Roasted Asparagus and Mushroom Quesadillas with Goat Cheese

Little bites I adore, and that is especially true when I can transform local asparagus into something special. Although I can enjoy this treasured vegetable with little adornment, such as with butter and some salt and pepper, as it shines just as is, asparagus can dress up any dish with some imagination. Pair it with mushrooms and some fine goat cheese and Fontina and you have a plate that is heavenly. An ideal appetizer or a light meal served up with a simple yogurt lemon sauce and some leafy greens, this has to be one of my favorite early summer meals. Oh, and there was some jalapeño soup served up for dinner too and a fine olive loaf. This was one menu that took sometime to plan and cook, and was of course devoured in less than 20 minutes, but worth every bite.

Roasted Asparagus and Mushroom Quesadillas with Goat Cheese

Recipe by Lisa Turner Cuisine: Mexican Published on June 12, 2014 Golden brown tortillas stuffed with crunchy roasted asparagus and a zesty mixture of mushrooms, melted cheese and sun-dried tomatoes Print this recipe Ingredients: 1/3 cup sun-dried tomatoes 12 asparagus spears, ends trimmed 2 tablespoons olive oil 1 large shallot, finely chopped 1 jalapeño, seeded and thinly sliced 1 teaspoon chipotle powder 1 teaspoon ground cumin 1/4 teaspoon paprika 8 oz (250 g) button mushrooms, rinsed and sliced sea salt to taste fresh cracked black pepper to taste 1/4 cup fresh parsley or cilantro, trimmed and chopped 5 oz (140 g) soft goat cheese at room temperature, crumbled 1 cup Fontina cheese, grated 8 6- or 7-inch soft tortillas Instructions: Soak the dried mushrooms and sun-dried tomatoes separately in hot water for 20 minutes. Drain, chop finely, and set aside. Coat the asparagus in 1 tablespoon of the olive oil and transfer to a roasting pan lined with foil. Roast in a 400° oven until tender, about 10 to 15 minutes. When cool enough to handle, cut into 1 inch pieces. Heat the remaining oil in a large skillet over medium heat. When hot, add the onion or shallot to the pan and sauté for 5 minutes or until softened. Now add the spices to the pan, stir for another minute, and then increase the heat slightly and add the mushrooms, stirring well to coat. Cook for another 10 minutes or until the mushrooms begin to brown and most of their liquid has evaporated. Stir in the sun-dried tomatoes and cook for another few minutes. Stir in the parsley or cilantro and season with salt and pepper. Remove from heat and transfer to a medium bowl. Let the mixture cool for about 5 minutes and then stir in about 1/3 of the cheeses. To assemble the quesadillas, sprinkle the remaining Fontina evenly over 4 tortillas. Spread the asparagus and mushroom mixture evenly overtop and then dot with the remaining goat cheese. Top each one with the remaining tortillas and press down firmly. To finish, brush a non-stick skillet with a little oil and heat over medium heat. When hot, gently transfer one of the quesadillas to the pan and cook until the cheese has melted and the tortillas turn a nice golden brown — about 3 minutes per side. The quesadillas can be kept warm in a 150° oven between foil while the others are cooking. Cut into 6 wedges each and serve along with sour cream, guacamole, and/or salsa. Makes 4 quesadillas Serves 4 as part of a light meal or 6 to 8 as appetizer servings.

Other recipes with asparagus to have a look at:
Asparagus With Shredded Paneer and Tomato
Wild Rice and Asparagus Salad
Fried Halloumi Saganaki and Asparagus
Asparagus Pesto Lasagna with Mushrooms

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Audio Accompaniment: rain

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Asparagus and Pesto Risotto with Mushrooms

Asparagus has such an extraordinarily fresh and unique flavor that all I typically need to enjoy the local asparagus in season is a quick steaming or roasting, a pat of butter, a drizzle of lemon juice and a sprinkling of sea salt. But this elegant summer vegetable is quite deserving of a more elaborate treatment when you want to make it the spotlight of a special meal, so long as it is paired with similarly simple but fine flavors.

A simple creamy risotto provides the opportunity to lend even more distinction and flair to asparagus. Fresh lightly sautéed button mushrooms and a simple basil pesto add refined and delicious adornments that enhance the taste experience of asparagus without overshadowing it. Quite easy to prepare and make and just requiring attention, this risotto is really quite a stunning gourmet way to enjoy the asparagus season.

