My favourite kind of videos are actually the "1 product, many recipes" ones. As when I'm having one product in the fridge which is waiting to be cooked, but not a single idea comes to my mind, these are the most useful videos in those cases. I adore asparagus and now I should experiment with these nice recipes at home 😋
The perfect compilation for the first week of Spring! Can't wait for the Easter compilation. Pizza Rustica, all that lamb, even ham recipes. Crossing my fingers that it happens.
Don’t normally comment, but this collection of asparagus recipes is simply INCREDIBLE!!! God bless and be safe!!! Chuck Knight from Buffalo, Texas. 🤠👨🌾✝️🙏🐩
Prosciutto +asparagus+poached eggs...my new favorite spring breakfast. Great idea chef. One of my favorite childhood breakfasts was steamed asparagus, fried eggs & topped with grated parmasean cheese. 😍Love, love, love it. Many thanks chef.
I really like the shaved asparagus salad! I'll serve it mixed with a little baby arugula, and fried, crispy prosciutto instead of pastrami...maybe add a little fresh tarragon to the dressing too!
'You are the Britney of your spears'. Make me laugh. I believe laughter is medicine. And I thank you for that laugh which totally makes me feel better! And a great asparagus recipe to boot!
Great recipes. Definitely copying this. You are quite the comedian also. I got quite a few light chuckles while watching which like the garnish on the soup added to the beauty and enjoyment. Listening again soon. 😃🏆💯
I've heard of raw asparagus salads, but that crispy pastrami kind of threw me for a loop. The rest of the asparagus recipes looked gorgeously delectable. I'll have to try that tart and those soups when asparagus season comes around again.
"It's officially spring, when a young man's fancy turns to thoughts of love...and also experimenting with vegetables....but of course not at the same time." I literally laughed out loud at this.
Please do two more compilations: 1) Making basic ingredients to use in multiple recipes i.e. - Crème Freche - White sauce/ bechemal 2) Techniques - whipping cream, egg whites - folding in airy ingredients
I like to blanch mine and stir it INTO homemade mac n chz, then bake, usually with a buttery panko or Ritz topping, but not necessary, just better! 😋😋😋😋
When i was in high school I used my hands to separate eggs in culinary arts class. My teacher looked at me like I was crazy, I asked her "Is that not right?" She was like "I never seen it before but if it works it works!" This was like 15 years ago but Im glad im not weird. Lol
How about asparagus, onion, garlic, sweet potato pakoras!? Yumm! Pakoras are like the patties in the first recipe but spicy and packed with flavor and they and don't require eggs. Instead they use chickpea flour, Indian spices, salt. and a little water plus some oil in the vegetable mix to bind everything together. After chopping up the veggies and adding the besan flour -(about 1/2 cup flour to every 2-3 cups of vegetables - give or take) - and salt and spices, you just let the salt draw the liquid from the veggies for 5-10 minutes, then decide how much water you will need to further bind the veggies together. If you make tiny matchsticks of the veggies, you'll need less flour and water. Add about 1-2 T oil. You don't have to deep fry them like Indians do. Just lightly fry on a preheated heavy non-stick pan on medium or medium-low for 3-4 minutes on each side until each side is Golden brown.. Serve with your choice of chutneys.
My asparagus beds are just starting to send shoots up. Home-grown asparagus is amazing, and idk why but it doesn't make my pee stink like store-bought stuff does. 🤔 Also, shave the woody skins off the bottoms of the spears with a peeler. Don't waste that tasty goodness.
UR asparagus souffle, yes all puffy but will deflate as JULIA CHILD always said, as U pretty much said too... "NEVER APOLOGIZE" LOL! .. LOVED HER AND SHE WAS SO RIGHT 🤗 she was full of love & fun & I miss her.. RIP JULIA with her pearl necklease 🤩
I always forget about asparagus! I used to hate it as a kid but love it now. But I rarely eat it! It just doesn't come up in any recipes I know... I'll have to make an effort to try some of these.
For asparagus, I actually stopped removing the bottom part, I just cut the dry tip and peel the base in a pointy shape. That way I get more asparagus and don't waste so much. It's longer, but I like it better
Chef John's favorite baseball team recipes using asparaguses (asparagii?) Who's on first? Asparagus. What's on second? Asparagus? I Don't Know's on third? Asparagus.
