE WAS SO RIGHT 🤗 she was full of love & fun & I miss her.. RIP JULIA with her pearl necklease 🤩
@@catherinefoster1481 Thank you! I actually discovered this by trial & error, because I had a bunch of hot dogs and a friend who was a chef. When he had extra ingredients left over from making some foods, I would put it on top of a steamed hot dog to see how it would taste. The grilled asparagus was my favorite out of all the happy accidents 👍
Слушайте, а это разумно, из волокнистой, длинной спаржи делать котлетки, или крем-суп ( суп пюре). Я недавно, чуть не подавилась, в ресторане, отварной спаржей. У нее очень длинные волокна, и даже небольшие кусочки надо долго-долго жевать, и неизвестным результатом. Вот.
I wonder if it'd be possible to food-process the first recipe into a more fine consistency? That would be interesting if possible, but while I'm not fond of asparagus to begin with, I will admit some of these do seem tempting.
My asparagus beds are just starting to send shoots up. Home-grown asparagus is amazing, and idk why but it doesn't make my pee stink like store-bought stuff does. 🤔 Also, shave the woody skins off the bottoms of the spears with a peeler. Don't waste that tasty goodness.
70 years ago my dad used to order 2 mains and 2 desserts to arrive at the same time. This is because my mother was a veggie and most of the veggie dishes had meat with them..... Birdy
Chef John's favorite baseball team recipes using asparaguses (asparagii?) Who's on first? Asparagus. What's on second? Asparagus? I Don't Know's on third? Asparagus.
The point of boiling is to blanch in cold water afterward to maintain the vibrant green color. By sauteeing (I assume) it will start to turn to a less appetizing mottled grayish-green color. Sauteeing also I would worry that it wouldn't maintain the structure that the fibers need to keep a bit of bite/snap, and may make them too mushy. You certainly could sautee for more flavor, but blanching provides better color and structure, that seems more suited for patties. I haven't made that recipe yet, so this is all purely educational guesses at this point. If you do try it definitely let me know the result!
I draw blood when I try to cut or slice something into small pieces. I wonder if putting the asparagus, a few at a time, into a blender and leaving them for only a moment. Would that work? If the asparagus pieces are smaller than having cut them, does that make a big difference in the patties?
DEAR CHEF JOHN, I LOVE your videos and recipes!! I do have a suggestion that would help me to watch more often, though. If, when you speak, you could talk more in a normal, conversational style voice, that would be so much more appealing, ( more appealing than the current " speak a couple words, raise the pitch, then drop it off short, over and over), ( it feels very repeteive, and I can only speak for myself, but the repetetive rhythm of the speaking, although you ARE saying other informative things, I find distracting, and anxiety inducing, which is very frustrating, because you are an excellent Chef, with wonderful recipes to share. You just need to revamp the delivery !!!!! PLEASE!!!!!!!! PLEASE !!!!!!!!! PLEASE !!!!!!!!
How do you clean the pesticides out of your lemons before zesting? I tried with hot water and so much awful crud came out. Sometimes it is difficult to get organic lemons in my area.
Pesto=Paste. Asparagus Pesto is wonderful. If you freeze it, leave out the nuts (walnuts are way cheaper than pine nuts). White fish, shrimp (!), mayo substitute with egg or chicken salad. It pairs well and if you freeze it, makes for a quick dinners too.
