Green Beans or Asparagus Wrapped in Carrot Rings


1 large fat carrot, peeled (the largest carrot you can find)
Small fresh green beans or pencil size fresh asparagus
Coarse kosher salt and pepper
Butter

Cut four (4) notches around the carrot lengthwise with a sharp knife so that it looks notched; then slice crosswise into about 1/2-inch rounds. Ream out the center of each carrot round, being careful not to break the ring.

If using green beans, snip the stem end off each bean. If using pencil sized asparagus, use the tips only, and cut them approximately 4 inches long.

Put the beans (or asparagus) inside the carrot ring (usually 2 to 4 beans or asparagus will fit into a carrot ring). Steam them until tender crisp; toss gently being careful not to break the carrot ring, with salt, pepper, butter and serve.

Ask and ye shall receive. Thanks Mama,

Sautéed Asparagus with Mushrooms
Use your favorite fresh mushroom for this recipe. This dish is also excellent served chilled.

1 pound asparagus, trimmed
1 1/2 tablespoons extra virgin olive oil
1/2 cup fresh mushrooms, sliced
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried
Freshly ground black pepper to taste

In a large skillet, bring 2 inches of water to a boil with a teaspoon salt. Prepare a bowl of ice water and set aside.
Add asparagus to the boiling water and cook 4 to 5 minutes or until barely tender but still firm. Using a slotted spoon or tongs, remove the spears to the ice water bath. Leave in ice water 5 minutes or until cool. Drain and set aside. Discard blanching water.
Using the same skillet, heat olive oil over medium-high heat. Add mushrooms, asparagus, thyme and salt and pepper to taste.
Sauté until mushrooms are wilted and the asparagus is just heated through, about 3 to 4 minutes. Serve warm or chilled. Yields 4 servings.

SUGAR ASPARAGUS

3 tbsps. butter
2 tbsps. brown sugar
2 lbs. asparagus
1 cup chicken broth

In skillet over medium high heat, cook butter with brown sugar until dissolved. Add asparagus, sauté 2 minutes; stir chicken broth, bring to a boil. Reduce heat, cover and simmer for 8-10 minutes until tender crisp. Remove asparagus to serving dish to keep warm. Cook sauce until reduced by half. Pour over asparagus when serving.

Grilled Soy-Sesame Asparagus

1 tablespoon toasted sesame oil
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon brown sugar
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons toasted sesame seeds

DIRECTIONS:
1.Preheat grill for high heat.
2.In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
3.Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.