Asparagus with Caper Sauce these recipes and MORE delightglutenfree.com
DELIGHTGLUTENFREE.COM MARCH - APRIL 2016
YIELD: 4 SERVINGS PREP TIME: 15 MINUTES TOTAL TIME: 25 MINUTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE
The sauce for this dish contains raw eggs. If this makes you squeamish, look-up how to temper or pasteurize an egg. It will keep the consistency but be safe to consume.
1 pound asparagus, rinsed and ends
trimmed ⅓ cup of cool water ⅛ teaspoon salt ¼ cup of rinsed and drained capers 1 tablespoon minced red onion ¼ teaspoon minced garlic 2 egg yolks 3 tablespoons lemon juice freshly squeezed ¼ teaspoon anchovy paste ⅛ cup olive oil
1. Place trimmed asparagus in a large pan with water and sprinkle with salt. 2. Cover the pan with a lid, place on burner and bring temperature to medium. 3. Let steam for 10 minutes or until desired tenderness is reached. Be sure to check on water level during cooking. Add more water as needed to keep from burning the asparagus. 4. In a small bowl whisk together the egg yolks, lemon juice, anchovy paste and set aside. Remove the asparagus from the pan, and place on a serving dish. 5. Pour out any remain water from the pan, return to burner over medium heat. 6. Add the olive oil to the pan, followed by the capers and onion, then cook for 5 to 7 minutes, until the onion starts to brown. Turn off the heat, stir in the garlic, let pan cool for 3 minutes, and quickly whisk in the egg yolk mixture. 7. Pour the mixture over the asparagus and serve at room temperature.
NUTRITION PER SERVING: CALORIES: 117, FAT: 9G, SATURATED FAT: 2G, CHOLESTEROL: 92MG, SODIUM: 319MG, CARBOHYDRATES: 6 G, FIBER: 2G, SUGARS: 2G, PROTEIN: 4 G
1. Place the butter or olive oil in a medium sized pot and place the pot on a burner over medium heat. Add the chopped celery root to the pot, sprinkle with salt and sauté for 3 minutes. 2. Lower the temperature to low-medium heat, add the half-and-half, the rosemary sprig and garlic clove. Cover the pot and cook at a low simmer for 10 to 15 minutes, until the celery root is easily pierced with a fork. If the milk starts to boil, turn down the heat. At the end of the cooking if you notice the milk has separated, it is alright. This will be fixed when pureed. 3. When the celery root is cooked, remove the rosemary sprig from the pot. Place the celery root in a food processor only filling half way. Puree on high until it turns into a smooth, creamy texture. Repeat until all of the celery root is pureed. Salt to taste before serving.
NUTRITION PER SERVING: CALORIES: 186, FAT: 17G, SATURATED FAT: 11G, CHOLESTEROL: 60MG, SODIUM: 137MG, CARBOHYDRATES: 7G, FIBER: 2G, SUGARS: 1G, PROTEIN: 2G