[CH] spicy asparagus recipes

Judy Howle (howle@ebicom.net)
Sun, 19 Apr 1998 10:56:31 -0500

More recipes from San Fran Chronicle



    --2 onions, chopped 

    --6 garlic cloves, chopped 

    --1 green bell pepper, deribbed and chopped 

    --2 tablespoons olive oil 

    --1 spicy sausage (such as chorizo, luganega, or a smoked green
peppercorn duck sausage), about 4 ounces, cut into rounds 

    --8 vine-ripe tomatoes, diced; or use good-quality canned tomatoes 

    --8 eggs 

    -- 1/3 cup peas, blanched or frozen 

    --1 roasted red bell pepper, cut into strips 

    --12 thin asparagus spears, trimmed and cut into manageable lengths 

    --2 to 3 tablespoons dry sherry 

    INSTRUCTIONS: Preheat the oven to 375 degrees. 

    Saute the onion, garlic and green pepper in the olive oil until the
onion softens, then add the sausage and saute until lightly browned in
spots. Add the tomatoes and cook until it is a saucelike mixture. Layer
about two thirds of the sauce/sausage mixture into 4 individual ramekins or
1 large one. Break eggs into this mixture, either 2 in each individual
ramekin or all 8 in the large one. Garnish with the rest of the sauce,
spooned around the eggs, as well as the peas, peppers and asparagus.
Sprinkle with sherry. 

    Cover and bake until the eggs are set, 10 to 15 minutes. Serves 4. 


    For a Tuscan flavor rather than a Spanish one, use thinly sliced basil
instead of parsley. 


    --1 pound raw shrimp, peeled 

    -- 1/2 teaspoon coarse salt 

    -- 1/4 to 1/2 cup extra virgin olive oil 

    --10 garlic cloves, thinly sliced 

    -- 1/2 teaspoon or more hot red pepper flakes 

    --1 to 1 1/2 pounds asparagus, tough ends snapped off, tip ends cut into
bite-size lengths 

    --Lemon wedges 

    --2 tablespoons chopped Italian parsley 

    INSTRUCTIONS: Toss the shrimp with the salt; set aside while you prepare
the other ingredients. 

    Heat the olive oil in a saute pan. Add the garlic and hot pepper flakes
and saute until fragrant. Stir in the
    asparagus and stir-fry for a minute or two, then add the shrimp and
continue to stir-fry for another minute or two, until the asparagus is
crisp-tender and the shrimp are opaque. Do not overcook. 

    Squeeze some lemon juice over the dish and sprinkle with the parsley.
Pass more lemon wedges at the table. Make sure you have lots of bread to dip
into the juices. Serves 4.