Spring... really

Yes, it is still technically spring, no matter how many days in a row it’s been over 100F.

I can hardly believe that I have not yet posted one of my long time favorite recipes, Shrimp and Asparagus.  There is still some good California asparagus in the markets, use that if you can.  The asparagus from Mexico is usually OK, and skip it if you can only get asparagus from Peru.  During the fall and winter months, you can substitute sugar or snap peas.  And as long as I am being a snob on food sources, I would also like to suggest skipping any non – American (or Canadian) shrimp.  There are lots of problems with farm raised shrimp from Asia (both environmental and health issues), as well as environmental issues with non-North American wild shrimp.  Unfortunately, the only place I have been able to buy US-sourced shrimp is Whole Foods.  Buy frozen raw shrimp (medium to large size) in the shell.  Thaw in a colander by running some water over them (on and off, takes about 15 minutes).  Or, if you are the type to plan ahead, you can thaw in the refrigerator.

Back to the goodness of this dish…. It’s great to serve for company – a very nice looking dish, and except for the 5 minutes it takes to cook, you can do all the prep work ahead of time.  I generally serve with rice. 

Sesame Shrimp and Asparagus

4 - 6 servings
Time: 20 minutes

1 1/2 pounds asparagus
1 tablespoon sesame seeds
1/4 cup oil
2 small onions, sliced
1 1/2 pounds shrimp, peeled and cleaned
4 teaspoons soy sauce

Trim asparagus and cut into 2-inch pieces.  Set aside.  In large skillet, toast sesame seeds over medium heat until golden, stirring and shake occasionally.  Remove seeds and set aside.  Add oil to skillet.  Over medium heat, stir-fry asparagus, onions, and shrimp until shrimp turn pink and vegetables are tender-crisp, about 5 minutes.  Stir in seeds and soy sauce. 

Festive Food… Strata

Here is a good dish that is good for brunches, potlucks, or even just to deal with leftovers.  It a strata, or savory bread pudding.  Basically, eggs, milk, bread, with ham, cheese and a green vegetable.  What’s great about this is  you put it together ahead of time, and can serve either hot or room temperature.  And of course, very pretty.   For this time of year, use broccoli, along with prosciutto (get the imported kind from AJ’s).  For a springtime brunch, use asparagus. Use a good grating cheese, Parmesan or what ever you like (or have), plus (what make it really festive)  real prosciutto.  AJ’s is a good source, get the imported Parma…  it’s expensive, but you only need a bit.

Also, for a less festive occasion (but still real good food), use a leftover bread, some leftover chicken or sliced ham, a leftover (or thawed frozen) vegetable…  use about 1/3 of the recipe and cook in 5x9 loaf pan.

The Gadget:  a scale (digital or not) to figure out quantities.

Asparagus (or Broccoli) and Prosciutto Strata

1 pound asparagus, trimmed and cut into 2-inch lengths
   OR ~1 ½ pounds broccoli crowns, use just the florets (1-2 inch pieces)
¾ pound crusty, artisan-style bread, cut into 1-inch cubes (1 loaf or a little less)
3 ounces thinly sliced prosciutto, cut into ½-inch strips
5 ounces parmesan, asiago, or ramono cheese (or a blend), shredded
½ cup chopped chives
6 large eggs
3 ½ cups milk (2% or whole)
Zest from 1 or 2 lemons
½ teaspoon salt (less if you cheese is particularly salty)
½ teaspoon pepper

Bring a large pot of water to boil.  Add vegetable of choice and cook until bright green and barely tender, about 2 minutes.  Drain and rinse with cold water.

Oil a 9x13 pan (spray with Pam).  Spread half the bread cubes, top with half the prosciutto, vegetable, cheese, and chives.  Repeat with remaining bread, prosciutto, vegetable, cheese and chives.
In a large bowl, whisk the eggs until blended.  Add milk, zest, salt and pepper and whisk to blend.   Pour evenly over the layered ingredients.  Cover and chill at least one hour, overnight is OK.

Pre-heat oven to 350oF.  Bake strata uncovered until set and top is lightly browned, 40 to 50 minutes.  Serve warm or room temperature.