What's Up - Your guide to what's happening in Fayetteville, AR this week!
Issue link: http://www.epageflip.net/i/1463527
april 3-9, 2022 What's up! 47 try these recipes Asparagus all the time Delicious ways with spring's fresh and snappy fave Baked Asparagus with Balsamic Butter Sauce Ingredients • 1 pound fresh asparagus, trimmed • cooking spray • salt and pepper to taste • 2 tablespoons butter • 1 tablespoon soy sauce • 1 teaspoon balsamic vinegar Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. 3. Bake asparagus 12 minutes in the preheated oven, or until tender. 4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. Cool and Light Pasta and Herbs Ingredients • 1 pound fettuccine pasta • 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces • 1 cup frozen peas • 2 cups chopped fresh basil • 1 cup chopped fresh mint • ½ cup chopped fresh parsley (Optional) • 1 (4 ounce) package crumbled feta cheese with herbs • 3 scallions (green onions), chopped (Optional) • 2 tablespoons extra-virgin olive oil • ¾ teaspoon salt, or to taste • ¾ teaspoon ground black pepper, or to taste Directions 1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. 2. While fettuccini is boiling, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove steamer insert and drain fettuccine. 3. Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil together in a large bowl. Season with salt and pepper. Chef John's Cream of Asparagus Soup Ingredients • 2 tablespoons butter • 1 onion, finely diced • salt to taste • 4 cups chicken broth • 2 cups water • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces • 1 pinch cayenne pepper, or to taste (Optional) • freshly ground black pepper to taste • 1 pinch ground nutmeg • ½ cup heavy whipping cream (Optional) Cream Topping: • ¼ cup heavy whipping cream (Optional) • 1 tablespoon freshly grated Parmigiano-Reggiano cheese • 1 teaspoon lemon zest (Optional) • 1 pinch cayenne pepper (Optional) Directions 1. Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes. 2. Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes. 3. Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat. 4. Use an immersion blender to blend soup until smooth, about 3 minutes. 5. For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove. 6. Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup. 7. Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute. 8. Ladle soup into bowls. Drizzle a spoonful of Parmigiano- Reggiano-lemon cream on top of each serving and swirl to form a random design. 9. Sprinkle with a pinch of lemon zest and cayenne pepper, if desired. Courtesy allrecipes.com