Roasted Asparagus with Lemon Vinaigrette

Cook Time:

• 10 min

• Level:

  Easy

• Yield:

  4 servings

• 3/4 pound fresh asparagus, woody stems removed
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the Vinaigrette:

• 1/2 teaspoon Dijon mustard
• 1/2 lemon, juiced
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.

Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon

juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.

Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

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Cauliflower Soup and Garlic and Cheese Sourdough "Dippers"

• Cook Time:

  25 min

• Level:

  Easy

• Yield:

  6 servings

Ingredients

• Coarse salt and coarse black pepper
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 small heads cauliflower, or 1 large, cut into small bunches of florets
• 3 ribs celery and leafy tops from the heart of stalk, finely chopped
• 1 medium onion, chopped
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons all-purpose flour
• 1 quart chicken broth
• 1 cup half-and-half or whole milk
• Hot sauce, optional
• 3 tablespoons chopped fresh parsley leaves or chives, for garnish
• 1/2 cup grated Parmesan, for passing at the table

Dippers:

• 3 sandwich size sourdough English muffins (recommended: Thomas' brand) split
• 3 tablespoons butter
• 1 garlic clove, minced
• Grated cheddar and Parmesan
• Paprika

Directions

In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.

Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.

Preheat broiler.

Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned. Serve cheesy toasts with soup for dipping.

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Strawberry-Rhubarb Irish Crumble with Irish Whiskey Butter

• Cook Time:

  40 min

• Level:

  Easy

• Yield:

  6 to 8 servings

Ingredients

For the Irish Whiskey Butter:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup confectioners' sugar
• 1/4 cup Irish whiskey

For the Crumble:

• 5 cups quartered strawberries
• 3 cups sliced rhubarb, about 1/3-inch thick (fresh or frozen and thawed)
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon fresh lemon juice
• 3/4 cup flour
• 3/4 cup old-fashioned oats
• 2/3 cup packed light brown sugar
• Pinch salt
• 6 tablespoons cold unsalted butter, diced

Directions

To make the Irish whiskey butter, place the butter in a mixing bowl and whip until fluffy. With the mixer running, gradually add the confectioners' sugar. Slowly add the Irish whiskey until combined. The mixture may look separated and curdled at first but if you continue whipping, it will come together. Topping may be used at room temperature or chilled.

Preheat oven to 375 degrees F. Lightly grease a 7-by-11-inch baking dish and set aside.

In a medium bowl, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour the strawberry mixture into the prepared baking dish.

In a medium, mixing bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour the crumb mixture evenly on top of the strawberry mixture.

Place the baking dish in the oven and bake for 40 minutes, or until the filling is bubbly and the topping is golden brown.

Serve warm with a spoonful of the Irish Whiskey Butter.

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All recipes are courtesy of foodnetwork.com