You are the only chef I know that actually USES salt, instead of putting 1/4 teaspoon and calling it a day. I cook with many seasonings but have always maintained that everything else is for different flavors, but salt is for *enhancing*.
For some of us, springtime is Passover time when we are prohibited from using bread. We make this dish replacing the bread crumbs with matzoh meal which makes them totally compliant with Jewish dietary law. Additionally, the same recipe can be used with eggplant, carrots, potatoes, and many other vegetables. We call them latkes.
The canned asparagus...blended in a soup stock works perfectly fine. Sure, add a stalk of the fresh to the garnish. But blending the canned stuff is best use for canned Asparagus.
@@catherinefoster1481 Thank you! I actually discovered this by trial & error, because I had a bunch of hot dogs and a friend who was a chef. When he had extra ingredients left over from making some foods, I would put it on top of a steamed hot dog to see how it would taste. The grilled asparagus was my favorite out of all the happy accidents 👍
Слушайте, а это разумно, из волокнистой, длинной спаржи делать котлетки, или крем-суп ( суп пюре). Я недавно, чуть не подавилась, в ресторане, отварной спаржей. У нее очень длинные волокна, и даже небольшие кусочки надо долго-долго жевать, и неизвестным результатом. Вот.
70 years ago my dad used to order 2 mains and 2 desserts to arrive at the same time. This is because my mother was a veggie and most of the veggie dishes had meat with them..... Birdy
I wonder if it'd be possible to food-process the first recipe into a more fine consistency? That would be interesting if possible, but while I'm not fond of asparagus to begin with, I will admit some of these do seem tempting.
I draw blood when I try to cut or slice something into small pieces. I wonder if putting the asparagus, a few at a time, into a blender and leaving them for only a moment. Would that work? If the asparagus pieces are smaller than having cut them, does that make a big difference in the patties?
DEAR CHEF JOHN, I LOVE your videos and recipes!! I do have a suggestion that would help me to watch more often, though. If, when you speak, you could talk more in a normal, conversational style voice, that would be so much more appealing, ( more appealing than the current " speak a couple words, raise the pitch, then drop it off short, over and over), ( it feels very repeteive, and I can only speak for myself, but the repetetive rhythm of the speaking, although you ARE saying other informative things, I find distracting, and anxiety inducing, which is very frustrating, because you are an excellent Chef, with wonderful recipes to share. You just need to revamp the delivery !!!!! PLEASE!!!!!!!! PLEASE !!!!!!!!! PLEASE !!!!!!!!
The point of boiling is to blanch in cold water afterward to maintain the vibrant green color. By sauteeing (I assume) it will start to turn to a less appetizing mottled grayish-green color. Sauteeing also I would worry that it wouldn't maintain the structure that the fibers need to keep a bit of bite/snap, and may make them too mushy. You certainly could sautee for more flavor, but blanching provides better color and structure, that seems more suited for patties. I haven't made that recipe yet, so this is all purely educational guesses at this point. If you do try it definitely let me know the result!
Pesto=Paste. Asparagus Pesto is wonderful. If you freeze it, leave out the nuts (walnuts are way cheaper than pine nuts). White fish, shrimp (!), mayo substitute with egg or chicken salad. It pairs well and if you freeze it, makes for a quick dinners too.
My favourite kind of videos are actually the "1 product, many recipes" ones. As when I'm having one product in the fridge which is waiting to be cooked, but not a single idea comes to my mind, these are the most useful videos in those cases. I adore asparagus and now I should experiment with these nice recipes at home 😋
Yeah and when it's harvest time for asparagus......
6mkmmmxmm
@@shielatubber m m
@@shielatubber m5xmmmm km5mmm
@@shielatubber k mmmmm6k.mm5m mmmm5mm5
The perfect compilation for the first week of Spring! Can't wait for the Easter compilation. Pizza Rustica, all that lamb, even ham recipes. Crossing my fingers that it happens.
Dreams do come true! 🐰 th-cam.com/video/TNXex0pHpeM/w-d-xo.html
Anything with eggs... I'm sold.
Asparagus "tart" thing... I want that.
Asparagus salad looks good.
Your asparagus soup gave me an idea...
It's such a nice distraction to focus on food when everything else is going wrong ... thank you chef. Love from Ukraine 🇺🇦
Prayers being sent from Florida.
