Asparagus

From the NY Times
http://www.nytimes.com/2006/05/17/dining/17mini.html

Recipe: Asparagus Salad With Soy-Mustard Dressing
Time: 15 minutes

1 pound thick asparagus, trimmed and peeled
1 tablespoon Dijon mustard
2 egg yolks, preferably organic
1 tablespoon soy sauce
1 tablespoon freshly squeezed lemon juice
Extra virgin olive oil as necessary.

1. Bring a large pot of salted water to a boil. Cook
asparagus just until bright green but tender, up to
4 or 5 minutes for thicker spears.

Drain and immediately rinse with cold water (or,
better still, plunge into ice water). Drain again and
set aside. (You can wrap asparagus and refrigerate for
up to a day at this point. Bring to room temperature
before serving.)

2. Whisk together mustard, egg yolks, soy sauce, lemon
juice and just enough olive oil (start with a tablespoon)
to make a smooth dressing. Toss with asparagus and serve.

Yield: 4 servings.

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Recipe: Stir-Fried Asparagus With Pork
Time: 20 minutes

1 pound pencil-thin asparagus
2 tablespoons peanut or vegetable oil
3 or 4 dried red chilies, optional
¼ pound ground pork
1 tablespoon minced garlic
½ cup scallions
½ cup chicken stock or water
1 tablespoon soy sauce
2 teaspoons dark sesame oil, optional
Cooked white rice for serving (optional).

1. Break bottom inch or so off of each asparagus spear;
cut stalks into inch-long pieces.

2. Heat a large skillet over high heat for about 2 minutes.
Immediately add half the peanut oil, chilies if you're
using them and pork, crumbling it with your fingers.

Cook, stirring only occasionally, until pork browns, about
2 minutes. Remove pork to a bowl, discard chilies and lower
heat slightly.

3. Add remaining oil and asparagus to skillet. Cook, stirring
occasionally, until asparagus turns bright green and begins
to become tender, 3 or 4 minutes. Add garlic and scallions
and cook, stirring once or twice, for 30 seconds.

4. Add stock or water and soy sauce; stir and cook for 15
seconds. Stir in pork, add sesame oil if you like and stir
once more. Serve with white rice, if desired.

Yield: 4 servings.
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Recipe: Asparagus Vichyssoise
Time: 30 minutes, plus chilling

2 tablespoons butter or extra virgin olive oil
3 medium potatoes, any type, peeled and diced
2 leeks, trimmed, well-washed and chopped
1 pound thin asparagus, trimmed and cut into 1-inch lengths
Salt and freshly ground black pepper to taste
5 cups chicken or vegetable stock
1 cup cream or half-and-half, optional.

1. Put butter or oil in a large, deep saucepan and turn heat
to medium. When butter melts or oil is hot, add vegetables.
If you like, set aside 12 or 16 of the nicest pieces of
asparagus; parboil in salted water for about 2 minutes and
use as a garnish for the soup. Season with salt and pepper
and cook, stirring, for 2 to 3 minutes.

2. Add stock and cook until vegetables are very tender,
about 15 minutes. You may prepare soup in advance up to
this point. Cover and refrigerate for up to 2 days.

3. Purée soup in batches until very smooth. Chill. (Though
vichyssoise is served cool, this soup could also be served
warm.) Stir in cream, if using, taste and adjust seasoning,
garnish if you like, and serve.

Yield: 4 servings.