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asparagus

Breakfast Recipes

Chef Lidia Bastianich, Spring Snow, and Asparagus with Eggs

Chef Lidia Bastianich, of the PBS cooking series “”Lidia’s Italy”, celebrates spring and asparagus in this video filmed in the spring snow! She prepares a simple breakfast or brunch of asparagus with eggs, scallions, olive oil, salt and pepper, served with a side salad.

Her asparagus tips? Lidia says to choose stalks that snap easily rather than bend, and she prefers the skinnier stalks to the fatter ones, for a more intense flavor. She shaves the outside of the bottom of the stalks with a peeler, as they tend to be tough and fibrous.


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The written recipe is here.

Side Dish Recipes Vegetarian Recipes

White Asparagus with a Blood Orange Reduction

We were thinking that between the Superbowl beefy food, and Valentine’s chocolates, perhaps a short detox is in order!  Bored with steamed broccoli and even slightly tired of roasted vegetables, we are putting a shout out for new, creative ways to serve seasonal veggies and in this case, fruits.

And we so proudly announce to you a new crush, on the blood orange fruit.  For those not familiar, the blood orange is a wonderful winter fruit.  An offspring of the traditional sweet orange, blood oranges are typically native to Sicily and Spain, and are harvested from early to mid winter.  Their deep red flesh comes from a pigment called anthocyanin, a powerful antioxidant present in açaí, concord grapes, cranberries and raspberries.    How do they taste?  Less acidic than other oranges, blood oranges tend to have a rich, both sweet and tart flavor, with berry undertones.  While shopping, choose a heavy feeling blood orange with a thin skin for the juiciest fruit.  A slight green tinting of the rind is fine.  They’ll keep in the refrigerator for up to one month, or on the counter for approximately a week.

Our video today features the lovely host Carolyn Jennings from Chic Tv with chef Cedric Tovar from the NYC Park Avenue Peacock Alley Restaurant.   He whips up a gorgeous looking braised white asparagus, and serves it with a dressing made from blood orange juice.   Click the “read more” to watch the video and for the recipe.

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