More prayers from Florida 🇺🇸
And from Washington state.
Don’t normally comment, but this collection of asparagus recipes is simply INCREDIBLE!!! God bless and be safe!!! Chuck Knight from Buffalo, Texas. 🤠👨🌾✝️🙏🐩
Thank you Chef I love when you said to stir the mustard dressing “ enthusiastically”. You make cooking fun.
Bought two pounds of asparagus yesterday. Thanks for the ideas!
Chef John Forever 🙂
Ever since the cream of asparagus soup came out all those years ago I've madee it every spring and summer at family gatherings. It's glorious!
Prosciutto +asparagus+poached eggs...my new favorite spring breakfast. Great idea chef. One of my favorite childhood breakfasts was steamed asparagus, fried eggs & topped with grated parmasean cheese. 😍Love, love, love it. Many thanks chef.
Chef John, I could listen to you say freshhhly all day.
Oooh! These are killing me ! Drooling !!!
I really like the shaved asparagus salad! I'll serve it mixed with a little baby arugula, and fried, crispy prosciutto instead of pastrami...maybe add a little fresh tarragon to the dressing too!
@@PeppaSauceQn Prego! Steal away! I'm trying it this weekend, but with a little diced smoked salmon instead of meat!
Yummy
What a stunning presentation with the Cauliflower and Asparagus soup!
'You are the Britney of your spears'.
Make me laugh.
I believe laughter is medicine.
And I thank you for that laugh which totally makes me feel better!
And a great asparagus recipe to boot!
Heading to the kitchen NOW to make cauliflower/asparagus soup!
I'm craving asparagus in all forms lol
I learned a lot from you today. Thanks.
THANK YOU SO MUCH FOR THIS RECIPE.
BEST ASPARAGUS SOUP I EVER HAD CAN'T WAIT TO SPREAD THE GOOD NEWS
Love asparagus!
I LOVE ASPARAGUS:)
I looooooove asparagus
Great recipes. Definitely copying this. You are quite the comedian also. I got quite a few light chuckles while watching which like the garnish on the soup added to the beauty and enjoyment. Listening again soon. 😃🏆💯
Great recipes .... Great Entertainment .... Like always ....
I love your TH-cams! So happy to be following,thank you!
Mmmm, asparagus. 😋😋👍👍👍
Love this!!
I've heard of raw asparagus salads, but that crispy pastrami kind of threw me for a loop. The rest of the asparagus recipes looked gorgeously delectable. I'll have to try that tart and those soups when asparagus season comes around again.
"It's officially spring, when a young man's fancy turns to thoughts of love...and also experimenting with vegetables....but of course not at the same time." I literally laughed out loud at this.
Please do two more compilations:
1) Making basic ingredients to use in multiple recipes i.e.
- Crème Freche
- White sauce/ bechemal
2) Techniques
- whipping cream, egg whites
- folding in airy ingredients
Thanks for the great ideas, Melissa! :)
Thank you Gita from Canada
Great series. Many thanks.
The asparagus soup sounds really good 👍. It’s dinner time!!
I made the tart this morning, and topped it with poached eggs and hollandaise. It's my favorite new Benedict! ❤️😋
yum, i love aspaaraaus
I suggest keeping a couple of pieces of asparagus tip un-pureed to use as garnish for each bowl. of creamed soup.
Chef John's corporate overlords keep knocking it out of the park. When will the tyranny cease?? Why can't they just keep the ball in the park? 😂
I like to blanch mine and stir it INTO homemade mac n chz, then bake, usually with a buttery panko or Ritz topping, but not necessary, just better!
😋😋😋😋
The one obligatory recipe every year for me is Asparagus Risotto.
When i was in high school I used my hands to separate eggs in culinary arts class. My teacher looked at me like I was crazy, I asked her "Is that not right?" She was like "I never seen it before but if it works it works!"
This was like 15 years ago but Im glad im not weird. Lol
Рада видеть Ваш новый вкусный рецепт....Спасибо ! 😊😊Glad to see your new delicious recipe....Thank you! 😊😊
"You are the baby daddy"! Someone please make him stop. Love asparagus!
Ban pre-shredded cheese. Make America grate again!