Asparagus and Pesto Risotto with Mushrooms

Recipe by Lisa Turner Cuisine: Italian Published on July 4, 2013 Elegant and delicious summer asparagus and fresh mushroom risotto flavored with a simple basil pesto Print this recipe Pesto: small handful of fresh basil leaves 1 large clove garlic 2 tablespoons olive oil 1/2 cup fresh grated Parmesan cheese Risotto: 1 bunch fresh asparagus 8 oz (225 g) button mushrooms juice from 1 lemon (3 tablespoons) 6 tablespoons unsalted butter 4 1/2 cups vegetable stock 2 tablespoons olive oil 1 onion, chopped 1 1/2 cups arborio or other risotto rice 1/2 cup dry white wine 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Prepare the pesto by placing the basil, garlic and olive oil in a mortar and pestle, food processor or blender. Process until blended, transfer to a bowl, and stir in the Parmesan cheese. Set aside. Snap the woody ends off the asparagus and cut the stalks into 1-inch pieces, leaving the tips whole. Chop the mushrooms into bite-size pieces. Transfer to a bowl with the asparagus and toss with the lemon juice. In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Toss in the fresh mushrooms and cook, stirring often, until the mushrooms just begin to release their juices and brown — about 3 to 4 minutes. Add the asparagus and stir for another 2 to 3 minutes. Remove from heat and drain the cooking liquid into the stock. Transfer the mushrooms and asparagus to a bowl and set aside. Bring the vegetable stock to a good simmer in a small saucepan. In the same pan that the mushrooms and asparagus were cooked in, heat the olive oil and another 2 tablespoons of the butter over medium heat. When hot, add the onion and stir for 5 to 8 minutes or until golden brown. Add the rice and stir for another few minutes to coat the grains with oil. Pour in the white wine, raise the heat slightly, and cook, stirring constantly, until the liquid evaporates. Now add a ladle of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring constantly, waiting until the liquid is absorbed between each addition. Continue until the rice is al dente — this should take 20 to 30 minutes and use most of the stock (add hot water to the stock if necessary). Before adding the last ladle of stock, stir in the mushrooms and asparagus. Add the last ladle, stir a couple of times, then add the pesto. Gently stir to combine, then remove from heat when most of the last ladle of stock has been absorbed. Stir in the remaining 2 tablespoons of butter and season with salt and pepper. Taste for seasoning and serve hot. Makes 4 to 6 servings

Other risottos you will enjoy:
Mushroom Risotto
Mushroom, Lentil and Spinach Risotto
Lemon Risotto with Leeks and Mushrooms
Sweet Corn Risotto with Tomato and Basil

On the top of the reading stack: The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence

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Asparagus With Shredded Paneer and Tomato

While asparagus shines in all its glory with simple tastes such as butter, olive oil and seasonings such as salt and pepper — and maybe some soft-cooked egg or cheese — there are ways to dress it up without overpowering the unique flavor of this vegetable that is never in season long enough for my taste.

Inspired by the success of my asparagus pesto lasagna with mushrooms, I began to explore other creative recipes with this wonderful vegetable. Leave it to Raghavan Iyer to come up with some of the most interesting fusion Indian-style recipes that I have come across in addition to the treasure trove of traditional Indian recipes that grace the pages of all of his books. This one comes from one of my favorites — 660 Curries. It has occupied a treasured place on my cookbook shelves for a good many years now and long been considered a desert island keeper.

Here, mellow paneer cheese takes on the flavor of a tangy tomato and lemon curry sauce and complements the asparagus with its soft texture. Paneer is also ideal because it doesn't melt when you cook it, further allowing the fresh firm bite and taste of the asparagus to occupy a central role in the dish. I highly recommend using homemade curry powder for the curry — it makes all the difference and it's easy to make up a small batch that will keep in a well-sealed jar for several months.

Asparagus With Shredded Paneer and Tomato

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on June 20, 2013 Simple, colorful and wonderfully flavorful asparagus and tomato curry with soft mellow paneer cheese and cilantro Print this recipe Ingredients: 3 to 4 sun-dried tomatoes 2 tablespoons butter or oil 3 to 4 shallots, finely sliced 2 teaspoons curry powder 1 large bunch of asparagus (1 to 1 1/2 lbs or 450 to 675 g) 2 plum tomatoes, partially seeded and finely chopped 1 1/2 cups paneer cheese, crumbled or shredded juice from 1 lemon 1/2 teaspoon sea salt, or to taste small handful of fresh cilantro, chopped Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop finely, then set aside. Heat the butter or oil in a large heavy-bottomed saucepan or wok over medium heat. When hot, toss in the shallots and stir until lightly browned — about 2 to 3 minutes. Add the curry powder and stir for 30 seconds. Now add the asparagus, stir once, and add the sun-dried tomatoes, half of the plum tomatoes, a few teaspoons of water and a teaspoon of the lemon juice. Bring to a boil, reduce the heat to medium-low, cover. and simmer until for 10 to 15 minutes or until the asparagus is just tender. Stir in the paneer and the remaining plum tomatoes and lemon juice along with the salt. and cook uncovered, stirring often, for another 3 to 5 minutes to let the liquid reduce. Stir in half of the cilantro and serve right away, garnished with the remaining cilantro. Makes 4 to 6 servings

Other inspiring asparagus creations from Lisa's Vegetarian Kitchen you are sure to enjoy:
Asparagus Pesto Lasagna with Mushrooms
Asparagus Mimosa
Warm Baby Potato and Asparagus Salad

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I'm sharing this with Jac's Bookmarked Recipes.

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