Shocking Asparagus Video

Asparagus is one of the first veggies of the season - and a lovely side dish with beef, pork, chicken or beef.  Here are some quick video cooking tips from Dig In Colorado - a homegrown and local gardening and cooking show on FOX Saturday mornings at 6:30 am.  Let's Dig In!



Quick steaming followed by a plunge in ice water is one of the best ways to cook asparagus - leaving it crisp, juicy and bright in color.

A quick and easy Chinese recipe for asparagus and bell peppers - just toss together for a room temperature dish, or stir-fry quickly for a hot side.  Paired with a lovely pan seared bass, sustainably raised right here in Colorado.

Spicy Asian Asparagus with Peppers and Pan Seared Fillet

My Taste of Tokyo Seasoning

4-5 TBS Toasted sesame seeds
1.5 pound asparagus
3.4 pound red and yellow bell pepper strips
2 TBS Soy Sauce
2 tsp. sesame oil
Asian hot Chili Oil to taste
Drizzle of agave syrup, to taste

Toast sesame seeds in a dry pan over medium heat, shaking every few minutes until aromatic and toasted. Set aside.

Bring a medium pot of water to a boil. Break tough ends off of asparagus and cut into 2 inch pieces at a diagonal. Add to pot and boil until tender / crisp and bright green. Remove from hot water and immediately plunge into cold water to cool. Transfer to paper towels and pat completely dry.

Whisk together soy sauce, sesame oil, adding hot chili oil and agave syrup to taste. Toss with asparagus in a serving bowl, sprinkle with sesame seeds and serve at room temperature, or warm in microwave and serve. Note: this dish could also be stir-fried. Serve any additional spicy drizzle over fish below - or make a little more.


Pan Seared Fish with the Taste of Tokyo

4 striped bass or other sustainable fish fillets
Chef Mick's Taste of Tokyo Sea Salt Seasoning
- or salt, pepper, togarashi and furukake seasoning
2 TBS olive oil (Picual preferred - see notes)
1-2 shishito peppers, or jalapenos (optional)
1 lemon, zest removed and cut into wedges
fleur de sel (sea salt flakes), optional

Season fillets generously on all sides. Preheat a heavy 12-14 inch skillet over medium high heat.

Add oil to pan, swirl and when shimmering, add fish fillets, browning well on the first side, turn and repeat on the second side – estimate about 6 minutes total cooking time, depending on conditions. Meanwhile, fry peppers in oil alongside, if using. Remove both fish and peppers to a rack.

Serve fillets over veggies with rice and a drizzle of the Asian Soy, Sesame Chile blend. - Serves 4-6
– Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

Chef's Note:
- Picual is available at Tony's Markets. If you don't have it, I suggest blending olive oil and canola oil.

Chef Mick (Michaelangelo) Rosacci
www.TonysMarket.com
www.TonyRosacciCatering.com


About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News and Dig In, a local gardening show on FOX. For more recipes, visit www.TonysMarket.com and/or subscribe to Tony’s Culinary Club by clicking here.