HeHe - Good one 😂
21:05 a fried egg on top of those covered in Hollandaise would be awesome.
21:56 Oh... yeah, that works.
35:45 that looks awesome
0:08 LMFAO alright chef John that intro got me 😂
How about asparagus, onion, garlic, sweet potato pakoras!? Yumm! Pakoras are like the patties in the first recipe but spicy and packed with flavor and they and don't require eggs. Instead they use chickpea flour, Indian spices, salt. and a little water plus some oil in the vegetable mix to bind everything together. After chopping up the veggies and adding the besan flour -(about 1/2 cup flour to every 2-3 cups of vegetables - give or take) - and salt and spices, you just let the salt draw the liquid from the veggies for 5-10 minutes, then decide how much water you will need to further bind the veggies together. If you make tiny matchsticks of the veggies, you'll need less flour and water. Add about 1-2 T oil. You don't have to deep fry them like Indians do. Just lightly fry on a preheated heavy non-stick pan on medium or medium-low for 3-4 minutes on each side until each side is Golden brown.. Serve with your choice of chutneys.
Thank you @Food Wishes!
I already enjoy your cream of asparagus soup! Looking forward to trying some of these.
Thank you, Chef John!
The asparagus soup sounds really good 👍 lt’s dinner time!!
I can’t believe no one commented on the asparagus sporting wood🤣😂😆 it’s the little gifts like that I love!
Wow love to watch you cook the Dutch Baby looked yummy
My asparagus beds are just starting to send shoots up. Home-grown asparagus is amazing, and idk why but it doesn't make my pee stink like store-bought stuff does. 🤔
Also, shave the woody skins off the bottoms of the spears with a peeler. Don't waste that tasty goodness.
Nice recipes, but being Spanish I'll leave prosciutto for those who don't know about the good stuff ;-)
It’s true, nothing compares to the good stuff.
Beautiful!
UR asparagus souffle, yes all puffy but will deflate as JULIA CHILD always said, as U pretty much said too... "NEVER APOLOGIZE" LOL! .. LOVED HER AND SHE WAS SO RIGHT 🤗 she was full of love & fun & I miss her.. RIP JULIA with her pearl necklease 🤩
I always forget about asparagus! I used to hate it as a kid but love it now. But I rarely eat it! It just doesn't come up in any recipes I know... I'll have to make an effort to try some of these.
For asparagus, I actually stopped removing the bottom part, I just cut the dry tip and peel the base in a pointy shape. That way I get more asparagus and don't waste so much. It's longer, but I like it better
Very nice, I think Julia Child used to tell us to do it this way.
LMAO not the same time love you chef John
An upscale twist to the asparagus tart - Alternate the spear tips end for end so both ends of the tart are blessed with tips.
Yay! Another awesome video WOOHOO 🙌💚I love my veggies
You are funny. I like your voice and your recipes.
Chef John's favorite baseball team recipes using asparaguses (asparagii?)
Who's on first? Asparagus.
What's on second? Asparagus?
I Don't Know's on third? Asparagus.
You are the only chef I know that actually USES salt, instead of putting 1/4 teaspoon and calling it a day. I cook with many seasonings but have always maintained that everything else is for different flavors, but salt is for *enhancing*.
Hilmalayan Salt only here.........makes a great homemade Gatorade with all the essential elements , no store bought!!
For some of us, springtime is Passover time when we are prohibited from using bread. We make this dish replacing the bread crumbs with matzoh meal which makes them totally compliant with Jewish dietary law. Additionally, the same recipe can be used with eggplant, carrots, potatoes, and many other vegetables. We call them latkes.
That last soup I think would be really nice with just a little caramelized onion tossed with the spears diced for garnish.
Need blue/violet? Sugared borage. Beautiful.
Dutch baby ooohhh
You sound just like that Guy from Crouton Crackerjacks❗️😉
The canned asparagus...blended in a soup stock works perfectly fine. Sure, add a stalk of the fresh to the garnish. But blending the canned stuff is best use for canned Asparagus.
There are fluid ounces (8 to a cup), and ounces by weight (~30g)
Another random tip for comments readers: oiled & grilled / baked asparagus tastes excellent as a condiment on hot dogs
Oh my gosh! Who knew? Not me, but thanks for the tip! Sounds yummy!!
@@catherinefoster1481 Thank you! I actually discovered this by trial & error, because I had a bunch of hot dogs and a friend who was a chef. When he had extra ingredients left over from making some foods, I would put it on top of a steamed hot dog to see how it would taste. The grilled asparagus was my favorite out of all the happy accidents 👍
Слушайте, а это разумно, из волокнистой, длинной спаржи делать котлетки, или крем-суп ( суп пюре). Я недавно, чуть не подавилась, в ресторане, отварной спаржей. У нее очень длинные волокна, и даже небольшие кусочки надо долго-долго жевать, и неизвестным результатом. Вот.
YOU ARE THEE BRITANY TO YOUR ASPARAGUS!!!!!
Oops I did it again
I love your plates. Could you tell me the brand?
11:39 Pause it and spot the snowman ⛄️⛄️⛄️⛄️⛄️
40:40
You know, this would have been the perfect time for LEMON ZEST STRIPS
‘The Britney of your Spears’ you’d 100% be in stand-up if you weren’t doing this 😭😂😂
70 years ago my dad used to order 2 mains and 2 desserts to arrive at the same time. This is because my mother was a veggie and most of the veggie dishes had meat with them.....
Birdy
Sending this to Adam Powell as we speak
I wonder if it'd be possible to food-process the first recipe into a more fine consistency? That would be interesting if possible, but while I'm not fond of asparagus to begin with, I will admit some of these do seem tempting.
If you don't like aspargus, just don't make it
I save my ice for the boiled eggs I occasionally cook.
I love raw asparagus
Breaking News: Chef John has cornered the Cayenne and Parmagiano Reggiano markets. Film at eleven.
Chef "Cayenne" John:)
Y U M. !
Do grass clippings next.
🤣😂🤣😂🤣Stop it! 🤣😂🤣😂🤣😂🤣
I draw blood when I try to cut or slice something into small pieces. I wonder if putting the asparagus, a few at a time, into a blender and leaving them for only a moment. Would that work? If the asparagus pieces are smaller than having cut them, does that make a big difference in the patties?
Has anyone else noticed this is essentially a Yorkshire pudding? Or more like a toad in the hole? Asparagus...green - frog in the hole!!
Sorry that was the Dutch baby - I forgot this was a compilation in my excitement to name the recipe after a pond-dweller.
DEAR CHEF JOHN,
I LOVE your videos and recipes!! I do have a suggestion that would help me to watch more often, though. If, when you speak, you could talk more in a normal, conversational style voice, that would be so much more appealing, ( more appealing than the current " speak a couple words, raise the pitch, then drop it off short, over and over), ( it feels very repeteive, and I can only speak for myself, but the repetetive rhythm of the speaking, although you ARE saying other informative things, I find distracting, and anxiety inducing, which is very frustrating, because you are an excellent Chef, with wonderful recipes to share. You just need to revamp the delivery !!!!!
PLEASE!!!!!!!! PLEASE !!!!!!!!! PLEASE !!!!!!!!
Can you provide a better formatted recipe for the asparagus soufflé, along with the directions?
I'm not sure "docking" sounds any better than "pricking"...hahahah.
❤👍🙏❤
4:53 for this asparagus recipe can I sauté it instead of boiling? I think it just gives it a better flavor.
The point of boiling is to blanch in cold water afterward to maintain the vibrant green color. By sauteeing (I assume) it will start to turn to a less appetizing mottled grayish-green color.
Sauteeing also I would worry that it wouldn't maintain the structure that the fibers need to keep a bit of bite/snap, and may make them too mushy.
You certainly could sautee for more flavor, but blanching provides better color and structure, that seems more suited for patties.
I haven't made that recipe yet, so this is all purely educational guesses at this point. If you do try it definitely let me know the result!
@@verabaked Thank you! I'll make two batches and tell you how it goes.
Pesto=Paste. Asparagus Pesto is wonderful.
If you freeze it, leave out the nuts (walnuts are way cheaper than pine nuts).
White fish, shrimp (!), mayo substitute with egg or chicken salad. It pairs well and if you freeze it, makes for a quick dinners too.
Lol @ "Chef Blanch" reference.
🙏🏼🙏🏼
How much bread crumbs?
13:07 😅
One half clove of garlic.
You are the brittany of your spears--haha.
Hmmm where have I heard your voice before